Peposo dell'Impruneta

Tuscan slow-braised beef with lots of black pepper

A rustic Tuscan braise of large beef chunks slowly cooked in red wine with whole garlic, rosemary and a very generous coarsely cracked black pepper. The long, low cook yields spoon-tender meat and a dark, concentrated, peppery sauce, perfect with plain bread or soft polenta.

Nutrition · per serving

1170kcal

78gProtein

60gCarbs

51gFat

3gFiber

4 servings

Ingredients

8 items

Stew

beef shin or chuck, in large 4–5 cm chunks1.2 kg

whole garlic heads, trimmed across the top (leave skins on)2 heads

dry Tuscan red wine (Chianti or similar)800 ml

coarsely cracked black pepper3 heaped tablespoons (about 30 g)

fresh rosemary sprigs3 sprigs

sea salt1½ teaspoons, or to taste

To serve (choose one)

rustic crusty bread400 g (about 100 g per person)

soft polenta (ready-cooked or instant)400 g cooked polenta total (approx 100 g per person)

Tips

•Traditional Peposo is deliberately simple: no browning, no soffritto, no stock; the wine, pepper and garlic carry the dish.
•Use a heavy lidded pot (Dutch oven) for even heat. If sauce is too runny at the end, reduce uncovered on the hob to concentrate flavours.
•This is a hands-off dish that benefits from being made a day ahead; flavours deepen and sauce thickens in the fridge.
•Although the long cook reduces most alcohol, this recipe is cooked with wine; see pregnancy note below.

Steps

1
Preheat the oven to 160°C (fan 140°C). Trim excess sinew only, then cut the beef into large 4–5 cm chunks if not already cut, pat dry with kitchen paper (beef).
1.2 kg beef shin or chuck, in large 4–5 cm chunks
2
Lightly season the beef with about half the salt and a third of the cracked black pepper (beef, sea salt, coarsely cracked black pepper).
1.2 kg beef shin or chuck, in large 4–5 cm chunks1½ teaspoons, or to taste sea salt3 heaped tablespoons (about 30 g) coarsely cracked black pepper
3
Place the beef in a heavy lidded ovenproof pot in a single layer, tuck the whole garlic heads (cut side up) among the meat, scatter the rosemary sprigs on top, and sprinkle the remaining cracked pepper over everything (beef, whole garlic heads, fresh rosemary sprigs, coarsely cracked black pepper).
1.2 kg beef shin or chuck, in large 4–5 cm chunks2 heads whole garlic heads, trimmed across the top (leave skins on)3 sprigs fresh rosemary sprigs3 heaped tablespoons (about 30 g) coarsely cracked black pepper
4
Pour the wine into the pot until it almost covers the meat (about enough to reach the top of the pieces), then add the remaining salt if needed (dry Tuscan red wine, sea salt).
800 ml dry Tuscan red wine (Chianti or similar)1½ teaspoons, or to taste sea salt
5
Cover the pot with its lid (or very tightly with foil) and transfer to the preheated oven. Cook gently for about 3 hours (180 minutes) until the meat is spoon-tender and the cooking liquid has darkened (cover pot, oven at 160°C) (no browning or soffritto; the long slow braise extracts flavour) (no direct ingredients added).
6
After about 2 hours 30 minutes, check for doneness: lift a piece and test with a spoon or fork; it should fall apart or be easily pierced and very tender. If the sauce is still very thin but the meat is done, remove the lid and cook on the hob over medium-low, stirring gently, to reduce to a glossy, syrupy sauce (no new ingredients added).
7
Taste and adjust seasoning with a little more salt if required. If the black pepper seems mild after cooking, sprinkle a little freshly cracked pepper just before serving (sea salt, coarsely cracked black pepper).
1½ teaspoons, or to taste sea salt3 heaped tablespoons (about 30 g) coarsely cracked black pepper
8
Serve hot straight from the pot with slices of crusty bread (to soak up the sauce) or with soft polenta spooned onto warm plates, torn garlic flesh can be squeezed from the skins into the sauce by diners (rustic crusty bread, soft polenta).
400 g (about 100 g per person) rustic crusty bread400 g cooked polenta total (approx 100 g per person) soft polenta (ready-cooked or instant)
9
Make-ahead tip: the flavour improves after resting. Cool, refrigerate overnight, then gently reheat over low heat; skim any hardened fat if desired (no new ingredients added).

