Beef Roast in Port Wine Chocolate Sauce

Well, there should be ox cheeks and there are none on the market! This confuses a lot, but I wanted to try the dish once. Well, then it will probably be a classic beef roast, which will certainly succeed in this sauce.

Arthur’s daughter’s recipe provides the template. Since there are only two of us, I reduced the quantities and roast proper one pound beef.

It turns out very well in the new casserole. Sautéed, sauce prepared according to recipe and off into the oven. Well, and for how long? I decide to play it safe and set 3.5 hours as indicated for the ox cheeks.

That was a bit much. The sauce is great, the meat a little baggy and very soft. It can hardly be cut because it already falls apart in the process. The next time so roast a little shorter, 2 hours should probably do it then.

Since I had to eat a small mussel ragout during the waiting time, the hunger was not so big in the evening. We ate the roast with in a few simple jacket potatoes. The sauce is a poem! The leftover half gibts then later properly with dumplings!

The ingredients from the original recipe for 4 - 6 people:

• 4 ox cheeks or beef cheeks, about 2 - 2.4 kg total weight, cleaned ready for cooking
• 1 bottle of strong red wine
• 1 bottle of red port wine
• 1 bd. Root vegetables and 2 bay leaves
• 1 star anise
• 1 capsule of black cardamom, lightly crushed in a mortar or with the back of a broad knife
• 3 grains of allspice, also lightly crushed
• 1 tablespoon tomato paste
• 50 ml tomato ketchup
• 2 cl cognac
• 5 cl old balsamic vinegar
• 1,5 l veal stock (beef stock is of course also good, the sauce will be a bit stronger)
• 15 - 20 g Valrhona
• some Mondamin or arrowroot starch to thicken the sauce

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