My Mom's Pepper Beef With Roman Gnocchi Recipe - Glen And Friends Cooking

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 Brais 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 140C (275F).
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.

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