Go to the Recipe: Chocolate and Mustard Stew
You have some of the most high tech kitchen equipment available to man, and you don't have a flat bottomed wooden spoon? haha;) Look's great!
40g or 75g tomato paste? video and recipe don't agree.
- originally posted by anonymous coward
Oops! 40 g is the correct amount of tomato paste. Thank you for pointing this out!
20 Gr of salt, seams too much for 750gr of liquid. isn't it?
says 20 gr of salt in the video and 15 in the recipe.
Wow that looks great. I am surprised by the use of sweetened chocolate. Not like a mole, eh? I wonder if my chocolate hating husband would know this recipe has chocolate in it...he did not know it was in the mole until I told him.
No worries about not cleaning the leeks either?
Yes, of course the leeks are cleaned. We tend to assume that all produce will be cleaned as required.
I just creamed my pants. Damn - this looks incredible. I can not wait to make it this weekend. Continue the great work guys. Huge fan. Ps. Although I love MG, it's nice that you guys are starting to include more classical type cooking as well. Cheers!
I made it and it had a slight bitterness and was overwhelmingly chocolate. I used bakers chocolate about 80 g. Any ideas why the chocolate wold come through so much?
Did the chocolate get scorched? I'm assuming that the chocolate on its own was not overwhelmingly bitter.
Made this last night and it was great. Very strong beefy/chocolatey flavors. I added parsnips to mine and I liked it a lot. Next time I make this, I might go with all-parsnips instead of potatoes and slightly less dark chocolate.
Made a few times since this was published and always great, but I've been using chuck only. For the oxtail, is that 500g on the bone or off? If it's off the bone but we're cooking it while it's on the bone, what would be the approx. weight when on the bone (or approx. ratio of bone to meat)?
500g on the bone and cook it on the bone.
- originally posted by Grant Lee Crilly
Sounds good, many thanks for the quick reply! And off to the butcher...
In the video, it looks like way more than 250g of chuck (hard to tell, but maybe 1-2kg?). And, I can't imagine that 250g of chuck and 500g (on the bone) of oxtail is nearly enough for 8-10 people, even with the veggies. And, maybe this is why people are commenting that it is possibly "too chocolaty"? Anyway, is 250g right?
- originally posted by Mya-Moe Ukuleles
Any thoughts on how to modify this recipe for sous vide? I'd like to make this for a Sabbath day meal, which would require that all ingredients have begun their cooking process before sundown on Friday evening, and are not touched until lunch the following day.I was thinking to use two separate circulators, one at a lower temp for the meat, stock, chocolate and tomato paste, and a second, relatively higher for the vegetables to cook, but not overcook in that long period of time. Do you think this is feasible, and what would you change?
I'm looking at the recipe and trying to figure out how to convert it to be vegetarian friendly. Obviously take out the meat, and use vegetable broth or water are the first steps. Would the following work: use a smaller amount of oil to the sear tomato paste, add in the liquid, empty contents, create a roux using butter (instead of rendered fat from broth), then proceed normally.
That being said, I tried the original recipe and had to make some tweaks. The chocolate flavor was overpowering and I needed to add 2 glasses of water to thin it out. Other than that, quite a tasty dish!
What a unique combination!
Mandatory read for anyone going on Chopped
15g of salt and 4g of pepper is too much for this recipe. I've used 10g of salt and 1.5g of freshly ground pepper and even that was a bit more than it should be. I've used 40 grams of 75% cocoa chocolate, and I think that one could be cut in half as well so that the chocolate taste is not overpowering.
WOW! I am eating this as I type. It's amazing! I've been wanting to make it for about a year but just never did. I wish I had made it a year ago. I used 61% chocolate and it was not bitter at all. Thank you.
Hey Yehuda, I know this is really late, but check out how they do it in the poached chicken video.
Just did it, it was all great until I added the chocolate (70% cocoa) which unfortunately overpowered the rest of ingredients... Next time I'll cut it by half. Shame...
If I want to skip the oxtail and use chuck (or another boneless cut) only, what should the total weight of the boneless meat be? Thanks!
