Peposo alla Fornacina

Peposo alla fornacina is a veal stew cooked in red wine, garlic, and pepper, cooked in the oven until creamy.

4 servings

Easy

Tuscany

EasyTuscany

Peposo alla fornacina is a Tuscan dish with a bold character, designed to enhance a cut of veal through slow cooking in the oven. It's a compact and flavorful dish, in which red wine supports the meat, garlic complements its aroma, and black pepper defines the flavor with a bold and persistent note. tomato paste It is optional and, when used, helps make the stock more colorful and rounded. The technique aims to obtain well-cooked and tender meat, enveloped in a liquid that gradually reduces until it becomes creamy. The result is not a soupy preparation: the seasoning should adhere to the pieces and concentrate in the baking dish, allowing the aromatic power of the pepper and the depth of the red wine to emerge. This recipe is a traditional Tuscan dish.

Instructions

Voice reading

5 steps · natural Italian voice

Prepare the meat

Cut the veal muscle into regular pieces, not too small, so they will retain their consistency during the long cooking process. Transfer them to a baking dish large enough to hold them in a single layer or without excessive crowding. The meat must be ready to receive the aromas and liquids without being seasoned with oil.

Add garlic and wine

Add the meat to the cloves of garlic whole and pour in the red wine. Distribute the ingredients in the baking dish, avoiding crushing the garlic: during cooking, it will flavor the sauce without immediately dispersing. The wine should evenly coat the meat, creating the liquid base for the sauce.

Complete the seasoning

Dissolve, if desired, the spoonful of tomato paste in a little hot water and pour it into the baking dish. Add salt and a tablespoon generous amount of roughly cracked black pepper. Alternatively, use peppercorns; the tomato sauce is optional and can be omitted.

Cover with water

Pour more hot water until it covers the meat in a thin streamThe water should just reach the surface of the pieces, without submerging them too much: this way the liquid can concentrate during cooking. If desired, add some tablespoon of oil, although the preparation can be done without.

Bake in the oven

Bake it baking dish at 180°C (356°F) and cook until the muscle is very tender. Continue cooking until the liquid has reduced and has reached a creamy consistency that adheres to the meat. The bottom should not appear watery, while the aroma of the wine, garlic, and pepper should be intense and harmonious.

Chef's Tips

The editorial staff recommends checking the cooking without adding liquid in the last few minutes: the peposo is ready when the meat is tender and the sauce is thick, creamy, and adheres well to the pieces.