Beef Mole with Baguette

• 1 12 inch Baguette.

• 1 tbsp Peanut Oil.
• 1 lbs Beef Sirloin tips cut into 1 inch chunks.

• 1/4 cup Almond Butter.
• 2 cloves Garlic.
• 1/2 Shallot.
• 1 tsp Cocoa Powder.
• 1/2 tsp Red Pepper Flakes.
• 1/4 tsp Cinnamon.
• 1/4 tsp Ground Black Pepper.
• 1/4 tsp Ground Cloves.
• 1/4 cup Water.

• 2 tbsp Butter.
• 1 can Crushed Tomatoes.
• 1 tbsp Fish Sauce
• 1 tbsp Crystal Hot Sauce
• 1 tbsp Balsamic Vinegar

• 1 Scallion Diced.
• Salt to taste.

Heat oven to 350.

Slice baguette diagonally into long quarter inch thick slices, arrange on a cookie sheet.

Pat dry the meat chunks. In a cast iron pan, heat the peanut oil to a high heat and sear the chunks to give them a slightly blackened crust, about 2 minutes. Keep moving with a wooden paddle to make sure they don't burn in place. Reduce heat to low and let sit.

In a blender combine everything from almond butter to water. Puree until smooth. Add to beef in the cast iron pan and let simmer for 10 minutes. Do not let it boil!

Place baguette in oven and let warm while the beef is simmering.

Near the end of the simmer, stir in everything from the butter to the balsamic vinegar. Once the butter has finished melting it is ready to serve.

Place baguette slices on plates and cover with sauce. Garnish with diced scallions.
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© 2017, JDMcDonnell