Peposo - Tuscan Black Pepper Beef - Food Wishes
HTML-код
- Опубликовано: 2 окт 2024
- Learn how to make Peposo! A Tuscan black pepper beef recipe from the Renaissance! Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this rustic Italian beef short ribs recipe.
Check out the recipe: www.allrecipes.com/Recipe/261791/Peposa-DellImpruneta-Tuscan-Black-Pepper-Beef/
Mine is very tasty but too hot for my liking from the peppercorns. Is there a way to make it less hot? A special kind of pepper? Maybe in the us the pepper is different? My black pepper is just kind of hot and it made the whole dish bitter. (if you cook black pepper it gets bitter that's why you use it only after cooking i was always told) Next time i'll skip it because other than that - the taste, the texture, the color of the dish was perfect. I learned a lot from it so thank you for that! And polenta is perfect for it i wouldn't have it any other way.
@Abe Froman Keep a civil tongue in your head, FFS!!!!!
This has become one of my go to "fancy" meals when I want to impress people.
You need to change narrator, rollercoasting tone is annoying as fuck.
@@GiggleGroup not for me
Can we agree that Chef John is best chef? Yes.
Gordon Ramsay is best chef.
After all, you are the Delicate Dark of your Noah's Ark.
Seconded
Agreed.
Food Wishes W
Since you seem to love italian recipes, you should do a "Patate riso e cozze", which is something typical of my ends (southern Italy). It'd be cool to see your version since it is a tricky dish to get right.
There's not a single source for cooking, either on the web or on print, that I have used so many recipes as I have from FoodWishes. Your channel and web site have improved my cooking game 100 fold in the last 5 years or so since discovering you. I don't even look up some recipes anymore. Your information has made me a better freehand cook even. I almost never eat out anymore. Even when we do, it pales in comparison to what we make at home. Just wanted to give you the props you deserve, Chef John.
Same. I feel like I've gotten a free culinary institute education.
Same
Super Agreed.
I relate. Thank you so much Johnny boy
you've said it better than I could have.…. I've learned so much from him
This man is a national treasure. My date night consists of a chef John recipe. Hardest part is deciding which one.
alexanderdol do you have a favorite?
I've only ever came across one chef john recipe I didn't like. Chef john's prison meatloaf is the only meatloaf my kid will eat.
did you get laid?
international
I only recently discovered Chef John. It immediately occurred to me that I could woo and hook any man with his recipes. Of course, I'd want to continue to pamper him with food.
I imagine the hardest part is getting overwhelmed and not being able to stop watching as part of the choosing.
I used to do a lot of long water-only fasts for health. I'd read cookbooks and watch cooking shows a LOT. One's appetite actually turns off. It's exciting looking at all the delicious meals to come.
Very close to human speech. Algorithm still needs some tweaking.
SylvanaForrester, good to hear. Sounds like a nice guy. I was on some other RUclips channel the other day and it was a fellow who was is doing a very similar thing with his inflections. But not in quite as pronounced a way as Chef John. Anyway, he’s having fun… And that’s what really matters.
😂😂😂😂
His unique delivery also, oddly enough, makes the recipes easier to remember when you’re making them yourself.
Guy went to the Christopher Walken school of speaking.
I'm the 400th LIKE. Once in a while, just for fun, I speak like him while cooking. Yeah, if you listen to his older videos, he doesnt exactly sound like this, but you still can tell how his way of speaking evolved so that now, his way of speaking is his Brand. "And as always, "Enjoy".
Ever been on a boat all day and still felt the waves hours later? Thats how his voice makes me feel
I'm totally going to make this for my wife. Wow this looks amazing, thank you for the video!
Just wanted to share. We have made this dish several times now and it is hands down an absolute favorite in my household. It gets asked for often, and have even shared it with friends who have informed us to invite them over next time we make it. This is also absolutely amazing with moose meat (we're located in Saskatchewan, Canada) and we always pair it with that perfect polenta. Thank you so much for sharing this recipe.
I legit love how he speaks and details he explains I'm subbing.
‘I would love to tell you why, but I really don’t have a reason.”
