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