Grass Fed Beef and Potatoes au Chocolat
|Beef and potatoes in a chocolate infused sauce- divine.|
Karina's Beef and Potatoes au Chocolat Recipe
1 2-pound or so ribeye steak, fat trimmed
Extra virgin olive oil
5 cloves garlic, chopped
1 onion, diced
4 medium gold or red potatoes, peeled, sliced
3 good sized carrots, peeled, sliced
2 celery stalks, sliced
1/2 cup red table wine (*may omit)
4 cups organic GF beef broth- reserve one cup to mix with the cocoa
1 14-oz can fire-roasted crushed tomatoes
A good dash of balsamic vinegar- at least two tablespoons
1 tablespoon agave nectar
1/2 cup golden raisins
1/2 cup diced roasted green chiles- the hotter, the better
1 teaspoon each: cinnamon, cumin
1 tablespoon chili or chipotle powder- spicy or mild, to taste
1 teaspoon dried herb mix- thyme/rosemary/oregano/basil
2 bay leaves
Sea salt and ground pepper, to taste
2 heaping tablespoons of unsweetened cocoa powder
To thicken, later:
1/3 cup sweet rice flour
Cut the steak into four pieces and salt the beef on all sides. Wait a few minutes.
Kiss the cook.
Get your Crock Pot situated and cranked to High.
Traditional mole recipes add stale, crumbled corn tortillas at the beginning of cooking to thicken the sauce (I prefer the rice flour method).
Some folks add a spoon or two of peanut or almond butter. It is lighter without it.
Some recipes add chopped almonds.
Make it your own. Do your thing.