Wish that line had worked with my math teachers!
The perfect response to "show your work"
Funny. I failed Algebra even though I had 85% right answers because I couldn’t show my work. College math placement test I tested out of college algebra, and geometry and calculus even though I had never taken those classes. Weird as I’m not that smart. LOL
I've used that response before.
I love the little tidbits about the history of the dishes you put in these videos.
Dear John,
I showed and translated this to my tuscan nonna. She believes you somehow stole her recipe.
You'll hear from her attorney very soon.
Greetings.
Hah! Love it. Please give your Nonna a big hug from us and tell her thank you for her great food recipe. Any more to share?
🤣🤣🤣
How did it go?
Oml 😂😂
Lmao you’re funny dude how can you sue for a recipe? There’s millions of people who makes this recipe even restaurant. A chefs go to school to learn and most likely they learn hundreds of dishes from all over the world now if you want to sue the school who teaches this recipes good luck with that body you might come back home with empty pockets. Talk to chef Ramsay he post his recipe everyday 😂
Bone Side Down has cancelled all fall tours due to COVID outbreak.
Hahahahahahaha
I'm now going to start a band called "Bone Side Down" and the first song will be called "Fork it Good"
Tamera Howard I need to listen to that
Don't forget to add Salt-N-Pepa and *Fork it Real Good*
The album will naturally be titled "Cayenne"
You will be the Chef John of your songs.
With other classics such as "Pan Sauce", "Freshly Ground" and "The Ol' Tappa Tappa".
Dude, this guys voice is so perfect for this stuff... He's awesome.
I've had short ribs sitting in the freezer for months. Tonight was the night. Only switch was chili sauce for tomato paste. Ribs removed their own bones after two hours. This recipe is just excellent. Thank you, Chef John.
I love this recipe so much. To add more intense meat flavor, I actually make the liquid half wine and half beef stock, and add anchovy paste and a handful of mushrooms to cook with it
This comment is exactly what I was looking for. Thank you
I think i screwed it up, cuz it's the sort of dish i should love..but, i felt like the flavor was just too strong. And, it was more from the wine than the pepper..(maybe i used the wrong wine..a cheap cab)
so, i bet your modification(1/2 stock) would improve the flavor bigtime.
Unless you think i in fact used the wrong wine choice?
And I have to add thyme and a bit of red pepper too. I agree with the 50/50 wine/stock or demi glace.
@@disf5178 My two cents worth is that recipes like this (which is similar to "braised short ribs") can get too strong for many a palette, and not everyone likes the texture of short ribs, as well. Note when Chef John starts pulling off chunks of the beef to eat, you can see some connective tissue that has not broken down - my wife would have a problem with that texture. I find that long reductions of large quantities of a wine and beef stock mixture can get a bit bitter. Helen Rennie, on her channel, suggests a red wine with moderate tannin and acidity, noting that the wine will reduce quite a bit and may get bitter. You can also use a dry white wine. Myself, I just go easy on the amount of wine. I think that the tomato paste and garlic can add bitterness too, so be careful not to burn those types of ingredients. Store-bought beef stock should be low sodium, but might also get a bit strong tasting upon reduction. You can use beef broth and a bit of gelatin to be safe. If you find that the sauce you made did get bitter, you may be able to save it by adding some water to dilute it, as well as some sugar to balance the sweet. You may need to adjust for salt. Just some thoughts - best wishes
Good comment! I haven't made it yet, but I was concerned that so much wine might be overpowering! I'll follow your suggestion and also mix with a homemade brown beef stock :)
Me: "Chef John just posted three minutes ago! Maybe I can be first!"
*clicks on video*
*2,600 views and 60 comments already*
I did it with sliced sweet peppers and onions midway through a 4 hour braise! Incredible! Thanks
Ohhhh...what an idea! Red bell peppers! Yes.
"I would love to tell you why, but I don't have a good reason" is a pretty good take on the majority of the opinions offered here. I promise you won't hurt anybody's feelings for explaining the why behind your choices.
Your information has made me a better freehand cook even. I almost never eat out anymore. Even when we do, it pales in comparison to what we make at home.
