Peposa Dell’Impruneta (Tuscan Black Pepper Beef)

Peposa Dell’Impruneta (Tuscan Black Pepper Beef)

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The legend has it that in Impruneta, Tuscany, terracotta tile craftsmen would place this stew inside clay pots and slow-cook it in their still-warm kilns overnight, so it would be ready by morning. They employed a generous quantity of pepper due to the variable meat quality. The choice of how much pepper to use is yours—personally, I used a substantial amount, but it didn't dominate the flavor.
Prep Time 10 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 40 minutes
Course Main Course
Cuisine world cuisine
Servings 6
Calories 655 kcal

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

Instructions
 

  • 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.

Notes

Beef shank is traditionally used for this recipe, but the short ribs worked really well. You could even use chunks of beef chuck, but would need to adjust cooking time. Just remember, cook until a fork goes easily into the meat.
 
This is delicious served over polenta, but you could also serve it over rice or pasta.

Nutrition

Calories: 655kcalCarbohydrates: 5gProtein: 28gFat: 52gSaturated Fat: 22gCholesterol: 116mgSodium: 1075mgPotassium: 445mgFiber: 1gVitamin C: 3mgCalcium: 44mgIron: 4mg
Keyword Peposa Dell’Impruneta (Tuscan Black Pepper Beef)
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One-Pot Meal Recipes

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