Peposo beef cheeks braised in pepper and red wine
A slow braise can turn chewy morsels into tender mouthfuls.
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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