Peposo

Peposo is a traditional dish from Tuscan cuisine, particularly from the area around Impruneta near Florence. It is a rich and flavorful dish, a type of beef stew that is slowly cooked and named for the generous amount of pepper used. Here is the recipe:

Ingredients

• 1 kg of beef muscle or beef cheek
• 1 bottle of robust red wine (preferably Chianti)
• 6-8 cloves of garlic
• Plenty of whole black peppercorns
• Salt to taste
• Extra virgin olive oil
• (Optional) 1-2 sprigs of rosemary

Preparation

1. Preheat the oven to 150 °C.
2. Start by cleaning the meat, removing any excess fat or sinew, and cut it into pieces of about 5 cm.
3. Rub the meat with a little salt.
4. In a terracotta casserole or Dutch oven (preferably one that is oven-safe), create a bed with the peeled garlic cloves and crushed black peppercorns (the amount of pepper varies according to taste, but for Peposo tradition dictates that it should be particularly peppery).
5. Place the meat on top of the garlic and pepper, then pour in the red wine until almost covering the meat.
6. If you choose to use rosemary, add the sprigs on top of the meat.
7. Cover the casserole or Dutch oven with a lid, or alternatively, use a dampened piece of parchment paper followed by aluminum foil to seal the edges well.
8. Place in the oven and cook for at least 4 hours. Ideally, it should be cooked even more slowly, for 5-6 hours, so that the meat becomes extremely tender and the flavors can mingle and intensify.
9. Check occasionally, and if necessary, add a little water or more wine to maintain the liquid level so that the Peposo does not dry out.
10. Once the meat is extremely tender and easily flaked, check the flavor and if needed, adjust the seasoning with salt.

Peposo is excellent when served with a slice of toasted Tuscan bread or a soft polenta. Of course, being a Tuscan dish, it pairs perfectly with a glass of Chianti.

Curiosity

It is said that the Peposo was invented by the kiln workers who baked the famous Impruneta tiles. They worked long hours at very high temperatures, so they needed a dish that could cook slowly without needing attention. At the end of the day, the Peposo was ready and their dinner was served, a hearty meal that refreshed them from their hard work.