This is called pipo. A delicious slow brace beef dish that’s typical from the region of Tuskany. Beef cheek or man’s short rib. I like to use this because it’s full of collagen and that means that once it’s cooked and going to be incredibly tender. I’m just going to cut it into smaller pieces. Season it straight on the board with some salt and sear the beef cheeks on all sides. Once the meat is nice and seared, we’re just going to put it into a separate container. Little bottle. Cre some garlic, a Tuscan dish, so we’re obviously going to use some nice giant deglaze with the wine, tomato paste, bay leaf, a generous amount of black pepperc corn. Add the liquid into the pan with the meat. A little bit more black pepper. Few holes just to get some air out. In the oven, 275, 4 to 6 hours. Now, once the meat is ready, we’re going to transfer all the juices into a pan and reduce the liquid until it turns nice and thick. Pour the sauce on top of the meat.
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Bravissimo! 👏