[ad_1]
This peppery beef stew hails from Florence, house of the perfect beef dishes in Italy! Do not underestimate it due to its simplicity—it is taste is something however easy! Whereas it is historically eaten alone, you’ll be able to serve it atop polenta for a really full and satisfying meal.
Peposo dell’Impruneta | Italian Pepper Beef Stew Recipe
Watch the Pasta Grammar video the place we make this recipe right here:
Serves 2-3.
For this recipe, you will have:
-
1 lb. (450g) beef stew meat
-
3 garlic cloves, peeled
-
Contemporary sage, rosemary and thyme, tied right into a bundle with cooking twine
-
1/8 cup (15g) complete black pepper corns
-
Purple wine (use Chianti for essentially the most genuine taste!), you simply want sufficient to marinate the meat
-
2-3 tbsp. additional virgin olive oil
-
3 canned complete peeled tomatoes, crushed with a fork, plus just a few spoonfuls of sauce from the can
-
Contemporary floor black pepper
-
Salt
Start by marinating the meat. Place it in a big bowl and add the garlic, herbs and pepper corns. Fill the bowl with wine to cowl the meat. Put aside and let the meat marinate for 1 1/2 hours.
Add the olive oil right into a pot (ideally terracotta) and produce as much as medium warmth. Pour the meat and marinade (all the things!) into the pot. Add the crushed tomatoes, a beneficiant pinch of salt, and loads of floor pepper.
Convey to a simmer and cook dinner, partially lined over low warmth and stirring sometimes, till the sauce is decreased and thickened. It ought to cook dinner for no less than 3 hours (the longer the higher). Add water as mandatory if the sauce thickens too shortly or if you want to cook dinner it longer.
Serve heat, being cautious to keep away from the string from the herb bundle in fact!
Buon appetito!
[ad_2]
