mediummainmeatCC0 1.0 Universal
Peposo alla Fornacina – Tuscan Slow-Braised Peppery Beef Stew
The legendary 15th-century Tuscan stew of Brunelleschi's furnace builders: beef chuck slow-braised for hours in Chianti red wine, whole garlic cloves, and loads of black peppercorns.
Prep
15 min
Cook
120 min
Total
135 min
Ingredients
4servings
- Beef chuck or shank suitable for stewing800 g
- Garlic cloves (whole peeled)8 clove
- Rich beef stock (or Chianti red wine)500 ml
- Tomato paste30 g
- Fresh rosemary sprig1 piece
- Whole black peppercorns8 g
- Olive oil20 ml
- Salt
Preparation Steps
1
Place beef cubes in a heavy Dutch oven. Add whole garlic cloves, cracked and whole peppercorns, rosemary sprig, tomato paste, and salt.
5 min timer
2
Pour in hot broth and wine until meat is just submerged. Cover tightly with the lid.
3 min timer
3
Braise in the oven at 160°C (320°F) or lowest stovetop setting for 2 hours until the sauce is dark and glossy, and meat shreds with a spoon.
120 min timer
4
Discard rosemary sprig and ladle hot peppery stew over toasted rustic country bread or soft polenta.
2 min timer
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Provenance & Public Domain Audit
Source: Traditional Italian Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
