Instructions:
1. Begin by marinating the beef. In a large bowl, combine the beef chunks with the crushed garlic, black pepper, salt, rosemary sprigs, and the wine. Make sure the meat is well coated in the marinade. Cover the bowl with cling film and refrigerate for at least 6 hours, but ideally overnight.
2. After refrigerating, remove the marinated beef from the fridge and let it sit at room temperature for about an hour.
3. In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Using a slotted spoon, remove the beef from the marinade (saving the marinade for later) and brown the pieces on all sides in the hot oil. This may need to be done in batches to avoid overcrowding the pan.
4. Once all the beef is browned, return all the meat to the pot along with the reserved marinade. Add the bay leaves. If you’re using the peeled tomatoes, add them as well, crushing them with your hands as you add them.
5. Bring the pot to a simmer and then reduce the heat to low, cover the pot, and let it simmer gently for about 4-5 hours. The meat should become incredibly tender and the sauce should thicken considerably.
6. After this time, check the seasoning and add more salt or pepper if necessary. If the sauce seems too thin, you can remove the lid and let it simmer for another half an hour, or until it reaches your desired consistency.
7. Serve hot, accompanied by some crusty bread, polenta, or over pasta, and a glass of Sangiovese wine.
Please note, Peposo is a very peppery dish, hence the name. Adjust the quantity of black pepper used to suit your personal preference.