Origin & History

Peposo originates from Impruneta near Florence and was historically a charcoal-workers' dish, cooked slowly in a single pot with generous black pepper. Its name likely comes from 'pepe', the Italian for pepper, reflecting the spice-forward character.

Pregnancy

Caution

Cooked with wine; although long cooking reduces most alcohol, pregnant people may prefer to avoid dishes prepared with alcohol.

Breastfeeding

No specific concerns.

italian beef braise classic slow-cook comfort-food

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Peposo dell'Impruneta

Tuscan slow-braised beef with lots of black pepper

Steps

Preheat the oven to 160°C (fan 140°C). Trim excess sinew only, then cut the beef into large 4–5 cm chunks if not already cut, pat dry with kitchen paper (beef).

1.2 kg beef shin or chuck, in large 4–5 cm chunks

Lightly season the beef with about half the salt and a third of the cracked black pepper (beef, sea salt, coarsely cracked black pepper).

1.2 kg beef shin or chuck, in large 4–5 cm chunks1½ teaspoons, or to taste sea salt3 heaped tablespoons (about 30 g) coarsely cracked black pepper

Place the beef in a heavy lidded ovenproof pot in a single layer, tuck the whole garlic heads (cut side up) among the meat, scatter the rosemary sprigs on top, and sprinkle the remaining cracked pepper over everything (beef, whole garlic heads, fresh rosemary sprigs, coarsely cracked black pepper).

1.2 kg beef shin or chuck, in large 4–5 cm chunks2 heads whole garlic heads, trimmed across the top (leave skins on)3 sprigs fresh rosemary sprigs3 heaped tablespoons (about 30 g) coarsely cracked black pepper

Pour the wine into the pot until it almost covers the meat (about enough to reach the top of the pieces), then add the remaining salt if needed (dry Tuscan red wine, sea salt).

800 ml dry Tuscan red wine (Chianti or similar)1½ teaspoons, or to taste sea salt

Cover the pot with its lid (or very tightly with foil) and transfer to the preheated oven. Cook gently for about 3 hours (180 minutes) until the meat is spoon-tender and the cooking liquid has darkened (cover pot, oven at 160°C) (no browning or soffritto; the long slow braise extracts flavour) (no direct ingredients added).

After about 2 hours 30 minutes, check for doneness: lift a piece and test with a spoon or fork; it should fall apart or be easily pierced and very tender. If the sauce is still very thin but the meat is done, remove the lid and cook on the hob over medium-low, stirring gently, to reduce to a glossy, syrupy sauce (no new ingredients added).

Taste and adjust seasoning with a little more salt if required. If the black pepper seems mild after cooking, sprinkle a little freshly cracked pepper just before serving (sea salt, coarsely cracked black pepper).

1½ teaspoons, or to taste sea salt3 heaped tablespoons (about 30 g) coarsely cracked black pepper

Serve hot straight from the pot with slices of crusty bread (to soak up the sauce) or with soft polenta spooned onto warm plates, torn garlic flesh can be squeezed from the skins into the sauce by diners (rustic crusty bread, soft polenta).

400 g (about 100 g per person) rustic crusty bread400 g cooked polenta total (approx 100 g per person) soft polenta (ready-cooked or instant)

Make-ahead tip: the flavour improves after resting. Cool, refrigerate overnight, then gently reheat over low heat; skim any hardened fat if desired (no new ingredients added).