Braised beef cooked in red wine with cocoa sauce, preparation

1) Clean all the vegetables and tear them to pieces. Brown them in a large saucepan.

2) Remove the cover from the piece of meat, sear the meat in a pan with very hot oil to close all pores; salted, peppered and flavored with aromas. Do not use the technique of marinating in red wine, but go directly to cooking.

3) Place the meat in the saucepan, cover with red wine and the vegetable broth and cook everything over low heat for about 2 hours. Once ready, remove the meat from the cooking juices, let it rest and cool.

4) Tighten the sauce, mix it, filter it with a sieve, then let it reduce again.

5) Season with salt and pepper, then add the chocolate (just a few flakes).

6) Cut the braised beef into one high slice, let it soak in the vegetable broth and then dip it in the sauce. Serve with polenta.