3T canola oil
2 sprigs rosemary, roughly chopped
6 cloves, garlic, finely chopped
Salt and freshly ground black pepper to taste
4T Red wine vinegar
2kg cubed rump steak (or 2kg deboned chicken breast, cut into 3rds)
For the trinchado sauce:
2T olive oil
1 red onion, finely chopped
3 bay leaves
1T roughly chopped rosemary
4 cloves garlic, finely chopped
1/4 cup brandy
3/4 cup red wine
2 cups beef stock
1/2 cup cream
4T salted butter
For the rolls:
1kg store brought bread dough
2 sprigs of rosemary.
2 Tbsp. Thyme
1 teaspoon garlic
300g Onion marmalade
Combine the oil with the rosemary, thyme, garlic and seasoning with the red wine vinegar. Add the cubed steak or cubed chicken and toss to coat well.
Heat a large heavy based pan before adding the beef and searing until well charred. Turn to have the cubes evenly browned.
Remove the beef from the pan and add the olive oil for the sauce. Add the onions and begin caramelizing ensuring the onions don't burn. Add the bay leaves, rosemary and the garlic before cooking until the garlic is cooked.
Add the brandy and red wine and reduce by half before pouring in the stock. Simmer for 5 minutes before adding the cream and butter. Return the beef to the sauce and simmer for another 5 minutes before serving.
Combine the onion marmalade, garlic, thyme and rosemary.
Separate dough into 6 equal portions. Roll out each portion of dough into one long thin strip. Brush the onion marmalade along the length of the dough and top with lemon zest. Roll the length of the dough back up so that you get spiralled rolls.
Pack the rolls tightly in a baking tin and cover with grated mozzarella. Bake at 180’C for 15 – 20 minutes.