Recipe for Beef Peperonata
Given the late summer bounty of sweet bell peppers and the temptation that came over me when I saw the unbelievable selection at the farmer’s market this weekend, I decided it was a good time for some peperonata. Basically, peperonata is a dish of bell peppers simmered in olive oil until they are nearly melting. Well, obviously I’m not content to leave it at that, so first, I added some lard to the olive oil. As you know, I’m a fan of using the more saturated fats for cooking given their stability. I figured combining lard and olive oil would be better than just using olive oil without tainting the Italian flavor by using coconut oil.
Okay, so I’ve now taken a basically two ingredient dish and turned it into three. But naturally we need some protein. For that, I added a pound of cubed grass-fed beef. And then I decided that I was in the mood for garlic. Lots of garlic. So I added garlic. Lots of garlic. Like the entire head of garlic, minced very finely.
Ingredients:
- 9 sweet peppers (I went for various colors)
- 1 head of garlic
- 4-6 tbsp olive oil
- 4-6 tbsp pastured lard
- 1 pound grass-fed beef
Instructions
- So I cut up the peppers into slices, added them to the hot oils, set them over low-medium heat, put a lid on the pan, stirred occasionally, and let them go for about 30 minutes.
- Then I added the beef and kept it over low heat, giving the peppers about 45 minutes of simmering. The long simmering really brings out the sweetness of the peppers. And between the meat and oil, the dish is exceptionally filling.
Try to resist the temptation to drink the remaining oily liquid with all of its sweet, meaty, garlicky deliciousness. Ok, don’t resist…dive right in like I did. If I ate bread, I’d have dropped a few slices in my bowl to sop it up. Instead, I just drank a good bit of it
Here is a picture of the peppers cooking down:
And here is the final outcome:
Of course, ultimate credit goes to Robb Wolf for introducing me to this last year.
About Scott
Scott Kustes loves to cook and loves to eat. He started Real Food University to help you get maximum enjoyment out of the meals that you eat. To find out more about how he has rebelled against the fast food culture and counting calories or carbs, join the Real Food Revolution.
9 Reader Comments
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Come on you know you lick your plate clean when no one is around..
I tend to make a similar dish but end up just adding a bunch of veggies to it. Whether it be squash, heirloom tomatoes or peppers. Sooo good. Also great with ground grass fed beef.
Looks good. I use peppers in almost everything I use. So tasty
Wow this looks really great, and an easy dish to whip up. And I totally agree on the saturated fats. Thanks!
[...] and exciting foods to cook with. Experiment with things like peppers (Great Beef/Pepper Recipe @ Modern Forager) and buy loads of Fresh Herbs and Spices these things will keep you in great shape all year round [...]
Are peppers not nightshades?
Jaime, yes they are nightshades. I avoid nightshades for the most part, but sometimes I just have at it.
I looooove fresh garlic. I especially love whacking the hell out of it with the bottom of a sturdy jar or glass for easier peeling. Excellent stress relief.
Tip for you: If you’re using garlic in a dish that’s cooked for 45 minutes or longer (as I see that you did), the garlic gets really soft. After an hour, it will pretty much melt into the food. So in the future, just peel the cloves, throw them in, and you’re good. No mincing required!
Susan, thanks for the advice on the garlic. I threw some in a big pot of soup this past weekend, minced, and it pretty well dissolved. The soup now has a strong garlicky flavor, but no chunks of garlic to be found.
Cheers
Scott