Being the second of two completely coincidentally very similar recipes.
Still the same eland shin, defrosted in water.
The recipe is from Perry’s Plate. For this one I used some stock I made a while ago, using quite a lot of green and yellow bell peppers. And I used cocoa powder instead of chocolate chips.
Again, I had to reduce the sauce at the end. I’m still a bit nervous about the slow cooker boiling dry (which I’m pretty sure it won’t) so I add too much liquid as a rule.