Baked roast beef with chocolate
Roast veal or roast beef?
In our online butcher's shop for the chocolate roast recipe:
- 1 real roast
- 100g pork belly
The perfect part to bring to the table a roast recipe with a drizzle of fat, tasty at the right level, soft and balanced is the veal belly. Belly is an exception as it is generally the beef roast that is most successful. However, the softness of roast veal is far superior, which is why, especially if there are small pests at the table, you need to propose something inviting, without any ifs or buts.
To repeat the tenderness of veal you can choose an equally delicious cut of adult beef: the royal cut . The idea of adding chocolate to the roast was born exactly from this assumption and then:
- there is always a good reason to enjoy a bit of chocolate;
- we need to prepare for November 29, 2021 when Chocolate day is celebrated.
Roast recipe with potatoes and chocolate
Potatoes as a side dish, chocolate as added value, the delicious roast beef recipe as a starting point. The additional idea? Roast for dinner is perfect for finishing off leftovers! Nothing is missing, let's go!
Ingredients
- 1kg real roast
- 100g pork belly
- 10 clean white onions
- 5 yellow potatoes
- 4 tablespoons of extra virgin olive oil
- 3 squares of dark chocolate - at least 70%
- 1 tablespoon 00 white flour
- 1 tablespoon pine nuts
- 1 tablespoon blanched almonds
- 1/2 glass of rum
- 1/2 liter of vegetable broth
- 1/2 pinch of chilli pepper
- salt to taste to adjust the meat
For the vegetable broth:
- 1 carrot
- 1 white onion
- 1 potato
- 1 bouquet of aromatic herbs
Method
Start preparing the vegetable broth: clean the carrot, the onion, peel the potato, cut into cubes and add everything with the bouquet of aromatic herbs into a large pot with ¾ of water. Season with salt.
Leave on the heat for at least an hour on medium-low heat. At the end, filter to use it in cooking the real roast. In the meantime, brown the bacon and the onions cut in half in the extra virgin olive oil for a few minutes in a thick-bottomed pan. Dredge the roast in the flour and add it to the pan. Pour in the rum and let it evaporate.
Leave the heat high and top up with the vegetable broth from time to time. Roasting takes between an hour and an hour and a half, depending on the size, use the forks to check the heart of the meat. Crush pine nuts, almonds and chocolate in a mortar and add them at the end of cooking. Just before turning off the heat, add the chilli pepper. Remove from heat, let roast rest for 10 minutes.
The preparation of the potato side dish can begin while the roast is cooking: peel the potatoes, cut them into chunks and pour into an oven-safe dish. Add a drizzle of oil and a pinch of salt, bake at 180 for 45 minutes. Remove the potatoes from the oven, cut the roast and... enjoy your meal.
