Recipe from: May 2012

Ingredients 14
Servings 1
Minutes 00:30


Serving Change
  • 1
  • 1
    olive oil
  • 1
    beef - cubed
  • 2
    large red onions - chopped
  • 2-3
    red chillies - chopped
  • 4
    garlic cloves - crushed
  • 250
    beef stock
  • 1
    bottle red wine
  • 1
    bay leaf
  • 100
    black olives - stones removed (optional)
  • 1
    sprig fresh rosemary
  • 125
    cream (or evaporated milk or regular milk)
  • 1
    lemon rind
  • Salt and pepper to taste


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.
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