Peposo. a Traditional Tuscan Red Wine Beef Stew

This is a traditional dish here in Tuscany, a Peppered Beef Stew cooked for hours in red wine. It is said that it was the "Fornacini " (the peoples who baked the bricks in the furnaces ) while helping build the cathedral Santa Maria del Fiore in Florence who created this typical Tuscan dish, putting in a corner of the furnace an earthenware pan with the ingredients dipped in red wine and left to cook for hours while they were working . This is a version a little more modernized with added tomato paste
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INGREDIENTS:
1 kg ( 2.2 pound ) stew beef
80 gr ( 2.82 ounce ) extra virgin olive oil
20 gr ( 0.71 ounce ) peppercorns
6 cloves of garlic
2 sage leaves
1 tablespoon tomato paste
1 bottle red wine like Chianti
water
INSTRUCTION
Take 20 gr peppercorns ( you can diminish the quantity of black pepper if you don't like too much spicy ) and smash it with a meat tenderizer, more black pepper you smash more the dish will be spicy
Cut 1 kg stew beef ( if you have you can add a piece of cheek beef for extra flavor ), including some gristle into fairly large pieces 3 cm or more
in a large pot pour 80 gr extra virgin olive oil and 6 cloves of garlic cut in half
Add a couple leaf of sage and let the meat brown
cook the meat for 40 minutes then add a bottle ( 750 ml )of red wine, possibly chianti or similar wine, black pepper and a tablespoon of tomato paste,
Mix well, add water if the meat it's not covered
Simmer on low for 3 hours with a lid stirring occasionally
That's all, you can serve the peposo with mashed potatoes or polenta!! if you have liked the recipe please subscribe, let this community grow and like the video, if you have any question feel free to ask in addition if you want to see a specific Italian recipe done ask in the comment section ^_^
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#beefstew

[@Kidsinamerica]

The problem of these recipes is that the 'poorer' cuts of beef are often hard to find in most chain grocery stores. Beef short-rib is often used as a substitute, however, it is very, VERY fatty. Some recipes have you 'mash' the garlic and tomato paste together, and rub the meat with it to give the pepper something to 'adhere-to' when seasoning the meat - I've tried this, it works reasonably well. Some rosemary leaves in the wine is also nice.

[@wormbaby666]

I used shin meat when I made peposo, which was lovely and rich. I would recommend seasoning the meat with salt before frying off beef to help bring out the flavours.

[@AK-th1ky]

awesome! thank yoy so much

[@jordanchevalier9411]

Great video!

[@gnamitalianrecipes5771]

Thanks mate ^_^

[@neongrau]

I wonder about 2 things. Why tomato paste? And why add the peppercorn so so late? I’m planning to make my first this weekend and looked up a couple recipes. Most stated this is older than tomatoes where known and the peppercorns need to be cooked to death to neutralize the heat.

[@peteriscelotajs5181]

It's a pity that one has to read the instructions instead of listening. Beef or weal shanks with marrow bone work beautifully for this dish. It is good to make an extra volume of sauce, though.

[@adamsfilmfactory]

How many people can eat from that 1kg?

[@gnamitalianrecipes5771]

Depends if you eat only this or if there is an appetizer or first course. Anyway about 4/6 servings 😁

[@RivetGardener]

In real life with a dish this good, four people including a side such as polenta or oven roasted potatoes.