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Trinchado 01

Trinchado 01 comes together with Unsalted Butter, Olive Oil, Garlic Minced, Flour, and Beef Stock. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 4 clove
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   1 tablespoon olive oil 2-pound rump roast, cut into 1-inch cubes 2 large yellow onions, chopped 3 or 4 small hot red chile peppers, stemmed and chopped (retain the seeds)

2. 2

   Heat a large saute pan over medium-high heat for 2 minutes.

3. 3

   Add the butter and oil.

4. 4

   Once the butter is melted and sizzling, add the beef cubes in 4 or 5 batches and brown well on all sides.

5. 5

   Remove the cubes with a slotted spoon to a warm plate and set aside.

6. 6

   Lower the heat to medium, add the onions, chile peppers and their seeds, and cook until softened, about 10 minutes.

7. 7

   Add the garlic and cook for an additional minute.

8. 8

   Sprinkle the flour over the vegetables and stir until the flour's fully cooked, about 2 minutes.

9. 9

   Pour in the stock and red wine (or brandy).

10. 10

    Stir until the sauce thickens a bit, about 3 minutes.

11. 11

    Add the bay leaf, olives, browned beef cubes and any juices that may have accumulated on the plate.

12. 12

    Bring to a boil, reduce the heat to low and simmer, covered, for 1 1/2 to 2 1/2 hours.

13. 13

    Check every 15 minutes or so until the meat is very tender.

14. 14

    Season with salt and pepper.

15. 15

    To serve, place the Trinchado in a large bowl and top with with French fries. Have lots of bread on hand for dunking.