Peposo - EASY 5 Ingredient Tuscan Black Pepper Stew

today we're making a delicious tuscan beef stew it's called piposo it has like a few ingredients it's perfect for fall and winter let's get into it right now [Music] so this is a really small amount of ingredients i have two and a half pounds of beef chuck that i cut up into one-inch chunks i have one and a half tablespoons of black pepper that i put in a towel and i attempted to crush in front of you black pepper sauce it sounds great right i just think it sounds great i have about eight or ten cloves of garlic red wine uh chianti sangiovese you can use a super tusk skin any ten to like 12 13 bottle of wine maybe 15 bottle of wine would be great that all being said guys this is still a relatively inexpensive dish we're going to be able to get four to six servings out of this this chuck was 4.99 a pound so it's ten dollars about 12 let's say we got about 20 something dollars worth of ingredients here and i have a loaf of bread so this loaf of bread is a tusken called tuscan bread from the supermarket it looks good traditionally this recipe is done with is served with a loaf of bread i think to make it nicer and to really extend this meal we're gonna do some polenta later on so i have about a cup and a quarter i'm gonna cook this in a dutch oven we're gonna do it on the stovetop the whole time all right i'm gonna heat this up to medium heat while i'm heating this up dry off the beef with paper towels very well because we want to get a good sear on it all right so both sides just try to dry it off as best you can [Music] a little bit over two pounds of beef so i'm gonna use about two teaspoons of kosher salt basically use about three quarter teaspoon to one teaspoon per pound of meat we're using salt guys we want things to taste good if you can't use salt then don't use it that's it you're gonna put a couple tablespoons of olive oil down here and then we're gonna put our beef in but we're only going to put a few pieces in at a time we just don't want to crowd it so it'll get a good sear and you'll hear it right away [Music] four to five minutes total to do your beef if your pot's hot enough right when it gets brown after about two minutes turn it over to the other side see a nice color yeah that looks great just like that you want it all right so we're gonna flip these over and another two minutes then we will do each subsequent batch you know you have salt on there so it might have like get a little bit of water coming out of here you can just give a little bit of pat don't worry your salt your salt will be all right in there and then just get them right back down again so it's going to take me three batches here to do this i didn't go into it with you guys i didn't trim really any fat here this was a kind of relatively lean chuck roast um some will be more this is grass-fed some roasts you get will just have a lot more fat you can trim some of that you can save that fat too for another purpose and i forgot something and i'm showing you guys and i love to show you the mistakes and i know you guys know i don't set them up this way i wanted to put the garlic in first and then pull the garlic out we're still gonna use it but i wanted to flavor the oil with it so i'll do it now that one batch didn't get hit it'll be okay all right let's get them all in there [Music] yeah i wanted that oil to get permeated with the garlic flavor and you know i don't want to burn my garlic so you can pull it out a couple minutes there is something so i don't know what it is when it comes to beef more than any other thing more than chicken pork whatever when you smell that beef hitting the pot there especially like a high-fat beef like chuck guys i lowered the heat all the beef is done all right it's looking good save all those juices all that delicious beef look at that garlic look how good that looks i'm gonna put all the pepper guys into the pot pretty dry in that pot there so i'm gonna add a tiny bit more oil and i'm just gonna let this permeate for about 30 seconds a loom in that pepper and oh man it's coming up right now in in there okay that's all you got to do is 30 seconds or so and then you got to open up open up your wine as fast as you can all right put your head back ah smells so good [Music] flat edge will make it a little easier guys now you can turn your heat up to about medium high or high we're just going to scrape off all the brown bits on the bottom and we're going to let this come to a boil for just a couple of minutes been going for about two minutes it's been boiling i'm going to lower the heat now down to medium low let's get all the juices and all of the beef right in there i'm going to put the garlic in all those cloves we use them to kind of like infuse the beef with the garlic flavor well the second batch onward we did so let's just tuck this in here lid covered for an hour and a half to two hours all right guys it's been an hour and a half so i've been every 30 minutes or so just opening it up and just moving it around it's not sticking at all though because you have plenty of liquid in there [Music] we can check our beef right now it's still fairly hard there [Music] normally for chuck it's going to take for pieces of size it's normally going to take about two and a half to three hours what we're going to do right now is cook it without the copper that's going to reduce this liquid down a lot i have it on about about three and a half to four out of ten i want like this very very low simmering bubbling let's talk about today's sponsor guia so it's september right now the kids are back in school tara and i are preparing holiday content and all the content for the beginning of 2023. the days are long and we often feel like we want to relax with a drink but don't want to feel like crap the next day and it's important for us to be present for our kids so when we found ghia we felt like we hit the jackpot gear is a non-alcohol aperitif that's inspired by the mediterranean flavors we both love it's both bright and bitter and actually reminds me of a negroni ghia has tons of recipes to help you create fantastic mocktails like ghia colada and the gear godfather and for on the go they have cans of la spritz which are ready to drink pairings like their lime and salt which is perfect for the beach and now they're offering a great bundle the first sip kit which has everything you need to try gear for the very first time it includes a mini bottle of the apparatif a fancy pour spout and two cans of ghee soda one can of ghee of ginger and one can of the lime and salt so guys if you're looking for all the spirit and none of the booze check out gear they rarely do discounts but they're offering 20 off this month for my community use my