Tuscan Peposo

Recipe courtesy of David Rocco

4½ lb (2.25 kg) stewing beef. Including some gristle

1 head garlic, cloves peeled and left whole

½ cup freshly ground pepper (I put less than ¼ cup go with instinct)

4 cups thick tomato sauce

Coarse sea salt

1 bottle (3 cups/750 ml) Chianti

Put all the ingredients in a large pot. Bring to a boil, reduce the heat to a simmer, put the lid on and let it cook for 4-5 hours. Turn the burner off and let it rest for an hour with the lid on.

Serve with Tuscan bread or polenta.