Traditional and Popular Trinchado Recipe
Ingredients
Directions
- Heat the butter and oil in a heavy-based pan and brown the beef.
- Once brown, remove the beef from the pan and set aside.
- Over low heat, saute the onions and then add the chili peppers and cook for about a minute.
- Add the broth and wine, bring to a boil and stir continuously.
- Add the bay leaf, olives and the fresh rosemary and add the crushed garlic.
- Return the meat to the pan and simmer slowly for about 2 hours.
- Add the cream (or milk) and stir through (if you are using milk instead pour slowly and carefully).
- Add the fresh lemon rind and if you want extra rosemary.
- Season to taste and enjoy.
Adapted from a Recipe by: Lady raven, food24.com
Nutritional Facts (Per Serving)
Frequently Asked Questions
What can I use as a substitute for red wine in this recipe?
You can substitute red wine with an equal amount of grape juice, cranberry juice, or a mixture of vinegar (like red wine vinegar or balsamic) and water to maintain the acidity.
How should I store leftovers of Trinchado, and how long will they last?
Store leftover Trinchado in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months; just ensure it’s fully cooled before freezing.
What should I do if my sauce is too thin after cooking?
If your sauce is too thin, you can thicken it by removing some of the liquid and simmering it until reduced, or you can stir in a cornstarch slurry (1 tablespoon of cornstarch mixed with 2 tablespoons of cold water) to help thicken it.
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