📝 About This Recipe
Originating from the tile-makers of Impruneta during the Renaissance, this legendary Tuscan stew is a masterclass in simplicity and patience. Traditionally cooked in the corner of brick kilns, it features beef shank braised slowly in a sea of Chianti and an assertive amount of cracked black pepper until the meat becomes butter-tender. It is a rich, peppery, and deeply aromatic dish that captures the rustic soul of Florence in every bite.
🥗 Ingredients
The Meat
- 3 pounds Beef Shank or Chuck Roast (cut into 1.5-inch cubes, excess fat trimmed)
The Braising Liquid and Aromatics
- 750 ml Chianti or dry Sangiovese wine (one full bottle of decent quality red wine)
- 8-10 pieces Garlic cloves (peeled and left whole)
- 2 tablespoons Whole black peppercorns (coarsely cracked using a mortar and pestle)
- 2 sprigs Fresh rosemary (tied together with kitchen twine)
- 4-5 pieces Fresh sage leaves (whole)
- 1.5 teaspoons Kosher salt (or to taste)
- 1 cup Beef bone broth (optional, only if liquid reduces too quickly)
The Foundation
- 2 tablespoons Extra virgin olive oil (Tuscan variety preferred)
- 1 tablespoon Tomato paste (optional, for a deeper color and body)
👨🍳 Instructions
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1
Preheat your oven to 300°F (150°C). While the oven warms, pat the beef cubes thoroughly dry with paper towels to ensure a good sear.
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2
Coarsely crack the peppercorns using a mortar and pestle. You want large, jagged pieces rather than a fine powder to provide the signature texture and heat.
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3
In a large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Working in batches to avoid crowding, sear the beef until deeply browned on all sides (about 5-7 minutes per batch).
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4
Remove the beef from the pot and set aside. Lower the heat to medium and add the whole garlic cloves, cooking for 2 minutes until they are fragrant and golden.
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5
If using tomato paste, stir it into the garlic and oil for 1 minute until it turns a dark rusty color.
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6
Deglaze the pot by pouring in about 1 cup of the Chianti, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot.
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7
Return the seared beef and any accumulated juices to the pot. Add the cracked peppercorns, rosemary sprigs, and sage leaves.
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8
Pour in the remaining wine until the beef is almost entirely submerged. Season with the kosher salt.
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9
Bring the liquid to a very gentle simmer on the stovetop, then cover the pot with a tight-fitting lid.
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10
Transfer the pot to the preheated oven. Braise for 3 to 3.5 hours. Every hour, give it a gentle stir and check the liquid level; if it looks too dry, add a splash of beef broth.
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11
The stew is done when the beef is 'spoon-tender,' meaning it falls apart with the slightest pressure. The sauce should be thick, dark, and glossy.
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12
Remove the rosemary sprigs and any loose sage leaves. Taste the sauce—the pepper should be prominent but balanced by the richness of the wine and beef.
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13
Let the stew rest for 10-15 minutes before serving. This allows the fibers of the meat to relax and the flavors to fully meld.
💡 Chef's Tips
Do not use pre-ground pepper; the soul of this dish lies in the texture of hand-cracked peppercorns. Choose a cut with plenty of connective tissue like beef shank (osso buco meat) or neck; the collagen melts into gelatin, creating a velvety sauce without flour. Authentic Peposo contains no onions, celery, or carrots; the flavor comes strictly from the wine, garlic, and pepper. If the sauce is too thin after the meat is tender, remove the lid and simmer on the stovetop for 10 minutes to reduce. This dish tastes even better the next day after the flavors have had time to develop in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of creamy, buttery polenta to soak up the peppery wine sauce. Pair with thick slices of toasted, unsalted Tuscan bread (Pane Toscano) rubbed with a raw garlic clove. Accompany with a side of cannellini beans dressed simply with olive oil and sage. A bold, tannic red wine like a Chianti Classico Riserva or a Brunello di Montalcino is the perfect pairing. Finish the plate with a final drizzle of high-quality, peppery extra virgin olive oil.