Candied scoter with spices and cocoa


  • Serves: 6
  • Cooking: 3 hours

– 2 kg of scotter to braising
– 2 carrots
– 2 large onions
– 2 leeks
– 4 gray shallots
– 1 head of garlic
– 1/4 celery ball
– 15 cl of olive oil
– 2 bottles of red wine
– 2 L of beef broth (gms)
– 125 g of margarine
– 1 slice of smoked breast
– 3 sprigs of thyme
– 2 bay leaves
– Spices: 2 anise stars, 1 cinnamon stick, 1 tablespoon fresh ginger
– 4 squares of bitter dark chocolate


Clean, peel, roughly cut, reserve the vegetables.
Cut the meat into large cubes, 4 cm square. Add salt and pepper.
In the casserole dish, with olive oil, over high heat, brown and brown the pieces on all sides.
Add the vegetables. Pinch them (brown) lightly. Add the spices, the spices and the smoked bacon cut into small pieces.
Pour the beef broth. Bring to a boil. Over low heat, skim and degrease as you go.
Cover, cook for 3 hours at a low boil. If the reduction is too great, raise the sauce level with a little water.
At the same time, in a saucepan, reduce the red wine to 3/4. Pour it into the casserole dish.
At the end of cooking, decant the pieces of meat in another container. In a saucepan, pass the sauce and the well-pressed garnish, Chinese. Add and mix the chocolate and butter (at room temperature) into small pieces. Adjust seasoning.
Place on a hot serving dish. Serve with the sauce apart in a gravy boat.