Peposo (Peppery Tuscan Beef Stew)
User Reviews
5
2 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Course
Main Course
Peposo (Peppery Tuscan Beef Stew)
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- 1 kg beef for stew, 2 lbs
- 1 garlic head
- 20 g peppercorn whole, 3/4 oz
- salt preferably roughly sea salt, to taste
- 1 red wine preferably Chianti, bottle
Instructions
- Cut the beef into large chunks, along the natural muscle separations where possible.
- Lay the beef chunks into the bottom of a terracotta pot and insert the garlic cloves interspersed among the beef chunks here and there. Sprinkle the whole peppercorns and salt over everything.
- Pour over enough red wine to cover the beef.
- Cover the pot and place in a slow oven (160C/324F) for 4 hours or more, until the beef is falling apart tender and the red wine has reduced into a rich sauce. If the dish is still too liquid and you're ready to eat, remove the cover, which will allow it to reduce more quickly. Although unconventional, just before serving you can also add a spoonful or two of potato starch mixed with an equal amount of water to give the sauce some liaison.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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