{"id":3629,"date":"2022-12-14T13:00:00","date_gmt":"2022-12-14T13:00:00","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=3629"},"modified":"2022-12-12T19:49:50","modified_gmt":"2022-12-12T19:49:50","slug":"tuscan-black-pepper-beef","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=3629","title":{"rendered":"Tuscan Black Pepper Beef"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

It does seem the Italians are on the giving side of my cultural misappropriations this week; they have escaped my notice until now. It amazes me how a region with such a mild climate can generate so much cold weather fodder. <\/p>\n\n\n\n

The short story about this dish is Madam BadWolf went out for a refresher course in hand-to-hand combat (Christmas Shopping at an outlet mall) and returned from her excursions with some very nice beef short ribs. Having braved the maddening unwashed masses, she was not in the mood to cook and made the simple command, “COOK!”<\/p>\n\n\n\n

And so I cooked.<\/p>\n\n\n\n

Since short ribs come from the area between the chuck and rib, they combine the characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. In short, they’re an indulgent treat for anyone who loves beef and a real \u201cstick to your rib\u201d (haha) comfort food.<\/p>\n\n\n\n

A low and slow wet cooking method is best to break down the tough meat fibers (collagen) into gelatin-rich juices and produce melt-in-your-mouth meat. So braising is the perfect cooking method, but to pump up the flavor, I’ll use a robust red wine and fortify the liquid with an assortment of herbs.<\/p>\n\n\n\n

Technically, as written, this recipe is not a braise as I do not brown the ribs, but as Mediocrates said, “Meh, Close enough.”<\/p>\n\n\n\n

Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid that often includes an acidic element (e.g., tomatoes, beer, balsamic vinegar, wine) is added to the pot, often with stock. A classic braise is done with a relatively whole cut of meat, and the braising liquid will cover two-thirds of the food in the pan. The dish is then covered and cooked at a very low simmer until the meat becomes so tender that it can be “cut” with just the gentlest of pressure from a fork (versus a knife). Often the cooking liquid is finished to create a sauce or gravy as well.<\/p>\n\n\n\n

A successful braise intermingles the flavors of the foods being cooked with those of the cooking liquid. This cooking method dissolves the meat’s collagen into gelatin, which can greatly enrich and thicken the liquid. Braising is economical (as it allows the use of tough and inexpensive cuts) and efficient (as it often enables an entire meal to be prepared in a single pot or pan).<\/p>\n\n\n

<\/div>
\n
\n
\n
\"\"<\/div>\n <\/div>\n
\n
\n \n <\/div>\n

Peposa Dell’Impruneta (Braised Pepper Beef)<\/h2>\n
<\/div>\n \n
<\/div>\n
Incredible Umami, Rich beef short ribs braised in wine and herbs. PERFECT Snow food.<\/span><\/div>\n
<\/div>\n
\n Print Recipe<\/a>\n Pin Recipe<\/a>\n \n <\/div>\n <\/div>\n <\/div>\n
\n
<\/div>\n
Prep Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>3 hours<\/span><\/span> hrs<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Resting Time <\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Servings: <\/span>4<\/span><\/div><\/div>
Course: <\/span>Main Course, Sauce, Stew<\/span><\/div><\/div>
Cuisine: <\/span>Italian<\/span><\/div><\/div>
Calories: <\/span>131<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
\n
\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Ingredients<\/a>\n\n\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Equipment<\/a>\n\n\n\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Method<\/a>\n\n\n\n\n\n\n<\/g>\n\n\n\n<\/clipPath>\n<\/defs>\n<\/svg>\n<\/span> Nutrition<\/a>\n\n\n\n\n\n\n\n<\/svg>\n<\/span> Notes<\/a><\/div>\n
\n
\n

Ingredients
<\/div>