Tuscan PEPOSO | 500-year-old black pepper braised beef

[@dm9078]

I have done two other peposo recipes both were hits. Yours is next!

[@diam3931]

Try adding the pepper to the pan before you add the wine. After browning the meat, add a little bit of oil if the pan is dry and just toast the peppercorns for like 30 seconds. Then add the wine and everything else. I just made this yesterday for my parents and they loved it.

[@rananamc]

Yes! I was just telling the hubs that I was waiting for a cold front for a braised beef like this!

[@actuallyitalian]

This will definitely hit the spot then!

[@rananamc]

@@actuallyitalian Just made this again on a cozy day. It hit in all the right ways! Hope to see you share more yumminess, but I know it's hard!

[@haraldodunkirk1432]

I love your fidelity to trad Italian recipes!

[@hasalukas]

Love that you kept it authentic. Cuisine has to be the best way to experience history. Thanks!

[@actuallyitalian]

I'm all for people experimenting and putting their own spin on things. However, it is good to understand the original recipe before making changes to it. I always suggest that people try it the original way and then make changes according to their tastes. They may find that there are no changes needed.

[@merk9569]

Since discovering this dish 3-4 months ago, it’s my go to comfort food. I crave it! I add one thing that the creators didn’t: mushrooms. I cannot eat a delicious beef stew without tasty mushrooms. It is outrageously delicious! Thanks for an excellent video and the history behind it.

[@NathanHarrison7]

Awesome channel and recipe. Subscribed.

[@cookandrideflorida]

I made this the other night and it’s delicious.

[@actuallyitalian]

Wow, I am so happy to read that! Thanks for supporting the channel.

[@MelaniaT-r6m]

I like the recipe and you! Kind thanks!

[@daniannello9266]

Love the history! Can’t wait to make it!

[@actuallyitalian]

Oh my god! It's tracker Danny! Let me know how it comes out!

[@anthonygm85]

I might make this with a pork roast as it's much cheaper then beef is right now, also I don't eat much beef at all, I made it with short ribs once before and that's a great meal to have

[@jeffreyjohn1691]

Looks delicious! I’m gonna try making your recipe. Thanks for sharing

[@jeffreyjohn1691]

Well I made the dish. It came out pretty good. I let the meat simmer for 3 hours. The meat was so moist. I served it over mashed potatoes. My daughter said it tasted very sweet. I told her yes because I added a whole bottle of sweet red wine. She freaked out. Lol

[@franciet99]

Perfect for our upcoming cooler weather. I’m on the way to pick up the ingredients! Thank you!

[@actuallyitalian]

Let me know how. itcomes out!

[@mikeford1273]

Why dont you buy a pepper grinder!?. Available in all good stores!. Tried the recipe..its brilliant, i used Beef Cheek.

[@toma.israel]

Simply beautiful, thank you!

[@actuallyitalian]

It tastes better than it looks, too!

[@toma.israel]

@@actuallyitalian Just had it last night.. it was incredible! Thank you! 👊💥

[@actuallyitalian]

@@toma.israel Fantastic! Thanks for letting me know and I am really glad you enjoyed it.

[@Lewesis]

I saw recipes of Tuscan peposo where they directly start braising the beef without searing it before. Is there are a major difference in flavor wether I sear the beef before braising it or not?

[@SuzanneWho]

Tried to go to your site - kept coming up with a security alert! Not happening on other sites.

[@NardeBanks]

Your web page link never opens

[@fabioferrettidevirgilis5975]

Vorrei tanto questa ricetta in Italiano mi sembra buonissimo

[@actuallyitalian]

Poi te la darò! È buono!

[@BritalianEC1]

The pot could do with a thorough cleaning.😉

[@Lou_Snuts]

Just an observation, but wouldn't it be more flavorful to toast the peppercorns for a few minutes in a dry pan to bring out the oils? Also, wouldn't it be more authentic to finish it off in the oven?

[@actuallyitalian]

Thanks for the comment Robert. I did toast the ground pepper but you can toast the whole berries. Or not toast them at all. As far as authenticity in the oven, sure I could have done that but I also could have done the whole process in a terra cotta pot as they did in the old days. I didn't have a suitable terracotta and I love using my dutch oven. As far as not doing it in the oven, I wanted to make sure it reduced the way it should and it takes less time to do so.

[@MaestroWenarto]

Italian beef rendang - may as well make the real beef rendang, saving a bottle of wine

[@chewdoom8415]

Not at all. It is an example of how different cultures come to similar conclusions in order to meet the culinary demands at the time. What makes things unique is how each one uses what is at their disposal

[@danieldumas7361]

Boiling red meat until the "liquid" has reduced sufficiently sound pretty scary...

[@n.vinther3087]

I'v heard about aging beef, but 500 years is rediculous, and surely not safe.

[@actuallyitalian]

I lived, though.