ItalianTuscan
Peposo del Brunelleschi
by Federico Fusca Chef · 332K subscribers on YouTube
A traditional Tuscan beef stew from Florence, slow-cooked with black pepper and Chianti wine, served with crispy toasted bread crostini.
- Cook
- 3h
- Difficulty
- medium
Ingredients
10 items- 2.5 kgBeef Shankbeef shin, cut into cubes
- Extra Virgin Olive Oilto taste (Tuscan EVOO recommended)
- Garlicabundant cloves, in camicia (skin on)
- Rosemaryfresh sprigs, part of aromatic bundle
- Bay Leavesbay leaves, part of aromatic bundle
- Sagefresh sage leaves, part of aromatic bundle
- 3/4 lChianti Red Wineenough to cover meat; one 750ml bottle
- Black Peppergenerous amount, freshly ground; can use wild pepper
- Saltto taste
- Tuscan Breadfor crostini; Tuscan bread sliced and toasted
Method
- Trim the beef shin (muscolo) of any nerves and excess fat, then cut into cubes.
- In a large pot, heat olive oil and add cloves of garlic (in camicia, skin-on). Sauté for 2 minutes.
- Add the aromatic bundle of rosemary, bay leaf, and sage.
- Add the cubed meat and brown well on all sides.
- Grind black pepper (or wild pepper) generously in a mortar, add a pinch of salt, then add to the pot.
- Let the meat stew for about 23 minutes, stirring occasionally.
- Pour in enough Chianti red wine to cover the meat (about 1 bottle).
- Cover the pot and cook over low heat for 3 hours.
- Meanwhile, prepare crostini: slice Tuscan bread, drizzle with olive oil, and bake at 200°C for 5 minutes until crispy.
- After cooking, remove the aromatic bundle. Serve the peposo hot with the crunchy crostini.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
