Beef Braised with Black Peppercorns

• 2 pounds beef chuck or round, trimmed, in 2-inch chunks
• 4 cups red wine
• 1 teaspoon coarse sea salt
• 2 to 4 tablespoons whole black peppercorns
• 1/2 cup garlic cloves, peeled
• A mortar and pestle or spice grinder
• A heavy-bottomed saucepan with a cover, such as an enameled cast-iron French oven, 5-quart capacity

1. Put the meat chunks, wine, and salt in the heavy saucepan.
2. Crack 2 tablespoons or more of peppercorns into coarse bits in a mortar or spice grinder, and dump them into the pan.
3. Mince the garlic into fine bits, and scrape into the wine.
4. Bring the wine to a boil, cover the pan tightly, and reduce the heat to a steady simmer.
5. Cook for 4 to 5 hours, until the meat is very tender and the wine has thickened and reduced to barely cover the meat chunks.
6. Serve hot.

beef chuck, red wine, salt, whole black peppercorns, garlic, saucepan

Taken from www.epicurious.com/recipes/food/views/beef-braised-with-black-peppercorns-384312 (may not work)