When I saw a version of this recipe in Bon Appetit I knew I had to try it for the sake of my chocoholic 4-year old and husband. The original recipe called for short ribs, pancetta and specialty chocolate but what I had on hand was a chuck roast that had been in the freezer way too long, some random slices of bacon and a a few odds and ends of chocolate. It came out so yummy I’m not sure I could deal with how delicous it must be with the high end ingredients.
3-4 slices thick cut bacon, diced
3 lb beef roast, cut into 1- inch cubes, fat trimmed.
1 1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup finely chopped carrots
3 large garlic cloves, minced or pressed
2 cups dry red wine
3 cups low-salt chicken broth
2 cups drained, chopped canned diced tomatoes
2 tablespoons fresh parsley (I prefer Italian)
Large fresh Thyme sprig (if you have one)
1 bay leaf
3 tablespoons shaved or grated bittersweet chocolate
2 tablespoons unsweetened cocoa powder (dutch processed if possible)
1 teaspoon finely chopped fresh rosemary
Saute bacon until crisp in a heavy large pot over medium heat. Using a slotted spoon, transfer bacon to paper towels. Sprinkle the meat with salt and pepper and, working in batches, brown chunks of beef in bacon drippings until seared on all sides over medium-high heat. Transfer to a plate. Add onions, celery, carrots, and garlic to the pot. Cover, reduce heat to medium and cook until vegetables are soft, stirring occasionally, about 10 minutes. Add wine and boil uncovered until liquid is reduced by half, scraping up browned bits from the bottom of the pan, about 5 minutes. Add broth, tomatoes, parsley, thyme, bay leaf and reserved bacon and beef. Cover partially and simmer over low heat 1 1/2 hours. Uncover and simmer until meat is tender, stirring occasionally, about 1 1/2 hours longer.
Transfer meat to a bowl and discard bay leaf. Spoon fat from the surface of the sauce (this is a pain but worth the effort). Boil the sauce until it begins to thicken, about 8 minutes. Reduce heat to medium. Add chocolate, cocoa powder and rosemary; stir until chocolate melts. Season with sea salt or kosher salt and pepper. Return meat to pot and simmer to rewarm, about 5 minutes. Enjoy.
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