Trinchado (Spicy South African Braised Beef)

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

1 Tbsp. unsalted butter
1 Tbsp. olive oil
1 (2 pound ) rump roast, cut into 1″ cubes
2 large yellow onions, chopped
3 or 4 red Fresno chile peppers, stemmed and chopped (retain the seeds)
4 cloves garlic, minced
2 Tbsp. flour
1 cup beef stock
1 cup red wine or 1/2 cup brandy
1 bay leaf
24 oil-cured black olives
salt and freshly ground black pepper to taste
bread for dunking

Instructions:

Heat a large saute pan over medium-high heat for 2 minutes and add the butter and oil. Once the butter is melted and sizzling, add the beef cubes in 4 or 5 batches and brown well on all sides. Dont crowd the pan or rush this step; this is what gives the dish its flavor. Remove the cubes with a slotted spoon to a warm plate and set aside.

Lower the heat to medium and add the onions, chile peppers and their seeds. Cook until softened, about 10 minutes. Add the garlic and cook for an additional minute, then sprinkle the flour over the vegetables and stir until the flour is fully cooked, about 2 minutes.

Pour in the stock and red wine (or brandy). Stir until the sauce thickens a bit, about 3 minutes. Add the bay leaf, olives, browned beef cubes and any juices that may have accumulated on the plate. Bring to a boil and reduce the heat to low and simmer, covered, for 1-1/2 to 2-1/2 hours. Check every 15 minutes or so until the meat is very tender. Season with salt and pepper.

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

This dish is based upon a recipe by Patrick Fish, South Africa.