Peposo di Impruneta- Tuscan Beef Stew
Peposo is a recipe from the Tuscan tradition, especially from the village of Impruneta in the province of Florence, that is prepared with beef, red wine and pepper, with a very slow cooking process. It dates back to the Middle Ages.
The peposo was originally prepared by the fornacini, artisans of the kilns where terracotta and ceramics were baked, which were very popular in the Impruneta area. They took advantage of the heat of the ovens at night to slowly cook the meat in earthenware pots. These pots were placed near the opening of the oven, from which the tiles for the dome of the Florence cathedral were also produced. The meat was covered with red wine, pepper grains, and often garlic, to mask the smell of the not always fresh raw material. Moreover, the prolonged cooking at a ‘low temperature’ rendered even the less valuable cuts of meat, such as those rich in sinews and cartilage, very tender and flavorful.
To learn what Chianti wine to use to prepare this recipe, check my Beginners Guide to Tuscan Wines.
Ingredients
- 1.5 kg (3.5 lbs) of beef (muscle or chuck)
- 1 bottle of Chianti wine
- 40 g (3 tbsps) of black peppercorns
- 4 cloves of garlic (you can use up to 10 cloves depending on your personal preference)
- Salt to taste
Preparation
- Cut the meat into large pieces and brown them in a large pot over high heat, turning them occasionally.
- Add the wine, enough to cover the meat, the peppercorns, and the garlic if you like. Adjust the salt and bring to a boil.
- Lower the heat and simmer for at least 3 hours, until the meat is very tender and the sauce is thick and creamy. If necessary, add more wine or water during cooking.
- Serve the peposo hot with toasted Tuscan bread or mashed potatoes. Enjoy!
