PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)
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
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
GRANDPA'S BRAISED BEEF
Provided by Rachael Ray : Food Network
Time 5h5m
Yield 5 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F.
- Heat a large skillet over medium heat with a thin layer of extra-virgin olive oil. Add the onions, and garlic to the hot oil and sweat them until very soft and very light caramel in color, 20 to 30 minutes. Turn off the heat and reserve.
- Heat a large Dutch oven over medium-high heat. Add a thin layer of oil to the pan. Pat the meat dry and season very liberally with salt and pepper. Brown the meat to a deep brown all over, 12 to 15 minutes.
- Peel the potatoes and very thinly slice them lengthwise into planks. Slice the tomatoes working over a bowl to catch their juices.
- Arrange 1/2 the onions over top of the meat, season with salt, pepper and 1 tablespoon thyme. Arrange 1/2 the potatoes over the onions and dress the potatoes with a liberal drizzle of extra-virgin olive oil, about 1 tablespoon, salt, pepper, rosemary, and a handful freshly grated cheese. Top the potatoes with 1/2 the tomatoes and their juices, and season with salt and pepper. Scatter a few leaves of torn basil. Repeat the layers. Do not add basil to the top layer of tomatoes.
- Cover the pan and roast the meat in the oven until very tender, 4 hours. Cool and store for make-ahead meal.
- To reheat: Reheat, covered, in a preheated 325 degree F oven until warmed through, 45 minutes to 1 hour. Take off the lid of the pot, drizzle the top of the meat with oil, sprinkle with cheese, and broil to lightly crust the top. Cut down through the layers of the potatoes, tomatoes, and onions to portion the meat, serve in shallow bowls with crusty bread and pan juices.
ROASTED FILLET OF BEEF WITH BLACK PEPPER
Provided by Florence Fabricant
Categories dinner, roasts, main course
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 4
Steps:
- Trim meat, removing excess fat and silver skin. Cut off about 4 inches of narrow end, about 1 pound, and reserve for another use.
- Place fillet on large sheet of parchment paper. Dust all over with salt, using 3/4 teaspoon salt to a pound of meat. Roll in peppercorns. Tie with butcher's string at 2-inch intervals. Wrap meat in parchment loosely, and refrigerate at least 24 hours and up to 48 hours.
- Remove fillet from refrigerator an hour before cooking. Rub all over with oil. Heat oven to 400 degrees. Sear fillet on all sides in a heavy roasting pan over two burners, under broiler or on grill. Or cut in half and sear in two pieces in large, heavy skillet.
- Place in oven in roasting pan. Roast 15 minutes. Test with instant-read meat thermometer: if thickest part registers about 105 degrees, meat will be very rare when finished. For medium rare, roast 20 to 25 minutes, until thermometer registers 115 degrees. For medium, roast longer, to 125 degrees. At these temperatures, meat will be slightly undercooked, but will continue to cook after it is removed from oven. Place meat on cutting board. Allow it to rest 10 to 15 minutes.
- Remove string, cut meat in 1/2-inch thick slices, arrange on a platter, and serve.
Nutrition Facts : @context http, Calories 517, UnsaturatedFat 19 grams, Carbohydrate 0 grams, Fat 38 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 490 milligrams, Sugar 0 grams
PEPPERCORN STEAKS
These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
Nutrition Facts :
BEEF BRAISED WITH BLACK PEPPERCORNS
Antico peposo, a very old recipe for cubed beef, is cooked with lots of pepper and no other condiment-not even a drop of oil or any other fat-and it becomes a delightfully savory and peppery dish. The dish probably dates back to medieval times, when there was no refrigeration and meat was preserved with salt or lots of pepper and herbs. Once the meat was embedded with the pepper, it was cooked just as it was. Or with a little wine and garlic. My peposo uses only a fraction of the amount of black peppercorns that are in traditional recipes, but it will still please even the most fanatic pepper-lover: this is peppery! To balance the spiciness of the meat and mop up the sauce, you need some starch. I like to serve the peposo with one of the following: polenta, boiled or mashed potatoes, gnocchi, or just beans cooked with olive oil.
Yield serves 6
Number Of Ingredients 7
Steps:
- Put the meat chunks, wine, and salt in the heavy saucepan. Crack 2 tablespoons or more of peppercorns into coarse bits in a mortar or spice grinder, and dump them into the pan. Mince the garlic into fine bits, and scrape into the wine.
- Bring the wine to a boil, cover the pan tightly, and reduce the heat to a steady simmer. Cook for 4 to 5 hours, until the meat is very tender and the wine has thickened and reduced to barely cover the meat chunks.
- Serve hot.
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