Brisket braised in red wine and chocolate. Sprinkle the onion, garlic, carrot and celery around the brisket and let cook a few minutes. Use a wooden spoon to scrape the bottom of the pot, including beneath the beef and veg. Pour in the wine and beef stock.

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Ingredients of Brisket braised in red wine and chocolate

1. It's 3 slices of bacon.
2. Prepare 600 g of beef brisket.
3. Prepare 1 of large white onion, chopped.
4. You need 3 cloves of garlic, finely chopped.
5. Prepare 1 of carrot, unpeeled and cut into 1/2 cm slices.
6. You need 2 of celery sticks, chopped.
7. You need 1 bottle (750 ml) of dry red wine.
8. It's 3 cups of beef stock.
9. Prepare 1 of bay leaf.
10. Prepare 2 of star anise.
11. It's 1 tbsp of fresh rosemary, finely chopped.
12. It's 50 g of 70% dark chocolate.

Brownie muffin pastry cupcake cake dessert chocolate cake. Chupa chups sesame snaps chocolate cake tart icing chupa chups sesame snaps. Add the brisket back to the pan, along with the blender mixture, chicken stock, red wine and thyme. See recipes for Red Wine Braised Beef too.

Brisket braised in red wine and chocolate step by step

1. Put a medium pot on medium-high heat. Add the bacon and fry until crisp. Remove the bacon, but leave the bacon fat..
2. Season the brisket well with salt and pepper, then brown it in the bacon fat for a few minutes on every side, until it's evenly browned..
3. Sprinkle the onion, garlic, carrot and celery around the brisket and let cook a few minutes. Use a wooden spoon to scrape the bottom of the pot, including beneath the beef and veg..
4. Pour in the wine and beef stock. Add the bay leaf, star anise, a pinch of salt and several grinds of black pepper. Bring to a simmer, then cover and turn the heat down to low. Let simmer 3 hours or until the meat is fall apart tender..
5. Remove the meat from the pot. Fish out the bay leaf and star anise and turn the heat up to medium-high. Add the rosemary and chocolate. Let the sauce simmer until reduced by about half. Using two forks, pull the brisket apart into chunks, then add it back to the sauce. Add additional salt and pepper as needed. Crumble the bacon and sprinkle it into the stew when serving..

Season brisket with salt and pepper. Heat oil in a large ovenproof pot over medium-high. Add reserved porcini soaking liquid and chicken stock. Raise heat to medium-high and bring back to a. This rendition is oven-braised low and slow with red wine and aromatics; the meal is completed by a head of garlic and tender root vegetables.

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