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Peposo Recipe (Peppered beef stew)

Serena Angelini by Serena Angelini
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Preparation
10 min
schedule
Cook
2 - 3 hours
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Serves
8

This stew has a long history. Legend has it that it was invented by the furnace workers  who baked the terracotta tiles for the Brunelleschi’s famous Duomo in Florence by mixing beef, salt, lots of black pepper and red wine.

A recipe by Serena Angelini (Pici e Castagne).  Thanks Serena! 

Recipe and picture by Serena Angelini
Recipe and picture by Serena Angelini
 
Ingredients
  • Beef cut into large pieces (1 kg),
  • Garlic cloves (4-5),
  • Whole peppers (3 spoons)
  • Chianti wine (1 liter),
  • Ground pepper,
  • Salt,
  • Extra virgin olive oil.
Preparation
  •  In a "terracotta" pot combine the meat, a drizzle of extra virgin olive oil,  whole peppers and  garlic,
  • Add the wine, cover and simmer gently for about 2-3 hours,
  • When the meat is cooked and the wine reduced in a dense sauce, add salt and ground pepper.
  • Enjoy!