Roast beef à la Tuscany

Ingredients for 6 servings:

• 1.8 kg roast beef (shoulder or leg)
• 1 bulb(s) garlic
• 1 gr. can/n tomato paste, approx. 140 g
• 1 liter red wine (Chianti), approx.
• 1 handful of peppercorns, black
• n. B. Sea salt, coarse

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 3 hours 10 minutes; Total time approx. 3 hours 30 minutes

Peposo dell’Impruneta

Cut the meat into large cubes (larger than goulash), but do not trim, and place in an ungreased roasting pan. Spread the tomato paste over the meat. Tear apart the garlic bulb and scatter the unpeeled cloves over the meat, along with a handful of peppercorns and a generous portion of coarse sea salt. Pour in the Chianti and close the roasting pan. Braise the roast in a preheated oven at a low heat (approx. 140°C to 150°C) for three hours without turning. After the cooking time, remove the lid and reduce the liquid over high heat until the desired consistency is reached. Serve with green beans and potatoes, or salad and fresh bread (to spread the soft garlic on). Note: The original recipe is made with a well-aged roast from the shoulder; I prefer the lean leg.