Watch me make peposo, an amazing Tuscan winter warmer stew. This dish originated with the workers in the terracotta factories of Impruneta, near Florence, back in medieval times. Like them, I use a traditional terracotta pot, but you could make this in a slow cooker, or a normal dutch oven. Nowadays, some people add a small amount of tomato puree to this dish, but it was invented long before the arrival of the tomato in Italian cuisine. You need to cook this for a minumum of two to three hours: four, five, even six is better. The Tuscans eat this on top of a slice of toasted pane sciocco, which is unsalted, but any good rustic bread will do.
1kg (2 1/4 pounds) beef
18g (2/3 ounce) salt
1 tablespoon ground black pepper
1 tablespoon black peppercorns
6 cloves of garlic
1/2 liter (2 cups) Chianti
4 slices of Tuscan bread
- Put all the ingredients into a terracotta pot, dutch oven, or slow cooker.
- Cover and cook in the oven at 150-160°C (300-320°F) for 2-3 hours.
- Toast the bread and serve the stew on top.
4 thoughts on “Peposo: Tuscan beef, black pepper, and red wine stew”
Nice video, and I’m so glad you stayed with the classic preparation, no extra ingredients!
Thank you! Yes, sometimes recipes benefit from the addition of ingredients that were not available when the dish was invented, and sometimes not. This is definitely a not 🙂
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Great..just returned from Tuscany and ate many a peposa…will look forward to cooking this recipe at home to bring back memories