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Easiest South African trinchado recipe of all time

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Easiest South African trinchado recipe of all time

 

Easiest South African trinchado recipe of all time

If you like spicy food, you will love Trinchado! It is a popular dish in many South African restaurants, and now you can make Trinchado at home using this easy recipe.

What is trinchado? It is a healthy spicy sauce that can be prepared with any kind of meat from chicken, fish, pork, to beef.

Other foods like beans or potatoes can be added for a richer taste. Portuguese and African trinchado are slightly different when it comes to preparation.

How to make trinchado sauce

Where can you get the beef or chicken stock ingredients that have been listed in the recipe? Please learn how to prepare them at the bottom of the trinchado recipe.

Beef trinchado recipe

This recipe prepares a meal for four people. It takes approximately 3-4 hours to make the dish.

Ingredients

  • 2-pound roast beef (cut into cubes)
  • 1 cup fresh beef stock
  • 1 cup red wine or 1/2 cup brandy
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 2 large chopped onions
  • 3 small steamed and chopped hot red peppers (with seeds)
  • Ground black pepper
  • 4 minced garlic cloves
  • 2 tablespoons wheat flour
  • 24 black olives
  • Salt

Directions

  1. Heat your pan over medium-high heat for 2 minutes. Add the butter and oil.
  2. Wait for the butter and oil to melt and sizzle and then add the beef in batches of 3 or 4. Allow the beef to turn brown.
  3. Remove the brown beef cubes using a spoon, put them on a plate, and set them aside.
  4. Lower to medium heat and add the red hot peppers and onions. Cook for about 10 minutes until they are soft. Add the garlic and cook for another minute.
  5. Sprinkle the flour over them and stir for almost 2 minutes for the flour to cook.
  6. Add the beef stock and the red wine (or brandy) and then stir for almost 3 minutes for the sauce to thicken.
  7. Add the olives, bay leaf, and browned beef cubes.
  8. Season the sauce with salt and ground black pepper.
  9. Boil for 1 hour and then reduce to low heat and simmer for 30 minutes while covering the pot.
  10. Allow the pot to cool for three minutes and then serve with bread, fries, or both.

Note:

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after every 15 minutes to ensure that the meat is tender. If not, you will have to boil for an extra hour. Add red wine (or brandy) if it seems like the sauce is about to the bottom of the pan to avoid burning it. Use the ingredient that you used in step 6 to avoid spoiling the flavor.

Chicken trinchado recipe

There are two ways of doing this. You can use the beef trinchado recipe but replace the beef with chicken and the beef stock with chicken stock. Be careful not to overcook the chicken in step 9 of the recipe because chicken may no be as tough as beef. Both recipes serve four plates. Here is the second recipe:

Ingredients

  • 400g chicken (cut into cubes)
  • 1 large chopped onion
  • 2 large baked potatoes (cut into small cubes)
  • 1 teaspoonful vinegar
  • 1 teaspoonful fresh chili sauce (or peri-peri spice)
  • 250 ml of milk cream
  • Ground black pepper
  • Smoked paprika
  • Salt

Directions

  • Sautee onion in some oil.
  • Add the chicken and cook until it turns brown.
  • Add the spices, vinegar, and chili sauce.
  • Fry until the chicken is cooked.
  • Lower the heat and add the potatoes.
  • Add milk cream, salt, and ground black pepper.
  • Then, stir and simmer for 5 minutes.
  • Serve with your dish when hot with fresh bread rolls or fries.

How do you prepare homemade beef or chicken stock?

The recipe is simple. Here is a beef or chicken stock recipe

Ingredients

  • Beef or chicken bones (leftovers or fresh)
  • 1 peeled and quartered onion
  • 6 garlic cloves
  • 4 celery stalks (cut into pieces)
  • 4 carrots (cut into pieces)
  • 10 black peppers
  • 15 parsley sprigs
  • 8 thyme sprigs
  • 3 bay leaves
  • Salt

Directions

  1. Place bones of the beef or chicken in a pan and add cold water.
  2. Gently simmer the meat and skim off the protein scum that rises up.
  3. Add more cold water and vegetables (optional).
  4. Simmer again, but do not let it boil vigorously (Allow few bubbles to rise to the surface, skim off the proteins, and add cold water.)
  5. Repeat step 4 for about 3-4 hours, but do not cover the pan.
  6. Strain the stock, pour it into a clean pan, and boil using high heat to reduce the liquid and also intensify the flavor.

Note:

Use any vegetable and seasoning that you prefer. You do not have to use the ones listed on this stock recipe.

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