Pici al Peposo della Fornacina (Tuscan Black Pepper Beef Stew with Pici)

Pici al Peposo della Fornacina (Tuscan Black Pepper Beef Stew with Pici) ingredients

• 2.5 lbs boneless beef chuck roast
• 3 tbsp black peppercorns
• 3 tbsp olive oil
• 6 garlic cloves
• 2 cups red wine
• 2 cups beef broth
• 1 tbsp tomato paste
• 2 fresh rosemary sprigs
• 2 bay leaves
• 1.5 tsp salt
• 1 lb Pici pasta
• 0.25 cup Parmigiano-Reggiano cheese
• 2 tbsp fresh parsley

How to make Pici al Peposo della Fornacina (Tuscan Black Pepper Beef Stew with Pici)

1. Pat the 2.5 lbs of beef chuck dry with paper towels. In a sturdy mortar and pestle or spice grinder, coarsely crack or grind 3 tablespoons of black peppercorns.
2. Season the beef generously with 1 teaspoon of salt and the freshly cracked black pepper.
3. Heat 2 tablespoons of olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Sear the beef cubes in batches, without crowding the pan, until deeply browned on all sides. Remove the seared beef and set aside.
4. Reduce the heat to medium-low, add the remaining 1 tablespoon of olive oil to the pot. Add the 6 whole garlic cloves and cook gently for 2-3 minutes until fragrant, being careful not to burn them.
5. Stir in 1 tablespoon of tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. Deglaze the pot with 2 cups of red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and cook for 5 minutes to reduce slightly.
6. Return the seared beef to the pot. Add 2 cups of beef broth, 2 sprigs of fresh rosemary, and 2 bay leaves. Ensure the beef is mostly submerged; add a little more broth if needed. Bring the liquid to a gentle simmer.
7. Cover the pot tightly and transfer it to a preheated oven at 300°F (150°C). Braise for 3.5 to 4 hours, or until the beef is incredibly tender and easily pulls apart with a fork. Check occasionally to ensure there's enough liquid; add more broth if necessary.
8. Once the beef is tender, remove the pot from the oven. Discard the rosemary sprigs and bay leaves. Skim any excess fat from the surface of the sauce. Using two forks, gently shred some of the beef while leaving other pieces intact, mixing it into the rich, peppery sauce. Taste and adjust seasoning with the remaining 0.5 teaspoon of salt if needed.
9. Bring a large pot of salted water to a rolling boil. Add 1 lb of Pici pasta and cook according to package directions until al dente. Pici often takes longer than other fresh pastas, usually 8-12 minutes.
10. Drain the Pici and transfer it directly into the Peposo sauce. Toss vigorously for 1-2 minutes to ensure the pasta is thoroughly coated. Serve immediately in bowls, garnished with freshly grated Parmigiano-Reggiano cheese and chopped fresh parsley.

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