Beef with black pepper

Ingredients:

• 1 kg beef pulp, cut into 5 cm cubes.
• Coarse salt
• Regular flour for dusting
• 2-3 tbsp. l. olive oil
• 2 cups beef broth
• 5-6 crushed cloves of garlic
• 1 large bay leaf
• 2 cups dry red wine
• 2 tbsp tomato paste
• 1.5 tbsp coarsely ground black pepper
• 4 peeled and diced high-starch potatoes
• 225 g of Taleggio, Robiola, Brie, Camembert or other soft cheese made from cow's milk
• 1 cup milk or drinking cream (10% fat)
• A few fresh sage leaves, hand torn
• Coarsely chopped parsley leaves for garnish

Preparation:

1. To prepare this dish, the beef should be at room temperature. Pat it dry and sprinkle with salt. Dust lightly with flour, shaking off any excess.
2. Heat about 1 tablespoon of olive oil in a heavy saucepan over high heat. Brown half the beef and remove to a plate. Add another tablespoon of olive oil to the pan and brown the remaining beef. Return the beef to the pan and add broth and enough water to cover.
   
   Add the garlic and bay leaf and bring to a boil. Reduce the heat to medium-low, cover, and simmer for 2 hours. Add the red wine, tomato paste, and pepper and cook until the beef shreds easily and the sauce thickens, 2-3 hours or more.
3. When the beef is almost done, boil the potatoes in a saucepan until tender, about 12-15 minutes. Drain and leave in the hot saucepan. Cut the cheese into pieces and mash together with the potatoes, adding enough milk to achieve the desired consistency. Add sage and spices, salt and pepper.
4. Divide the beef and sauce among deep plates and sprinkle with parsley.
   
   Culinary advice: The beef can be cooked ahead and frozen. Defrost carefully, adding water if needed to thin the sauce.