Peposo - Tuscan Black Pepper Beef - Food Wishes

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/261791/Peposa-DellImpruneta-Tuscan-Black-Pepper-Beef/

[@LissaDIY]

Mine is very tasty but too hot for my liking from the peppercorns. Is there a way to make it less hot? A special kind of pepper? Maybe in the us the pepper is different? My black pepper is just kind of hot and it made the whole dish bitter. (if you cook black pepper it gets bitter that's why you use it only after cooking i was always told) Next time i'll skip it because other than that - the taste, the texture, the color of the dish was perfect. I learned a lot from it so thank you for that! And polenta is perfect for it i wouldn't have it any other way.

[@Christopher.E.Souter]

@Abe Froman Keep a civil tongue in your head, FFS!!!!!

[@TheLaughingMan42]

This has become one of my go to "fancy" meals when I want to impress people.

[@GiggleGroup]

You need to change narrator, rollercoasting tone is annoying as fuck.

[@spacewizard69]

@@GiggleGroup not for me

[@24framedavinci39]

There's not a single source for cooking, either on the web or on print, that I have used so many recipes as I have from FoodWishes. Your channel and web site have improved my cooking game 100 fold in the last 5 years or so since discovering you. I don't even look up some recipes anymore. Your information has made me a better freehand cook even. I almost never eat out anymore. Even when we do, it pales in comparison to what we make at home. Just wanted to give you the props you deserve, Chef John.

[@Codiggity369]

Same. I feel like I've gotten a free culinary institute education.

[@willc5405]

Same

[@GrzegorzDurda]

Super Agreed.

[@Limits6]

I relate. Thank you so much Johnny boy

[@bobjolly7795]

you've said it better than I could have.…. I've learned so much from him

[@delicatedark2376]

Can we agree that Chef John is best chef? Yes.

[@Cheezz_Montgomery_Burns]

Gordon Ramsay is best chef. After all, you are the Delicate Dark of your Noah's Ark.

[@pepperspray7386]

Seconded

[@foodwishes]

Agreed.

[@dro_7604]

Food Wishes W

[@lediohaskaj1122]

Since you seem to love italian recipes, you should do a "Patate riso e cozze", which is something typical of my ends (southern Italy). It'd be cool to see your version since it is a tricky dish to get right.

[@ChristopherMB87]

I love this recipe so much. To add more intense meat flavor, I actually make the liquid half wine and half beef stock, and add anchovy paste and a handful of mushrooms to cook with it

[@lunnalocca9376]

This comment is exactly what I was looking for. Thank you

[@disf5178]

I think i screwed it up, cuz it's the sort of dish i should love..but, i felt like the flavor was just too strong. And, it was more from the wine than the pepper..(maybe i used the wrong wine..a cheap cab) so, i bet your modification(1/2 stock) would improve the flavor bigtime. Unless you think i in fact used the wrong wine choice?

[@teedub9295]

And I have to add thyme and a bit of red pepper too. I agree with the 50/50 wine/stock or demi glace.

[@clintondavis3363]

​@@disf5178 My two cents worth is that recipes like this (which is similar to "braised short ribs") can get too strong for many a palette, and not everyone likes the texture of short ribs, as well. Note when Chef John starts pulling off chunks of the beef to eat, you can see some connective tissue that has not broken down - my wife would have a problem with that texture. I find that long reductions of large quantities of a wine and beef stock mixture can get a bit bitter. Helen Rennie, on her channel, suggests a red wine with moderate tannin and acidity, noting that the wine will reduce quite a bit and may get bitter. You can also use a dry white wine. Myself, I just go easy on the amount of wine. I think that the tomato paste and garlic can add bitterness too, so be careful not to burn those types of ingredients. Store-bought beef stock should be low sodium, but might also get a bit strong tasting upon reduction. You can use beef broth and a bit of gelatin to be safe. If you find that the sauce you made did get bitter, you may be able to save it by adding some water to dilute it, as well as some sugar to balance the sweet. You may need to adjust for salt. Just some thoughts - best wishes

[@danielwilson3671]

Good comment! I haven't made it yet, but I was concerned that so much wine might be overpowering! I'll follow your suggestion and also mix with a homemade brown beef stock :)

[@audreycarroll9146]

‘I would love to tell you why, but I really don’t have a reason.” Wish that line had worked with my math teachers!

