Peposo Tuscan Black Pepper Beef

Season the Beef

In a dutch oven (off the heat), combine...

• 2 1/2 lbs stewing beef (chuck, short ribs, or shank)
• 1 tbsp olive oil
• 1 head garlic(6-8 cloves), crushed
• 2 tbsp coarse ground black pepper
• 1 tbsp kosher salt
• 1 tsp ground sage
• 1 tsp ground rosemary

Hand-mix the beef thoroughly to ensure every piece is heavily encrusted with the pepper and herbs.

The First Braise

Add to the pot...

• 2-3 cups dry red wine (such as chianti)
• 3 bay leaves

Cover with a lid and place over low heat. Let simmer gently for 1 1/2 hours.

The Reduction

Uncover the pot and continue simmer for another 1 1/2 hours.

Turn the beef periodically. This allows the wine to reduce into a thick, glistening glaze while ensuring the top of the meat stays moist.

Finish and Serve

Remove from heat when the liquid has reduced to a rich sauce and the beef is fork-tender but still holds its shape.

Serve with creamy polenta, mashed potatoes, a crusty artisanal bread, or the accompaniment of your choice.

Enjoy!