For a richer flavor, marinate the beef overnight in the crushed garlic, tomato paste, peppercorns, and ground pepper before cooking. If you don't have Chianti, any dry red wine will work well. Consider using a Sangiovese or a Cabernet Sauvignon. The amount of black pepper can be adjusted to your preference. Feel free to add more for a bolder flavor. Serve this dish with crusty bread to soak up the delicious sauce, or alongside polenta for a comforting meal.
Peposa Dell'Impruneta (Tuscan Black Pepper Beef)
-
PREP TIME10 mins
-
COOK TIME3 hrs 30 mins
-
TOTAL TIME3 hrs 40 mins
-
SERVING6 People
-
VIEWS205
Transport yourself to the heart of Tuscany with this rustic and deeply flavorful beef stew. Traditionally cooked in terracotta pots by tile workers, this dish features tender beef infused with the bold aroma of black pepper, garlic, and herbs, simmered in a rich red wine sauce.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate5 g
-
Cholesterol116 mg
-
Fiber1 g
-
Protein28 g
-
Saturated Fat22 g
-
Sodium1075 mg
-
Sugar0 g
-
Fat52 g
-
Unsaturated Fat0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse taped so innocuously side crudey mightily rigorous plot life. New homes in particular are subject. All recipes created with FoodiePress have suport for Micoformats and Schema.org is a collaboration byo improve convallis.
01 Step
Recipe View Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt. (2 minutes)
02 Step
Recipe View Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat. (15 minutes)
03 Step
Recipe View Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl. (3 hours 30 minutes)
04 Step
Recipe View Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat. (10 minutes)
05 Step
Recipe View When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes. (5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Dewayne Schultz
Sep 22, 2024I added a pinch of red pepper flakes for a little extra heat, and it was delicious.
Gonzalo Kunze
Jul 4, 2024Don't skip the step of reducing the sauce – it makes all the difference!
Lavonne Beer
Mar 21, 2024I used a bottle of inexpensive Chianti, and it still turned out great.
Buck Langworth
Jan 21, 2024This recipe is amazing! The beef was so tender, and the pepper flavor was perfect.
Ewald Little
Nov 27, 2023I made this for a dinner party, and everyone raved about it. It's definitely a crowd-pleaser.
Rafaela Weimann
Oct 19, 2023The directions were easy to follow, and the result was restaurant-quality.