Recipe below video
500 grams of hanger steak/butchers beef
25 grams of dark chocolate
50 grams of Parmesan cheese
1 tbs of tomato purée
3-4 slices of dried Porcini mushrooms
2 dl chicken or beef stock
1 small cup of regular black coffee
1 star anise
2 dl red wine
Handfull of pomegranate seeds
Handfull of dried chilies. Bland of ones who gives flavour and spicy ones
1 tea spoon of honey
1 dl light quark
Heat the stock/broth.
With some oil in the pan, give the onion a quick heating.
Add red wine, Porcini and Porcini water, chocolate, star anise, dried chilies, coffee, Parmesan cheese, tomato purée and finally the meat. Add the heated stock, a brach of tarragon and put in a tea spoon of honey.
Cook in the oven at 150-160 degrees Celcius for about 3 hours.
Make the lemon cream by adding light quark, squeeze of 1/2 lemon and some lemon zest. Mix well and store i fridge. Toast some bread and find some good olive oil to serve with it. Plate the dish with a nice sprinkle of pomegranates and lemon cream. Serve with a powerful red wine and enjoy :)