Chef's notes

Peposo comes from Impruneta near Florence, traditionally cooked for hours over low heat. The secret is time, black pepper, and patience. A little tomato paste adds depth without changing its rustic identity.

Details

• ⏲️ Prep time: 10 min
• 🍳 Cook time: 3 hours

Ingredients

• 1 kg beef for stewing (chuck or similar)
• 750 ml red wine
• 4 garlic cloves
• 2 tbsp black pepper (coarsely ground)
• 1 tbsp tomato paste
• Salt
• Extra virgin olive oil

Directions

1. Cut beef into large chunks.
2. Place in a pot with garlic, black pepper, tomato paste, and a drizzle of olive oil.
3. Add red wine to almost cover the meat.
4. Cook on very low heat for about 3 hours.
5. Stir occasionally, add a little water if needed.
6. Rest 10 minutes, adjust salt, serve hot.