[@Veri7a]

The perfect response to "show your work"

[@kennielsen3896]

Funny. I failed Algebra even though I had 85% right answers because I couldn’t show my work. College math placement test I tested out of college algebra, and geometry and calculus even though I had never taken those classes. Weird as I’m not that smart. LOL

[@chopitup9950]

I've used that response before.

[@ThePickledOnions]

Dear chef John, I cooked your two day beer lamb shanks for my mother, uncle & auntie tonight. I'm beating my siblings by a margin now. Thank you sir 😊 will check out these pepper ribs, I can smell them already!

[@alexanderdol]

This man is a national treasure. My date night consists of a chef John recipe. Hardest part is deciding which one.

[@Krispyyeah]

alexanderdol do you have a favorite?

[@redneck7929]

I've only ever came across one chef john recipe I didn't like. Chef john's prison meatloaf is the only meatloaf my kid will eat.

[@bmx687]

did you get laid?

[@deinse82]

international

[@tracischeelk29]

I only recently discovered Chef John. It immediately occurred to me that I could woo and hook any man with his recipes. Of course, I'd want to continue to pamper him with food. I imagine the hardest part is getting overwhelmed and not being able to stop watching as part of the choosing. I used to do a lot of long water-only fasts for health. I'd read cookbooks and watch cooking shows a LOT. One's appetite actually turns off. It's exciting looking at all the delicious meals to come.

[@ChlorineHeart]

"I'd love to tell you why, but I really don't have a good reason" I love you Chef John

[@dodelydoodooo4777]

This guy is a cooking HERO !!!

[@chrisshirer3573]

This is not even done yet but my house smells so amazing and what’s happening in the pan looks so amazing, I am out of my mind with happiness. This is such a great recipe and I’m glad I did the garlic squashing as recommended. You’re the best. Thank you so much!

[@MeAreTheKitty]

I used to watch this channel in 8th grade... now im my third year in uni and im soooo happy its still running

[@scottbinnie9251]

Chef John, you will probably not see this but this meal is at least the 10th recipe of yours ive tried and I'd just like to say you are a legend.

[@stevemyers8065]

I just made this and I can not find the right words to describe how fabulous this was. I would put this in my top five all time favorite beef recipes. Thank you Chef John.

[@KCFlyer2]

I made this twice...once for me alone and once for my daughter who was visiting. Her comments - this is freaking awesome. I can't disagree. I modified it just a little - I put some diced tomatoes in and I chopped some of the sage and rosemary and rubbed it onto the meat with the garlic and tomato paste. I was a little timid the first time with the pepper, but not the second time...if you want to try this - don't be shy about using the pepper. It is...well...freaking awesome. And just because it takes 3 hours doesn't mean it's hard. Just drink some Chianti while waiting!

[@jacktraveller8290]

I love the little tidbits about the history of the dishes you put in these videos.

[@ezequielcentofanti5856]

My family couldn't believe that I made it, It was incredibly tasty!!! I used dried tomatoes to replace the tomato paste and added small onions.

[@gibbeaudin2643]

Just wanted to share. We have made this dish several times now and it is hands down an absolute favorite in my household. It gets asked for often, and have even shared it with friends who have informed us to invite them over next time we make it. This is also absolutely amazing with moose meat (we're located in Saskatchewan, Canada) and we always pair it with that perfect polenta. Thank you so much for sharing this recipe.

[@oshkoshbjosh]

I'm totally going to make this for my wife. Wow this looks amazing, thank you for the video!

[@tamurmur]

I'm now going to start a band called "Bone Side Down" and the first song will be called "Fork it Good"

[@alexket3581]

Tamera Howard I need to listen to that

[@Cheezz_Montgomery_Burns]

Don't forget to add Salt-N-Pepa and *Fork it Real Good*

[@tamurmur]

The album will naturally be titled "Cayenne"

[@charlottenine9153]

You will be the Chef John of your songs.

[@shoutykat]

With other classics such as "Pan Sauce", "Freshly Ground" and "The Ol' Tappa Tappa".

