Peruvian Beef in Chilli and Chocolate Sauce
Peruvian Beef in Chilli
& Chocolate Sauce
- Prep time: 20 mins
- Cooking time: 2½ - 3hrs
- Serves 4-5
- 1 medium onion
- 2 large cloves garlic
- 3-4 fresh green or red chillies
- 75g pecan pieces
- 25g seedless raisins
- 4-5 cloves
- 400g tin tomatoes
- 1 rounded tbsp cocoa powder
- 2 tbsps sunflower oil
- 20g butter
- 1 rounded tsp ground cinnamon
- 600ml beef or veg stock
- Finely grated rind & juice of 1 orange
- 750g lean stewing steak
- Bunch of spring onions
- Sea salt
- Peel & roughly chop the onion & garlic.
- Cut open the chillies under running water, discard the
seeds & stem, then chop roughly.
- Put these ingredients into a food processor & add the
pecans, raisins, cloves, tomatoes & cocoa powder. Whiz thoroughly
until as smooth as poss.
- Heat 1 tbsp of the sunflower oil & the butter in a
large flameproof casserole over a medium heat.
- Add the ground cinnamon & stir around once, then add
the blended mixture & let it bubble, stirring constantly, for about 5 mins.
- Stir in the stock & grated orange rind & juice.
- Season with a little salt if needed & remove from the
- Heat the oven to 150C/302F/Gas Mark 2.
- Cut the beef into cubes; you’ll need to brown it in
- Heat the remaining tbsp of sunflower oil in a large
frying pan over a very high heat.
- Fry the beef cubes quickly in batches, turning until just
browned all over, then add to the casserole along with any pan juices.
- Stir to combine with the sauce.
- Put the casserole back over the heat & bring the
sauce to a simmer, then cover & transfer to the oven.
- Cook for 2½-3hrs until the meat is very tender & the
sauce has reduced & thickened.
- A minute or so before serving, trim the spring onions
& slice across thinly, using as much of the green part as possible, then
stir into the casserole.