Chef John, where the FUCK is the cayenne?
Faraz Karim I know right. Chef john blink twice if you have been taken hostage
Dude it was a joke, i don't think he was expecting an answer.
Zulbak if u have been watching chef john for years you would know that he is obsessed w cayenne and literally puts it in everything so most people understood my confusion when i dont see cayenne; it was simply a joke dumbass
And there were no hot peppers in Italy before Columbus either!
I can't NOT wish I was in a band called 'Bone Side Down' now.
I'll be one of your roadies!! Only the finest women will make it through security.
bone side down is what i tell my husband when i'm banging his back out
gladitsnotme
thA FuK mAn
Congruently, vag side down?
@Ny Jeep Adventurer and their debut single was "I Have a Bone To Pick With You".
Since I've found myself with so much available time, I can confirm that this recipe is DELICIOUS!
Made it today. If it's half as good as it smells. Chef John has never let me down.
Stay well.
Chef John, you are the David Attenborough of cooking narration, your sense of humor is great in a wonderous unique way, that sometimes wipes the smile away but all good... Your fan Cita... 💯👍💖
Yup, I'm totally making this for my gf... if I ever get one.
This guy: Has nice pestle and morter perfect for crushing pepper corns
Also this guy: Uses a frying pan
J K I also was thinking the same thing. He could have given the peppercorns a quick toast as well.
Probably used the pan to do more peppercorns at once
When I use my mortar and pestle for peppercorns they fly everywhere
@@pluggotrappin841 people who ever tried to crush peppercorns in a mortar would know this very reason XD
I have one of those giant granite mortar and pestles, the kind that would kill a man if dropped from the first floor of a building, and it's perfect for peppercorns
This guy nails almost every recipe perfect.... Gordon Ramsay can FOCK OFF! he aint got nothing on my MasterChef John, absolute legend!
Every recipe I've made from Chef John has turned out delicious! 😋
@@amandac8836 Not even surprised X)
Wow!!! Fabulous recipe and rather easy too. I’m off to the butcher’s tomorrow morning (weather permitting) and hope to be eating this most fantastic meal, with the zero temps and major snow, by dinner time. Kudos to you! You should receive the Congressional Medal of Honor for presenting this at the most appropriate time! A zillion thank yous! Cheers, Colin
Every family has an old cast iron pot that used to belong to your great-great-grandmother. I highly suggest using it for EVERYTHING. We have an old pot like that. It’s the thing that all yummy things originate from.
Should I throw the beef on the roof for a few weeks before cooking to make the recipe more authentic?
Big Papi yes of course
I thought that's what everybody did
Hi Big Papi...I just buried my beef short ribs under the mailbox (over the curb)for a couple weeks...mmmm..."Earthy" Tasting...
Big Papi
... Or substitute Roadkill in place of the beef ribbz...
Big Papi ; only if you have a tile roof.
This is actually a perfect recipe for a crock pot!
"Too much black pepper". That's just crazy talk!
carla jackson PREACH!
carla jackson
CHURCH
This channel is by far one of the best! He cracks me up, is to the point, has lots of variety and the food is always fantastic!
Got these on the stove as I type. The forecast says rain. My fireplace is stacked with wood. Today, I am winning. Thank you Chef John- you old sailor you.
Remind me to send you some fresh bay leaves from "Bay Meadows" at the back of my farm. Just hit me up mid summer next year. Seriously, I've got a video, HardWayFarms don't kid about food or honey!!
Holy cow the finished product looks great!!
This is not even done yet but my house smells so amazing and what’s happening in the pan looks so amazing, I am out of my mind with happiness. This is such a great recipe and I’m glad I did the garlic squashing as recommended. You’re the best. Thank you so much!
Gotta say, I love all these simple recipes. So far I've tricked most of my friends and family into thinking I'm a good chef by just mastering a couple handfuls of simple dishes and one or two complex ones, and from an afternoon with this channel I've honestly doubled my catalogue. I'm eyeing up that beef Goulash and the Char Siu wondering if they're going to be similar to the recipes I use!