[@rogermason4203]

Made this dish yesterday. Can't believe how flavorful and tender this came out with just a handful of ingredients and about 2 hours of patience. The rosemary, wine and garlic gave a lot of flavor, and the black pepper kind of melted in the dish (except for one that I guess escaped the crushing step) and gave a little kick of heat in the dish. I would make this dish again and again. Thank you.

[@jimsteel7483]

I've had short ribs sitting in the freezer for months. Tonight was the night. Only switch was chili sauce for tomato paste. Ribs removed their own bones after two hours. This recipe is just excellent. Thank you, Chef John.

[@cyrusreyes8984]

I legit love how he speaks and details he explains I'm subbing.

[@kevinmoor26]

Dear Chef John, I was taught the basics of cooking by my grandmother, M. Mariadne de Morton almost sixty years ago. Thanks to talented people like her, yourself and Jacques Pepin who share their gifts with the world, I am still able to surprise and provide my friends and relatives with wonderful meals. More rewarding than any cook-book; more entertaining than many novels, your videos are a remarkable resource and a boon to those old enough to be rude to waiters in French restaurants.

[@greggordon680]

Ever been on a boat all day and still felt the waves hours later? Thats how his voice makes me feel

[@alexvantienhoven5825]

This is such an amazing recipe...cooked it in a slow cooker; 2 hours high and then turned them and 10 hours on low..incredible!

[@gmitchell782]

This chef absolutely ROCKS the cooking world. Try his stuffed pepper recipe. It is to die for. For the picky ones here. - leave his voice and delivery alone. READ his recipe and cook it yourself. Still fantastic! With or without his voice. Chef John RULES!!!

[@DavidBattistella]

I live in Tuscany and I use a mix of muscle and beef cheek (instead of using tomato). Thanks for doing this recipe. You have stayed very true to the original.

[@shillandkillary2236]

Thanks, I've been wondering what to do with the cheek in my freezer.

[@RivetGardener]

Ohhh.......beef cheek!

[@VashtiPerry]

Ryan Plethra 😂

[@greekphilosophy]

OMG...made this for my partner and some friends...AWESOME!!!! Use your recipes ALL the time!!! Thanks John!!!!

[@MrAkaidu]

Gotta say, I love all these simple recipes. So far I've tricked most of my friends and family into thinking I'm a good chef by just mastering a couple handfuls of simple dishes and one or two complex ones, and from an afternoon with this channel I've honestly doubled my catalogue. I'm eyeing up that beef Goulash and the Char Siu wondering if they're going to be similar to the recipes I use! Big ups for Chef John, weird though his diction may be. :D

[@inkblack6256]

I don’t eat meat but I love to cook with it. My family and friends have been super impressed with his recipes. Huge thumbs up.

[@cliffmathew]

Every dish I tried based on Chef John's narrations and recipes came out delicious. I "inspired" my 15 year old to make a few -- and everything she made also came out perfect.

[@JohnnyArtPavlou]

Very close to human speech. Algorithm still needs some tweaking.

[@JohnnyArtPavlou]

SylvanaForrester, good to hear. Sounds like a nice guy. I was on some other KZbin channel the other day and it was a fellow who was is doing a very similar thing with his inflections. But not in quite as pronounced a way as Chef John. Anyway, he’s having fun… And that’s what really matters.

[@indiegent319]

😂😂😂😂

[@rockoperajon]

His unique delivery also, oddly enough, makes the recipes easier to remember when you’re making them yourself.

[@EbonyPope]

Guy went to the Christopher Walken school of speaking.

[@Silque.Blaque]

I'm the 400th LIKE. Once in a while, just for fun, I speak like him while cooking. Yeah, if you listen to his older videos, he doesnt exactly sound like this, but you still can tell how his way of speaking evolved so that now, his way of speaking is his Brand. "And as always, "Enjoy".

[@agb0012000]

I absolutely love watching as many of your videos as I can in a day. Your just so jovial and have so much petsonality in your videos, it's an absolute joy to watch them. Thank you. Oh, yes, and of course, I learn so much from them as well. Don't ever, never ever, change.

