Difference between revisions of "Peposo"
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I've made this once, and it wasn't too difficult, and it was really good. | I've made this once, and it wasn't too difficult, and it was really good. | ||
=== Yield === | |||
* 6 portions | |||
=== Ingredients === | === Ingredients === | ||
* 6 bone-in beef short ribs (about 8 to 10 ounces each) - about three pounds (sub with beef shanks) | * 6 bone-in [[beef short ribs]] (about 8 to 10 ounces each) - about three pounds (sub with beef shanks) | ||
* 1 tablespoon kosher salt to coat the beef | * 1 tablespoon kosher salt to coat the beef | ||
* 8 cloves garlic, peeled and crushed | * 8 cloves garlic, peeled and crushed | ||
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=== Instructions === | === Instructions === | ||
# Simmer on low, covered, about 3-1/2 hours, or until fork tender. Turn occasionally. | |||
Latest revision as of 15:17, 19 December 2021
Peposo - Tuscan Black Pepper Beef
Source: https://foodwishes.blogspot.com/2017/11/peposo-dellimpruneta-making-bad-beef.html
Serve on top of polenta, pasta, rice, or garlic mashed potatoes and grilled asparagus on the side.
Tim's Notes
I've made this once, and it wasn't too difficult, and it was really good.
Yield
- 6 portions
Ingredients
- 6 bone-in beef short ribs (about 8 to 10 ounces each) - about three pounds (sub with beef shanks)
- 1 tablespoon kosher salt to coat the beef
- 8 cloves garlic, peeled and crushed
- 1 tablespoon tomato paste
- 2 tablespoons black peppercorns, freshly crushed
- 1 tablespoon freshly ground black pepper
- 3-4 sage leaves (can substitute with ground sage)
- 3-4 small sprigs rosemary
- 2 cups red wine, preferably Chianti
- 2 bay leaves
- salt to taste, to adjust sauce
Instructions
- Simmer on low, covered, about 3-1/2 hours, or until fork tender. Turn occasionally.