Peposo of Impruneta

180 mins
Serves 1
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Directions

  1. 1Get a piece of beef muscle or cheek and do not remove too much fat or connective tissue.
  2. 2Place the meat on the cutting board and cut it into cubes, which must be large enough.
  3. 3Put the meat in a pot or pan of earthenware.
  4. 4Add salt, a few cloves of garlic, and a lot of pepper in grains.
  5. 5Cover the meat with Chianti.
  6. 6Light the fire and bring it to a boil.
  7. 7Minimize the flame, then cover the pot with a lid and let the bell pepper cook slowly.
  8. 8Cook for about 3-4 hours over very sweet heat or until the meat is nice and tender and the wine thickened.
  9. 9When it's been about 3 hours, remove the lid.
  10. 10If the sauce isn't narrow enough yet, raise the flame for a few minutes and let it thicken.
  11. 11When it gets pretty thick and the meat is very soft, it is ready.
  12. 12Serve it nice and warm, maybe accompanied with a few slices of Tuscan bread or enjoy it as it is.

Ingredients

  • 1.5 kg beef muscle, a cheap cut composed of a series of connective tissues and collagen that makes this meat swirling but not fatty, or cheek
  • 15 g pepper in grains
  • 5 spicchi garlic cloves, crushed
  • 1 lt chianti
  • Q.B. salt

Equipment

potearthenware pancutting boardlid

Tips

  • Do not remove too much fat or connective tissue because that's what will give flavor and softness.
  • Do not remove too much connective tissue: it is needed to obtain soft and gelatinous meat.