[@limitlesspotential9599]

This is hands down the best cooking channel I’ve seen. Also I made this dish and it came out delicious. Thank you for sharing

[@danieldumas7361]

Made this Peposo last weekend with the beef short ribs and it blew every one away. Aside from Bourguignon & Stroganoff, I have never found a stew where the flavors permeate the beef, "oil NOW! The only variation I made was to cook it in the oven @ 325 uncovered negating the reduction process. AWESOME! Thank You. D

[@cgoin3137]

Chef John, you are the David Attenborough of cooking narration, your sense of humor is great in a wonderous unique way, that sometimes wipes the smile away but all good... Your fan Cita... 💯👍💖

[@adamwebb9545]

Bone Side Down has cancelled all fall tours due to COVID outbreak.

[@mikeroadblock]

Hahahahahahaha

[@mistyblue2684]

I'm gonna poke in 3 or 4 sprigs of Saige leaves here & there..........whoops......there I swear Chef John makes me so happy watching his videos

[@Mr4stringer]

LOL watch the video of his Garlic Shrimp and watch what he does when he spills some brine from the caper jar

[@mistyblue2684]

MrBass I'm definitely gonna check that out now

[@beaklini]

Omg! Chef John thanks so much for this! You've officially become my favorite source for recipes. This is my favorite recipe ever! Love beef and I love this simple but oh-so-flavorful recipe! This was actually my husband's finding, so thanks babe! ❤ Chef John has an easy to understand, easy to follow style and the food is genuinely delicious - LOVE IT!!!!! If you've never tried this recipe before, please do, you won't regret it. And I recommend the polenta as a side - easy to make and goes so perfectly well together. While I believe a simple mushroom risotto wouldn't be bad either, polenta was my favorite.

[@michaelshadler292]

Thanks so much for the recipe! It was a huge hit. I added a couple of things. 1 sautéed onion, mushrooms, and almost 1/2 the little can of tomato paste. I used beef chuck roast. Omg the sauce was unbelievable. I put the whole peppercorns between plastic wrap and pounded them with my hammer. Found it easier for some reason. Thanks again. Will be trying your other recipes shortly.

[@rudyvel]

This popped up in my feed so I made it last Friday. Let me just say, it's hands down, the best meal ever! I followed every step and served it over polenta with the sprig of rosemary. The depth of flavors was so worth the time involved. It's pure joy and very special.

[@RingQuest]

Dude, this guys voice is so perfect for this stuff... He's awesome.

[@robuck86]

If you have any leftover Chianti, I've heard it pairs well with some fava beans and a nice census taker. Slurrrp!

[@giovanni-cx5fb]

This deserves so many more thumbs up

[@TheRealNormanBates]

I think your recipe is a bit questionable.

[@PhilthCollinz]

Rob Buckley 😭😭😭😭😭😭😭😂😂😂

[@Serjo777]

Census taker? I don't get it, what's that?

[@Serjo777]

@@rezalustig6773 I watched that just recently, I don't remember any "census taker" stuff in it tho oO

[@bigpapi3636]

Should I throw the beef on the roof for a few weeks before cooking to make the recipe more authentic?

[@gwynjudd]

Big Papi yes of course

[@drinkthekoolaidkids]

I thought that's what everybody did

[@poppykok5]

Hi Big Papi...I just buried my beef short ribs under the mailbox (over the curb)for a couple weeks...mmmm..."Earthy" Tasting...

[@DancingSpiderman]

Big Papi ... Or substitute Roadkill in place of the beef ribbz...

[@akeeperofoddknowledge4956]

Big Papi ; only if you have a tile roof.

[@jossfitzsimons]

CHEF John. I did not even taste it yet...my Niece got to it first....She said all my dishes are 'restaurant standard's but this one is Michelon Star" . Take a bow. ( doubled the sage, rosemary and bay).

[@protocolofficer2629]

Wow!!! Fabulous recipe and rather easy too. I’m off to the butcher’s tomorrow morning (weather permitting) and hope to be eating this most fantastic meal, with the zero temps and major snow, by dinner time. Kudos to you! You should receive the Congressional Medal of Honor for presenting this at the most appropriate time! A zillion thank yous! Cheers, Colin

[@dennisrobinson4588]

I just love this dish!!! I have made it several times and every one raves!! You made me look good John, even though I tell people that you were my inspiration!!! Thanks John, and Merry Christmas to you and your family and your followers!!!

