# Peposo of Impruneta

Peposo is one of the oldest and most incredibly tasty dishes of Tuscan cuisine.

- Total time: 180 min
- Cuisine: Italian
- Category: Dinner
- Language: en

## 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

## Instructions

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

## Equipment

- pot
- earthenware pan
- cutting board
- lid

## 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.

## Source

- Original video: https://vm.tiktok.com/ZNR2y5doW/
- Recipe page: https://www.cliprecipe.com/recipe/0ab24131-a625-4521-a408-fffa240bd542
- Extracted: 2025-12-21

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt