Peposo - Tuscan Black Pepper Beef
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Date: 2019-07-25
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Comments and reviews: 9
horisontial
Wow, when I saw all that salt I thought that the drippings/sauce/braising liquids/whatyawanna call it would be unusable due to all that salt. Sorry for my ignorance, but is there a reason to salt the meat like that? When I sear meat I always season, but when I am searing meat for a stew or a braising I wouldn't due to concern for the reduced sauce being too salty. I use brining for all sorts of purposes, but then I usually brine for a limited time (to infuse chicken an so on) or if no, t I would usually either soak it before cooking or boil it and disgard the liquid. I guess my question is, what is the rationale of salting meat if you are just gonan braise it?
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Wow, when I saw all that salt I thought that the drippings/sauce/braising liquids/whatyawanna call it would be unusable due to all that salt. Sorry for my ignorance, but is there a reason to salt the meat like that? When I sear meat I always season, but when I am searing meat for a stew or a braising I wouldn't due to concern for the reduced sauce being too salty. I use brining for all sorts of purposes, but then I usually brine for a limited time (to infuse chicken an so on) or if no, t I would usually either soak it before cooking or boil it and disgard the liquid. I guess my question is, what is the rationale of salting meat if you are just gonan braise it?
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A Maxwell
Great recipe for inspiring the next dinner date. But I really have to take issue with my North American cousins across the water. Its Herbs - not erb. The H isnt silent and if you use multiple herbs then pluralise the end. And please, we invented the language so no attempt at arguing the correct use of the Queens english. And another thing - dont start fronting me with the usual response of If it wasnt for us you Brits would all be speaking GermanJust remember how close you all came to speaking Spanish. Theres no USA without Us
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Great recipe for inspiring the next dinner date. But I really have to take issue with my North American cousins across the water. Its Herbs - not erb. The H isnt silent and if you use multiple herbs then pluralise the end. And please, we invented the language so no attempt at arguing the correct use of the Queens english. And another thing - dont start fronting me with the usual response of If it wasnt for us you Brits would all be speaking GermanJust remember how close you all came to speaking Spanish. Theres no USA without Us
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Jacques De Morton
Dear Chef John, I was taught the basics of cooking by my grandmother, M. Mariadne de Morton almost sixty years ago. Thanks to talented people like her, yourself and Jacques Pepin who share their gifts with the world, I am still able to surprise and provide my friends and relatives with wonderful meals. More rewarding than any cook-book; more entertaining than many novels, your videos are a remarkable resource and a boon to those old enough to be rude to waiters in French restaurants.
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Dear Chef John, I was taught the basics of cooking by my grandmother, M. Mariadne de Morton almost sixty years ago. Thanks to talented people like her, yourself and Jacques Pepin who share their gifts with the world, I am still able to surprise and provide my friends and relatives with wonderful meals. More rewarding than any cook-book; more entertaining than many novels, your videos are a remarkable resource and a boon to those old enough to be rude to waiters in French restaurants.
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ace1usmc
I am looking forward to trying this recipe this weekend - thank you That being said, your voice - specifically, your speech patterns and inflections, are unbelievably, incredibly annoying. What is going on with you that you gotta inflect pointless words in every single sentence?
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I am looking forward to trying this recipe this weekend - thank you That being said, your voice - specifically, your speech patterns and inflections, are unbelievably, incredibly annoying. What is going on with you that you gotta inflect pointless words in every single sentence?
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Marc Federico
God I can't stand this guy's voice. Every single sentence is intonated in such an incredibly annoyingly way like he's asking a question. It's the exact opposite of relaxing which is what food videos should be. I just had to thumbs down and turn it off.
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God I can't stand this guy's voice. Every single sentence is intonated in such an incredibly annoyingly way like he's asking a question. It's the exact opposite of relaxing which is what food videos should be. I just had to thumbs down and turn it off.
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MaggieMae860
I love this. While Chef John does not, I reduce the cooking liquid even more. My grandkids, kids and immediate family love this. We have it often (6x's a year) and everyone loves the recipes I can attribute to Chef John/Food Wishes. THANK YOU; -)
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I love this. While Chef John does not, I reduce the cooking liquid even more. My grandkids, kids and immediate family love this. We have it often (6x's a year) and everyone loves the recipes I can attribute to Chef John/Food Wishes. THANK YOU; -)
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Onli Mi
How about if after you season the short ribs, you brown them for a bit before adding the wine? Would that work? In most of the short rib recipes I've seen they brown the ribs a little. Or would that be too much with the seasoning and garlic paste?
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How about if after you season the short ribs, you brown them for a bit before adding the wine? Would that work? In most of the short rib recipes I've seen they brown the ribs a little. Or would that be too much with the seasoning and garlic paste?
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EJ Lonergan
I really like his recipe's but he uses voice inflections that are really irritating. I can't really listen to more than one recipe a month due to the irritation level. Best to listen either buzzed or half asleep.
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I really like his recipe's but he uses voice inflections that are really irritating. I can't really listen to more than one recipe a month due to the irritation level. Best to listen either buzzed or half asleep.
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Rivet Gardener
This looks absolutely delicious Not very fond of the flavor of the fat on beef short ribs, so I may use brisket or some other cut. Awesome recipe, never heard of it until now. Thank you so much for sharing
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This looks absolutely delicious Not very fond of the flavor of the fat on beef short ribs, so I may use brisket or some other cut. Awesome recipe, never heard of it until now. Thank you so much for sharing
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