[@doryle8948]

Love chef John ... he’s awesome.

[@GodlikeAscension]

Dear John, I showed and translated this to my tuscan nonna. She believes you somehow stole her recipe. You'll hear from her attorney very soon. Greetings.

[@RivetGardener]

Hah! Love it. Please give your Nonna a big hug from us and tell her thank you for her great food recipe. Any more to share?

[@johnsheehan977]

🤣🤣🤣

[@Bymie]

How did it go?

[@DCUOxDestro]

Oml 😂😂

[@jeurymarte1]

Lmao you’re funny dude how can you sue for a recipe? There’s millions of people who makes this recipe even restaurant. A chefs go to school to learn and most likely they learn hundreds of dishes from all over the world now if you want to sue the school who teaches this recipes good luck with that body you might come back home with empty pockets. Talk to chef Ramsay he post his recipe everyday 😂

[@MaggieMae860]

I love this. While Chef John does not, I reduce the cooking liquid even more. My grandkids, kids and immediate family love this. We have it often (6x's a year,) and everyone loves the recipes I can attribute to Chef John/Food Wishes. THANK YOU! ;-)

[@AlbertaBoy247]

I have some short ribs and haven’t been sure what to do with them. Until now…. So simple and looks amazing. I bet the kids would even like this. Thank you!!!!

[@RobBeatdownBrown]

I can't NOT wish I was in a band called 'Bone Side Down' now.

[@RUBIZEN]

I'll be one of your roadies!! Only the finest women will make it through security.

[@gladitsnotme]

bone side down is what i tell my husband when i'm banging his back out

[@420f37]

gladitsnotme thA FuK mAn

[@Life-Row-Toll]

Congruently, vag side down?

[@DesertRainReads]

@Ny Jeep Adventurer and their debut single was "I Have a Bone To Pick With You".

[@DavidHill-sq6rw]

I did it with sliced sweet peppers and onions midway through a 4 hour braise! Incredible! Thanks

[@RivetGardener]

Ohhhh...what an idea! Red bell peppers! Yes.

[@dainbolling9375]

Tried this with red curry paste the second time around since I was out of tomato paste....yum yum...

[@Miata822]

This is always a hit. Came back tonight for a quick refresher. Nothing could be better on the patio for a Springtime sunset meal.

[@BlissfulHeartsFarm]

This channel is by far one of the best! He cracks me up, is to the point, has lots of variety and the food is always fantastic!

[@jesusthroughmary]

Me: "Chef John just posted three minutes ago! Maybe I can be first!" *clicks on video* *2,600 views and 60 comments already*

[@Jada452]

LOL where do get all these metaphors from? And i just love how u say injoy! And why you're saying it with passion and a purpose! It has a warm feeling at the end of the video

[@judyd.8338]

I always say "Enjoy" with him at the end! lol ;)

[@curtisb.cookin665]

That’s my kind of meat!!! Lots of black pepper. I’m kinda surprised that you didn’t at LEAST put a pinch of cayenne pepper in there. Because I know you love cayenne. Me too. Great video. You’re the best!

[@IvanIV05]

Cayenne doesn't love him back, so it's black pepper now.

[@curtisb.cookin665]

IvanIV05 I’ve seen him add cayenne in many dishes. Seems like a habit for him. I like spicy foods myself. So I have that habit as well.

[@amykepler]

Made this last night. Had fresh garlic, but used dried herbs with a Cabernet Sauvignon. It was Fabulous. Paired with garlic smashed potatoes, and broccoli with cheese sauce.

[@amandalowry939]

Served this on a bed of mashed cauliflower, parsnip and a few steamed russets blended with an entire bulb of roasted garlic. Smashed and whipped with some cream. Placed the beef straight on top and spooned sauce over like john did in this video. Came out delightful!

[@TheRausing1]

Incredible recipe... so so simple, I’m going straight to my butcher, followed by the wine shop.

[@urskrik6353]

This guy nails almost every recipe perfect.... Gordon Ramsay can FOCK OFF! he aint got nothing on my MasterChef John, absolute legend!

