Believe it or not with the holidays approaching, I’m not really feeling tons of desserts now. I’m coming down off a very hectic two months of catering and work commitments, and all I seek is savory comfort in my kitchen. So what did I decide to do? I took my inspiration from Mexico and used a grated bar of Green and Black’s Spiced Chili , which is seasoned with star anise,pink peppercorn, cloves,juniper and ginger , to make a mole like braise for an inexpensive cut of beef. All you need is a good grater or micro plane, a cast iron pan or dutch oven, and time to make this fantastic meal, which will leave you saying Holy Mole ( pardon the pun).
|Green and Blacks Spiced Chili Pot Roast…Chocolate as Savory|
- 3.5-4 lb pot roast
- 1/2 bar Green and Blacks Spiced Chili Bar ( approx 50 grams)
- 5-6 garlic cloves
- 1 jalapeno pepper seeded and minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 tablespoon Kosher Salt or Pink Himalayan Salt.
- 1 lime juiced
- 1/2 cup Tequila Reposado
- 1 1/2 large onion sliced
- 2 carrots peeled and chopped into slices.
- 2 cups water.
- Preheat oven to 350 F.
- Using a grater grate the chocolate and garlic into a small bowl.
- Add the dry spices and minced jalapeno.
- Mix well and rub onto the pot roast. Place in a cast iron pan or dutch oven.
- Add lime juice, tequila, and water to pan.
- Add carrots and onion slices.
- Cover with foil or lid, and roast for 3 hours until tender.
- Remove the foil or lid and roast for another 1/2 hour until tender and liquid reduces some more.