Hi - I'm not familiar with cooking mammal, so I just want to clarify something before I start:
Step 2 ends: "Once the vegetables are cooked, return pulled meat to pot and keep at a low simmer for about 20 minutes."
However, Step 3 instructs: "Once the stew has simmered for about 20 minutes and all flavors have developed, ... Add meat back to the stew, and stir gently so as not to puree it."
Is the meat re-cooked with the vegetables, or just heated through at the end? Also, how would stirring puree cooked meat? I guess the stirring is to be done with a cooking spoon, not an immersion blender, or am I wrong (again)?
I hope these questions aren't too ridiculous, but I'm a true newbie when it comes to cooking 4-legged things. Thanks for your help.
The video shows adding the meat at the end of step 3 so I would add it then.
Overly vigorous stirring will definitely break up the meat and vegetables - calling it a "puree" was definitely an exaggeration - just be gentle and you'll be fine.
Did you ever figure this out? I'd like to do the same thing. Thanks!
Is there a conversion to cups, Tbs, lb.?
We don't have a pressure cooker. Do you think we could slow cook the meats (crock pot-4 or so hours)
and then proceed with the recipe?
Elizabeth- At the top of the recipe you will see 'scale it' this will change everything to ounces and lbs.
hi - great concept. Exchanged the button mushrooms for black trumpets and butter boletes (not quite as good porcini but i found some,wtf!) for the those agarics pizza mushrooms. Also, while the beef was under pressure, sautéed the mushrooms and mirepoix to caramelization to add some extra flavor and to save time- added some porcini powder for yum factor. Also, why no red wine in the method?
Amazing recipe! That said, I omitted the chocolate, reduced the butter to 30g and the mustard to 35g. I found there was a fairly strong after-taste of pepper so the next time I make it this recipe, I will reduce the pepper to 2g. Excellent all round recipe though!
Hi, could you be more precise on the dark chocolate, 60%, 65%, 70%...?
Came out too bitter and chocolatey. Good technique, but I'll go for a different flavor next time.
The chocolate is way to much. Overpowers the whole dish. Next time I will use quarter of the chocolade.
Yep that will work just fine. Just wait till the meats can be pulled apart
I used 85% and it turned out great
If someone does not have a pressure cooker, how to convert recipe to slow cooker or dutch oven as far as cooking time? and when to add potato and vegie.
Wow Andy! You sound like a real 'fun guy.' Get it?
This was good but I had to do it twice. I discovered an odd phenomena. After reading the discussion comments, I wanted to be careful with the chocolate. I started with a fourth of what was called for and kept tasting and adding the chocolate being careful not to go too far. Lo and behold, I had it all in there and thought, "Oh Yeah! This is good stuff!! What are all these other people complaining about?!" Then I served a bowl to Wifey for late lunch. She spit it out. She said it tasted like chocolate meat soup. I was sad. After reflecting, I believe I sampled so many spoonfuls while making it that I had conditioned myself to tolerate the super chocolate notes (I was using 85% chocolate disk). The second time around, I went with a fourth of what was called for. Mess around with the mustard too- it is another ingredient where the "YMMV" caveat is meaningful. Finally, I ended up adding about a cup of water to get enough sauce.
Yehuda, have you considered making this in advance, chilling it, packaging it into bags, then just reheating the desired amount in the sous vide? Typically, stews taste best after being allowed to mingle in the refrigerator for a day or so.
This is a savoury dish, so you don't have to be precise with the measurements. I used all of the lamb leg that I got from Costco and it turned out wonderful. Didn't weigh anything.
I know that three years later is a little late, but how about using a croc-pot on low like a chulent, or a low blech/plata? Either way you could have it starting or just staying warm before shabbat and it should be fine until lunch. I've done chili that way before. I bet also keeping the bags in a warm (but not too low) bath until lunch would have the desired effect.
Since it's also Thursday night (and I'm making this for shabbat dinner tomorrow), I'll wish you a shabbat shalom.
