Tuscan PEPOSO | 500-year-old black pepper braised beef

If you want to taste history then making this authentic Tuscan braised beef dish will take you back to the Renaissance in Florence to when they were building Brunelleschi's dome. It’s a bold meat dish that uses an entire bottle of wine and loads of black pepper.

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Serves 4 as a main course
Prep time: 5 minutes
Cook time: 3 hours

Ingredients:
2 pounds of beef (Short rib, check, or brisket)
1 bottle of dry red wine
¼ cup of coarsely ground black pepper
4 cloves of garlic left whole
3 sage leaves
1 teaspoon of chopped fresh rosemary
1 tablespoon of extra virgin olive oil
Salt to taste

Preparation:
Remove the silver skin off of the beef if there is any and then cut it into large cubes. Sear the meat in a heavy bottom pot over high heat with a tablespoon of extra virgin olive oil.
Remove the browned meat and set aside. Turn the heat down to medium and add most of the wine. Make sure to scrape the brown bits from the bottom of the pan until they dissolve. Return the meat to the pot and cover it with the rest of the wine if needed. The meat should be just covered with the wine.
Add the pepper, garlic, herbs and some salt and cover. Reduce the heat to low and let simmer for two hours.
After 2 hours, remove the cover and let the liquid reduce until it’s syrupy and thick for 45 minutes to an hour. Be sure to stir to prevent it from burning. Serve the meat over a grilled piece of crusty bread or over some polenta or risotto.


This video chapters:
0:00 - Intro
0:35 - The story behind Peposo
1:15 - Ingredients prep
1:54 - Browning the beef
2:21 - Putting it all together
3:05 - Why so much wine???
3:31 - Finishing cooking Peposo
4:45 - Serving it Tuscan Style
5:05 - Tasting

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Photo of the Dome by Oleksandr Zhabin on Unsplash