Description

TRINCHADO
Ingredients provided:
• Beef
• Onion
• Chili
• Garlic
• Flour
• Stock and red wine mixture
• Bay leaf
• Olives
• Rice (if selected)
• Vegetables (if selected)
Ingredients from own source:
• Salt and pepper
• Oil and butter (if you’re a foodie you’ll want butter)
• Peri peri sauce
Equipment required:
• Heavy based pot with lid
• Cutting board and sharp knife
• Long handled spoon
• Plate
• Pot for cooking rice (if using)
• Pan with lid for cooking vegetables (if using)
Instructions:
• Let the meat and the stock come to room temperature.
• Slice the onion and chili and crush the garlic.
• Heat the pot on high heat and add the oil and butter (if using).
• Reduce heat to medium high, brown the meat well all sides and remove to the plate.
• Reduce heat to medium, add onion, garlic and chili and stir a bit. Then cover, reduce heat to low and let cook 10 minutes.
• Remove lid, add the flour and stir to mix. Now add a bit of the stock mixture and stir until smooth. Add the rest of the stock and wine and mix.
• Return the meat to the pot and add the bay leaves and olives, increase the heat until stew is bubbling. Cover, reduce heat and let simmer until meat is tender – at least one hour.
• While the stew is simmering, cook the rice and vegetables.