Peposo Recipes

PEPOSO

Steps:

• Cut the chuck roast into large chunks. Generously salt all sides of beef chunks.
• Heat a dutch oven pan on the stovetop on med/high heat. Just as the pan begins to slighlty smoke, add olive oil.
• Immediately add 1 layer beef chunks. Sear until browned, repeating on all sides and with remaining beef.
• Remove browned beef from pan. Add diced shallots and sauté until tender, about 5-7 mins. Add garlic and continue sauteing for an addittional min.
• Over the same med/high heat add in approximatley 1 cup of wine to shallots. Whisk in flour and cook until a paste is formed and flour lumps have been worked out.
• Slowly whisk in beef broth.
• Stir in tomato paste, black pepper, white pepper, basil and remaining bottle of wine.
• Bring to a simmer over med/high heat and then lower the heat to lowest setting. Cover and cook for approximately 4 1/2 hours, stirring every so often.

PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)

Steps:

• Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
• Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
• Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
• Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
• When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

PEPOSO

Steps:

• Cube the meat into fairly large pieces, weighing a couple of ounces each. Put them in a pot with the pepper, garlic, and salt, and heat over a medium flame, turning occasionally, until the meat has browned and almost all the water it gives off upon being heated has been reabsorbed -- for this volume of meat figure close to an hour. Add enough wine to submerge the meat by an inch (2.5 cm) or so; if the wine is not enough add warm water or broth -- vegetable, but meat will work, as will unsalted bouillon. Add the bay leaves, cover, and simmer over a very gentle flame for at least 4 hours, giving the pot a stir every now and then.
• When the time is up, let the meat cool and remove it to a bowl, leaving the liquid in the pot. Cover the meat and refrigerate both the meat and the liquid in the pot (you could put the liquid in a second bowl to save space if need be). The next morning a layer of congealed fat will have risen to cover the surface of the liquid. Remove and discard this fat, and return both the liquid and the meat to the pot to reheat it before serving it.