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| Peposo | |
| Recipe contributed by Holli DeLauro | |
| Ingredients | |
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| Preparation | |
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Cut the beef into large chunks, about 1 1/2 - 2 inch cubes. Lay the beef chunks into the bottom of a terracotta pot (or whatever vessel you're using) and randomly insert the garlic cloves among the beef chunks here and there. Sprinkle the whole peppercorns and salt over everything. Pour over enough red wine to cover the beef. Cover the pot and place in a 325°F for 4 hours or more, until the beef is falling apart tender and the red wine has reduced into a rich sauce. If the dish is still too liquid and you're ready to eat, remove the cover, which will allow it to reduce more quickly.
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