PEPOSA DELL'IMPRUNETA (TUSCAN BLACK PEPPER BEEF)
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
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
ASIAN GROUND BEEF, PEPPER AND ONION SAUTE
A recipe I found on www.allrecipes.com that I modified to fit my allergies and our tastes. We like our oriental food saucy, so I made extra sauce and added water chestnuts for DD. This has a kick to it from the ginger, red pepper flakes and the chili paste. Makes 6 1-cup servings. This is a WW friendly recipe, if you use 96% lean ground beef. Points value per serving as calculated on the WW website is 3.
Provided by LARavenscroft
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Spray a large skillet with cooking spray.
- Over over medium heat, cook and stir the ground beef until evenly browned.
- Drain and set aside.
- Add the peppers, onion, garlic and ginger.
- Season with parsley, red pepper, and salt.
- Cook and stir until tender.
- Return the beef to the skillet.
- In a small bowl, mix together the beef stock, soy sauce, molasses, chile paste, and Worcestershire sauce.
- Cook until heated through and sauce comes to a boil.
- Combine water and cornstarch and add to skillet.
- Stir constantly until sauce is thickened.
- Serve over the cooked rice.
BEEF AND PINE NUTS IN SWEET BLACK PEPPER SAUCE
Simplified version of a Homemakers magazine recipe- the original was garnished with lily bulbs and asparagus!
Provided by Anemone
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Slice beef 1/4 inch thick, then into 1 x 1/2 inch pieces. Place in soy sauce, sesame oil, egg yolk and starch. Set aside.
- Mix stock, wine and ginger. Set aside.
- Remove beef and stirfry until lightly browned, about 20 seconds. Add soy sauce mix, onion and pine nuts. Cook until pine nuts are slighly darkened.
- Mix in hosin sauce and stock mix. Bring to a boil, cook 1 minute.
- Scrape onto serving plate, garnish with chopped green onion.
Nutrition Facts : Calories 756.8, Fat 73.9, SaturatedFat 26.4, Cholesterol 126, Sodium 398.3, Carbohydrate 11.4, Fiber 1.8, Sugar 4.2, Protein 11.3
BLACK PEPPER BEEF AND STIR-FRY
My grandmother always said that if we ate vegetables of every color of the rainbow, we would stay as healthy as anything. This is the perfect way to ensure you get more than your five a day.
Provided by Food Network
Time 35m
Yield Serves 2-4
Number Of Ingredients 10
Steps:
- For the marinade: Mix together the ingredients for the marinade in a large bowl, then add the beef and stir to coat. Cover the bowl with plastic wrap and set aside for 20 minutes to marinate, then remove from the marinade (reserving it) and dust with the cornstarch.
- For the stir-fry: Heat a wok over high heat, and when it starts to smoke, add half the peanut oil. Add the ginger and stir-fry for a second or so, then add the vegetable mixture and toss together in the wok. Add a drop of water to create a little steam for cooking the vegetables. Cook for 1 minute and transfer to a plate. Place the wok back over the heat and add the remaining peanut oil, followed by the beef. Let the meat settle for a few seconds, then stir in the wok for 1-2 minutes. Add the stir-fried vegetables and toss together with the beef. Season with additional light soy sauce, then transfer to a serving plate and eat immediately.
BEEF AND NOODLES IN THAI PEANUT SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook the noodles according to the package directions. Drain, transfer to a large bowl, and cover with aluminum foil or plastic wrap to keep warm.
- Meanwhile, in a medium saucepan, whisk together the sauce ingredients until well blended and set the pan over medium heat. Bring to a simmer and let simmer for 10 minutes.
- Heat the peanut oil in a large skillet over medium-high heat. Add the ginger and garlic and cook, stirring, for 2 minutes. Add the bell pepper and cook, stirring, for 2 minutes. Add the beef and cook, stirring, 2 minutes. Add 1 cup of the peanut sauce and simmer until the beef is cooked through, about 5 minutes.
