Trinchado

Beef
 
Recipe from: 4/25/2002 12:00:00 AM

Cooking time: 2 hours
 
 

Ingredients

 
  • 15
    ml
    butter
  • 15
    ml
    olive oil
  • 900
    g
    beef, cubed
  • 2
    large onions, chopped
  • 3
    red chillies, chopped
  • 4
    garlic cloves, crushed
  • 250
    ml
    beef stock
  • 375
    ml
    red wine
  • 1
    bay leaf
  • 100
    g
    stoned black olives
  • fresh rosemary
  • 125
    ml
    cream
  • salt and freshly ground pepper to taste
  • finely grated lemon peel
Servings: Change Serving
 
 

Method

 

Heat the butter and oil in a heavy-based saucepan and brown the beef cubes.
Remove from the pan and set aside.
Reduce the heat and sauté the onions and chillies until tender and fragrant.
Add the garlic and sauté for 1 minute.
Add the stock and wine.
Bring to boil and stir continually.
Add the bay leaf, olives and a few sprigs of fresh rosemary.
Return the meat cubes to the pan and simmer slowly for 2 hours or until the meat is tender.
Add the cream and stir through.
Season well with salt and freshly ground black pepper, fresh lemon peel and extra rosemary.
Serve with bread for dipping into the gravy.

 

Read more on: beef  |  shallow-fry
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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