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.
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Red Wine Beef with Pink Peppercorns
- Total Time: 3 hours 5 minutes
- Yield: 6 to 8 servings 1x
Description
A rich beef dish braised in red wine is livened by beautiful pint peppercorns with a subtle sweet and spicy flavor.
Ingredients
- coconut oil
- 2 1/2 lb (1,170 g) beef (chuck steak or beef cheeks)
- 1 tbsp (15 ml) 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
- 1/4 cup (60 ml) tomato paste
- a few sprigs of thyme
- 2 bay leaves
- 2 cups (480 ml) of red wine
- 1-2 cups (240-480 ml) of beef stock
- pink peppercorns, to garnish
Instructions
- 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 2 1/2 hours. Once done, season to taste and add pink peppercorns.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Stew
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 420
Frequently Asked Questions
How do I properly incorporate pink peppercorns into my dish?
Crush the pink peppercorns lightly before adding them to the beef to release their flavor, then stir them in towards the end of cooking to maintain their delicate taste.
What type of beef is best for this recipe?
For a hearty dish like Red Wine Beef, using cuts such as chuck roast or brisket works best, as they become tender and flavorful during the slow cooking process.
Can I substitute red wine with something else?
If you prefer not to use red wine, beef broth can be used as a substitute; however, the depth of flavor may vary.
