FAL's Peposo recipe is excellent. I used whole Tellicherry peppercorns from Agata & Valentina, and whole white peppercorns from Fairway -- crushed both coarsely. The results were delicious. Next time I will only use one tablespoon instead of two. I liked the heat of the recipe, but feel I would enjoy it more if tempered. It's mind-boggling to know that the original recipe calls for FOUR tablespoons. Whoa...! FAL, thanks for sharing. It's a keeper.
BTW, excellent with polenta as noted.
1/4 cooking oil
1/4 cup olive oil
2 pounds chuck cut into, 1 1/2 cubes, get meat to room temp before browning.
2/3 cup finely chopped Carrot
2/3 cup " " Celery
2/3 Cup " " onion
2 up Chianti
3 cup brown beef stock
1/2 tomato sauce
1 pound butter nut squash , peeled ,seed and cut into 1 inch cubes
2 tbls crushed black pepper corns
Heat a heavy casserole over high heat, warm 1/4 cup of the oil. Season the beef with salt. Add beef to the casserole,and sear it on all sided untill all the cubes are well browned. Remove beef and set it aside in a bowl . Save the beef juice. Reduce the heat to low and add the oilve oil . Add the carrots , celery , onions. Sweat for 3 to 5 minutes. Return beef to the casserole. Mix well and cook for another 2 minutes. Add the chianti and scrape the browned bits from the bottom of the pan. Cook the wine down until there is almost no liquid left. Now add the stock and the beef juice from the bowl and the tomato sauce and then simmer for 15 mniutes. Add half the squash and the all of the peppercorns . Add water if there is almsot no liquid to cover the solids., Bring to a boil and then reduce till a simmer, cover and simmer of an hour, stirring every once in a while. When the beef is tender add the rest of the squash . Cook for another 20 minutes, covered , until the cubes of the aquash are tender. Adjust seasonings to your taste.
Sereve with polenta.