Some recipes have amusing, or romantic stories for how they
came to be, but this peposo isn’t one of them, unless you consider making bad
quality beef taste better by covering it in black pepper, amusing or romantic.
As the story goes, the workers who made terracotta tiles in
the city of Impruneta, would place this stew into clay pots, and leave it their
still-hot kilns overnight, where it would be ready the next morning. Since they
were often stuck using less than fresh meat, copious amounts of black
peppercorn was used to make the beef palatable.
Luckily, this recipe adapts quite nicely to fresh meat, and
produces one of the more uniquely flavored braised beef dishes I’ve ever had.
The amount of black pepper is up to you, but even the ridiculous amount I used
wasn’t overpowering. The acidity and sweetness of the reduced wine balances
I hear that beef shank is the traditional cut of meat to
use, but short ribs worked really well. You could even use some beef chuck, cut
into two-inch pieces, but you’d have to adjust the cooking time. Having said
that, forget the time, and keep cooking until a fork goes in easily. Regardless
of which cut you use, or how fresh it is, I really hope you give this a try
Ingredients for 6 portions:
6 bone-in beef short ribs (about 8 to 10 ounces each)
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
3-4 small sprigs rosemary
2 cups red wine, preferably Chianti
2 bay leaves
salt to taste, to adjust sauce
– Simmer on low, covered, about 3 1/2 hours, or until fork
tender. Turn occasionally.