Cut the meat into pieces about two centimetres large and let it brown in a pan without adding anything, neither olive oil or butter.

Once the meat chunks are browned on all sides, add the sachet with the crushed peppercorns and pour in all the red wine.

Cook covered for at least one hour and a half, checking occasionally that the wine does not dry out completely.

After the two hours, pour in about 350 ml of water and add a good pinch of salt, then simmer for another hour, reducing almost all the cooking liquid. If necessary add more salt.

Serve hot with crusty bread.