Big ups for Chef John, weird though his diction may be. :D
Hey Chef John!
Cooked this dish last night for my GF and it was a hit! As you said, tweak it like it’s your own and I did. I added a few tablespoons of Worcestershire sauce and a few tablespoons of sugar to the recipe you presented and came out absolutely delicious!
Thanks again! 👏
My grandfather would cook Peposo for us with shank meat . Despite de fact shank is tough and cheap , it turned tender and absolutely delicious . He would cook in a very large pan that covered the whole stove and simmer it for 4 hours . It was our family reunion meal
If you have any leftover Chianti, I've heard it pairs well with some fava beans and a nice census taker. Slurrrp!
This deserves so many more thumbs up
I think your recipe is a bit questionable.
Rob Buckley 😭😭😭😭😭😭😭😂😂😂
Census taker? I don't get it, what's that?
@@rezalustig6773 I watched that just recently, I don't remember any "census taker" stuff in it tho oO
I'm gonna poke in 3 or 4 sprigs of Saige leaves here & there..........whoops......there I swear Chef John makes me so happy watching his videos
LOL watch the video of his Garlic Shrimp and watch what he does when he spills some brine from the caper jar
MrBass I'm definitely gonna check that out now
You showed a mortar and pestle and then crushed the black pepper with a pan?
Because the flat pan against the wood is far superior, and crushes each peppercorn without grinding it. In the mortar, many would be powdered by the time they were all crushed. What else you got?
Food Wishes 😂😂😂😂😂
I was also wondering this! Thanks for answering, chef John!
Also, anyone who have ever tried to use a mortar and pestle for cracking pepper realises that those little rascals fly everywhere.
Shane better reply back with “Yes sir”
Big Mac compound butter. That is the best compound butter I have ever had. Better then any garlic, herb, or any fancy compound butter I have ever had.
Omg, I did this one and it is out of this world amazing. Btw, you can use Kasza Manna (Farina) instead as well. I combined it with some nutmeg and parmesan cheese and salt and works just as well as Polenta but requires less work.
More pepper infused food. Awesome.
Way too much salt. Learn to season with less salt and save your kidneys and heart in the long term.
itsmegp46 it’s thick meat, you’d be hard pressed to over salt them.
MrArcticSwing One meal is not a problem. But if you use salt like this regularly, it is a lot.
who's going to eat this everyday is my question, like on this channel alone there's like thousands of recipes hahaha
Teal'c If you eat too much salt, the extra water stored in your body raises your blood pressure. So, the more salt you eat, the higher your blood pressure. The higher your blood pressure, the greater the strain on your heart, arteries, kidneys and brain. This can lead to heart attacks, strokes, dementia and kidney disease."
It is not as simple as you stated.
The food gods may smile on this. But Chef John, as a food demi-god, you've got quite a bit of say.
LOL where do get all these metaphors from? And i just love how u say injoy! And why you're saying it with passion and a purpose! It has a warm feeling at the end of the video
I always say "Enjoy" with him at the end! lol ;)
You are the best chef in the world .
Love the Tomato history. Same as Potato, Corm and all Peppers!
My family couldn't believe that I made it, It was incredibly tasty!!! I used dried tomatoes to replace the tomato paste and added small onions.
"I'd love to tell you why, but I really don't have a good reason"
I love you Chef John
You are the *Kansas City Chief* of your *Black Pepper Beef*
You are the *Sebastian Ingrosso* of your *Peposo*
Jeff, you are the Beef Brisket of your God of Biscuit.
Ingrosso is a Swede of Italian descent.
After all, you are the Robert Doe of your Joe Blow.
oh dear......
Feta Cheezz 5
Very nice! I had to turn up my brightness to full volume to get a good look at all that dark goodness at the end! Bravo, chef!
