Red Wine Beef with Pink Peppercorns

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

Red Wine Beef with Pink Peppercorns

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.

Red Wine Beef with Pink Peppercorns

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.

Red Wine Beef with Pink Peppercorns
 
A rich beef dish braised in red wine is livened by beautiful pint peppercorns with a subtle sweet and spicy flavor.
Author:
Recipe Type: Main
Serves: 6 to 8 servings
Ingredients
  • 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
Instructions
  1. Preheat oven to 180C/350F.
  2. Heat coconut oil in a heavy bottom skillet over medium heat.
  3. Dust beef in flour and season with salt and pepper and brown the beef in the hot skillet.
  4. Add more coconut oil to the same hot, empty pan. Sauté carrots, celery, shallots, and garlic for about four minutes.
  5. 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.
  6. 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.

 

Leigh R Chomp

A Melbourne based Taurean, home-cook, amateur photographer and lover of all things French!

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