My Mom's Pepper Beef With Roman Gnocchi Recipe - Glen And Friends Cooking
ฝัง
- เผยแพร่เมื่อ 17 ก.ค. 2024
- My Mom's Pepper Beef With Roman Semolina Gnocchi Recipe - Glen And Friends Cooking
This was a staple at our cottage near the end of summer and into the fall season - It helped my Mom use up the last of the freezer beef; some tough cuts and some freezer burnt meat. Not sure where she got the recipes from, because the Semolina Gnocchi Recipe was way outside her wheelhouse. At its core this is a cross between an easy Tuscan Black Pepper Stew recipe (Peposo Toscano) and any number of French Beef Stew recipes from the 1600s - 1700s. Served over a simplified version of a gnocchi alla romana recipe. It is a perfect beef stew for when the cool Fall weather arrives. Boeuf Braisé au Poivre et Vin
Ingredients:
Oil for frying
1 Kg (2 lbs) stewing beef, 1” pieces
30 mL (2 Tbsp) tomato paste
4-5 shallots
1 hot pepper
15 mL (1 Tbsp) cracked pepper
Salt to taste
750 mL white wine / verjus / beer
Method:
Preheat oven to 140ºC (275ºF).
Heat the oil in a Dutch oven or oven proof pot with tight fitting lid.
Sear the beef and brown it evenly all over.
Stir in the tomato paste, shallots, hot pepper, salt and cracked black pepper.
Stir in the wine, cover and place in the oven for 2-3 hours.
Check every once in a while, adding liquid if needed.
Semolina Gnocchi
Ingredients:
500 mL (2 cups) milk)
1 large onion, slit
250 mL (1 cup) durham semolina, approx
1 egg yolk
*A more traditional recipe for this would also include Parmigiano Reggiano, butter, nutmeg, etc
Bring the milk and onion to a simmer, lid on and simmer 10-15 minutes.
Remove the onion - and add to the pepper beef.
Slowly pour the semolina into the milk, stirring constantly.
You should get a thick porridge consistency - amount of semolina will vary depending on grind / brand.
Stir in egg yolk, and continue to cook and stir a few minutes more.
Transfer to a baking pan, cover and chill.
Cut into squares and fry gently to brown the edges.
We no longer do sponsorships or paid promotions of any kind; we tried it a couple of times but it never felt right. So if you want to support us, please subscribe, watch, comment and like the videos; maybe even go a step farther and recommend them to your friends and family. This channel is nothing without you our viewers! Thanks for watching the Old Cookbook Show and our Historical Cooking.
#LeGourmetTV #GlenAndFriendsCooking
Check out our Aviation and Flying Channel: / glenshangar - แนวปฏิบัติและการใช้ชีวิต
Gnocchi alla Romana, what I sort of make here, seems to be forgotten or totally unknown in the US and Canada... But before potatoes (or corn, tomatoes, peppers, etc for that matter) reached Italy - Gnocchi was made this way, and still is in Rome: en.wikipedia.org/wiki/Gnocchi_alla_romana
Nice. I stand correctd, and as always learned something from a Glen and Friends video.
Could the beef be done in a slow cooker as in browned in a pan adding the tomato puree and then deglazing the pan before putting the lot into the slow cooker with the peppers, shallots, etc?
@@samuelsmith6281 I don't see any reason why not. It's still getting in the upper 80s°F in my area and I would use the slow cooker rather than heat up the oven.
Glen adding 1/8th cup of whipping cream:
"that's how I roll"
Growing up in France, we used to eat boeuf bourguignon with polenta in my family (not the creamy kind, the more firm and set kind). This looks very similar in essence.
I've had stew over fried cornmeal mush. You put the leftover breakfast mush into a loaf pan and let it set up in the refrigerator. Then fry it up like Glen did with the gnocchi. It was especially nice with a chicken stew instead of making dumplings.
@@nkb1 I mean that's literally polenta (or more precisely polenta is just Italian name for that dish).
We used to buy a beef for the freezer when the kids were living at home. Towards the end of the year we had all the tough cuts and a ship load of hamburger left to cook with. Great memories!
