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    Serves 4 to 6

    • 2.2 pounds beef chuck
    • 1 head of garlic, peeled
    • 1 tablespoon black peppercorns
    • 1 pinch of ground pepper
    • 1 pinch of salt
    • 1 bottle Chianti Classico


    • Cut the beef into large chunks, along the natural muscle separations where possible. Place all of the ingredients in a deep sauce pan. Be sure to pour in enough red wine to cover the beef entirely.
    • Cook on stovetop at medium-low heat for 1.5 hours. (The cooking time depends on the quantity of meat; for example, 11 pounds of meat requires about 4 hours.)
    • Keep the pot covered and cook slowly until the beef is falling apart and the red wine has reduced into a rich sauce. If the dish is still too liquid and you’re ready to eat, remove the cover to allow the sauce to reduce more quickly. Although unconventional, just before serving you can also add a spoonful or two of potato starch mixed with an equal amount of water to thicken the sauce.