BRAISED BEEF IN WINE AND CHOCOLATE SAUCE

​Serves: 6
 
3 lbs of cubed and marbled stewing meat (beef, pork or rabbit)
3 small carrots, cut into two inch pieces
3 celery stalks, diced into two inch pieces
2 large onions, diced
1 bottle good deep red wine
5 to 8 large basil leaves
3 sprigs of rosemary
2 spring of thyme
3 to 5 whole cloves
¼ teaspoon of ground cinnamon
1 teaspoon freshly ground pepper
½ teaspoon salt
 
3 to 4 tablespoons cake or super fine flour
3 tablespoons olive oil
2 oz. bittersweet chocolate, grated
½ cup heavy cream, at room temperature
½ cup parsley, shredded
 

1. Place the first 12 ingredients in a 2 gallon re-sealable plastic bag.  Seal and marinate overnight or up to 24 hours in the refrigerator.
2. Pre heat oven to 350º
3. Remove the stew meat from the marinade to a paper towel lined plate.  Reserve the marinade.
4. Pat the meat dry.  Sprinkle all sides with flour.
5. Heat the olive oil in a large Dutch Oven or an ovenproof casserole.  Sear all sides of the stew meat in the hot oil.
6. When the meat is browned, sprinkle the grated chocolate over the top and stir well.
7. Slowly add the liquid and the vegetables from the marinade to the meat, mixing well.
8. Bring the mixed ingredients to a good simmer on the stove top, stirring occasionally.
   Cover the Dutch Oven or casserole and place it in the pre-heated oven for approximately an hour and a half.  Stir occasionally.
9. Remove the Dutch Oven to a safe surface.  Extract the woody stems of the rosemary and thyme and discard.
10. Using a slotted spoon and fork, extract the remaining vegetables from the pot into a food processor or a blender.  You may have to work in batches depending on the size or your blender or processor, so remember to take care as the vegetables will be hot.
11. Process or blend the vegetables to a puree.
12. Pour about a cup of the puree into a small prep dish and set aside.
13. Return the remaining puree to the Dutch Oven.
14. Test the meat for tenderness.  Accordingly, recover and return the mixture to the oven and continue to cook for up to another 1½ hours.
15. When sufficiently tender, remove from the heat.
16. Add the cream to the set aside puree, mixing well.  Then add the cream mixture to the meat mixture and blend well.
17. Place all the ingredients in a serving bowl and garnish with the parsley.
18. Serve with either a long, flat pasta or a good crusty bread.

 
 
*Mexican mole sauces are frequently made with chocolate.  Why not, Central America is the home of the cocoa bean.