Peposo all'Imprunetina con Pici

Peposo all'Imprunetina con Pici ingredients

• 2.5 lbs Beef chuck roast
• 1 tsp Salt
• 2 tbsp Coarsely cracked black peppercorns
• 2 tbsp Olive oil
• 8 cloves Garlic
• 1 medium Yellow onion
• 1 tbsp Tomato paste
• 2.5 cups Dry red wine
• 1 cup Beef broth
• 1 Fresh rosemary sprig
• 1 lb Pici pasta
• 1/4 cup Fresh parsley
• 1/4 cup Parmigiano-Reggiano cheese

How to make Peposo all'Imprunetina con Pici

1. Pat the 2.5 lbs of beef chuck cubes thoroughly dry with paper towels. Season the beef with 1 teaspoon of salt and generously coat with the 2 tablespoons of coarsely cracked black peppercorns.
2. Heat the 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned beef in batches, if necessary, and sear on all sides until deeply browned, about 3-4 minutes per side. Remove the seared beef and set aside.
3. Reduce the heat to medium-low. Add the 8 smashed garlic cloves and 1 finely diced yellow onion to the pot. Sauté for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Be careful not to burn the garlic.
4. Stir in the 1 tablespoon of tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and becomes fragrant.
5. Pour in the 2.5 cups of dry red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful browned bits. Let the wine simmer for 5-7 minutes until it has reduced by about one-third.
6. Return the seared beef to the pot. Add the 1 cup of beef broth and the 1 fresh rosemary sprig. Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot tightly, and braise for 2.5 to 3 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Stir occasionally during cooking to prevent sticking.
7. Once the beef is tender, remove and discard the rosemary sprig. Use two forks to gently shred some of the beef if desired, or leave it in larger chunks. Taste the Peposo and adjust seasoning if needed; it should be robustly peppery.
8. Bring a large pot of salted water to a rolling boil. Add the 1 lb of Pici (or chosen pasta) and cook according to package directions until al dente. Pici often takes 12-15 minutes due to its thickness. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta.
9. Add the drained Pici directly to the Dutch oven with the Peposo. Toss vigorously to coat the pasta evenly with the rich, peppery sauce, adding a splash of reserved pasta water if needed to achieve a desired consistency.
10. Divide the Peposo and pasta among serving bowls. Garnish generously with 1/4 cup of fresh chopped parsley and 1/4 cup of grated Parmigiano-Reggiano cheese before serving immediately.

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