Beef Braised with Black Peppercorns

1. 1

   Put the meat chunks, wine, and salt in the heavy saucepan.

2. 2

   Crack 2 tablespoons or more of peppercorns into coarse bits in a mortar or spice grinder, and dump them into the pan.

3. 3

   Mince the garlic into fine bits, and scrape into the wine.

4. 4

   Bring the wine to a boil, cover the pan tightly, and reduce the heat to a steady simmer.

5. 5

   Cook for 4 to 5 hours, until the meat is very tender and the wine has thickened and reduced to barely cover the meat chunks.

6. 6

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.