4-5 hours of slow stovetop simmering gives you a spoon-tender meat and a rich red wine garlic sauce. If you think ahead, cook this stew the day before for 3-4 hours and another hour right before you're ready to serve. The flavors will intensify
- 1 31-24 oz. Campo Grande Coppa, cut in half
- 1 head garlic, cloves peeled
- 4 carrots, peeled and chopped
- 2 onions, peeled and cut into sixths
- 4 celery stalks, chopped
- 5 large potatoes
- 1 bottle red wine
- ½ cup heavy cream
- 2 Tablespoons butter
- 1 handful chives, minced
- 1 Tablespoon garlic powder
- Extra-virgin olive oil
- Freshly ground black pepper
- Season Coppa on both sides with salt and pepper.
- In a large pot or dutch oven, heat a splash of olive oil over medium-high heat and sear coppa on all sides. Set aside, leaving any remaining oil in the pot.
- Cook garlic cloves in the pot until slightly browned. Add carrots, onions, and celery, season with salt, and cook over medium heat for 10 minutes, being careful not to burn.
- Add the bottle of wine and let cook for another few minutes.
- Add the meat back into the pot and cover with a lid. Cook on low heat for 4-5 hours
- While the meat is cooking, boil the potatoes until soft.
- In a small saucepan, cook butter, cream, garlic powder, and salt over medium heat until melted and combined. Add 2 Tablespoons of chives and remove from heat.
- In a large mixing bowl, mash potatoes with a potato masher (or use a stand mixer) and mix in the buttery chive sauce.
- Once the Coppa is nice and tender, remove as much meat from the pot as you can. Using an immersion blender, blend the remaining juices, meat bits, and veggies until you have a smooth sauce. Taste for salt.
- To serve, dollop potatoes onto a plate and place a portion of Coppa on top. Spoon the Coppa sauce over the meat and finish with a sprinkle of chives. ¡Buen provecho!