Bagot au Cacao

Background and Description

Bagot au Cacao is a rich and luxurious dish that marries the hearty flavors of traditional French cuisine with the intense depth of cacao. This dish has roots in French culinary traditions where sweet and savory flavors are combined to create complex and unforgettable taste profiles. It is particularly popular in the Alsace region, where it's often served during festive occasions. The cacao not only adds a unique twist to the flavor but also brings out the savory elements of the dish, making it a perfect winter warmer.

Ingredients

• Beef - 1 kg of chuck roast or brisket, cubed
• Cacao - 50 g of unsweetened cacao powder
• Onion - 2 large, finely chopped
• Carrot - 2, sliced
• Celery - 2 stalks, chopped
• Garlic - 3 cloves, minced
• Bacon - 200 g, diced
• Red Wine - 500 ml, preferably a dry variety
• Beef Broth - 500 ml
• Thyme - 1 teaspoon dried
• Bay Leaf - 2
• Olive Oil - 2 tablespoons
• Salt - to taste
• Black Pepper - to taste

Preparation

1. Begin by seasoning the beef cubes generously with salt and black pepper. Set aside to allow the seasoning to permeate the meat.
2. In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the drippings in the pot.
3. In the same pot, brown the seasoned beef cubes in batches to ensure even searing. Remove the beef and set aside.
4. Add the onion, carrot, and celery to the pot. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.
5. Add the garlic and stir until fragrant, approximately 1 minute longer.
6. Return the beef and bacon to the pot. Sprinkle the cacao powder over the mixture and stir well to coat the beef and vegetables.
7. Pour in the red wine and beef broth. Add the thyme and bay leaves. Bring the mixture to a simmer.
8. Once simmering, lower the heat and cover the pot. Allow it to cook gently for 2 to 3 hours, or until the beef is tender and the sauce has thickened.
9. Adjust the seasoning with more salt and black pepper to taste.

Serving Suggestions

Bagot au Cacao pairs wonderfully with creamy mashed potatoes or a slice of crusty French baguette to soak up the rich sauce. Serve alongside a fresh green salad dressed with a simple vinaigrette to balance the deep flavors of the dish. A glass of the same red wine used in the recipe will complement the meal beautifully.