Pepper Beef Puffs Recipes

PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)

Peposa Dell'Impruneta (Tuscan Black Pepper Beef) image

The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 3h40m

Yield 6

Number Of Ingredients 11

Ingredients

6 beef short ribs (8 to 10 oz. each)
1 tablespoon kosher salt
8 cloves garlic, peeled and crushed
1 tablespoon tomato paste
2 tablespoons whole black peppercorns, freshly crushed
1 tablespoon freshly ground black pepper
3 sage leaves
3 small sprigs fresh rosemary
2 bay leaves
2 cups red wine, preferably Chianti
salt to taste, to adjust sauce

Steps:

Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

Nutrition Facts : Calories 654.6 calories, Carbohydrate 5.1 g, Cholesterol 116.2 mg, Fat 52.1 g, Fiber 1 g, Protein 27.5 g, SaturatedFat 22.1 g, Sodium 1074.9 mg, Sugar 0.4 g

PEPPER BEEF PUFFS

Pepper Beef Puffs image

Make and share this Pepper Beef Puffs recipe from Food.com.

Provided by Sara 76

Categories Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 kg ground beef
3 eggs
1/2 cup dry breadcrumbs
1 onion, finely chopped
salt, to taste
pepper, to taste
6 tablespoons cracked black pepper
1 tablespoon olive oil
3 sheets pastry dough, cut in half
1 egg, for brushing

Steps:

Combine the beef, egg, breadcrumbs, onion, salt & pepper. Form into 6 oval shaped loaves.
Roll each pattie in the pepper, so they are well coated.
Brown each pattie in oil, set aside to cool.
Cut each sheet of pastry in half. Wrap each pattie in 1 piece of pastry sheet, sealing all the edges. Brush with beaten egg, and bake at 200C for 20 minutes, or until golden brown.

Nutrition Facts : Calories 941.7, Fat 61.1, SaturatedFat 18.7, Cholesterol 254.3, Sodium 693.5, Carbohydrate 53.8, Fiber 5.7, Sugar 1.8, Protein 42.8

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