A favorite homemade recipe. You can enjoy it hot right away, serve it later with a side dish or vegetables, or even place it on toast the next morning and drizzle with olive oil — peposo will become your favorite in any form.
This is truly a classic of classics — beef slow-cooked in red wine.
- a good piece of beef (1.5 kg tenderloin or 2-2.5 kg shank with bone)
- 1 bottle of good red wine (I prefer dry, fruity types like Chianti)*
- 10 garlic cloves
- 3–4 sprigs of rosemary
- 2 bay leaves
- sea salt and freshly ground black pepper
*I once made this with homemade sweet wine—the sauce turned out rich and sticky, and it was equally delicious.
Place the large piece of meat in a deep, ovenproof dish with a lid (if possible, use a thick glass or cast iron roasting pan). Season generously with salt and pepper. Scatter garlic cloves and rosemary sprigs over the top. If the meat is thin, you can layer it. Add bay leaves on top. Pour in the wine. If the meat isn’t fully submerged, add a bit of water.
Cover with the lid and place in the oven. If your dish isn’t very thick, wrap it with 2–3 layers of foil to ensure none of the aromas escape; the meat must soak up the wine and herb flavors. Bring to a simmer. Roast at 140-160°C for 4–5 hours. The wine will absorb into the meat, leaving a rich sauce. The cooked beef will practically fall apart into tender, flavorful strands.
*I once made this with homemade sweet wine—the sauce turned out rich and sticky, and it was equally delicious.
Place the large piece of meat in a deep, ovenproof dish with a lid (if possible, use a thick glass or cast iron roasting pan). Season generously with salt and pepper. Scatter garlic cloves and rosemary sprigs over the top. If the meat is thin, you can layer it. Add bay leaves on top. Pour in the wine. If the meat isn’t fully submerged, add a bit of water.
Cover with the lid and place in the oven. If your dish isn’t very thick, wrap it with 2–3 layers of foil to ensure none of the aromas escape; the meat must soak up the wine and herb flavors. Bring to a simmer. Roast at 140-160°C for 4–5 hours. The wine will absorb into the meat, leaving a rich sauce. The cooked beef will practically fall apart into tender, flavorful strands.
