Peposo

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

1. Simmer on low, covered, about 3-1/2 hours, or until fork tender. Turn occasionally.