Remember that proper Italian supper from last month? I had occasion to make peppered beef, or peposo again to finally share the recipe.
Ingredients
- 1 lb of angus beef strips or cubes - better cuts & quality make the dish, can use stew meat like shoulder or stir fry sirloin cuts
- 7 cloves whole garlic, basically just peel the skins
- Red wine - any table wine will do, recommended for one that was not aged in oak barrels
- Olive oil
- Peppercorns
- Water
- Salt
Instructions
Allora...
- Get out a stew pan
- Put it on the stove at medium heat
- Pour in a generous amount of olive oil, so that it's easy to coat the bottom of the pan
- Add in the whole garlic cloves
- Once the pan is heated a little bit, add the meat
- Let the meat cook a bit so that it releases juices and then the juices evaporate a little bit
- Now, add red wine over top of the meat - make sure you add enough to cover the meat in the pan (probably something like a full glass of red wine)
- Add in a little bit of water
- Add in a generous amount of peppercorns, probably around 2 tablespoons
- Let it cook for 30-60 minutes, for that red wine and water to reduce down so that you have essentially the meat left
- Add salt to taste
You can eat this on its own or with some roasted potatoes and steamed veggies like we did - another savory Tuscan specialty good for these colder months.
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