Sanitize all work surfaces, cutting boards, equipment and sinks used in preparation of this recipe.
Wrap peppercorns in cheese cloth. Tie with butchers twine.
Combine all ingredients into a large stockpot. Cover with Cold Water.
Bring to light boil, then reduce to a simmer.
Cook until octopus is tender, about 1 hour.
Remove from the heat.
Label, date, then transfer to refrigeration. Cool the octopus in its braising liquid overnight.
Remove octopus from the liquid.
Discard the head.
Transfer the tentacles to clean food storage containers. Cover, label, date and store refrigerated.
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