A rich beef dish braised in red wine is livened by beautiful pint peppercorns with a subtle sweet and spicy flavor.
By Leigh R Chomp
Pink Peppercorns. Did you know that they’re not actually a true peppercorn? Just a ripe berry from the Brazilian pepper tree. Who knew?
They have a delicate, fragrant, sweet and spicy flavor, reminiscent of berries or citrus zest.
Try this hearty beef dish is studded with beautiful and flavorful pink peppercorns. It is a perfect dish to say hello to fall and winter.
- coconut oil
- 2.6 pounds beef (chuck steak or beef cheeks)
- 1 tablespoon buckwheat flour
- sea salt and black pepper to taste
- 2 carrots, roughly chopped
- 1 celery stalk, roughly chopped
- 3 shallots, roughly chopped
- 3 garlic cloves, crushed
- ¼ cup tomato paste
- a few sprigs of thyme
- 2 bay leaves
- 2 cups of red wine
- 1-2 cups of beef stock
- pink peppercorns, to garnish
- Preheat oven to 180C/350F.
- Heat coconut oil in a heavy bottom skillet over medium heat.
- Dust beef in flour and season with salt and pepper and brown the beef in the hot skillet.
- Add more coconut oil to the same hot, empty pan. Sauté carrots, celery, shallots, and garlic for about four minutes.
- Add the tomato paste and cook for a minute longer. Return beef to the pan along with thyme, bay leaves, wine, and stock. Increase heat and bring to a boil.
- Cover with a lid and move the pan to the oven. Cook for about 2½ hours. Once done, season to taste and add pink peppercorns.