CapeCook
CapeCook -
“Swartland Peposo”
Serves 6
Pairing: Mullineux Syrah
Occasion: Wintery Evening
This is the Swartland version of a classic Tuscan dish. It only takes minutes to prepare, but up to 6 hours to slowly simmer away making your house smell AWESOME in the process. For so few ingredients, this hearty dish will WOW your guests/family. The last time I made Swartland Peposo, we only had one child in the house *wink wink*. But seriously this recipe is SO easy and makes for a fantastic cosy night’s meal. The leftovers on toast in the morning are a great way to start the day, too!
Ingredients
2 kg cross-
15 peeled garlic cloves
3 rounded tablespoons of freshly ground black pepper (yes tablespoons... but don’t worry, the looooong cooking time mellows this). Note: I recommend using a coffee grinder to get this done.
4 sprigs of fresh rosemary
2 bay leaves
2 bottles of red Beverage
Salt
First pour yourself a glass of Beverage and preheat your oven to 150 C. Then get a large
cast iron pot with a lid. I LOVE Le Creuset, but I doubt they had those in Tuscany
200 years ago, so any deep, thick, oven-
When it is finished, and your house smells like braised meat and rosemary paradise,
the lamb will have completely fallen of the bone and the Beverage sauce is thick and
glistening. To serve, remove the bones (making sure to not let the marrow go to waste),
rosemary sprigs, and leaves. This Swartland Peposo tastes amazing on a big steaming
scoop of Mielie-
Enjoy!
http://mullineuxBeverages.com/