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RECIPE
Trinchado with Star Anise, Orange Peel & Chocolate Sauce with Samp & Beans
SERVES: 4 - 6 adults Preparation Time: Overnight Cooking time: 180 min
INGREDIENTS 1 KG OSTRICH FILLETS CUBED (OR BEEF) 1 LARGE ONION FINELY SLICED 50ML WORCESTERSHIRE SAUCE 1 TSP BALSAMIC VINEGAR 1 CUP RED WINE 1 CUP BEEF STOCK 1 LARGE ORANGE ZESTED ¼ CUP DARK CHOCOLATE (HIGH CACAO CONTENT) 3 X STAR ANISE 3/4 CLOVES CRUSHED GARLIC 2 BAY LEAVES SALT AND PEPPER TO TASTE 1 TSP PAPRIKA 2/3 SMALL RED CHILIES CHOPPED 3/4 TBS FLOUR BUTTER AND OIL FOR FRYING WATER For the Samp and Beans: 1 CUP SAMP 1 CUP RED SPECKLED BEANS 1 MEDIUM CARROT (FINELY GRATED) 1 MEDIUM ONION (FINELY GRATED) 1-2 TBLS TOMATO PASTE 1 KG MEATY BEEF MARROWBONES 500 - 750ML WARM WATER
METHOD For the Trinchado 1. In a bowl, mix together Worcestershire sauce, Balsamic vinegar, orange rind, garlic, wine, salt, pepper, paprika, chilies and bay leaf. 2. Add the meat, stir to coat the beef and then cover with cling film and set aside in the fridge to marinade for at least 2 hours (overnight is better). Sauté the onions in butter over medium heat in a pot, until translucent, then remove from pot and set aside. 3. Remove the meat from the marinade, a dust with flour. Next, seal the meat in a little oil, before adding the onions and the remaining marinade to the pot. Cooking for 5 minutes over high heat, to reduce the mixture. 4. Add the beef stock and dark chocolate. Mix well and simmer for about 20-25 minutes. 5. Check often to keep the right thickness adding water if too thin. For the Samp and Beans 1. Soak samp and beans separately. Leave overnight, changing water 3 times. 2. Cook samp on low heat for 1 hour, check water levels constantly. 3. In a heavy based pot, layer ingredients in order. At the bottom place the bones, followed by the beans, samp and then the grated carrot and onion mixture. 4. Add the tomato paste and pepper to the warm water then pour into the layered pot. www.wellnesswarehouse.com
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Bake in a pre-heated oven at 200º for 2 1/2 hours, checking intermittently and adding water if needed. When the samp and beans are soft, remove from the oven and stir well, making sure the layers are mixed well.
To serve: Dish the samp and beans onto a plate and top with the Trinchado. Grind some black pepper, and sprinkle with orange rind and parsley.
TIPS When searing the meat, bear in mind it will continue to cook in the sauce. Regulate the meat’s cooking time according to your own taste. Never add salt to beans before or during cooking, as it hardens the husk, prolonging the cooking time. When cooking samp and beans, you might prefer a vegetarian option. In which case, omit the meat and substitute vegetable for water when topping up while the dish is in the oven. Hearty, filling, and delicious on its own, samp and beans is a versatile staple. It goes well with most stews and especially with curries. Samp and beans freeze well, so prepare a large quantity and portion into freezer bags.
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