Beef Braised with pepper (Pepato)

Posted on February 04th, 2012 in Recipes

Beef Braised with pepper (Pepato)

1 Chuck Roast

2 Yellow onion diced

1 Head Garlic split in half

ΒΌ c. Tellicherry peppercorns

1 bottle Barolo or Chianti

1 quart Beef stock

1 bay leaf

This is a simple recipe from Tuscany. The pepper really enhances the rich flavor of the beef. This takes a tougher cut of beef and makes it into a deep expression of the animal. Served simply on some toasted crusty bread it makes a great dinner with a tart side salad or a great appetizer with saved Parmesan on top.

Take the chuck roast and Cut it into large hunks of meat. Season the meat with salt and let sit at room temperature for 30 min. Heat a heavy bottomed braising pan with olive oil and brown the beef on all sides. Remove from the pan and add the onions and head of garlic. Cook the onions until lightly browned and add the beef back in to the pot. Crush the peppercorns lightly with the bottom of a heavy pan just so they are crushed in a couple of pieces. Add the peppercorns and bay leaf and cook to let the pepper toast a little. Pour in the bottle of red wine and let the wine reduce by half, then add the beef stock. Simmer covered for 2 hours until the meat is falling apart in shreds.