The Best Peposo | Tuscan Black Pepper Stew with Polenta by Lounging with Lenny

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic wine maintains flavor without alcohol.

beef

🥗Healthier: lean beef

💰Cheaper: pork

Pork can be less expensive and still flavorful.

Make vegetable stock by dicing 1 onion, 1 carrot, and 1 celery stalk, smashing 2 garlic cloves, adding parsley, thyme, and 10 peppercorns in a saucepan with 6 cups of cold water and 1 tablespoon of salt. Bring to a boil and simmer for 35 minutes.

Cut 3 pounds of beef short ribs into individual pieces and tie with butcher string.

Crush 2 tablespoons of whole black peppercorns using a heavy object.

Chop 15 garlic cloves finely.

Marinate the short ribs in a bowl with salt, chopped garlic, black pepper, and olive oil for 30 minutes.

Preheat a pot to medium-high heat and sear the short ribs bone side down until golden brown on both sides.

Transfer the seared short ribs to a sheet pan. In the same pan, add 5 cups of Chianti red wine, 1 tablespoon of tomato paste, crushed black pepper, 4 bay leaves, and rosemary. Mix well and season with salt.

Place the seared short ribs back into the mixture in the sheet pan, cover with aluminum foil, and braise in a preheated oven at 300°F for 40 minutes. Flip the meat every 40 minutes for a total braising time of 3.5 hours.

After braising, transfer the short ribs to a warm place and drain the braising liquid into a saucepan. Bring to a boil, skim the fat, and reduce the heat to low to simmer for 8 minutes.

In a pot, pour 5 cups of the prepared vegetable stock and bring to a light simmer. Add 1.5 cups of polenta and cook for 20 minutes, stirring constantly.

On the 15th minute of cooking polenta, transfer the short ribs into the pot with the polenta and sauce to warm them up.

Once the polenta is done, mix in 1/2 cup of shredded Parmigiano-Reggiano and 2 tablespoons of butter.

Plate the creamy polenta, place the short ribs on top, and garnish with fresh rosemary.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens