Tired of beef bourguignon, stew, beef carrot, beef stew or other piece of boiled or braised meat? I offer you a recipe that combines tradition and modernity, as the somewhat overused expression says.
Tradition, because beef, as all these "low cuts" require, is boiled so that it is not hard and is very soft. And modernity because an unsuspected ingredient is added at the end of cooking to give that little extra that makes all the difference... the square of chocolate!
This recipe is to be made either from a large leftover pot-au-feu meat already cooked, or with pieces of bourguignon, for example. So you need to gather the following ingredients:
You will have to start by slicing the meat, removing the fatty or gelatinous parts. Then you can brown the onion by adding the meat in small pieces, the bacon bits. Let brown a little then add the carrot and the mushrooms cut into pieces if they are too big, the garlic, the thyme, the bay leaf, salt and pepper.
Wait until the mushrooms have released their water to sprinkle the flour. You will mix quickly then add the wine, water and the famous squares of chocolate.
That's it, it's over:you have to wait about 45 minutes, the time that all this cooks together.
The proportions are given here for about 6 people:you will therefore prepare a side dish of rice or tagliatelle, for example, for the same number of people at the table. Couscous semolina or bulgur also go very well with the flavored chocolate sauce, as do gnocchi.
Don't expect to smell chocolate like in a chocolate mousse made with 80% cocoa chocolate, but all your guests will notice this taste tone reminiscent of both the bitterness and the sweetness of chocolate!
