“Beef so tender that you don't need teeth!!! Since Barolo is very expensive, you may want to substitute with a Chianti, Barbera or a good, stout California Pinot Noir. Time doesn't include marinating.”
READY IN:
7hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours.
  2. Drain the meat, reserving the marinade and pat dry with paper towels.
  3. Heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker.
  4. Tip the pan and remove as much fat as possible, then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker.
  5. Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork.
  6. Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving.
  7. Make Sauce: Remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth.
  8. If desired, thicken on stove top using flour, corn starch or arrowroot.

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