Beef in Black Currant Sauce Recipe
Posted on 2nd of May, 2012 by Lévana
Beef in black currant sauce, with chocolate. Wow! Is this combo even safe, you might wonder? It is much better than safe: It’s wonderful! The chocolate, cassis (a Black Currant Liquor, available at all liquor stores: Couldn’t live without it!) and black or red currant jelly are quite a powerful team.
I always find the way the butcher cuts the beef makes it look ragged and shredded (good enough for cholent, but decidedly not for a main course), and therefore not too presentable. I like to buy a shoulder beef roast (quite affordable), take it out of its net, and cut it in 2 inch cubes. This extra step only takes a few minutes, but guarantees me a great looking beef in black currant sauce!
I love to use those disposable muslin bags: Easy to find, a real low-tech marvel!
Beef in Chocolate Black Currant Sauce
4 pounds large beef chunks
8 cups water
2 large onions, sliced very thin
2 tablespoons peppercorns
6 bay leaves, or 1 tablespoon ground
2 cups red wine
¼ cup crème de cassis
¼ cup olive oil
2 good pinches saffron
2 teaspoons turmeric
1/3 cup pure cocoa powder
2/3 cup black or red currant jelly
Put the beef and water to boil in wide bottom pot. Place the onions, peppercorns and bay leaves in a cheesecloth bag, tie the bag securely and immerse in the cooking water. Reduce the flame to medium, and cook covered two hours. Stir in all but last 2 ingredients, cover again and cook 1 more hour. Discard the cheesecloth, pressing hard on the solids first to extract all liquids. Transfer the meat to a platter with a slotted spoon. Stir the cocoa powder and currant jelly into the pot, and cook 5 more minutes, or a little longer, until the liquids in the pot are thick. Pour this sauce over the meat. Serve hot, over rice or noodles, or mashed white vegetables.