1. Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours. 2. Drain the meat, reserving the marinade and pat dry with paper towels. 3. Heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker. 4. Tip the pan and remove as much fat as possible, then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker. 5. Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork. 6. Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving. 7. Make Sauce: Remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth. 8. If desired, thicken on stove top using flour, corn starch or arrowroot. ---------------------------------------------------------------------------
Nutrition
Ingredients
