Have you tried the chocolate sauce for meat or seafood? It gives them a very special and tasty point. Therefore, today I am going to propose the veal recipe with chocolate and orange sauce ready to do with the Thermomix.

Since Mayra proposed it to us for her sirloins with potato quenelles, I was thinking of incorporating chocolate negro to a lamb meat stew or veal. And look where in an old Thermomix magazine I found a recipe that also adds orange, in a very aromatic and great-tasting combination. I varied the recipe a little to give it a touch of my own and the truth is that it was very good.

Beef stew with chocolate and orange sauce

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Adding dark chocolate and orange to a beef stew achieves a very aromatic and great-tasting combination.

Ana Valdes

Recipe type: meat
Calories: 365
Rations: 2

Cooking time: 1:8 p.m.
Total time: 1:8 p.m.

Ingredients

800 g of beef for cooking cut into cubes (I recommend the garreta, hock, armband or blood sausage part)
250 g onion
200 g carrots, chopped
200 g of tomato paste
the skin of a lemon (we will only use the yellow part)
the skin of an orange (we will only use the orange part)
50 g of chocolate fondant
2 cloves of garlic
250 ml dry white wine
70 g olive oil
2 beef broth tablets
100 ml water

Preparation

Grate the lemon peel of the orange during 30 seconds, progressive speed 5/10. Remove and reserve.
Without washing the glass, add the garlic, the carrot in pieces and the onion in quarters. Shred for 5 seconds at speed 5.
Use the spatula to lower the remains of the walls and add the oil. Sauté 10 minutes, Varoma temperature, speed 2. With beaker.
Add the tomato and continue to fry for 10 minutes, 100º, speed 2. With beaker.
Incorporate the skins of the reserved citrus fruits, the chocolate and the meat. Program 5 minutes, 100º, left turn, spoon speed. With beaker.
Add the wine, the bouillon cubes and the water. Program 30 minutes, 100th, spoon speed, left turn. With beaker.
Remove the beaker and place the basket on the lid of the thermomix, resting on its legs, to avoid splashing and to allow the liquid to evaporate in order to obtain a denser sauce. Program 12 minutes, Varoma temperature, spoon speed, left turn.
Check if the meat is tender enough. If it is not, it can be reprogrammed for a few more minutes at the same temperature and speed as in the last step (Varoma, spoon, left). If the sauce is ready, put the goblet. If it is too thick, add a little more water (1 cup).

Equivalences with TM21

More information - Sirloin steak with potato quenelles and chocolate sauce

ThermoRecetas

Beef stew with chocolate and orange sauce