Print
Email
 |
Servings: 8
Ingredients
- 1 kg (2 lbs) beef for stew
- 1 head of garlic
- 20g (3/4 oz) whole peppercorns
- Salt, preferably roughly sea salt, to taste
- 1 bottle red wine, preferably Chianti
View Full Recipe at Memorie di Angelina
Toolbox
Add the recipe to which day?
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 288 | |
| Calories from Fat 155 | 54% |
| Total Fat 17.2g | 22% |
| Saturated Fat 6.92g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 61mg | 3% |
| Potassium 410mg | 12% |
| Total Carbs 3.27g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.36g | 0% |
| Protein 18.99g | 30% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
%20who%20baked%20the%20terracotta%20tiles%20for%20the%20Brunelleschi%E2%80%99s%20famous%20Duomo%20in%20Florence.%20They%20mixed%20roughly%20cut%20up%20beef%20shank,%20salt,%20lots%20of%20black%20pepper%20and%20red%20wine%E2%80%94Chianti,%20of%20course%E2%80%94in%20terracotta%20pots%20and%20let%20it%20all%20bake%20slowly%20in%20a%20corner%20of%20their%20furnace%20until%20it%20was%20time%20to%20eat.%20The%20original%20slow%20cooker%20recipe?%3C/p%3E%3Cp%3EThe%20dish%20is%20still%20popular%20in%20Tuscany%20today,%20and%20the%20little%20town%20of%20Impruneta,%20a%20few%20kilometers%20south%20of%20Florence,%20is%20well-known%20for%20its%20annual%20sagra%20(festival)%20dedicated%20to%20the%20dish.%20These%20days,%20%20peposo%20is%20more%20likely%20than%20not%20to%20be%20made%20with%20tomato%20sauce,%20but%20being%20the%20traditionalist%20I%20%20prefer%20the%20original,%20pre-Columbian%20version.%3C/p%3E%3Cp%3EIn%20any%20event,%20once%20you%20put%20the%20ingredients%20together%20in%20a%20pot%20and%20pop%20them%20in%20the%20oven%E2%80%94and%20there%E2%80%99s%20no%20browning%20or%20soffritto%20to%20mess%20with%20this%20time%E2%80%94this%20tasty%20dish%20quite%20literally%20cooks%20itself.%20After%20all,%20those%20fornaciai%20had%20more%20important%20matters%20to%20attend%20to%E2%80%A6%20just%20like%20you.%20But%20I%20warn%20you,%20the%20ambrosial%20aroma%20of%20peposo%20as%20it%20slowly%20bakes%20in%20the%20oven%20can%20be%20very%20distracting.%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EServes%204-6%20people%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3ECut%20the%20beef%20into%20large%20chunks,%20along%20the%20natural%20muscle%20separations%20where%20possible.%3C/p%3E%3Cp%3ELay%20the%20beef%20chunks%20into%20the%20bottom%20of%20a%20terracotta%20pot%20and%20insert%20the%20garlic%20cloves%20interspersed%20among%20the%20beef%20chunks%20here%20and%20there.%20Sprinkle%20the%20whole%20peppercorns%20and%20salt%20over%20everything.%3C/p%3E%3Cp%3EPour%20over%20enough%20red%20wine%20to%20cover%20the%20beef.%3C/p%3E%3Cp%3ECover%20the%20pot%20and%20place%20in%20a%20slow%20oven%20(160C/324F)%20for%204%20hours%20or%20more,%20until%20the%20beef%20is%20falling%20apart%20tender%20and%20the%20red%20wine%20has%20reduced%20into%20a%20rich%20sauce.%20If%20the%20dish%20is%20still%20too%20liquid%20and%20you%E2%80%99re%20ready%20to%20eat,%20remove%20the%20cover,%20which%20will%20allow%20it%20to%20reduce%20more%20quickly.%20Although%20unconventional,%20just%20before%20serving%20you%20can%20also%20add%20a%20spoonful%20or%20two%20of%20potato%20starch%20mixed%20with%20an%20equal%20amount%20of%20water%20to%20give%20the%20sauce%20some%20liaison.