- Main
- Beef
- Italian
- Make-ahead
- One pot
- Freezer-friendly
- Stovetop
- Oven
- Adventurous
Good for, as AI judged the whole recipe.
Ingredients
- 3 lb
boneless beef chuck, cut into 2-inch chunks, patted dry
- 2 tsp
fine salt
- 3 tbsp
black peppercorns, coarsely cracked
- 2 tbsp
olive oil
- 1 head
garlic, cloves separated and peeled
- 2 tbsp
tomato paste
- 1
bottle Chianti or other dry Italian red wine (750 ml)
- 2 sprigs
fresh rosemary
- 2
bay leaves
salt, to taste
To serve
- 8 slices
crusty country bread, thick-cut
- 1 clove
garlic, halved, for rubbing the bread (optional)
- 2 tbsp
olive oil, for brushing (optional)
- Dairy-free
Not checked: bottle Chianti or other dry Italian red wine (750 ml), crusty country bread.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 300°F. Pat the beef chunks dry and toss them in a bowl with the fine salt and the cracked peppercorns, so every piece is coated in pepper.
10 min · 300°F
- 3 lb boneless beef chuck
- 2 tsp fine salt
- 3 tbsp black peppercorns
- Step 2
Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in two batches, without crowding, about 4 minutes per batch, turning once or twice. Return all the beef to the pot.
12 min
- 3 lb boneless beef chuck
- 2 tbsp olive oil
- Step 3
Lower the heat to medium. Add the peeled garlic cloves and the tomato paste and stir for 1–2 minutes, until the paste darkens slightly and smells toasty.
2 min
- 1 head garlic
- 2 tbsp tomato paste
- Step 4
Pour in the whole bottle of wine and tuck in the rosemary and bay leaves. The beef should be nearly covered; add a splash of water if it isn't. Bring to a simmer, scraping the bottom of the pot clean.
6 min
- 1 bottle Chianti or other dry Italian red wine (750 ml)
- 2 sprigs fresh rosemary
- 2 bay leaves
- Step 5
Cover the pot and transfer it to the oven. Braise for 3 hours, stirring once an hour, until the beef is fork-tender and falling apart at the edges.
3 hr, hands-off · 300°F
- Step 6
Uncover the pot and set it on the stovetop over medium heat. Simmer 10–15 minutes, stirring gently now and then, until the sauce reduces to a glossy, syrupy coat on the meat. Fish out the rosemary stems and bay leaves and taste for salt.
15 min
- salt
- Step 7
Meanwhile, brush the bread slices with olive oil and toast them in a dry skillet or under the broiler until charred at the edges, about 2 minutes per side. Rub each hot slice with the cut garlic clove.
6 min
- 8 slices crusty country bread
- 1 clove garlic
- 2 tbsp olive oil
- Step 8
Lay two slices of grilled bread in each shallow bowl and spoon the peposo and its sauce over the top. Let it rest 5 minutes before eating so the bread soaks up the sauce.
5 min
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026