Yes, beef and chocolate cooked together! If you have never tried this crazy combination then get your kitchen utensils out because it works, as it has done for centuries in Mexico, where chicken or turkey are also cooked with chocolate, to produce “Mole” a traditional dish. Only a little chocolate is used in this recipe, it thickens the juices as it cooks, resulting in a sauce that is dark and velvety smooth. Combined with the hotness of the chillies and the aroma of cumin, cinnamon and parsley this is a recipe to surprise your loved ones. The puff pastry heart croutons are not a must but could add that touch of romance if you are cooking a surprise dinner for your partner.
2 tablespoons olive oil
1 red onion, sliced thinly
½ kg good quality braising beef cut into 2.5 cm cubes
1 medium size red chilli, seeded and chopped
1 teaspoon ground cumin
½ teaspoon ground cinnamon
400g can Italian plum tomatoes
1 bay leaf
1 tablespoon fresh chopped flat leaf parsley
40g plain chocolate
freshly ground black pepper
200g readymade puff pastry
a little beaten egg
1 tablespoon pine nuts
- Heat the oil in the heart casserole over a medium setting. Fry the onion until beginning to soften, but not brown.
- Add the cubed meat and brown evenly, stirring occasionally. Stir in all the remaining ingredients with one full (tomato) can of water. Season.
- Cover and cook in the oven for 2-2½ hours on 120ºC. Stir once during cooking. When the meat is tender, remove the casserole from the oven and raise the temperature for the pastry croutons.
- While the casserole is cooking roll the pastry out to the thickness of a £1 coin. Use a large heart shaped cutter (approx 9cm long) to cut out 4 hearts. Brush with a little beaten egg and press a few pine nuts into the centre of each. Chill the hearts on a baking sheet for at least 1 hour before cooking
- Bake the hearts for 10-15 minutes on 200ºC until well-risen and golden brown.
Serve a portion of the beef and chocolate casserole and top it with the pastry heart.