Eat it.

Info

Ingredients

• 1.1 kg beef chuck
• 2 teaspoons kosher salt
• 3 tablespoons olive oil
• 8 cloves garlic
• 750ml bottle red wine
• 1.5 tablespoons of coarse black pepper

Directions

1. Cut beef into chunks.
2. Peel and crush garlic.
3. Season beef and sear on high in batches (cast iron preferred).
4. Toast the whole garlic gloves in the oil with the heat, take garlic back out to avoid burning.
5. All pepper into the pot with some oil, heat it with the oil for a minute.
6. Add all wine to pot and deglaze on high.
7. Heat back to low, add the beef back into the liquid.
8. 1 - 2 hours with lid on, low temp.
9. 1 - 1.5 hours uncovered, low temp.
10. Completed when meat is tender and sauce is reduced enough, however this dish is meant to have a loose sauce.