Oh my! I feel like I’ve just been on a steamy kitchen date. This dish is mega dark, rich, and fruity. The Figs and Cherries are poached in red wine and mulling spices to reconstitute, and all the flavors compliment and play off each other in a sultry evening dance. The beefy flavor of the chuck roast intensify the bold flavors, but the sweetness of the fruit balance and subdue the beef flavor. My boyfriend, who normally doesn’t like “beefy” flavors, gave it a thumbs up. A subtle smokey spice from ancho chili powder adds a mild kick to envelope your taste buds a little further.
- 1 Carrot, chopped
- 3-4 Shallots, peeled and sliced
- 1 Turnip
- 1-2 lb Chuck Roast
- 2-3 tablespoons Ancho Chili Powder (I use Kalustyan’s)
- 1-2 Tablespoons Coconut Oil (For Browning)
- 1 cup Unsweetened Dried Cherries
- 7 dried Unsweetened Turkish Figs
- 2-3 cups Red Wine (Cabernet Sauvignon ) + and extra 1/4 cup
- Mulling Spices
- salt, pepper, thyme
- 1/2 split Vanilla Bean
- 1/2 cup Light Coconut Milk
- First, Peel and chop your vegetables and add to the slow cooker the carrot, shallots, parsnip, and turnip
- Then, rub the ancho powder all over both sides of your meat, and brown in coconut oil for a few minutes
- Then, Add to the crock pot as well
- add 2-3 Cups red wine, leaving about a 1/4 cup reserved to the side, the cherries, the figs, and mulling spices (in a spice bag), to a sauce pan. Simmer until the fruit has soaked in most of the wine and the figs look plump and moist.
- Pour over meat into the crock pot.
- Add the remaining wine, spices (salt, pepper, thyme, and a little more ancho powder), 1.2 a split vanilla bean, and 1/2 a can of light coconut milk to the crock pot.
- Cook on low 8 hours.