[@amandac8836]

Every recipe I've made from Chef John has turned out delicious! 😋

[@urskrik6353]

@@amandac8836 Not even surprised X)

[@gernblenstein1541]

Very nice! I had to turn up my brightness to full volume to get a good look at all that dark goodness at the end! Bravo, chef!

[@plissken151]

this narrator guy is awesome. this is my new favorite cooking channel.

[@dwaynewladyka577]

More pepper infused food. Awesome.

[@TheItsmegp46]

Way too much salt. Learn to season with less salt and save your kidneys and heart in the long term.

[@MrArticSwing]

itsmegp46 it’s thick meat, you’d be hard pressed to over salt them.

[@TheItsmegp46]

MrArcticSwing One meal is not a problem. But if you use salt like this regularly, it is a lot.

[@frealynn]

who's going to eat this everyday is my question, like on this channel alone there's like thousands of recipes hahaha

[@TheItsmegp46]

Teal'c If you eat too much salt, the extra water stored in your body raises your blood pressure. So, the more salt you eat, the higher your blood pressure. The higher your blood pressure, the greater the strain on your heart, arteries, kidneys and brain. This can lead to heart attacks, strokes, dementia and kidney disease." It is not as simple as you stated.

[@arielenriquez8750]

You make it look so easy.

[@romance698]

This can be done in a slow cooker. Set on high for 5 hours. Get some corn starch dissolved in a little water, added to the gravy and done. Great recipe for slow cooker.

[@johnb2649]

Thanks, you answered my “question” about an alternate cooking method. I would consider reducing the sauce in a sauce pan rather than using a thickener. Thanks again.

[@hoold01]

This is a win-win! I'm cooking this now and by the time it's cooked I reckon I will be the Virtuoso of my Peposo AND the Afficionado of my Stifado......

[@yasunari65]

Just tried this recipe. I sieved the sauce after the meat was cooked and discarded all the herb pieces and the peppercorn (there was a LOT of it) to make smooth chocolate color sauce. Then kept it in the refrigerator until the next day. It made it easy to get rid of a lot of the fat because it solidified at the top like soap! And it probably made it taste better. Delicious. I even made polenta (according to your recipe).

[@Rubashow]

Who is your favourite KZbin chef and why is it chef John?

[@danceroomballer]

Chef John. Because he's my favourite KZbin chef.

[@awwwyeaboyeeee]

Because Chef John.

[@حلمجميل-غ5ط]

Rubashow Hé is unique ans have a spécial charm

[@suz7110]

Chef John shows detailed close-ups of what supposed to be happening in the kitchen. I love Voice and how it expresses a passion for cooking. Then he has a website with even more details so you can’t miss it up. And then people comment about their alternative options that they tried and how I turned out. Everything you need to know is on KZbin now. I will never graduate from KZbin University

[@pantherfoster]

Chef John makes good cooking easy

[@shanevision]

For starters, I used your other miso braised beef recipe and it was just fantastic. Stick to your ribs good. At the moment, I'm staring down a 5lb grass-fed free-range, locally raised & harvested cut of check roast. Going to serve this recipe up for my mom and dad tonight. Only change is it's going over mashed potatoes. Really looking forward to this one!

[@JK-wz7uj]

This guy: Has nice pestle and morter perfect for crushing pepper corns Also this guy: Uses a frying pan

[@Sirsandwich1975]

J K I also was thinking the same thing. He could have given the peppercorns a quick toast as well.

[@wackywankavator]

Probably used the pan to do more peppercorns at once

[@pluggotrappin841]

When I use my mortar and pestle for peppercorns they fly everywhere

[@quadpumped34]

@@pluggotrappin841 people who ever tried to crush peppercorns in a mortar would know this very reason XD

[@Jack-sy6di]

I have one of those giant granite mortar and pestles, the kind that would kill a man if dropped from the first floor of a building, and it's perfect for peppercorns

[@onedumbscott9731]

Just made this for my parents. It was a hit. Too much pepper is the right amount of pepper. The sauce is killer. Thanks for the recipe.

[@KyleTracy]

"I would love to tell you why, but I don't have a good reason" is a pretty good take on the majority of the opinions offered here. I promise you won't hurt anybody's feelings for explaining the why behind your choices.

[@Argonaut1ka]

You showed a mortar and pestle and then crushed the black pepper with a pan?