After watching your video this morning, my wife insisted that I make this dish for dinner tonight. I can report that it was a complete and delicious success. I didn't make the gnocchi batter thick enough and was unable to cut it into squares after refrigeration. However, I simply put spoonfuls into a pan of hot oil and they cooked up perfectly. I'll probably play around with the recipe next time around, adding a little more hot pepper and perhaps add a red and green bell pepper, too. Thanks for helping me create a fabulous dinner; it's the perfect comfort food!
The tough cuts of beef tend to also be most flavorful. They’re my favorites.
Loving the “own the method” message Glenn is saying. My wife cannot eat beef right now. We swapped for lamb. The semolina flour was not readily available so we went with a couple slices of thick toast. My wife also does not prefer heavy red wine sauces and this being with white wine is nice. We went with a local grüner veltliner.
Nearly every recipe my mom ever made started with this is 'name of recipe', but I didn't have x so I used y, I didn't want to use c so I used d. Mom, you just made a new recipe! If we liked it, it would stay made that way. Wouldn't be at all surprised if that's what happened with this.
This reminds me of Filipino dish called Nilaga meaning to boil or stew. it also uses hard meat cuts as well either beef or pork and we put a lot of red onion or shallot and lots of garlic seasoned with peppercorn, salt and fish sauce, then there's a lot of variation with the addition of vegetables though often we add potatoes and cabbage and/or pechay, sometimes with saba banana which is firmer kind of banana, and corn.
Your gnocchi is really interesting! I thought you'd be making all those little potato dumpling/noodle type things. These were too easy!! I'm making this! My hungry teen boys and husband would like this!! Thanks! Your memories were fun to listen to also!
There are few things more enjoyable for me than watching someone cook who is at home and relaxed in the kitchen. Watching you make this stew was like watching my grand mother or mother.
My Irish grandmother from San Francisco would make something similar to this but used polenta instead of gnocchi. She got her recipe from her Spanish neighbor. Now I want to try your gnocchi method with this! Excellent!
Elderberry juice substitutes magnificently for red wine.
I like your moms style, sounds like she knows what FLAVOR is!
That method works with polenta ... cook, chill, cut and fry. Yummy topped with savory. But also delicious with butter and maple syrup.
grew up with a friend who's family was from Mississippi., His mom cooked her grits the day before, put them in a small bread pan and refrigerated till the next day. Sliced and fried for breakfast...
@@dontaylor8451 Yep, yum. Cornmeal mush, grits, polenta. Any of those treated t that way are so good with lots of butter and maple syrup, and a side of sausage.
Looks great! It reminds me of peposo, basically beef studded with garlic cloves braised in chianti and lots of ground black pepper. Served with soft polenta. Best when the cookpot sits on the in the coals all day
This sounds like peposo met boeuf bourgignon.
Wow! That shot of the pot with the beef juice browned on the side was beautiful.
Wish I know how he gets it back to white every time
Nothing like a good beef stew.
I'm making your Mom's pepper beef today but I'll put it over egg noodles, as that's what I have. Thanks for the inspo and recipe! Love your show!!
I know my dad to save money every spring(until he bought a farm) bought two young steers & pastured them until the fall then he shipped one to market which covered the costs of the original purchase, the cost of pasturing & finally the cost of slaughtering the second one, which filled our freezer for the winter, with seven kids & the going wage back then was just one dollar an hour, plus our backyard was a very large garden he managed to keep us all fed...
Just finished the sweet potato video and was wondering when this would come out!
I braised a very tuff beef roast today. I was thinking something I could top the left overs with mash potatoes as a shepherds pie. Mainly beef carrots & peas. I ended up with a stew, thing change as you go at times. I saw your show title and added a large bell beeper. It made an excellent addition, much more subtle than I had expected.
Love your channel, wonderful content! Thank you!
This looks delicious 😋 love the memories that came with it also. Thanks for sharing Glen!
The opener: ran out of milk, just put in whipping cream. I love how real your videos are!
Funny that I only see it today, because yesterday I made Peposo for the first time. I was thinking of tweaking the original recipe a little bit and add some tomato puree so it was even funnier to see that your mother did it as well. Great video as always!
