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TN&M in the Kitchen: Peposo alla Fornacina

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel

INTRO TEXT

Peposo alla Fornacina (Florentine Beef and Pepper Stew)

Serves 4 - Cook in 3 hours   

Ingredients

- 1kg beef shank, cut into 1-inch cubes 

- 12 garlic cloves, peeled and whole 

- 1l of Chianti or Sangiovese wine

- Peppercorns, whole or ground

- Salt


Preparation

Step 1

Preheat the oven to 140 degrees Celsius (°C). Place all ingredients in a large oven pot: 1kg of beef shanks cut into 1-inch cubes, 12 peeled and whole garlic cloves, 1l of Chianti or Sangiovese wine, salt and 2 tablespoons of black pepper. If you want a delicate peposo, leave the peppercorns whole, but if you prefer a spicy kick, use ground pepper.  

Step 2

Cover the pot and cook in the oven for approximately 3 hours, stirring occasionally, checking that the beef remains covered in wine and adding hot water or broth if necessary. When the dish is ready, the meat should be very tender and the wine should have reduced to a sauce. If the wine has not reduced enough, remove the lid and continue to cook (N.B. Be careful not to dry out the meat).

Step 3

Season with more pepper if desired, and serve warm on top of slices of toasted Tuscan bread. You can also cook peposo on the stove, however consider longer cooking time. Buon appetito!

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