Recipe of Quick Brisket braised in red wine and chocolate

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, brisket braised in red wine and chocolate. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Brisket braised in red wine and chocolate is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Brisket braised in red wine and chocolate is something which I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have brisket braised in red wine and chocolate using 12 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Brisket braised in red wine and chocolate:

1. Prepare 3 slices bacon
2. Take 600 g beef brisket
3. Get 1 large white onion, chopped
4. Get 3 cloves garlic, finely chopped
5. Make ready 1 carrot, unpeeled and cut into 1/2 cm slices
6. Prepare 2 celery sticks, chopped
7. Take 1 bottle (750 ml) dry red wine
8. Get 3 cups beef stock
9. Make ready 1 bay leaf
10. Get 2 star anise
11. Get 1 tbsp fresh rosemary, finely chopped
12. Make ready 50 g 70% dark chocolate

Steps to make Brisket braised in red wine and chocolate:

1. Put a medium pot on medium-high heat. Add the bacon and fry until crisp. Remove the bacon, but leave the bacon fat.
2. Season the brisket well with salt and pepper, then brown it in the bacon fat for a few minutes on every side, until it's evenly browned.
3. Sprinkle the onion, garlic, carrot and celery around the brisket and let cook a few minutes. Use a wooden spoon to scrape the bottom of the pot, including beneath the beef and veg.
4. Pour in the wine and beef stock. Add the bay leaf, star anise, a pinch of salt and several grinds of black pepper. Bring to a simmer, then cover and turn the heat down to low. Let simmer 3 hours or until the meat is fall apart tender.
5. Remove the meat from the pot. Fish out the bay leaf and star anise and turn the heat up to medium-high. Add the rosemary and chocolate. Let the sauce simmer until reduced by about half. Using two forks, pull the brisket apart into chunks, then add it back to the sauce. Add additional salt and pepper as needed. Crumble the bacon and sprinkle it into the stew when serving.

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