Peppery

Name: Peposo
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: 1400 g di cappello del prete; 500 g di vino rosso, preferibilmente Chianti; 10 grani di pepe nero; 4 spicchi d’aglio; Olio extravergine d’oliva q.b.

Peposo

Braised beef in red wine and black pepper

Brasato beef in red wine and black pepper, slowly cooked until tender and the sauce thick.

260 min

6 servings

Easy

Tuscany

EasyTuscany

The peposo is a main course Rustic and intense, suitable for a hearty lunch or a dinner that highlights the long cooking time. The meat is tender and juicy, while the stock takes on a dense consistency thanks to the transformation of collagen during braising. Red wine contributes acidity and depth, black pepper adds aromatic warmth, and garlic completes the profile without overpowering the flavor of the beef. Peposo is a traditional Tuscan dish. chuck roast It's particularly suitable because it contains connective tissue and a moderate amount of fat, elements that support prolonged cooking. The best results depend on maintaining a steady simmer: the gentle heat gradually tenderizes the meat and concentrates the liquid, preventing the sauce from becoming excessively cloudy or the aromas from dispersing.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare meat and pepper

10 min

Collect the peppercorns in a cheesecloth, tie the bag with kitchen twine and dry the meat thoroughly. Cut the chuck roast Slice and then into pieces of about 4 cm (1.57 in). Keep the fat and connective tissue light, as they will maintain tenderness and structure during braising.

Brown the meat

10 min

Heat one saucepan cast iron pan with a little oil until very hot. Brown the meat in several batches, without overlapping, until each side has a brown crust. Add the cloves of garlic crushed and the bag of pepper in the last few minutes, letting them flavor without burning them.

Deglaze and start cooking

20 min

Pour the red wine and raise the heatScrape the bottom with a spatula to loosen the caramelized juices, then wait for the alcohol to evaporate and the liquid to come to a gentle boil. Immediately lower the heat, cover the saucepan and maintain a constant simmer, which is necessary to soften the collagen.

Slow brazing

220 min

Cook covered for about two hours over low heat, then find out and check the fluid level. Season with salt to tasteStir gently and continue cooking for another two hours, allowing the stock to gradually reduce. Keep the bubbles small and slow: a violent boil would make the sauce cloudy and dry out the meat.

Reduce and serve

Make sure the meat is fork-tender and the sauce is dark, thick, and adheres to the pieces. Remove the peppercorn bag. season with salt to taste and let it rest briefly in the saucepan off the heatServe hot with the concentrated sauce, accompanied with polenta or croutons.

Chef's Tips

Keep the braise at a barely perceptible simmer and check the base in the final stages: the sauce should coat the spoon without drying out, while the meat should yield easily to the fork.