Braised beef in walnut, chili and chocolate sauce recipe
Ingredients
- 75g walnut pieces, ground finely
- 1 medium/large onion, roughly chopped
- 1 large clove of garlic, roughly chopped
- 3-4 green chillies deseeded and roughly chopped
- 25g raisins
- 4-5 cloves
- 50g Prestat plain chocolate, melted
- 400g canned tomatoes
- 3 Tbsp sunflower oil
- 1 Tbsp ground cinnamon
- 600ml beef stock
- 750g lean braising steak
- Bunch of spring onions chopped, using as much of the green part as possible
- Salt
Instructions
- Preheat oven to 150C/300F/Gas Mark 2
- Place the walnuts, onion, garlic, green chilies, raisins, cloves and the tomatoes into a blender and blend until mixture is as smooth as possible
- Heat 2 tablespoons of sunflower oil in a casserole at medium heat and add the cinnamon and stir
- Add in the mixture from the blender and let it bubble for 5 minutes stirring constantly all the time
- Now stir in the stock and the melted chocolate then remove the pan from the heat and add salt to taste
- Heat the remaining Tbsp of oil to a high temperature in a large frying pan, add the beef and fry it until brown all over
- Add the sauce to the casserole then put the casserole back onto heat until it is bubbling gently; cover the dish and place in the preheated oven for 2½-3 hours
- When the meat is tender and the sauce has reduced and thickened it will be ready for serving after you’ve stirred in the chopped spring onions
Bon Apetit
