This braised beef dish is inspired by Mole sauce. Mole is usually complex with flavours of chilli, this one was more inspired by Mexican chocolate and also inspired buy the smoky braised beef with pumpkin - that one is more like a stew, this one is great in tacos or similar. I made this in the pressure cooker and have given a slow cooker option. If you are going to make it in the oven you will need to check and adjust the liquid to suit.
It serves 6-8 depending on what you’re serving it with. If I’m ever braising meat I tend to do more and freeze half as it only takes a little longer to double the recipe. You could also half this recipe if you wish. I left the chillies out and removed the kids meat and then added them in.
You can find chipotle chillies in adobe sauce in a tin at the supermarket, they are about $3-4 and once open last ages in a sealed container in the fridge.
I like to buy a large piece of meat and cut it myself as I find larger pieces easier/nicer to shred and also they always cut the dice too small for my liking.
1.5kg stewing beef - I had a whole piece which I cut into 6 large chunks. I also used shin which takes a while, beef cheek or chuck would be my next options. If you are using another stewing cut like blade, adjust the cooking time as needed ( it won’t take as long).
1-2 onions, finely diced
4 cloves garlic
2 tsp smoked paprika
2 tsp cumin
2 tsp ground cinnamon
4 T tomato paste
1 tsp dried oregano
1 bottle of beer - I used a 330ml bottle of pilsner but anything will be fine
2 tsp maple syrup
zest of an orange and juice
1 cup of stock or water - you might not need all of this
2-3 tsp red wine vinegar
2 squares of 70% dark chocolate
2 chipotle chillies in adobe sauce, finely chopped or more to taste
Season the beef with salt and brown well. Remove and add in the onion and garlic and cook until soft. Add the meat back in and add the paprika, cumin and cinnamon and stir to coat. Add the tomato paste and oregano and cook out for a minute. Add in the beer, maple syrup, orange zest and juice and the stock, making sure the beef is 3/4 covered.
Pressure cook on medium for 60 minutes or slow cook for 8-9 hours. The meat should be very tender. I then took out the meat and reduced the liquid for 10 minutes, shredded the beef and added it back into the sauce. It does absorb the sauce so don’t worry if it looks like a lot. Add the vinegar, dark chocolate and chillies. Season to taste.
We served this with flatbread, black bean rice, (with lemon instead of lime) shredded cabbage, cos lettuce, grated cheese and carrot and sourcream and avo. I did plan on burritos but my flatbreads were too small so we just had them on the side.