Peposo (Tuscan Pepper Stew)
Category: Main Course
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Beef (Cappello del Prete) | 1400g |
| Red wine | 500g |
| Black peppercorns | 10 whole |
| Garlic cloves | 4, peeled |
| Extra virgin olive oil | To taste |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | Approx. 450 |
| Protein | Approx. 30g |
| Carbohydrates | Approx. 10g |
| Fat | Approx. 30g |
| Saturated Fat | Approx. 12g |
| Sodium | Approx. 200mg |
Preparation Instructions:
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Prepare the Peppercorns: Begin by placing the black peppercorns in a piece of cheesecloth or a small cloth bag. This will allow you to easily remove them later, ensuring the pepper flavor infuses without the crunch of the whole peppercorns.
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Prepare the Meat: Slice the beef (Cappello del Prete) into thick 3 cm slices, then cut each slice into 4 cm long strips. Itโs important not to trim the fat off the meat unless itโs excessive, as this will help enhance the flavor during the cooking process.
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Cook the Stew: Heat a large, heavy pot (preferably cast iron) over medium heat. Add a generous drizzle of extra virgin olive oil, followed by the beef strips. Add the peeled garlic cloves and the wrapped peppercorns to the pot.
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Simmer the Stew: Stir the ingredients gently, ensuring the beef is well-coated in the oil and garlic. Cover the pot with a lid and reduce the heat to low. Let it simmer for about 2 hours, allowing the flavors to meld together and the beef to tenderize.
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Add the Wine: Once the meat has cooked for 2 hours, pour in the red wine, stirring to combine. Cover the pot again and continue to cook for another hour, ensuring that the wine reduces into a rich, flavorful sauce.
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Final Steps: After the wine has reduced and the sauce has thickened, remove the cloth bag containing the peppercorns. Taste the stew and adjust the seasoning with salt to your preference.
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Serve: Once the beef is tender and the flavors have developed, serve the peposo hot. Pair it with a side of rustic bread or mashed potatoes to soak up the flavorful sauce.
Cooking Tips:
- Meat Choice: While Cappello del Prete is a traditional cut for peposo, you can substitute with other tougher cuts of beef like chuck roast or brisket, which will also become tender with long, slow cooking.
- Wine: Choose a full-bodied red wine, such as Chianti, for the most authentic flavor.
- Pepper: If you don’t have cheesecloth, you can use a spice infuser or simply add the whole peppercorns directly to the pot, but be sure to remove them before serving.
- Cooking Time: The longer you cook the peposo, the more tender the meat will become. Don’t rush the process! The slow simmer is key to achieving the perfect stew.
Variations:
- Vegetable Add-ins: While the traditional recipe focuses on the beef and wine, you can add vegetables like carrots or onions to enhance the depth of flavor.
- Spicy Twist: Add a pinch of dried chili flakes for a spicy version of this Tuscan classic.
Serve With:
- Bread: A thick slice of rustic Tuscan bread is perfect for soaking up the rich sauce.
- Polenta: Creamy polenta pairs beautifully with the tender beef stew and adds a hearty touch to the meal.
Peposo, often called “Peposo alla Tuscan,” is a traditional Tuscan stew with a simple yet robust flavor profile. The slow simmering of beef, garlic, red wine, and pepper creates a deeply savory dish thatโs perfect for sharing with family and friends. This rustic, flavorful stew is ideal for a cozy dinner and pairs beautifully with hearty sides like mashed potatoes, crusty bread, or polenta.
Enjoy this comforting dish thatโs been a staple of Tuscan cuisine for centuries!
