recipe serves 8-10

1.5kg cubed shin of beef(2cm/1 inch cubes)
18/20 garlic cloves
1 bottle Homagium
1 tablespoon tomato concentrate
1 tablespoon, heaped, whole peppercorns
Approx. 1 dessert spoon of ground pepper
Salt
Half small glass/an espresso cup of water to dissolve tomato puree

1. Put the diced beef into an oven proof container, pyrex or terracotta. Metal gets too hot.

2. Add the garlic, wine, peppercorns, ground pepper and some salt. Dissolve tomato concentrate and mix all together well. Preferably leave this mixture to marinate for a couple of hours.

3. Preheat oven to 160.
   If the meat is not covered by the wine, add a little hot water to just cover Add wine if necessary so that liquid is winey, not watery

4. Cook long and slow for about 3 hours, stirring every so often but avoid breaking up the meat as cooking advances. The liquid should reduce until at end of cooking it is a thick coating that clings to the meat.