Peposo dell’Impruneta–la ricetta originale toscanacome una volta

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice can provide similar flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a neutral flavor.

Introduce the dish as the true Tuscan peposo, mentioning its origins in Florence.

Explain that traditionally, the meat was cooked in wood-fired ovens, but will use a cast iron pot instead.

Prepare a large piece of beef, specifically cappello del prete, cutting it into large chunks.

Emphasize that the meat should be collagen-rich and cut into irregular pieces.

Prepare a head of garlic by breaking it apart, stating that the recipe requires a lot of garlic for flavor.

Heat a cast iron pot over high heat and add the garlic cloves to sauté in olive oil until golden brown.

While the garlic is cooking, prepare a bouquet of bay leaves, rosemary, and sage.

Once the garlic is golden, add the beef chunks to the pot and sear them, stirring occasionally to brown all sides.

Season the beef generously with black pepper, mentioning that salt will be added later.

Toast black pepper in a separate pan for 1-2 minutes to enhance its flavor before adding it to the pot.

Add the toasted black pepper to the beef and garlic mixture in the pot, stirring well.

Pour in a full bottle of Chianti red wine, ensuring the meat is completely submerged.

Cover the pot and reduce the heat to low, allowing it to simmer for 3-4 hours until the meat is tender.

After one hour of cooking, check the pot to see that there is no tomato or other ingredients, just the wine cooking the meat.

After 3-4 hours, check the peposo, which should be tender and flavorful, and let it rest for 5 minutes before serving.

Prepare bruschetta with old bread, drizzling with olive oil and toasting in the oven for 3 minutes.

Rub the toasted bread with a clove of garlic for added flavor before serving with the peposo.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens