Sauce ships fresh at ambient temperature.
Upon receipt, store unopened at room temperature for up to 18 months. Once opened, store in refrigerator and enjoy within 6 months.

Cut 3 lb. (1.5kg) of beef chuck into 1" (2.5cm) pieces. Season with salt.
In large Dutch oven over medium-high heat or in pressure cooker set to high on sauté setting, warm 2 Tbs. oil. Working in batches, brown beef on all sides, approx. 4–5 minutes per batch, adding more oil if needed.
Sauté handful of roll-cut carrots and pearl onions, if desired.
Dutch oven: Add beef, vegetables, braising sauce and 1 cup (250ml) of water to pot. Bring to a simmer. Cover and cook in 350°F (180°C) oven until meat is fork-tender, approx. 2–2 1/2 hours.
Pressure cooker: Add beef, vegetables, braising sauce and 1/2 cup (125ml) of water to insert. Pressure cook on high setting for 45 minutes. Release pressure according to user manual. Uncover and sauté on high setting until sauce coats back of spoon, approx. 10–15 minutes.
Skim fat off sauce. Garnish with parsley. Serve with mashed potatoes, polenta or noodles.

Jean-Georges x Williams Sonoma, Black Pepper Bourguignonne Braising Sauce