A flavorful beef dish, braised with a surprising amount of black pepper, mellowed out by several hours of cooking. Served over polenta, this dish is a wonderful collection of flavors.
Peposo dell’Impruneta (Italian Black Pepper Beef)
These recipes have not been tested yet, but look promising.
This recipe, found on the Food Wishes YouTube Channel, is all about the WOW! You will definitely be surprised by the amount of black pepper it uses, but once it is braised for several hours it all mellows in a wonderful flavor with a little bit of heat on the finish.
Ingredients
- 6 bone-in beef short ribs (about 8 to 10 ounces each)
- 1 tbsp kosher salt to coat the beef
- 8 cloves garlic, peeled and crushed
- 1 tbsp tomato paste
- 2 tbsp black peppercorns, freshly crushed
- 1 tbsp freshly ground black pepper
- 3-4 sage leaves
- 3-4 small sprigs rosemary
- 2 cups red wine, preferably Chianti
- 2 bay leaves
- Salt to taste, to adjust sauce
Directions
- Simmer on low, covered, about 3 1/2 hours, or until fork tender. Turn occasionally.