[@foodwishes]

Because the flat pan against the wood is far superior, and crushes each peppercorn without grinding it. In the mortar, many would be powdered by the time they were all crushed. What else you got?

[@pearlhandle8321]

Food Wishes 😂😂😂😂😂

[@moodring42]

I was also wondering this! Thanks for answering, chef John!

[@mikeaknightful]

Also, anyone who have ever tried to use a mortar and pestle for cracking pepper realises that those little rascals fly everywhere.

[@lprath5155]

Shane better reply back with “Yes sir”

[@wertpollwert]

yum. I will sever mine up on a bed of mashed potato with a side of carrots and green beans me thinks!

[@tjzambonischwartz]

Peter House Green beans, yes, but roasted parsnips would be amazing with this. Way better than carrots.

[@wertpollwert]

Will try, have never had parsnips.

[@Steveorino123]

Watch out what you're severing. Ouch! Remember, bone side down.

[@RivetGardener]

YES! Gnocchi and asparagoose baby! You rock! And, a solid smooth Chianti too drink as well. Maybe some crusty chewy bread? I dunno, but something to consider. What a feast!

[@ventris-py8rj]

Yup, I'm totally making this for my gf... if I ever get one.

[@jamesdooling4139]

I love watching this recipe video. It always sends me into a daydream. What if we discovered a new continent today? What if a whole new world of foods and flavors became immediately available? Tomatoes and potatoes and tobacco and peppers have shaped the Old World. It would be amazing to live today through a modern incarnation of exploration.

[@TRUEC4N4DI4N]

Hey Chef John! Cooked this dish last night for my GF and it was a hit! As you said, tweak it like it’s your own and I did. I added a few tablespoons of Worcestershire sauce and a few tablespoons of sugar to the recipe you presented and came out absolutely delicious! Thanks again! 👏

[@SisarO10]

Can I use a pressure cooker instead? Just thinking about saving time without sacrificing too much flavor. 🤔

[@Peggyt-jp6mt]

That sounds like a dreadful way to cook meat.

[@moniquemacaulay8270]

@@Peggyt-jp6mt - It makes most meat tender. It is great for cheap tough cuts.

[@HardWayFarms]

Remind me to send you some fresh bay leaves from "Bay Meadows" at the back of my farm. Just hit me up mid summer next year. Seriously, I've got a video, HardWayFarms don't kid about food or honey!! Holy cow the finished product looks great!!

[@fatemahammoudful]

Hey Chef John, any suggestions as to what I could use in replacement of red wine? I was thinking some beef broth, but what would be a better option? Maybe a mixture of tart cranberry juice and beef broth? Cheers!

[@benjaminfacouchere2395]

Cranberry juice would definitely work or just use grape juice - this is basically non-fermented wine and maybe add some vinegar: www.thekitchn.com/simple-nonalcoholic-substitutes-for-red-and-white-wine-tips-from-the-kitchn-184394

[@fatemahammoudful]

Benjamin Facouchere Thanks very much! That link is excellent!

[@bentleyr00d]

Is alcohol-free wine also a problem?

[@crewc02]

Benjamin Facouchere thank you

[@fatemahammoudful]

bentleyr00d No, that would be fine too - I just don't really buy it is all. Would it do the same job?

[@Icecat21]

This is one of my very picky, 13 year old daughters favorite dishes. She asks for it often. It is that good.

[@alexroutledge5329]

Best recipe around! Had this in Florence and loved it so much. Thanks for the videos you make.

[@ismaelgzone67]

No Cayenne?

[@wizard-pirate]

I was shocked.

[@barbarapearce9738]

Jeez, put what you like in.

[@mr.smith-matrix]

This is actually a perfect recipe for a crock pot!

[@flannerm22]

The food gods may smile on this. But Chef John, as a food demi-god, you've got quite a bit of say.

[@jimgrimshaw5290]

Wow. So good. Love your channel. I'm inspired to try recipes that I never would have thought about making. My son and I are eating good tonight.

