Brisket braised in red wine and chocolate Lastly in went back the brisket, red wine, chicken base and chicken stock. Slow braising an otherwise tough cut of meat like brisket turns the beef meltingly soft. This dish will warm you on chilly fall and winter nights.

Ingredients of Brisket braised in red wine and chocolate

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

Brisket braised in red wine and chocolate instructions

  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..

Into the stock, stir the redcurrant sauce, herbs and crushed peppercorns. Pour over the beef with the red wine. Cover with a lid or a piece of foil and. I grated an ounce into the sauce using my microplane and when the chocolate hit Return the bacon and venison to the dutch oven and pour in the red wine. Give everything a good stir with a wooden spoon, scraping the.

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