Tuscan pepper pot with beef

Ingredients for 10 servings:

• 2 ½ kg beef (beef shank with bone or veal shank)
• 18 garlic cloves
• 4 tbsp black pepper, heaped, fresh and coarsely ground
• 4 sprigs rosemary, fresh
• 2 bottles of fruity red wine, e.g. Chianti
• 2 bay leaves
• 1 bunch thyme, fresh
• 1 bunch marjoram, fresh
• Sea salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Peposo

Remove the meat from the bones and cut into large cubes. In a sufficiently large ovenproof pot, layer all the ingredients, starting with the meat, then whole garlic cloves, rosemary sprigs, bay leaves, pepper, a little salt, and more meat, etc. Add bones, marjoram, and thyme as the top layer, then top with the wine; the meat should just be covered. Bring to a boil on the stovetop, cover with a double layer of aluminum foil and the lid, place in an oven preheated to 140°C, and cook for 8-9 hours. The foil and lid should seal tightly to prevent the contents from drying out. After cooking, skim off any fat and remove the bones, thyme, marjoram, rosemary sprigs, and bay leaves. Season the stock to taste. Serve the meat pieces with the stock. Serve with roasted potatoes, polenta, fresh bread, carrots, or even pasta. It tastes fantastic and unbeatable with fresh potato bread. Serve with beer or a strong red wine. You can also use lamb. The amounts of pepper and garlic don’t have a dramatic effect; the dish is much milder than you might expect.