- Transfer the beef mixture to the noodles and toss to combine, and then serve on individual plates topped with the peanuts and scallions. The leftover peanut sauce will keep in the refrigerator up to 4 days or in the freezer up to 3 months; thaw completely in the refrigerator or microwave for about 3 minutes on LOW before using.
BLACK-EYED PEA SALAD WITH HOT SAUCE VINAIGRETTE
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Provided by Carla Hall
Categories Summer Side Pea Salad Tomato Cucumber Quick & Easy Quick and Healthy Soy Free Dairy Free Wheat/Gluten-Free Tree Nut Free Vegetarian Vegan
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the garlic, vinegar, mustard, hot sauce, honey, 1/4 teaspoon salt, and ¼ teaspoon pepper in a large bowl until smooth. While whisking, add the oil in a slow, steady stream. Whisk until emulsified.
- Add the peas, cucumbers, onion, tomatoes, dill, and 1/2 teaspoon salt. Toss until well mixed. You can serve this right away or let it sit at room temperature for up to 1 hour.
- DO AHEAD: The salad can be refrigerated for up to 1 day.
BLACK-EYED PEA FRITTERS WITH HOT PEPPER SAUCE
While bean fritters are thought to have their origin in Nigeria, one can find them throughout West Africa. Inspired by the black-eyed pea fritters served at the Gambian-Cameroonian restaurant Bennachin in New Orleans, I whipped up this dish.
Provided by Bryant Terry
Categories Food Processor Vegetable Side Vegetarian Dinner Lunch Legume Deep-Fry Vegan New Year's Day Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free No Sugar Added Kosher Juneteenth
Yield Yield: 4 to 6 servings
Number Of Ingredients 11
Steps:
- • Remove the skins from the beans by adding them to a large bowl, filling the bowl with water, agitating the beans, and fishing out the skins that float to the top with a fine mesh strainer. Rinse beans well.
- • In a food processor fitted with a metal blade, combine the beans, onion, peanuts, thyme, cayenne, vinegar, water, and salt and pulse until completely smooth. Transfer to a medium bowl, cover, and refrigerate for 1 hour.
- • Preheat the oven to 200° F.
- • Remove the batter from the refrigerator, add the bell pepper and cornmeal, and beat with a wooden spoon for 2 minutes.
- • In a medium-size saucepan over high heat, warm the coconut oil until hot but not smoking, about 5 minutes.
- • Lower the oil to medium high, and in batches of 5, spoon the batter into the oil, 1 tablespoon at a time. Fry, stirring around, until golden brown, about 2 minutes. If necessary, adjust the temperature to ensure that the fritters do not cook too quickly.
- • Transfer the fritters to a paper towel-lined plate and allow them to drain. Transfer the drained fritters to a baking sheet and place in the oven to keep warm.
- • Serve hot with Hot Pepper Sauce .
PEPPER BEEF
This goes together so easily for a quick week day dinner. Flavor combination was just right for us. Cook time does not include the marinade.
Provided by Nimz_
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine soy sauce, garlic and pepper flakes in medium bowl.
- Cut beef lengthwise in half, then crosswise into thin slices.
- Toss beef with soy sauce mixture and marinade for at least 30 minutes (or overnight).
- Heat wok or large skillet over medium-high heat.
- Add 1 tablespoon oil and heat until hot.
- Add half of beef mixture.
- Stir-fry until beef is barely pink in center.
- Remove.
- Repeat with remaining beef mixture.
- Remove and set aside.
- Heat remaining 1 tablespoon oil in wok and add bell peppers and onion.
- Reduce heat to medium.
- Stir-fry 6-7 minutes until vegetables are crisp-tender.
- Add stir-fry sauce and wine.
- Stir-fry 2 minutes or until heated through.
- Return beef along with any accumulated juices to wok and heat through.
- Sprinkle with parsley and serve over rice, if desired.
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