Peposo

Method

1. 1 Cut the beef shank into 4 cm cubes and arrange them in an earthenware pot without frying beforehand.
2. 2 Peposo is a dish made by bricklayers, so there's no frying step; the meat is braised directly in wine from the start.
3. 3 Pour red wine over the meat until it's completely covered, then add 18g of coarsely ground black pepper and whole cloves of garlic.
4. 4 The high amount of pepper is what gives the dish its name; reducing the amount of pepper would completely ruin the characteristic peposo flavor.
5. 5 Simmer over the lowest heat for 2 hours and 30 minutes without stirring, adding tomatoes only at the last hour.
6. 6 Season with salt during the last 15 minutes, then serve with garlic toast.

With an appliance

• Pressure cooker 1 hr 40 min

  Replace step 5: simmer under high pressure for 45 minutes, then release the pressure naturally; since the wine does not evaporate, open the lid and simmer for another 15 minutes until the liquid evaporates.