Tuscan Black Pepper Beef (Peposo)

Preparation: 20-30 mins | Cooking Time: ~4 hours | Serves: 4-6 adults

Skill Level: Easy/Medium

Ingredients

• ~1.2kg beef short ribs & brisket, roughly cut into 3-4cm (~1.25 in) cubes.
• 6-8 minced garlic cloves
• 1 tbsp tomato paste
• 2 tbsp passata (tomato puree)
• 2 tbsp whole black peppercorns
• 1 tbsp ground black pepper
• 1 small onion thinly sliced
• 2-3 fresh rosemary sprigs  (~4-5cm long)
• 4-5 fresh thyme sprigs
• 2-3 fresh sage leaves (or 2 tsp of dried marjoram)
• 2 bay leaves
• 500-650ml of chianti for extra authenticity, but any medium bodied red works
• 1 tbsp butter
• Salt & pepper for seasoning
• Olive oil

Method

• Pat dry the beef and generously season with salt and ground pepper all sides, let sit for about 10 mins
• Crush the whole peppercorns using a flat bottom of a pan, only to break them up.  Avoid using a grinder in this instance.
• In a mortar and pestle, combine garlic and tomato paste into a smooth paste and rub all over ribs, allow to sit for another 10-15 mins.
• In heavy based pan or dutch oven (that has a tight fitting lid), melt the butter and add a tiny bit of olive oil to stop it burning.
• Brown the beef - not too long maybe 1-2 mins, set aside to cool a little.
• Arrange sliced onion on the bottom of the pot 
• Distribute beef over the onion, generously coat with peppercorns.
• Mix wine and passata and carefully pour around beef.
• Evenly distribute herbs.
• Bring to simmer then lower heat and place lid on.
• Slow cook for ~3½ hours or until meat is super tender - use a fork to test, meat should easily separate.
• When meat is cooked and you need to reduce the liquid, remove beef from pan and set aside, I usually place in the oven on at low temp ~60℃.
• Bring the remaining liquid to boil and reduce until it thickens.
• You can now remove any bones from the ribs, they should easily slide out if meat is cooked to tender.
• Place beef back into liquid for a few minutes, and heat over low heat while basting the ribs with the liquid.
• Serve with polenta (a little more traditional) or mash potato (my preferred), ensuring you generously spoon over extra liquid.

Tips & Alternatives

• Using short ribs help as the bones add flavour and a little gelatine to the mix and the brisket provides the meat. Some of the research I did suggests shin was the original preferred however any cuts that stews well works such as chuck or skirt.
• There are a few recipes for 'Peposo' suggesting the addition of celery, carrots and or mushroom, now each to their own of course however adding these sends the recipe directly toward being a ragu or more of a traditional stew losing its uniqueness as a regional and traditional recipe. If you prefer it that way try the Cooking with Rich - Pork Ragú - using beef instead.
• The traditional recipe does call for fresh sage, sadly not so easy to get where I am, however dried marjoram is an acceptable alternative.  Or you can also add a little extra thyme.
• If you wish to be more hands-on you can replace the passata with one or two skinned, deseeded and chopped roma tomatoes. 
• As indicated tomatoes were an unlikely part of the original recipe so you can leave them out altogether, I can say it does taste richer with tomato added in some form.