Trapiche Recipe

Prepare the Ingredients

Dice the beef into large chunks, slice the onions and bell pepper, and mince the garlic cloves.

Season the Beef

In a large bowl, season the beef chunks with salt, black pepper, paprika, and cumin. Mix well to ensure the beef is evenly coated.

Sear the Beef

In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the seasoned beef and sear on all sides until browned, about 5-7 minutes. Remove the beef from the pot and set aside.

Sauté the Vegetables

In the same pot, add the sliced onions, bell pepper, and minced garlic. Sauté for about 5 minutes until the onions become translucent.

Combine Ingredients

Add the tomato paste to the sautéed vegetables and stir for 1-2 minutes. Then, return the seared beef to the pot.

Add Liquids and Spice

Pour in the red wine and beef broth. Add the bay leaves, and bring the mixture to a boil.

Simmer the Dish

Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the beef is tender.

Serve the Trapiche

Remove the bay leaves before serving. Garnish with freshly chopped parsley and lemon wedges. Serve hot with crusty bread or rice.