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Peposo, typical tuscan dish
Photo ©Enrico Caracciolo

Main courses

Peposo alla Fornacina

30 minutes
4 hours

It contains many variations on the original, the most significant of which is that the meat is cooked whole instead of being diced, browned in chopped herbs and then a series of spices are added.

  1. 1.2 kg shin of beef
  2. 300 gr. red onions
  3. 150 gr. carrots
  4. 150 gr. celery
  5. 2 sprigs rosemary
  6. peel of 1 lemon
  7. 4 large cloves garlic
  8. 1 bottle Chianti wine
  9. coarse sea salt
  10. 50 gr. black peppercorns
  11. 10 gr. green pepper
  12. 6 cloves
  13. 60 gr. tomato sauce
  14. nutmeg
  15. 2 dl extra-virgin olive oil
  16. ½ pear

  1. Tie the meat tightly in its original shape.
  2. Chop the carrots, onion, celery and garlic and sauté in a pot with oil.
  3. When it is golden brown add the rosemary chopped with the lemon peel and place the meat on top.
  4. Brown it on all sides, add the wine, black pepper and cloves, then salt and add the tomato sauce.
  5. Simmer covered over a medium flame and keep the meat moist on all sides until it gets tender.
  6. Remove the meat and keep it warm, add the green pepper, nutmeg and the pear in peeled chunks to the gravy until fully softened and absorbed, then blend the gravy.
  7. Allow the meat to cool, cut into slices ½ inch thick and replace into the gravy. 
  8. Serve hot.

    Source: www.firenzeturismo.it
Food and Wine