Name: Trinchado
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 1 butter; 1 kg beef cubed; 2 red onion chopped; 2-3 red chilli chopped; 4 garlic cloves, crushed; 250 ml stock beef; 1 wine bottle of red; 1 bay leaves; 100 g olives black, pitted; 1 fresh rosemary sprig; 125 ml cream; 1 tsp lemon zest only; salt and freshly ground black pepper to taste

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Ingredients (13)

1	butter
1 kg	beef — cubed
2	red onion — chopped
2-3	red chilli — chopped
4	garlic — cloves, crushed
250 ml	stock — beef
1	wine — bottle of red
1	bay leaves
100 g	olives — black, pitted
1	fresh rosemary — sprig
125 ml	cream
1 tsp	lemon — zest only
	salt and freshly ground black pepper — to taste

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Method:

Heat the butter and oil in a heavy-based pan and brown the beef.

Remove from the pan and set aside.

Lower the heat and saute the onions, I like to put in some water so that the onions get soft without burning, when the water has evaporated add the chillies and cook for about a minute.

Add the stock and wine. Bring to boil and stir continually.

Add the bay leaf, olives (if using) and the fresh rosemary.

Add the crushed garlic.

Return the meat to the pan and simmer slowly for 2 hours (or more).

If you are making this in advance, this is where you stop. The rest of the process happens just before serving. When you are ready to serve, gently heat up the trinchado to a medium heat.

Add the cream (or substitute) and stir through. If you are using milk instead pour slowly and carefully to avoid it splittin.

Add the fresh lemon peel and if you want extra rosemary.

Season to taste.

You can serve trinchado as a starter with some bread, or a main course with rice.

Reprinted with permission of Lady Raven. To see more recipes, click here.