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Chambão Guisado com Chocolate e Cerveja ❦ Braised Beef Shin with Beer and Chocolate

This is one of my favourite beef recipes. I love to serve this at dinner parties because my guests are always amazed at the incredible flavour, and that it has chocolate! Don't worry, you would never know it's there unless I told you. It is not like a Mexican mole. The cocoa just enhances the rich beef sauce. I like to serve this over buttery mash or ribbons of pappardelle pasta. Feel free to omit the peas and carrots or substitute them with other veggies. It is divine!


Chambão Guisado com Chocolate e Cerveja ❦ Braised Beef Shin with Beer and Chocolate

Serves 4

Total time 2- 2 1/2 hours

1000 g./1-kilo Beef shin, diced into 1-inch cubes

120 g. Smoked bacon lardons

330 ml. Pilsner Beer, such as Stella Artois. Would be equally delish to substitute with Guinness black beer; Avoid craft-style beers, they are too floral.

150 ml. Rich, low sodium beef stock, store bought or homemade

80 ml. Extra virgin olive oil

6 cloves of garlic, minced

4 large tomatoes, peeled and cubed. You can use canned, peeled plum tomatoes, drained

4 Carrots, peeled and diced

150 g. Frozen or fresh peas (not canned)

1 Large onion, diced

2 Bay leaves

1 1/2 tbsps. Tomato paste concentrate

1 tsp. Worcestershire sauce

1 tsp. Red wine vinegar

1 tsp. Ground ginger powder

1 tbsp. Unsweetened cocoa, I used Green and Black's brand

2 tsp. Sweet paprika (pimenton dulce)

1 Sprig of fresh rosemary

2 Sprigs fresh thyme

1 Handful of fresh flat-leaf parsley leaves, finely chopped to finish. Finely chop stalks and throw in with the onions and garlic.

Add some Piri-Piri sauce such as Tabasco or La Cholula brands, just a few dashes, or dried crushed chilli flakes. You do not want it hot just to enhance.

1. In a large Dutch oven on high heat, add olive oil. Once hot add bacon and beef. Sear beef on all sides and fry until bacon is crisp and has some colour.

2. Lower heat to medium, add bay leaves, thyme, rosemary, and onions. Stir frequently and let cook until translucent. Add garlic, stirring often so it doesn't burn.

Add tomato paste and let fry 1 minute more. (if you have parsley stalks, chop and throw in now, optional)

3. Add the rest of the ingredients except parsley leaves, peas and carrots. Stir and bring to a boil. Once boiling, lower heat to a simmer and cover. Cook for 2 hours. After 2 hours, add carrots and peas, cover and cook for another 20-30 minutes.

4 Remove and discard bay leaves, thyme and rosemary stalks, and stir in parsley. Adjust salt and pepper to taste.

Beef can be made 1 day ahead and reheats beautifully.


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