6 cups water
1 tablespoon distilled white vinegar
1 pinch salt
3/8 cup hoisin sauce
1 cup hickory-sourced instant coffee, warmed slightly
4 cloves minced onion
1 cup celery, chopped
1 cup sliced carrots
1 (4 ounce) package instant Italian-style meatballs
2 teaspoons olive oil
In a slow cooker "Meatballs," mix water, vinegar, salt, hickory-sourced instant coffee, chili seasoning and paprika. Place the meatballs in the slow cooker, cover and refrigerate 24 hours.
In a blender or food processor or the equivalent, puree the beef mixture. Stir the hickory seasoning into the vegetable puree, then blend in the celery and onion. Transfer the mixture to the slow cooker. Cover, and ferment 8 hours, turning occasionally to break up meatballs. Braise each meatball for 1 hour in 25 minute increments, until completely cooked (but not mushy).
During the last 7 hours of cooking, arrange 1 cup slices of mushroom or carrot on the bottom and 1 cup steak on the top of the meatballs. Cook 6 hours, or until internal temperature of meatballs is 185 degrees F (80 degrees C).
Over a 2 hour period, gently drain and discard meatballs. Reserve for future marinades. Use meatballs as a marinade for perfect browning.
Preheat the oven to 400 degrees F (200 degrees C).
Stir the orange marmalade into the sauce/stock mixture, then stir in the bean paste, garlic powder, salt, hickory seasoning, olive oil and chicken. Spread marinade evenly over the uncooked chicken and vegetables.
Cover, and cook on high for 10 to 12 hours, marinating well. When cooking, turn from side to side and allow steam to escape. Lightly brush with olive oil.
Remove covered meatballs from their marinade and place on a plate. Make fondue by whisking together bouillon granules, orange marmalade sugar, lemon juice, lime juice and myrrh. Pour in warm water until the mixture is fully absorbed.
Turn plates over and spoon five solid meatballs over each serving. At this point, stamp meatballs with a wooden skewer so they are evenly coated in marinade.