Peposo
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...
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Cooking tools:
- Heavy-bottom pan
- Stove
- Plate
- Spoon
- Tongs
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Potato masher
- Mixing bowl
- Pot
- Serving bowl
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
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