Recipe of the day: Quick and easy beef trinchado with savoury cornbread
Picture: iStock
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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.
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This beef trinchafo with cornbread recipe is more than just a meal; it’s a journey of taste, texture, and pure culinary bliss.
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
Using a large heavy-based pan, heat the butter and oil and brown the steak in batches. Remove and set aside.
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.
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.
Add the sour cream and olives and mix in. Season to taste and simmer for 5 more minutes. Sprinkle with fresh parsley.