I kept thinking of your Mom standing by your shoulder and smiling as you made this.
White Wine was used in a lot of early French and even in early English kitchens in a multitude of dishes.Red Wine was usually used in mainly game dishes.
Thank you for sharing a family recipe that is dear to you. The Gnocchi + beef stew is an interesting combination that I wouldn't have thought of.
Absolutely loved this video. Thanks Glen.
Takes me back 40 years ago. Why do we not still cook like this?
I loved this recipe! Thanks, Glen!
looks amazing. I like the sound of your mom, she sounds like a very creative cook x
Looks sooooo good!
Gnocchi. How heavenly. Such an awesome food.
❤ Love the onion idea ❤
That looks so good.
Look forward to your videos. Liked this recipe.
Looks delicious and lends itself to do many options.
And i love how you just "glug in " the wine....😉
Looks good! I am nearing the end of a quarter of beef in my freezer, so need to try this in my quest to use up the packages of stewing beef.
Oh wow! When you took the lid off my mouth started salivating! I swear I could almost smell it!
Absolutely a delicious recipe 🥰
I will be making that with my last two peppers from the garden!
It looks really good.
Thanks for sharing this Glenn. I would love to try this with fried Polenta!
Looks so delicious!
Awesome! My enameled Dutch oven cracked so I’m without an oven pot. I shall try it when I get one. Thank you.
Thank you Glen.
This looks fantastic, I can smell it through TH-cam
The last year my husband taught, he brought home a ham for the potluck. Thinking I had apple juice, he didn't get anymore. I ended up braising the ham in mostly peach cranberry juice. One of the faculty said it was the best. So now I'm wondering about cranberry juice for beef! Anybody try that?
Haven't tried it, but it sounds like it would be delicious! And imagine the gorgeous color!
@@nancylindsay4255 , I'm thinking black cherry would work too.
My mom used cranberry juice for braising beef if she was out of wine or didn’t want to use wine that time. It’s a very good substitute.
Thanks for the great recipe Glen. The Roman Semolina Gnocchi makes me think of Polenta which would work great with this. My husband was salivating looking at the end result :)
Wonderful dishes, thank you. We, also had end of year dishes as well as first garden harvest dishes. Someone says "Fresh peas", I think of my grandmother. God Bless and stay safe.
That's a really neat format for gnocchi. I've not seen it done that way, just in the little boiled nuggets. I might give it a whirl at some point. Good work as always, looks like it turned out great!
Dear Glen, I really like your videos. Thanks.
I can't wait to try that gnocchi recipe. were currently road tripping living in an astro van across the U. S. so when I get home it'll be on my list. Also I agree on the fish spat. best spatula you can have in your collection
Thanks!
This seems very like something I've had in an Italian restaurant in England, which they called beef peposo, and which I loved. I'll be making this.
Going to have to make this today. I made that Paul Bocuse recipe after watching your video and it was one of the best things I've ever made.
Made this for my family. Bought Gnocci is a staple in our house but this is very different. Have made them polenta before which they said was similar. No hot peppers for them and used red wine. First post but have been watching for years. Love your “show. I cook mostly without recipe so watch for ideas which align with my cooking style
This looks super yummy.
The gnocchi looks like polenta cakes we have made down here. I grew up with lots Italian immigrants. Beef Tip in red gravy with wine is common here over rice.
50s in stubbies. Good times.
Thanks for sharing Glen... ❤
As a young boy at the cottage I'm interested in what you would be doing during the day before suppertime? Bring me back to those times. You obviously ate well. The good ole' days!
Yeah, never saw gnocchi made this way, this is more like how firm polenta is made. Gnocchi takes forever to make rolling each one off the fork tines. The beef ragout looks delicious.
I'm going to make this for me and my wife very soon, looks amazing, homemade gnocchi amazing.
Wish I could be eating that right now.
Yum, thanks
9:35 lol thanks for the demonstration
That’s the best thing about cooking, you get to make it how you like it!
You are an excellent cook. PS I will be right over.
