Time: 3 hours 20 minutes
Yield: 10 servings
Braising beef low and slow elevates it to its most delicious form. The meat becomes fork-tender and juicy, the beef flavors become deeper and richer, and the flavors of the sauce can enrich it even more. Peposo demonstrates just how delicious this preparation can be, with a sweet, savory, garlicky, and aromatic sauce soaking through the melt-in-your-mouth beef. Piled on top of mashed potatoes, you'll reach new levels of relaxation as you eat this delectable dinner.
Ingredients• 2 tablespoons olive oil, plus more as needed • 3-4 pounds lean beef, trimmed of excess fat and cut into 2-inch cubes • kosher salt, to taste • 2 tablespoons freshly ground black pepper, plus more for seasoning • 4 cloves garlic, still in their peel and lightly smashed • 1 2/3 cups Chianti or red wine, divided • 3 cups beef stock • 1 (14.5-ounce) can petite diced tomatoes • 2 tablespoons tomato paste • 2 teaspoons dried thyme • 2 bay leaves • mashed potatoes, optional, for serving • green onions, chopped, optional, for garnish
In a 12-inch heavy-bottom pan with a tight-fitting lid, heat the olive oil.
Season the beef cubes with salt and pepper.
Add about 1/3 of the beef cubes to the hot oil in the pan. Let the beef sear undisturbed for about 3 minutes.
Add in the cloves of garlic.
Turn the beef cubes and sear on the other side for about 3 minutes.
Transfer the seared beef to a plate.
Repeat the searing process in 2 more batches.
Once all the beef is seared, return the beef to the pan over high heat.
Add 1 cup of Chianti to the pan. Let the wine boil, scraping the bottom of the pan to incorporate browned bits at the bottom, until reduced slightly, about 2 minutes.
Add the beef stock, petite diced tomatoes, and tomato paste to the pan, stirring to combine.
Add the dried thyme and bay leaves into the sauce.
Bring the sauce to a boil.
Once the sauce is boiling, cover the pan with the lid, reduce the heat to its lowest setting, and let the mixture simmer until the beef is tender, for 2 hours.
Remove the lid and stir in the remaining 2/3 cup Chianti and 2 tablespoons black pepper.
Increase the heat to medium and let the mixture simmer uncovered until the sauce is thick and deep mahogany in color, about 20-30 minutes.
Remove the garlic peels and bay leaves.
Serve over mashed potatoes.