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Post by gracoman on Apr 9, 2018 11:02:46 GMT -5
PeposoPeposo is as interesting as it is delicious. The stew was invented by terracotta makers in Florence Italy who were producing tiles for the famous Duomo. The dome's construction began in 1420, before tomatoes had been introduced to Italy so purists leave them out but many modern cooks add tomatoes. The stew was cooked in terracotta pots next to operating kilns or left overnight inside shut down kilns. The meat was of poor quality, not very fresh, and heavily peppered for this reason. Chianti was locally made and became the braising liquid. Beef shanks are the traditional meat used in peposo but I used beef short ribs. Some of the pepper I used for 4lbs beef short ribs Salted short ribs prepped by massaging with a head of garlic made into a paste and a small amount of tomato paste before coating with coarsely cracked pepper. Add a small amount of sage, rosemary and thyme and more freshly ground pepper. Braised in a clay pot in my XL for 5 hrs I mostly defatted the braising liquid in my gravy separator and reduced it to a sauce Plated and sauced over garlic/olive oil spinach and cheesy, buttery soft polenta The flavor of long braised black pepper cannot be described. It needs to be experienced This one's a keeper
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Peposo
Apr 10, 2018 7:12:28 GMT -5
Post by BBQ Butcher on Apr 10, 2018 7:12:28 GMT -5
Good God
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