Peposo beef with black pepper and polenta

Method

1. If original and lighter portions are being prepared together, set aside the ingredients and amounts shown for the lighter portions; the remainder is for the original portions. Prepare the two versions separately wherever their cooking or seasoning differs. Divide the amounts given for the whole preparation between the pans or bowls, without adding the full amount to each. Pat the meat dry. Heat a heavy-based casserole over medium heat, choosing a size to suit the amount of meat and maintain the stated wine level (reference: 20 cm for two portions). Add the pieces and brown in their own fat for 3 minutes on each side, in batches if necessary. If the meat sticks, wait for a crust to form, then loosen it with a spoonful of the reserved water without letting it burn.
2. Return all the meat to the casserole and add the wine, garlic cloves, pepper and 3 g salt. The wine should almost cover the pieces in this small casserole. Bring gently to a simmer, then cover, leaving a very small gap.
3. Cook for 3–3½ hours over very low heat, with just a few bubbles breaking the surface now and then. Turn the pieces every 40 minutes. If the liquid reduces too quickly, add a little of the 150 g reserved water. The meat is ready when it pulls apart easily with a fork and the garlic can be mashed into the sauce.
4. About 45 minutes before serving, bring the 800 g water and 4 g salt to the boil in a saucepan. Pour in the polenta in a steady stream, whisking, then turn the heat to low and cook for 35–40 minutes, stirring regularly, especially across the base. It should be soft, with no hard grains; add a small splash of hot water if it stiffens before it has finished cooking.
5. If the meat juices are still thin, remove the pieces to a covered plate and reduce the sauce for 5–10 minutes over medium heat. Mash the garlic into the juices, return the meat and warm through gently. The sauce should coat the meat without becoming sticky or bitter.
6. Stir the olive oil into the polenta off the heat. Divide between shallow bowls and top with the beef and its pepper sauce. Serve piping hot, without butter or cheese.

Variants and their steps remain below the recipe.