Hey, if your going to try this, I would recommend splashing out on a fairly decent bottle of wine for this recipe! My girlfriend was the first to try cooking it and she used a bottle of wine someone probably paid her to dispose of. While it tasted like it could taste good (if someone with any culinary brain cells had rustled it up), her version tasted vinegary and bitter (which happens if you use cheap plonk as a base for a dish). A couple of weeks after, I saw this on the history, watched it and cooked it myself. I used a really juicy garnacha from one of the new spanish vineyards, which, on its own, was totally gluggable (and glug indeed we did!!). The sauce went from vinegary and bitter to sweet and really rich! Delicious and a recipe I later wrote down with a few additions of my own! 5 stars with decent wine!
wine matters!
Make more old dishes please
Au Gratin Hash browns!
i love watching recipes for "peasant food", old, often fairly cheap meals. good examples that are still around are Lancaster Hotpot, shepards pie, and countless soups.
@@dylanroot7975 Yum! That sounds good with the Hungarian beef stew recipe of Chef John's which i watched right before this video. He said you could choose over rice, potatoes, noodles or almost anything. Rich sauce. He has many great potato recipes. I'm German. I love potatoes.
A good source for old recipes is the channel "Townsends" (it used to be called James Townsend and Sons). He's ALOT like chef John in alot of ways, including the fact that his name is also John. His channel is dedicated to historical reenactments of colonial era America but he has his own cooking series called "18th Century Cooking" and despite the name he does tons of old recipes dating from the middle ages up to the 1800s
I live in Tuscany and I use a mix of muscle and beef cheek (instead of using tomato). Thanks for doing this recipe. You have stayed very true to the original.
Thanks, I've been wondering what to do with the cheek in my freezer.
Ohhh.......beef cheek!
Ryan Plethra 😂
is he asking questions? what is this speech pattern? it is extremely irritating. it's like speaking with too many commas.
Jacob Mudd Oh man....so with you on this....it just takes over....fantastic recipe but whooooaaaaa ...sort out the inflexion 🙈
stop whining. Get used to it or disappear!
This recipe is AMAZING!!!! I have made this many times and it is a favorite to all who have tried it. You're going to think there's way too much pepper, but it perfectly melds with the sauce and it is not overpowering. Although he suggests serving it over polenta, I have always served it with his Roman Gnocchi. Another favorite recipe!! I highly recommend this dish! Thank you for all of your wonderful and creative dishes!! Keep up the great work :)
Another great looking recipe, gotta try this one too. I totally agree on the boneless short ribs they just don't give you the flavour that come with the bone in short ribs.
I wonder if you could use Ox tail.
RUBIZEN absolutely!
I actually made this a couple days ago. I used the beef ribs and some boneless chuck roast. It came out good. The ribs were more tender due to more fat than the chuck. I didn't have polenta so I made some potato cakes from left over mashed potatos. Put the meat and juices over the potato pancakes. Very good. I am going to use beef shank next time.
please, don't speak.
Please, don't comment.
My wife made this for me. I took one bite and a beam of light poured down upon my head, and a chorus of angels began to sing a steady note of glory.
Then, the next day whilst in the bathroom, the devil came to say, "this is why you don't trust angels."
😂 Thanks for the recipe review! I was wondering if it might have the same effect on me. The older I get, the more fickle my gut is. 🤔 Maybe I’ll just have to cut back on the peppercorns.
To date, this is one of the best things I've ever cooked.
Awesome! I grew up in Tuscany and loved eating this but I never knew how to make it
"It was invented by terra cotta tile workers as a way to cook beef cuts that were of substandard quality"
And then proceeds to use about $300,000 worth of peppercorns (at 16-century prices) to make the dish. Heheh. Maybe.
yeah i kinda figured that was BS since pepper only became a cheap ubiquitous spice fairly recently (as in post WW2). Using pepper to cover up the flavor of low quality meat before the Age of Exploration (he says it pre-dates the discovery of tomatoes) is kind of like using saffron to make your hotdogs seem more like sirloin by making them redder, or using shredded $100 bills as insulation to get your heating bill down
wow you guys really took it seriously didn't you? lmao you must be new to his channel
Gotta say that the workers that invented this dish also made world famous bricks and tiles. I'm sure they could afford pepper. Beef on the other hand is not something that stays fresh long and they did not have fridges back then. So it makes sense. I hope you all realize that kings and queens of only a couple hundred years ago could not eat as well as even homeless people in the United States. Lol Thanks to advancements in transportation, genetics, refrigeration and even the internet, food science and supplies are top notch and we live in amazing times. Just figured I'd chime in since you guys wanna get technical. XD Even royals would consume old meat back then. The point being that just because you were wealthy, didn't mean you ate fresh meat every day. So yeah.
