Peposo

Method

1. 1

   Season the beef

   Pat the beef chunks very dry with kitchen paper. Season all over with salt.
2. 2

   Flavour the oil

   Heat a large Dutch oven or heavy casserole over medium heat. Add the olive oil and garlic cloves, then cook for 1 minute to 2 minutes until the garlic is lightly golden. Remove the garlic and set aside.
3. 3

   Sear the beef

   Add the beef in batches, making sure not to overcrowd the pan. Sear on all sides, about 5 minutes to 6 minutes per batch, then transfer to a plate.
4. 4

   Bloom the pepper

   Add the crushed black pepper to the oil and cook for 30 seconds.
5. 5

   Deglaze with wine

   Increase the heat to medium-high and add the Chianti. Once bubbling, scrape up the browned bits from the bottom of the pot with a wooden spoon. Let the wine bubble for 2 minutes to 3 minutes, then reduce the heat to medium-low.
6. 6

   Braise covered

   Return the beef and garlic to the pot. Cover with a lid and cook for 90 minutes.
7. 7

   Finish uncovered

   Remove the lid and continue cooking for another 60 minutes to 90 minutes, stirring occasionally, until the beef is tender but not falling apart.
8. 8

   Adjust the sauce

   If the sauce is too thin, remove the beef to a plate and boil the liquid until reduced to your liking. Return the beef to the sauce before serving with crusty Italian bread, polenta, or mashed potatoes.