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EMost%20Italian%20recipes%20call%20for%20beef%20shank,%20which%20can%20be%20hard%20to%20find.%20My%20favorite%20cut%20for%20any%20sort%20of%20braised%20beef%20is%20chuck.%20You%20can%20also%20use,%20of%20course,%20those%20pre-cut%20%E2%80%98stewing%20beef%E2%80%99,%20although%20I%E2%80%99ve%20never%20quite%20figured%20out%20exactly%20what%20cut%20it%20is.%20If%20using%20chuck,%20you%20may%20want%20to%20trim%20off%20some%20of%20the%20excess%20fat,%20but%20leave%20some%20on%20for%20flavor.%20Although%20I%20haven%E2%80%99t%20tried%20it%20(but%20I%20will!)%20I%20bet%20that%20short%20ribs%20would%20be%20fabulous%20made%20this%20way.%3C/p%3E%3Cp%3ELike%20many%20traditional%20recipes,%20there%20are%20multiple%20variations%20on%20the%20theme.%20As%20mentioned,%20the%20most%20common%20has%20got%20to%20be%20the%20use%20of%20tomatoes,%20either%20just%20a%20few%20or%20a%20lot%20(see%20the%20related%20articles%20listed%20below%20for%20some%20lovely%20examples).%20Some%20recipes%20call%20for%20ground%20pepper,%20which%20gives%20the%20dish%20a%20more%20pungent%20flavor%20than%20leaving%20the%20peppercorns%20whole,%20so%20I%20would%20use%20less%20of%20it,%20perhaps%20half%20as%20much%20by%20weight.%20Some%20recipes%20call%20for%20much%20less%20pepper%20than%20this%20anyway,%20something%20like%2015%20peppercorns%20for%20this%20amount%20of%20meat%20(although%20personally%20I%E2%80%99d%20never%20be%20patient%20enough%20to%20count%20them%20out!)%20%20And%20some%20recipes%20call%20for%20leaving%20the%20head%20of%20garlic%20whole,%20peeled%20only%20of%20the%20excess%20papery%20outside%20skin,%20and%20perhaps%20trimmed%20on%20top,%20nestled%20in%20the%20middle%20of%20the%20beef.%20Other%20recipes%20call%20for%20cloves%20left%20whole%20and%20unpeeled.%20Finally,%20you%20will%20also%20find%20recipes%20that%20call%20for%20a%20sprig%20of%20fresh%20rosemary%20or%20sage%20to%20go%20into%20the%20pot%20along%20with%20the%20rest.%3C/p%3E%3Cp%3EThe%20traditional%20cooking%20vessel%20for%20making%20peposo%20is%20a%20covered%20terracotta%20pot.%20It%20does%20give%20the%20dish%20a%20special%20taste%20and,%20for%20me,%20it%20provides%20a%20real%20sense%20of%20connection%20with%20those%20original%20furnace%20workers.%20(What%20can%20I%20say,%20I%E2%80%99m%20a%20romantic%20at%20heart%E2%80%A6)%20If%20you%20don%E2%80%99t%20have%20a%20terracotta%20pot,%20enameled%20cast%20iron%20works%20perfectly%20well.%20And,%20of%20course,%20in%20a%20pinch%20any%20oven-proof%20dish%20will%20do.%3C/p%3E%3Cp%3EPeposo%20is%20traditionally%20served%20with%20slices%20of%20Tuscan%20bread,%20accompanied%20perhaps%20with%20beans%20or%20saut%C3%A9ed%20spinach.%20It%20goes%20equally%20well,%20to%20my%20mind,%20with%20mashed%20potatoes%20or%20%20polenta.%20The%20latter%20is%20not%20very%20Tuscan,%20perhaps,%20but%20very%20nice%20nonetheless.%3C/p%3E%3Cp%3EImpruneta%E2%80%99s%20Peposo,%20An%20Illustrated%20Recipe%3C/p%3E%3Cp%3EAlessio%20Pepucci%E2%80%99s%20Peposo,%20A%20Traditional%20Tuscan%20Answer%20to%20Chili%3C/p%3E%3Cp%3EDivina%20Cucina%E2%80%99s%20Peposo%20alla%20Fornicina%3C/p%3E%3Cp%3EGloria%E2%80%99s%20Peposo%20(madonnadelpiatto.com)%3C/p%3E%3Cp%3EPeposo,%20A%20Real%20Medieval%20Tuscan%20Recipe%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}