I'd venture to say that this is probably closer to the original as well. ouritaliantable.com/peposo-with-wine-poached-pears-tuscans-ancient-peppery-beef-stew/
You must understand, these weren't peasants. And at the time, italy was very rich, making a good amount of the population significantly more wealthy than the rest of europe, and it was italian traders that controlled the black pepper trade across the rest of Europe. It's not beyond the stretch of imagination that black pepper was probably more common for italians than the rest of europe.
OMG...made this for my partner and some friends...AWESOME!!!! Use your recipes ALL the time!!! Thanks John!!!!
That’s my kind of meat!!! Lots of black pepper. I’m kinda surprised that you didn’t at LEAST put a pinch of cayenne pepper in there. Because I know you love cayenne. Me too. Great video. You’re the best!
Cayenne doesn't love him back, so it's black pepper now.
IvanIV05 I’ve seen him add cayenne in many dishes. Seems like a habit for him. I like spicy foods myself. So I have that habit as well.
Maybe someday, Chef John and Food Wishes will win a Nobel Prize...
Wow! You are killing me with these beef dishes: beef birria as well
as this meal. They look fabulous! I don’t eat beef due to digestive issues. But I am certainly ready to try to make one of these dishes with that softened well cooked flavorful beef! Great stuff!!!
Who is your favourite RUclips chef and why is it chef John?
Chef John. Because he's my favourite RUclips chef.
Because Chef John.
Rubashow
Hé is unique ans have a spécial charm
Chef John shows detailed close-ups of what supposed to be happening in the kitchen. I love Voice and how it expresses a passion for cooking. Then he has a website with even more details so you can’t miss it up. And then people comment about their alternative options that they tried and how I turned out. Everything you need to know is on RUclips now. I will never graduate from RUclips University
Chef John makes good cooking easy
Very good chef but very irritating way of speaking style!!
"Bone Side Down: How is there not a band with that name yet?" Hahaha
Your information has made me a better freehand cook even. I almost never eat out anymore. Even when we do, it pales in comparison to what we make at home.
Alexandr Petrov why did you copy part of another comment and why did you make it a reply to another comment
@@pluggotrappin841 a glitch in the russian propaganda bot algorithm
How about one called " pull your bone out "
Actually they’re playing at the Mercury Lounge this Thursday, I know the bassist.
Thanks Mr John. I'm trying to do something special for my partner for working so hard today and I found just the recipe :) Over some mash potatoes. Although peeling the potatoes almost killed me, it will be worth it in the end.
Oooohhhh I have these short ribs in my freezer....I now know how I am going to cook it. Thank you John!
yum. I will sever mine up on a bed of mashed potato with a side of carrots and green beans me thinks!
Peter House Green beans, yes, but roasted parsnips would be amazing with this. Way better than carrots.
Will try, have never had parsnips.
Watch out what you're severing. Ouch! Remember, bone side down.
YES! Gnocchi and asparagoose baby! You rock! And, a solid smooth Chianti too drink as well. Maybe some crusty chewy bread? I dunno, but something to consider. What a feast!
I bet it'd taste amazing with mash potatoes.
That's what I was thinking because Mrs Rivet doesn't like polenta.
who does :)
Can I use a pressure cooker instead? Just thinking about saving time without sacrificing too much flavor. 🤔
That sounds like a dreadful way to cook meat.
@@Peggyt-jp6mt - It makes most meat tender. It is great for cheap tough cuts.
The tone of your voice is so mesmerizing. I think I like it.
OK, I'll take a break from smoking something this weekend...Oh wait, it's Super Bowl! Maybe next weekend! I love braising pork shoulder, chuck roast, whatever while experimenting with flavors. Thanks, that dish looks awesome!
