Recipe of the day: Quick and easy beef trinchado with savoury cornbread

Imagine succulent cuts of beef, marinated to perfection and seared to create a mouthwatering crust. As the beef simmers gently in a luscious sauce enriched with aromatic herbs, tomatoes and a touch of heat, it absorbs the flavours, resulting in a melt-in-your-mouth tenderness that will leave you craving each succulent bite.

But that’s not all. Accompanying this savoury symphony is the golden glory of homemade cornbread. Picture a warm slice of moist cornbread with a delicate crumb, infused with the natural sweetness of corn, and a hint of richness from creamy butter.

As you sink your teeth into this heavenly creation, the combination of textures and flavours creates an unforgettable sensory experience that will have you reaching for seconds.

This beef trinchafo with cornbread recipe is more than just a meal; it’s a journey of taste, texture, and pure culinary bliss.

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Beef trinchado with cornbread

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• Author: lancewood
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 35 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: Mexican

Ingredients

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• 30ml butter
• 30ml oil
• 1kg tenderised steak or steak of your choice, cubed
• 2 large onions, chopped
• 4 fresh chillies, chopped (or more to taste)
• 4 garlic cloves, crushed
• 30ml flour
• 250ml red wine
• 250ml beef stock
• 60ml Worcestershire sauce
• 1 lemon, juice of half the lemon
• 1 bay leaf
• 250ml Sour Cream
• 12 black olives, pitted and halved (optional)
• Salt, to taste
• 45ml fresh parsley, chopped
• fresh chillies, extra for serving

Instructions

1. Using a large heavy-based pan, heat the butter and oil and brown the steak in batches. Remove and set aside.
2. In the same pan, fry the onions until golden and soft. Add a bit more oil if needed. Add the chillies and garlic and fry for 1 minute.
3. Stir in the flour and return the meat to the pan. Add the wine, stock, Worcestershire sauce, lemon juice and bay leaf. Simmer over a low heat until the meat is tender.
4. Add the sour cream and olives and mix in. Season to taste and simmer for 5 more minutes. Sprinkle with fresh parsley.

*This recipe was sourced from lancewood.co.za.

Savoury cornbread

• Author: Lucy Nunes
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Category: side
• Method: Bake
• Cuisine: American

Ingredients

Scale 1x2x3x

• Olive oil, to grease
• Plain flour, to dust
• 150g (1 cup) plain flour
• 3 1/2 tsp baking powder
• 1 tsp salt
• 170g (1 cup) cornmeal (polenta)
• 1 tsp caster sugar
• 250ml (1 cup) milk
• 60ml (1/4 cup) vegetable oil
• 1 egg, lightly whisked

Instructions

1. Preheat oven to 220°C or 200°C fan-forced. Brush a loaf pan with the olive oil to lightly grease. Lightly dust with flour and shake out the excess.
2. Sift flour, baking powder and salt into a bowl. Add cornmeal, sugar, milk, oil and egg, and use a wooden spoon to stir until well combined.
3. Pour the mixture into the prepared pan.
4. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre comes out clean.
5. Set aside for 5 minutes before turning onto a wire rack. Serve warm or at room temperature with your trinchado.

*This recipe was sourced from taste.com.

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