Look delicious! I’m making it after Thanksgiving when we are sick of turkey! Lol
I'll have to share this with my sister! They live in the country and "share" a cow each year with one of their neighbors. She has mentioned trying to make the beef from the very bottom of the freezer into something edible.
Surprised you didn't sneak in some Marmite lol. Can't wait to try this one. Thanks!
We used to buy ½ a coe to for our freezer. It came with a lot of frozen vegetables and juices too.
Verjus or Verjuice is commonly available in Australia thanks to Australian chef (or cook) Maggie Beer.
I haven't seen this type of gnocchi before, very interesting!! In Brazil, we do something similar, but with polenta instead. In my hometown, it's usually deep-fried and served with fried chicken.
Just a tip. For real gnocchi alla romana you are supposed to use a coarser ground semolino, the type it's used for making pasta is called rimacinata in italy, which means ground various times. I think the consistency will be different, as well as the liquid absorbtion. That said i don't know if that flour is available outside of italy. I've seen used in some indian sweets called halva or halava, maybe it can be found that way. Hi from italy 👋
Pecorino Romano cheese in the gnocchi would be great.
Italians cook beef in white wine as well! At least in Sardinia! Manzo allá Sarda!!
Love this❤
I make a dish based gnocchi like yours, BUT I also add a very very generous serve of either Parmesan or Pecorino into the mash, then I bake it in a well greased/oiled dish in the oven until nicely browned.
Sometimes I cut out rounds (like for scones or biscuits) and oven bake the same way in an oiled pan. It is just less cooking effort.
I always add the cheese to this style of gnocchi though.
Seriously good version.
I would have added a lot of whole garlic cloves, possibly a whole bulb, to your slowly cooking pepper beef dish, since I love garlic and strongly flavoured beef together.
This also would be just as good with Pasta.
I would use spirals!
I bet that this would be wonderful with polenta, too.
Stew and dumplings in the UK isn't a million miles away from this. I've cooked a similar Italian version before, I think it is called Peposo or something, it was excellent.
Tried this not long ago, but with red wine. Im not a red drinker so didnt really like it, but it got eaten. Might have to try a white.
That looks positively delectable. I bet it really tastes like "home"!
Not all white wine is white, and not all red wine is red. White wine is any wine made from fermenting juice, regardless of what color it is. Red wine production involves the entire fruit, which is generally crushed and fermented one, then the juice is extracted and allowed to ferment (age) longer. At least that's how it was described to me.
So excited to see this recipe my friend!
I would identify beef cooked in sour wine with sauerbraten, my mother always made it with dumplings, so another parallel.
Looks delicious !
the only problem I have with this video is when Glenn said labbet 50 ist a great tasting beer lol its wonderful one of my favorite
Flavour the milk with a bit of Thyme and Garlic and give fresh grated Parm in the dough and you got the real Roman Gnocchi
I know what's for dinner tomorrow.
Looking at my copy of The Professed Cook (1769) most of the beef recipes that call for wine use white.
I have several variations on bolognese ragu that specify white wine
An almost 20 minute episode?! You spoil us
Apparently there are a lot of online sellers of Verjus wines. Which is great for those that dont live near wineries
👍🏻
I've been making peposo with red wine for most of my life. Recently, I've been making traditional red wine french dishes with white wine; i.e. Coq Au Vin Blanc. I decided to give try my peposo recipe with white wine and dry vermouth. Gotta say, I think I like white wine peposo better. Peposo Bianco?
Dry aged beef has far less moisture left in it, and you can crowd the pot with few issues. the pressure bag “aged” beef, has so much moisture left in it that if you add too much at once, you end up simmering the meet, until the moisture boils off.
Is the gnocchi here the same as, or very similar to, "mush"? I remember my paternal grandmother making something she called mush out of corn meal, milk and an onion, using this same method. She would mostly serve it with breakfast, but occasionally with Sunday lunch.
But that was wheat not corn.....
According to one of my cookbooks (The Frugal Gourmet Cooks Three Ancient Cuisines), before the 1600s, polenta in Italy was commonly made from chestnut or chickpea flour. I wonder how gnocchi made with one of these flours would taste as a base for your stew? Probably not a cottage cupboard staple, though!