Dear Diary: Care To Cook A Tuscan Black Pepper Beef?

Yet again this is a nice good recipe meal that uses beef and dry red wine and the preparation is quite long for a cooking process because you have to simmer the beef for about two hours or so until you get the meat tender enough that the bones fall of the meat.

The recipe call for a rib bone-in meat, some black peppercorns that are freshly cracked and then lavishly caressed unto the rib meat pieces after they had been slathered with a paste of garlic and tomato paste.

Then after that you would like to add some salt to taste and simmer the whole meat in a pan with some dry red wine or maybe any red wine. You will just basically simmer it until it is fork-tender and it will take hours to do that. I personally suggest that this can be shortened if you would use a pressure cooker.

After boiling you have to reduce the sauce if it is not thickened yet in the cooking process and then you are done. This can be served with a filler like some rice or whatever you like of course. I am just sharing this recipe because I find it very easy to do and it seems that it is delicious because of the spiciness of the peppercorn brought to the recipe.