Carne con Chocolate

Name: Carne con Chocolate
Yield: Serves six
Cuisine: Spanish
Ingredients: 150 g/5 oz smoked bacon lardons, or diced pancetta; 5 ml/1 tsp paprika; 1 kg/2¼lb trimmed stewing beef; 60 ml/4 tbsp olive oil; 4 tomatoes, peeled, seeded and chopped; 45 ml/3 tbsp plain (all-purpose) flour; 6 garlic cloves; 225 g/8 oz brown cap (cremini) mushrooms, sliced; 4 carrots, sliced thickly; 1 large leek, white only, sliced; 150 g/5 oz smoked bacon lardons, or diced pancetta; 1 large Spanish onion, chopped; 300 ml/10 fl oz/1¼ cups meat stock; 450 g/1 lb small potatoes, peeled; 4 sprigs of thyme; 120 ml/4 fl oz/½ cup Spanish brandy; 250 ml/8 fl oz/1 cup dry red wine; 1 bay leaf; 12 peppercorns, crushed; 1 pig’s trotter (foot), sawn through; salt and ground black pepper; 25 g/1 oz dark (bittersweet) chocolate, grated; 45 ml/3 tbsp chopped fresh parsley, to garnish; salt and ground black pepper

Preparation info

Serves
six

Difficulty
Medium

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Chocolate came to Europe via Spain. It is not naturally sweet and so chocolate squares are used in Spain in the way that other countries use gravy browning. It gives this stew a rich darkness, which is enhanced by the brandy. Serve with a Rioja Reserva.

Ingredients

60 ml/4 tbsp olive oil
1 kg/2¼

Europe
Spain
La Rioja
Mediterranean

Method

Preheat the oven to 180°C/350°F/Gas 4. Heat 30 ml/2 tbsp oil in a l

Ingredients

Method

Photos