Peposoallafornacina Recipes

PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)

Peposa Dell'Impruneta (Tuscan Black Pepper Beef) image

The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 3h40m

Yield 6

Number Of Ingredients 11

Ingredients

6 beef short ribs (8 to 10 oz. each)
1 tablespoon kosher salt
8 cloves garlic, peeled and crushed
1 tablespoon tomato paste
2 tablespoons whole black peppercorns, freshly crushed
1 tablespoon freshly ground black pepper
3 sage leaves
3 small sprigs fresh rosemary
2 bay leaves
2 cups red wine, preferably Chianti
salt to taste, to adjust sauce

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.

Nutrition Facts : Calories 654.6 calories, Carbohydrate 5.1 g, Cholesterol 116.2 mg, Fat 52.1 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 22.1 g, Sodium 1074.9 mg, Sugar 0.4 g

PEPOSO ALLA FORNACINA

Peposo Alla Fornacina image

This recipe was included in an email newsletter I get for terracotta pots. The author writes: When working in Impruneta, our favorite restaurant is Da Padellina just down the road in Strada in Chianti. That's where most of our artisans eat these days. Alvaro, the proprietor, was kind enough to share his recipe for Peposo with us, and we'll share it with you. There are other variations that call for more pepper and/or more wine. But we find Alvaro's to be the best. Buon Appettito! I made this tonight, it is fantastic!! I used regular stew meat and a 28 oz can of diced San Marzano tomatoes. I served with garlic and parsley fettuccini.

Provided by HeatherN

Categories < 4 Hours

Time 3h15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs beef shank, cut in 1-inch cubes
12 ounces Italian tomatoes, roughly chopped
6 garlic cloves, chopped
1 tablespoon fresh ground pepper (heaping Tbsp)
1/2 tablespoon salt
1 cup red wine
water

Steps:

Place the meat in a deep pot with the garlic, tomatoes, salt and pepper and cover it all with cold water.
Cook for about 2 hours stirring occasionally.
Add the wine and let it cook for about another hour.

Nutrition Facts : Calories 448.7, Fat 22.4, SaturatedFat 8.7, Cholesterol 121.1, Sodium 679.1, Carbohydrate 4.9, Fiber 1, Sugar 1.8, Protein 47.3

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