The people of Impruneta may have made great tiles, but they weren’t rich. Out of necessity, they often had to buy cuts of meat that were starting to go off and were sold at a cheaper price. The other things that were plentiful and cheap were red wine and pepper. And that is the basis of Tuscan Peposo.
Tuscan PeposoPrint This
- 4½ lb (2.25 kg) stewing beef, including some gristle
- 1 head garlic, cloves peeled and left whole
- ½ cup (125 mL) freshly ground black pepper (or QB)
- 4 cups (1 L) thick tomato sauce
- Coarse sea salt, QB
- 1 bottle (3 cups/750 mL) Chianti or similar dry red wine
Put all the ingredients in large pot. Bring to a boil, reduce the heat to a simmer, put the lid on and let it cook for 4 to 5 hours. Turn the burner off and let it rest for an hour with the lid on. Serve with Tuscan bread or polenta.