[@beluch2768]

Dear Chef John, I just discovered your channel a few weeks ago and watch it almost every night while I'm eating, one episode after another. What a gold mine! Have you ever thought of preparing Koenigsberger Klopse? That's veal and pork meatballs in a delicious sauce with anchovies and capers. North German comfort food. Also, once in Austria I had "secret" meatballs: they were small, breaded and fried, and each one had a different stuffing in it. Mmm...

[@churro1109]

One Question: Why no Browning of the beef before the simmering in the wine? Any reason for opting that process out? Thanks! :)

[@alexblaze8878]

Agreed! Browning them well in the skillet first before braising puts a nice flavorful crust on them.

[@antoniofuentes4608]

Valid question. On his behalf I could say, "to avoid an extra step"

[@alexblaze8878]

Antonio Fuentes avoid that step in particular and you end up “avoiding” extra flavor. I highly doubt that’s why he omitted it.

[@churro1109]

After reviewing a number of peposo recipes and the origin of peposo, my guess is as follows; The original recipe just do not include the browing process. Why? Since it was a simple one-pot food by labor workers, they simply did not bother to do so - they just put everything in a pot and let it cook.

[@Manomisfit]

Would certainly burn the garlic paste, but could put that on after

[@RUBIZEN]

I wonder if you could use Ox tail.

[@Cimberly5]

RUBIZEN absolutely!

[@RUBIZEN]

I actually made this a couple days ago. I used the beef ribs and some boneless chuck roast. It came out good. The ribs were more tender due to more fat than the chuck. I didn't have polenta so I made some potato cakes from left over mashed potatos. Put the meat and juices over the potato pancakes. Very good. I am going to use beef shank next time.

[@zachwilli642]

Random question: how come you didn't sear the meat before braising. I thought you wanted to do that...unless you're wanting to render the fat into the wine.

[@samberlyrocks]

My thoughts, exactly.

[@hoold01]

I imagine that the garlic tomato paste marinade would burn on searing/sealing the meat, giving that unpleasant burned garlic taste to the whole dish.

[@onlimi616]

@@hoold01 I was wondering the same thing. I guess you would have to put the garlic paste on after the sear.

[@hoold01]

Onli Mi - No sir, I did it as per recipe and I detect no loss of flavour or texture/moisture from not searing/sealing the meat. On this occasion, with these ingredients, it’s redundant.

[@onlimi616]

@@hoold01 Thank you! I will stick to the recipe, I'm sure it will turn out great!

[@jamesteh2729]

Thankyou. I Love this recipe. I added a bottle of red wine and tomatoes during the slow cook part and stirred in some creme fraiche at the end .. served on pasta... my new favorite dish to cook for friends

[@ZCM-]

I look forward to making this but your style of teaching/making food is so entertaining, it can only come out great! Thank you!!!!

[@carlajackson3137]

"Too much black pepper". That's just crazy talk!

[@tjzambonischwartz]

carla jackson PREACH!

[@DancingSpiderman]

carla jackson CHURCH

[@HowTasty]

It looks absolutely delicious! Well done Chef John ;)

[@pomak6511]

How Tasty it's AMAZING! MADE IT TWICE...very easy...kids even love it. Served over mashed potatoes.

[@HowTasty]

Hi Adam Kishanov, thanks a lot! I'm italian but I've never heard "peposo", it looks really amazing!

[@who_is_berry_white5186]

How Tasty I almost puked a little when I saw the red wine

[@servo24601]

Can't wait to try this! I have tried so many of your recipes and actually am working on a giant folder of only "Chef John" recipes printed out (via all recipes). I am also in the process of watching every single one of your videos that are still available via your site during my lunch hours- started this summer. I am up to 2015, but have watched about every one of the past 2 years as you posted them. My food wish: My grandma's cousin (Sicilian) always made the best Italian cookies, but the recipe died with her- so many of those old Italians took their recipes to the grave. Did your grandma or mother have a secret "Italian cookie" recipe, since Christmas is coming? Thanks!

[@Mr4stringer]

Same here ... I have made countless of Chef John recipes over the years.

[@Sant182]

Today will be the fourth time I do this dish. It's one of my favorites. The wine and pepper sauce is succulent.

[@JLnukka]

I made this dish last week. I pretty much followed this exact recipe and it was one of the best dishes I've ever made! So amazing! Definitely my new favorite! Thanks for all the great recipes.