Trinchado

1. 1

   Heat a large saute pan over medium-high heat for 2 minutes. 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. Don't 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.

2. 2

   Lower the heat to medium, add the onions, chili peppers and their seeds, and cook until softened, about 10 minutes. Add the garlic and cook for an additional minute. Sprinkle the flour over the vegetables and stir until the flour's fully cooked, about 2 minutes.

3. 3

   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, 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.

4. 4

   To serve, place the Trinchado in a large bowl and top with French fries.

5. 5

   Have lots of bread on hand for dunking.

* Per serving · 4 servings · Values may vary.

No additional tips available.