Peposo - Tuscan Black Pepper Beef - Food Wishes

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides a similar flavor profile without alcohol.

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder can be more affordable and still tender when braised.

Season the beef short ribs generously with kosher salt on all sides.

Let the salted beef sit in the bowl while preparing the garlic paste.

Crush roughly chopped garlic cloves in a mortar with a pinch of salt until it forms a paste.

Add 1 tablespoon of tomato paste to the garlic paste and mix well.

Massage the garlic-tomato mixture all over the beef short ribs thoroughly.

Crush peppercorns using the bottom of a small frying pan and mix with freshly ground black pepper.

Coat the beef with the crushed peppercorns and black pepper mixture.

Transfer the beef to a deep pan or Dutch oven, bone side down.

Add more freshly ground black pepper on top of the beef.

Poke in 3-4 sage leaves and 3-4 sprigs of rosemary around the beef.

Pour in 2 cups of dry red wine over the beef.

Bring the mixture to a simmer over high heat.

Add 2 bay leaves to the pot once simmering.

Reduce heat to low, cover, and cook for about 3.5 hours or until fork tender, turning the beef every 30 minutes.

At the 1.5 hour mark, uncover and turn the beef on its side, then recover and continue cooking.

After 3.5 hours, remove the beef from the pot to rest.

Turn the heat to high and reduce the braising liquids by half until slightly thickened.

Pull the rib bones out of the meat once the sauce is reducing.

Skim some fat off the top of the sauce if desired.

Taste the sauce for seasoning and adjust if necessary.

Transfer the beef back into the sauce and baste it until heated through.

Serve the beef over polenta, rice, or pasta with plenty of sauce spooned over.

Garnish with a sprig of rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens