Recipe courtesy of Meal-Plan Your Way to Weight Loss by Rebecca Burnicle and Wendy Van Staden, Macmillan Publishers, RRP $44.99
Trinchado is a traditional South African braised beef dish with strong Portuguese influences in its origin. I like to make a double batch so there is one quantity to serve straight away and another to freeze for later use. Not a fan of chilli and olives? No worries – leave them out.
Ingredients
- 400 g lean beef rump steak, fat trimmed, cut into 4 cm pieces
- 5 garlic cloves, finely chopped
- 200 ml red wine
- 1 large brown onion, finely chopped
- 1 tablespoon (10 g) plain flour
- 2 beef stock cubes, crumbled
- 1 teaspoon dried chilli flakes
- 2 dried bay leaves
- 50 g kalamata olives
Method
- Combine beef, garlic and wine in a large bowl. Cover and marinate in the fridge for 30 minutes.
- Lightly spray a large saucepan with oil and heat over medium heat. Cook onion, stirring occasionally, for about 8 minutes or until soft. Using a large slotted spoon, remove meat from the marinade and add to the pan (reserve remaining marinade). Sprinkle over flour and cook over medium–high heat, stirring, for about 5 minutes or until meat is evenly browned.
- Stir in stock cubes, chilli, bay leaves, reserved marinade and 300 ml water until well combined. Cover and simmer, stirring occasionally, for about 45 minutes or until meat is tender and sauce has thickened. Remove from heat. Stir in olives and season with salt. Serve.
TO REFRIGERATE: Transfer trinchado to a large reusable container or divide individual portions into separate reusable containers. Store for up to 2 days. To reheat, simmer gently in a saucepan or microwave single servings until hot, stirring in a little water if sauce is too thick.
TO FREEZE: Store trinchado as above. Thaw overnight in the fridge. Reheat as above.
Wendy’s tips
• Serve trinchado with steamed green vegetables and parsley to boost the veg.
• While most of the alcohol is cooked off during the braising process, you can use alcohol-free wine if you like.
