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Peposo beef cheeks braised in pepper and red wine

Steve Manfredi

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Peposo beef cheeks braised in pepper and red wine.
Peposo beef cheeks braised in pepper and red wine.Steven Siewert
Time:2 hours +

A slow braise can turn chewy morsels into tender mouthfuls.

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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

  1. 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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