📝 About This Recipe
Tracing its roots back to the 15th-century Renaissance tile-makers of Impruneta, this legendary Tuscan stew is a masterclass in simplicity and patience. Traditionally cooked in the mouth of the kiln while Brunelleschi’s dome tiles were fired, this dish relies on just three pillars: high-quality beef, a generous amount of cracked black pepper, and a deep red Chianti. The result is a fork-tender, velvety beef enveloped in a glossy, spicy reduction that warms the soul and celebrates the rustic elegance of Florence.
🥗 Ingredients
The Meat
- 3 pounds Beef Chuck or Shin (Muscolo) (cut into 2-inch chunks, connective tissue left intact for gelatin)
The Braising Liquid & Aromatics
- 750 ml Chianti or dry Tuscan Red Wine (one full bottle; use a wine you would actually drink)
- 8-10 pieces Garlic Cloves (peeled and left whole)
- 2 tablespoons Black Peppercorns (coarsely cracked using a mortar and pestle)
- 1 teaspoon Whole Black Peppercorns (left whole for varied texture)
- 2 sprigs Fresh Rosemary (tied with kitchen twine)
- 4-5 pieces Fresh Sage Leaves (whole)
- 1 teaspoon Sea Salt (plus more to taste)
- 1 tablespoon Tomato Paste (optional, for a richer color and depth)
For Serving
- 2 tablespoons Extra Virgin Olive Oil (high quality for drizzling)
- 1 loaf Tuscan Bread (thickly sliced and toasted)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). Peposo is a low-and-slow affair; the low temperature ensures the collagen in the beef melts without toughening the proteins.
-
2
Pat the beef chunks dry with paper towels. While traditional methods don't always call for searing, doing so adds a layer of Maillard complexity. If you choose to sear, do it in batches in a heavy-bottomed Dutch oven over medium-high heat until just browned.
-
3
Coarsely crack the peppercorns. It is vital to use freshly cracked pepper rather than pre-ground powder to achieve the characteristic floral heat of a true Peposo.
-
4
In the Dutch oven, nestle the beef chunks together. Add the whole garlic cloves, cracked peppercorns, whole peppercorns, rosemary sprig, and sage leaves.
-
5
If using tomato paste, whisk it into a small amount of the wine first, then pour it over the meat. Traditionalists may omit this, but it adds a lovely silkiness to the sauce.
-
6
Pour the entire bottle of Chianti over the beef. The meat should be almost entirely submerged. If it isn't, add a splash of beef stock or water.
-
7
Add the sea salt. Be conservative initially, as the liquid will reduce significantly, concentrating the salinity.
-
8
Cover the pot with a tight-fitting lid. If your lid isn't perfectly snug, place a piece of parchment paper or foil over the pot before putting the lid on to create a seal.
-
9
Place in the center of the oven and bake for 3.5 to 4 hours. Every hour, give the pot a gentle stir to ensure the meat on top doesn't dry out.
-
10
Check the beef at the 3.5-hour mark. It should be 'spoon-tender,' meaning it falls apart with the slightest pressure from a spoon.
-
11
Once the meat is tender, remove the lid. If the sauce is too thin, simmer it on the stovetop for 10-15 minutes to reduce it to a thick, glistening glaze that coats the back of a spoon.
-
12
Discard the woody rosemary stem and the sage leaves. The garlic cloves will have softened into a paste; you can mash them into the sauce for extra body.
-
13
Taste and adjust seasoning. You might want a final pinch of salt to balance the intense pepper heat.
💡 Chef's Tips
Choose a cut with plenty of connective tissue like shank or neck; lean cuts will become dry and stringy during the long braise. Do not skimp on the pepper—it is the namesake of the dish. The long cooking time mellows the raw 'bite' into a deep, warm spice. Avoid using a 'cooking wine.' Use a decent Chianti Classico or Sangiovese to ensure the acidity and tannins complement the beef perfectly. For the best flavor, make this dish a day in advance and reheat it gently; the flavors marry and deepen overnight in the refrigerator. If the sauce feels too spicy, a small teaspoon of sugar or honey can help balance the heat without altering the profile.
🍽️ Serving Suggestions
Serve over a bed of creamy, soft polenta to soak up the rich, peppery wine sauce. Pair with a side of Cannellini beans seasoned with sage and olive oil (Fagioli all'Uccelletto). Use thick slices of toasted, unsalted Tuscan bread rubbed with a raw garlic clove for the ultimate 'scarpetta' (mopping up the sauce). Accompany with a glass of the same Chianti used in the cooking to bridge the flavors. A simple side of sautéed bitter greens, like lacinato kale or broccoli rabe, provides a refreshing contrast to the richness of the beef.