Peposo beef cheeks braised in pepper and red wine

all details

A slow braise can turn chewy morsels into tender mouthfuls.

Peposo beef cheeks braised in pepper and red wine.
Photo: Steven Siewert

Ingredients

  • 2kg beef cheeks, cut into 3cm cubes
  • 4 garlic cloves, peeled and lightly crushed
  • 1 red onion, cut in 1cm dice
  • 1 carrot, cut in 1cm dice
  • 2 celery stalks, cut in 1cm dice
  • 1L chianti or other red wine
  • Salt and freshly ground black pepper
  • 1 tbsp tomato paste
  • 2 bay leaves
  • 500ml veal stock
  • Polenta or crusty bread, to serve

Method

Place beef in a casserole pan with garlic, onion, carrot, celery and just cover meat with some of the wine.

Simmer for 2 hours, partly covered with a lid.

Add 1 heaped tbsp freshly ground black pepper, tomato paste, bay leaf, remaining wine and stock.

Add 2-3 pinches of salt. Stir.

Continue to simmer, uncovered, for 2 or more hours until sauce has reduced and thickened.

If it dries out and catches on the bottom, stir in a little more stock.

When cooked, check seasoning and add more salt if needed.

Serve with polenta or crusty bread.

 

 

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