It's a wintry day here in Seattle. We even had a sprinkling of snow. On a day like this I love to prepare Peposo, a flavorful, long-cooking stew with an aroma that perfumes the kitchen. The secret is the slow cooking time, 4 hours. After that length of time, the meat is melt-in-your-mouth tender and the sharp heat of the peppercorns mellows to a warm glow.
It's a great dish for the busy holiday season because it's so simple to prepare. Serve over cooked noodles, rice, polenta or mashed potatoes. Complete your menu with a green salad with sliced pears and toasted walnuts and a Gorgonzola vinaigrette and plenty of warm crusty bread. Serves 4.
I don't have a slow-cooker, but I bet this recipe would be ideal if you do. (Leave a comment and let us know if you try cooking it in a crock pot).
Peposo --Beef Stewed with Peppercorns and Tomatoes
2 1/2 pounds chuck roast, chopped into 1inch cubes
6 large whole garlic cloves, peeled
1/4 cup black peppercorns (yes, that is 1/4 cup)
10 bay leaves
1 teaspoon salt
8 cups of water
3 1/2 cups of canned whole tomatoes, juice and all(Italian canned San Marzano tomatoes
are best)
fresh chopped Italian parsley
Place the meat in the water in a large pot. Add the garlic, peppercorns, bay leaves and salt. Bring to boil. Reduce heat to low and simmer and very gently for one hour.
Add the tomatoes. Cover and simmer gently on low heat for 2-3 hours, until beef is very tender, stirring occasionally. Remove bay leaves before serving.
Serve with pasta, rice, polenta or potatoes. Sprinkle with chopped parsley.
The Cloisters in New York City is one of my favorite places on earth. It's an incredibly peaceful and lovely museum that includes medieval art, four actual cloisters, like the one pictured here-- taken from abandoned monasteries and convents and re-assembled for the museum-- and gorgeous herb gardens. Even though it's located in northernmost Manhattan, it's a part of the Metropolitan Museum of Art, and only a subway ride from the city center. I always visit when I'm in the city.
