Peposo (Tuscan Peppered Beef Stew)

Donnie

Inspired by peposo alla fornacina of Impruneta, Tuscany

Prep Time 15

Cook Time 3

Servings: 4 people

2 lb beef chuck cut into large pieces about 1½ inches thick
2 Tbsp olive oil
4 to 6 cloves garlic peeled and left whole
1 Tbsp whole black peppercorns freshly and coarsely ground (a mortar works best)
1 bottle about 3 cups Chianti or other dry Tuscan-style red wine
Salt to taste
To serve: polenta cannellini beans, or toasted bread

Brown the beef. Heat the olive oil in a heavy pot over medium-high heat. Brown the beef in batches, without crowding, until deeply golden on all sides. Remove and set aside.
Toast the aromatics. Lower the heat to medium. Add the garlic and pepper to the pot and toast for 1 to 2 minutes, stirring, until fragrant. Do not let the garlic burn.
Add the wine. Pour in the wine and scrape up any browned bits from the bottom of the pot.
Combine and simmer. Return the beef to the pot. Bring to a gentle simmer, then reduce the heat to low and cook, partly covered, for 2 to 3 hours, until the beef is very tender and the sauce has reduced and thickened.
Season. Taste and add salt at the end, since the sauce concentrates as it reduces.
Serve. Spoon over polenta or cannellini beans, or serve with toasted bread to soak up the sauce.

Pepper: Freshly ground is best. If you want the flavor without the bite, tie the crushed pepper in a piece of cheesecloth so you can remove it before serving.

Cut of beef: Shin or shank is the traditional choice. Chuck works well and is easier to find.