Peposo - Tuscan Peppery Beef

Beef chunks braised in red wine with lots of pepper. Cut Two (2) to Three (3) pounds of beef chuck into approximate One (1) inch cubes. [Any primal cut of beef will work] Sprinkle beef with salt and fresh ground black pepper. In large, heavy lid Dutch Oven style pot add Two (2) Tbsp Olive Oil. Place Six (6) good size peeled garlic cloves into the oil and toast over medium heat for a minute or two, tossing frequently until garlic is light golden brown. Remove garlic cloves and set aside. Place the beef cubes into the oil and brown the beef over medium-to-medium low heat. While beef is browning, place 1/2 to One (1) Tbsp of black whole peppercorns per pound of beef in sandwich or storage bag and break the peppercorns up with a meat mallet, hammer or edge of heavy skillet........... just get er done. [ One Tbsp per pound will result in a heavily peppered slightly spicy final dish, adjust down to taste] Once beef is browned up, remove and set aside. Place the cracked peppercorns into the pot and allow to toast up in the oil for approximately thirty (30) seconds. Pour 1/3 bottle of dry red wine per pound of beef into the pot. Bring to good simmer. Slice the toasted garlic cloves up and place into the pot. Place the seared beef into the pot. Add a pinch of salt and 1/2 Tsp ground black pepper per pound of beef into the pot. Reduce heat until the simmering liquid is a gentle simmer. Place lid on the pot and lightly simmer for and hour and a half. Check the beef after and hour and half, stir around gently. Continue to simmer the beef with no lid until beef is to desired tenderness. Stir gently occasionally. Once the beef is tender, taste the sauce for seasoning and adjust salt to taste. Serve over a bed of Polenta, mashed potatoes, rice or a nicely toasted slice of bread.