Jan Braai’s Trinchada

Recipe by Jan Braai
Serves: 4
Preparation time: 15 minutes
Cooking time: 1 hour


  • 1 kg rump steak
  • Salt & pepper
  • 1 onion
  • 5 garlic cloves
  • 200g pitted olives
  • 2 tots olive oil
  • 2 tots butter
  • 2 bay leaves
  • 1 tsp chili powder
  • 1 cup beef stock
  • ½ cup brandy
  • ½ cup red wine
  • 2 tots soy sauce
  • 1 cup cream
  • 1 lemon

To serve:

  • roosterkoek

How To Make Jan Braai’s Trinchada

  1. Season the steak.
  2. Chop the onion. Crush and chop the garlic. If your olives aren’t pitted do that now.
  3. Heat the oil and butter in your potjie and fry the onion and bay leaves until the onion is translucent.
  4. Add the garlic and chili powder and fry for 1 minute.
  5. Pour in the brandy, wine soya sauce, beef stock and olives. Heat until the sauce starts to boil, then lower the heat, cover with a lid and continue to simmer for 30 minutes.
  6. Remove the lid and stir in the cream and grate the entire rind of the lemon into the potjie. A shallow grate, so just the yellow part with the nice smelling oil. Bring the boil and then simmer, uncovered until the sauce starts to thicken.
  7. Braai the steak over very hot coals but take it off whilst still on the raw side of medium-rare. Let the steak rest for 5 minutes, then cut into thin slices.
  8. Add the steak to the potjie and mix into the sauce in the potjie. Remove the potjie from the fire. The generous amount of sauce is part of this meal and should be enjoyed with the meat, so serve trichada in bowls and eat the sauce with spoons when necessary. Serve with roosterkoek.