link drinkgear.com forward slash sippin feast and use code sip and feast at checkout big thanks to gear for sponsoring today's video i like to do about five parts water to one part polenta here i have four tablespoons of butter one cup of parmigiano reggiano cheese i'm gonna turn the heat up here to about medium heat and just to speed things up i heated up my five parts water which to me translates to six and a quarter cups of of water but just remember five parts to whatever you do you might not want to make this much polenta or you might want to make more and just whisk it to um get get rid of any lumps [Music] the plant is going to absorb the water so it's going to look like very liquidy now and in a matter of minutes it's going to start to get thicker okay it's bubbling a lot so i'm going to keep lowering it if it starts getting crazy like this just pull it off the heat and that will stop it a little bit try to lower it again try to not get it all over your shirt well i want to normally do it about a three and a half out of ten let my polenta cook basically every couple minutes just come by and just grab the sides so you don't get like a lot of dry spots on the sides and just push it back in there all right guys plant has been going for about 30 minutes again i you don't have to like be on top of it stirring constantly i i'll get a lot of comments from the last one saying like you don't have to cook polenta that long i cook it in 20 minutes um i mean you can cook it in that 20 minutes but it won't fully be hydrated you will have gritty parts to it you know if you just look at it here it's hard to see but it's these little white specks that are in it it's not it's not done yet i mean it's not it's definitely not as good as it can be that's kind of the consistency that i'm going for there with this much polenta i know i'm gonna need a good amount of salt so i'm gonna put in about one and a half teaspoons to start if four tablespoons of butter i tasted the stew which is over there it is unbelievable it's so good i think the taste tester is going to love it i'm pretty sure of it and then i have basically about a cup of parmigiano-reggiano we can add that in there you can turn the heat off too but just get it seasoned to your liking i'm going to taste it after i mix this cheese in to make sure there's enough salt in there pretty good i'm gonna put just a little bit more salt about a half a teaspoon more you just have you have a lot of polenta here you have a blank canvas so you have to season it up all right so you can see how much is this has reduced and the beef is tender and we'll show you all right so right there that looks that's extremely tender okay that's breaking apart make sure you test a few pieces some of them you know depending on you know how thick you cut them or the part of it won't be as tender that's ultra tender too these are all tender it took two hours and 45 minutes of cooking and then here's the liquid so we're about we have about an inch of liquid in the pot and it's very loose here this dish traditionally supposed to have loose liquid like this you would pretty much be done here what you can do if you want to remove your beef with a slotted spoon set it off to the side cover it with foil just to keep it warm and then put this on to high and then you will reduce it if you don't want to reduce it but you want to have all that liquid turn it on to about medium medium high mix up one tablespoon of um cornstarch with one ounce of water make a slurry mix it in there and you will then thicken it do you think i should leave it thin like this yeah i'm gonna listen to my wife and leave it then like this this is the way it's supposed to be you i'm gonna mention one more thing and this will only improve your dish it will improve your bolognese it will improve your uh any ragu you make it will improve really anything even chili let it cool put it in your refrigerator tomorrow morning you're going to get a fat basically a puck of fat that's going to rise to the top you can remove that and then you essentially have degreased your whole entire sauce but that's not the really important thing you can eat you can eat fat i mean we eat fat all the time what's important is the flavors will concentrate much more and it will taste even better but i got to tell you i already did the taste test this is amazing i think the taste tester is going to love it so we'll get them down right now it looks so good okay what do you take a smell what do you what do you smell with the predominant thing the beef yeah everything's hot all right so just just be careful [Music] what do you taste in that sauce so guys the red wine cooks out it's three hours of cooking so not nothing to worry about there remember the other major ingredient i put in there that's why i'm asking him if he doesn't he can't he's not sure what it is and it's pepper we put one and a half i just tasted it right now okay one and a half tablespoons of pepper a lot of pepper you would think like it would be overpowering but it mellows out as it cooks for that long period of time i smelled this earlier it smelled so good so i was really excited to have this let me have a bite please do you have this yet no i i tested the sauce by the way guys i tested the sauce it didn't need any salt definitely didn't need any pepper we were good oh man that is okay before i'm sorry for doing that i'm not trying to influence him and get to get a 10 right now it's like it's really good i don't want to be influencing you i really like i love it's not the polenta i mean you don't want to eat polenta by itself i mean like with the sauce and stuff the beef is really good too um yeah there i taste the pepper now you said that um i'm gonna give it a nine and a half nine and a half yeah all right but that's a really good grade because i know he wanted to do a 10 there but we're we're breaking away from the tens the tens are only for like where he just like pushes me out of the way and just starts eating everything you know i have a question james does it need more pepper like would you put i know you need more salt would you put more peppermint it needs more salt no way right you think so yeah it's bread too james you want to try yeah here you go oh yeah i get a lot of bread what about serving that in like a bread bowl like a hollowed out it's even better with the bread you agree right as good as it is with the polenta get yourself a good loaf of bread and it makes it even easier for you [Music] you

Channel: Sip and Feast

Views: 987,080

Keywords: peposo recipe, Tuscan beef pepper stew, beef black pepper stew, Tuscan beef stew recipe, sip and feast, beef stew recipes

Id: P5cnh1xIxHo

Length: 15min 4sec (904 seconds)

Published: Thu Sep 15 2022