Peposo - Tuscan Black Pepper Beef - Food Wishes

[framedavinci]

There's not a single source for cooking, either on the web or on print, that I have used so many recipes as I have from FoodWishes. Your channel and web site have improved my cooking game 100 fold in the last 5 years or so since discovering you. I don't even look up some recipes anymore. Your information has made me a better freehand cook even. I almost never eat out anymore. Even when we do, it pales in comparison to what we make at home. Just wanted to give you the props you deserve, Chef John.

[audreycarroll]

‘I would love to tell you why, but I really don’t have a reason.”
Wish that line had worked with my math teachers!

[delicatedark]

Can we agree that Chef John is best chef? Yes.

[ChristopherMB]

I love this recipe so much. To add more intense meat flavor, I actually make the liquid half wine and half beef stock, and add anchovy paste and a handful of mushrooms to cook with it

[MeAreTheKitty]

I used to watch this channel in 8th grade... now im my third year in uni and im soooo happy its still running

[Sankawalon]

This man is a national treasure. My date night consists of a chef John recipe. Hardest part is deciding which one.

[ChlorineHeart]

"I'd love to tell you why, but I really don't have a good reason"

I love you Chef John

[scottbinnie]

Chef John, you will probably not see this but this meal is at least the 10th recipe of yours ive tried and I'd just like to say you are a legend.

[chrisshirer]

This is not even done yet but my house smells so amazing and what’s happening in the pan looks so amazing, I am out of my mind with happiness. This is such a great recipe and I’m glad I did the garlic squashing as recommended. You’re the best. Thank you so much!

[jacktraveller]

I love the little tidbits about the history of the dishes you put in these videos.

[oshkoshbjosh]

I'm totally going to make this for my wife. Wow this looks amazing, thank you for the video!

[gibbeaudin]

Just wanted to share. We have made this dish several times now and it is hands down an absolute favorite in my household. It gets asked for often, and have even shared it with friends who have informed us to invite them over next time we make it. This is also absolutely amazing with moose meat (we're located in Saskatchewan, Canada) and we always pair it with that perfect polenta. Thank you so much for sharing this recipe.

[KCFlyer]

I made this twice...once for me alone and once for my daughter who was visiting. Her comments - this is freaking awesome. I can't disagree. I modified it just a little - I put some diced tomatoes in and I chopped some of the sage and rosemary and rubbed it onto the meat with the garlic and tomato paste. I was a little timid the first time with the pepper, but not the second time...if you want to try this - don't be shy about using the pepper. It is...well...freaking awesome. And just because it takes 3 hours doesn't mean it's hard. Just drink some Chianti while waiting!

[ThePickledOnions]

Dear chef John, I cooked your two day beer lamb shanks for my mother, uncle & auntie tonight. I'm beating my siblings by a margin now. Thank you sir 😊 will check out these pepper ribs, I can smell them already!

[stevemyers]

I just made this and I can not find the right words to describe how fabulous this was. I would put this in my top five all time favorite beef recipes. Thank you Chef John.

[cyrusreyes]

I legit love how he speaks and details he explains I'm subbing.

[kevinmoor]

Dear Chef John,
I was taught the basics of cooking by my grandmother, M. Mariadne de Morton almost sixty years ago.
Thanks to talented people like her, yourself and Jacques Pepin who share their gifts with the world, I am still able to surprise and provide my friends and relatives with wonderful meals.
More rewarding than any cook-book; more entertaining than many novels, your videos are a remarkable resource and a boon to those old enough to be rude to waiters in French restaurants.

[gmitchell]

This chef absolutely ROCKS the cooking world.

Try his stuffed pepper recipe. It is to die for.

For the picky ones here. - leave his voice and delivery alone. READ his recipe and cook it yourself. Still fantastic! With or without his voice.

Chef John RULES!!!

[greggordon]

Ever been on a boat all day and still felt the waves hours later? Thats how his voice makes me feel

[DavidBattistella]

I live in Tuscany and I use a mix of muscle and beef cheek (instead of using tomato). Thanks for doing this recipe.  You have stayed very true to the original.