Never, ever have I wanted the monotone drone of robot commentary more than now.
If you are making fun of the way Chef John talks, just keep watching and cooking and eating. I won't lie he drove me crazy at first and now each new video is like a beautiful sunrise!
@@bkuker I know, I know, his recipes are great but I'm completely distracted by the mental image of Kermit the Frog in a chef's jacket.
@@1lanno Very accurate description
Alright, I couldn't take the piss on the commentary without trying the dish so I cooked it yesterday and it was awesome, thumbs up from the whole family. The only change I made was creamed potatoes and crusty bread on the side instead of polenta, only because I had no polenta. I'm going to try Chef John's Beef Rendang next, if it's a winner I'm a subscriber.
Voice keeps going high at the end of every sentence 🤷♂😂
Sounds like a preacher.
Lolol.....just about to comment on that & saw yours.....it’s properly like what the actual fuck!!!
It comes with the recipes, if you like his recipes you start to appreciate the voice honestly lol
@@hamu_sando extremely annoying.
Lol. Its a regional accent. I notice that in some places.
Chef John, you will probably not see this but this meal is at least the 10th recipe of yours ive tried and I'd just like to say you are a legend.
You make it so accessible to create elegant dishes. 🥰♥️👏
This is the best beef recipe I have ever eaten. Thank you!
I wonder if your morter & pestle would've worked on those pepper corns?
Art Marquez it works but it’s more difficult because the pestle is rounded and tends to launch peppercorns everywhere
I made this twice...once for me alone and once for my daughter who was visiting. Her comments - this is freaking awesome. I can't disagree. I modified it just a little - I put some diced tomatoes in and I chopped some of the sage and rosemary and rubbed it onto the meat with the garlic and tomato paste. I was a little timid the first time with the pepper, but not the second time...if you want to try this - don't be shy about using the pepper. It is...well...freaking awesome. And just because it takes 3 hours doesn't mean it's hard. Just drink some Chianti while waiting!
Omg! Chef John thanks so much for this! You've officially become my favorite source for recipes. This is my favorite recipe ever! Love beef and I love this simple but oh-so-flavorful recipe! This was actually my husband's finding, so thanks babe! ❤
Chef John has an easy to understand, easy to follow style and the food is genuinely delicious - LOVE IT!!!!! If you've never tried this recipe before, please do, you won't regret it. And I recommend the polenta as a side - easy to make and goes so perfectly well together. While I believe a simple mushroom risotto wouldn't be bad either, polenta was my favorite.
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!
I made this today and it is fabulous!!!
I JUST CANT WITH THE WAY HE TALKS
I always want to see a few tablespoons of butter mixed into the sauce just before putting the meat back in
and why didn't he sear the meat?
That would be great if this were a French recipe. In this case it would mellow out the pepper flavor.
@@ignatiusj.reilly1197 because the garlic paste on the meat would burn giving an awful flavor
No Cayenne?
I was shocked.
Jeez, put what you like in.
I'm a rookie looking to learn. Honest question: why not color the meet before the braise? Then you could get some of the find flavor when you deglaze with the wine? Is there a reason not to brown it?
OMG! Serving this with polenta is such a good idea! Thanks! This is my favorite food channel on RUclips. You're the best!
His speaking is always hilarious. It's always like alternate sentences ending on high note. Tell me you can't unhear this "We'll go ahead and add a pinch of salt. Now we will add a little bit of garlic."
It annoying, not hilarious.
This guy’s speech pattern sounds like a student driver learning to drive a car for the first time, constantly punching the gas and then slamming the breaks over and over. Russians torture prisoners by forcing them to listen to the audio book of War and Peace as voiced by this guy.
Awesome recipe but the fellow's inflection is painful.
i thought it was annoying too. but now I am used to it. Chef John is a great cook and a real nice guy. You can tell if you listen long enough!
You’ll get used to his voice, it grows on you.
@@cyndifoore7743 I've cooked a couple of his recipes by now (they turned out awesome) and I now find his voice even endearing.
This guy is my favorite love your work dude👍
Bloody hell. That's the most appetising beef dish I've ever seen.