Smash Garlic with the flat of your knife — you want bruised, broken cloves, not a fine mince. Leave the skins on if you like; they sweeten the braise and get fished out later. Crack Black peppercorns coarsely under a pan or with the back of a knife. You want shards that release heat slowly, not dust.

⚠ Do not chop it fine. Whole crushed cloves perfume the sauce without turning bitter during the long simmer.

• Garlic
• Black peppercorns