Cut the meat into large pieces. Put them into a terracotta pot with the whole, peeled cloves of garlic, the tomato purée dissolved in half a glass of hot water (or the tomatoes cut in pieces), the pepper, bunch of herbs, spices as desired, and some salt. Pour in the wine (the meat should be almost covered, if it isn’t, add a little water as well), put the lid on the pot and cook slowly, on the stove or in the oven, at a low heat for 2 to 3 hours or until the beef is very tender (check by pricking it with a fork). Stir from time to time, and if the Peposo seems too dry add a little hot water; if it’s too liquid, take the lid off the pot. When ready, it should be well thickened and creamy. Before serving, according to tradition, it should have another sprinkling of freshly ground pepper. Peposo can be served with slices of toasted, homemade bread which are perfect for “fare una scarpetta” (= mopping up the sauce) or for a delicious bruschetta!