Tuscan Pepper Pot with Beef
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 ½ kg beef (beef hess with bone or veal knuckle)
- 18 clove garlic
- 4 tablespoon pepper, black, heaped, fresh and coarsely ground
- 4 sprigs rosemary, fresher
- 2 bottles red wine, fruity, e.g. Chianti
- 2 bay leaves
- 1 bunch thyme, fresher
- 1 bunch marjoram, fresher
- sea-salt
Print Recipe
Pin Recipe Instructions
- Remove the meat from the bone and cut into large cubes. In a sufficiently large ovenproof pot, fill up all the ingredients in layers, start with the meat, then whole cloves of garlic, rosemary sprig, bay leaf, pepper, a little salt, meat again etc.
- The top layer of bones, marjoram and thyme, then fill up with the wine, the meat should just be covered.
- Bring to the boil on the stove, close with a double layer of aluminum foil and the lid, put in the oven preheated to 140 ° and cook for 8-9 hours. The foil and the lid should seal well so that the contents do not dry out.
- After the cooking time, skim off any fat and remove the bones, as well as thyme, marjoram, rosemary sprigs and bay leaves. Season the brew to taste.
- Serve the meat pieces with the stock.
- It is served with fried potatoes, polenta, fresh bread, carrots or pasta.
- Tastes great and unbeatable with fresh potato bread.
- In addition, beer or a strong red wine.
- You can also take lamb. The amounts of pepper and garlic do not have a dramatic effect, the dish is much milder than you might think.
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