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1. Arrange the beef, onion, garlic cloves and spices on the bottom of your clay pot. Sprinkle with salt and the whole peppercorns. 2. Pour the wine over the beef. 3. Cover the pot and cook in the oven at 325°F for 5 hours or until the beef is tender and flaky, and the red wine has reduced into a sauce. If the sauce is too thin, remove the cover towards the end of the cooking. Some people like to add 1 or 2 tablespoons tomato paste dissolved into the wine. This is a later variation to the original recipe which dates back to the Renais- sance, before the introduction of tomatoes from the New World. In Tuscany, Peposo is traditionally served with the traditional salt-free Tuscan peasant bread, and some sautéed greens. However, the Venetian in me loves to serve it on top of polenta.    As seen in the Joy of Kosher with Jamie Geller Magazine Summer 2013 Subscribe Now

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