Peposo Tuscan Black Pepper Beef
Prep Steps
- 8 cloves garlic {do:crush}
Season the Beef
In a Dutch oven or the inner pot of an Instant Pot, off the heat, combine...
- 2 1/2 lbs beef chuck stew meat, or short ribs or shank
- 1 tbsp olive oil
- 8 cloves garlic, crushed
- 2 tbsp coarse ground black pepper
- 1 tbsp kosher salt{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
- 1 tsp ground sage
- 1 tsp ground rosemary
Mix with your hands until every piece is heavily coated with the pepper and herbs.
Braise & Reduce
Option: Stovetop {id:method.stove}
Three slow hours in the Dutch oven, the traditional way.
Add to the pot...
- 2 1/2 cups dry red wine, such as chianti
- 3 bay leaves
Cover and simmer gently over low heat for 1 1/2 hours.
Uncover and simmer 1 1/2 hours more, turning the beef now and then. The wine reduces to a thick, glossy glaze while the top of the meat stays moist.
Option: Instant Pot {id:method.ip, cooktime:-85}
Half the time, same peppery glaze.
Set the inner pot into the Instant Pot and add...
- 2 1/2 cups dry red wine, such as chianti
- 3 bay leaves
Lock the lid, set the valve to Sealing and cook on High Pressure for 45 minutes. Let the pressure release naturally for 15 minutes, then quick release the rest.
Set the Instant Pot to Sauté and simmer uncovered, turning the beef now and then, until the wine reduces to a thick, glossy glaze, 15–20 minutes.
Finish & Serve
Take it off the heat when the sauce is rich and thick and the beef is fork tender but still holds its shape. Remove the bay leaves. Serve with creamy polenta, mashed potatoes or crusty bread.
