Fall-apart tender cubes of braised beef in a gently garlicky, bold red wine and black pepper sauce make up Peposo; a traditional Tuscan beef dish.
Equipment
1 12" every day pan or high-sided skillet or dutch oven
Pepper Grinder
tongs
sturdy spoon
Ingredients
2tablespoonspure olive oilplus extra if needed
3to 4 pounds lean beefsuch as top round, trimmed of excess fat and cut into 2-inch cubes
4clovesgarlic still in their peellightly smashed
1 2/3cupsChiantidivided
3cupsbeef broth or stock
14.5ouncecan petite diced tomatoes
2tablespoonstomato paste
2teaspoonsdried thyme or a large bunch of fresh thymetied with a piece of cooking twine
2bay leaves
2tablespoonsfreshly ground black pepper
kosher salt and additional black pepper
Instructions
Heat the oil over high heat in a 12-inch heavy-bottomed pan that has a a tight fitting lid. Generously salt and pepper the beef, then add about 1/3 of the beef cubes to the hot oil. Do not move the beef cubes right away, but let them sear well on the first side, about 3 minutes.
Toss in the smashed garlic cloves in their peels. Use tongs to turn the beef cubes and sear each of the other sides before transferring to a rimmed plate. Add more oil if needed and repeat the searing process with the next third and then the final third of the beef. Return all of the beef to the pan, still over high heat.
Add 1 cup of the Chianti to the pan and let it boil, scraping the bottom of the pan to loosen any of the stuck flavourful bits. Let the wine boil for about 2 minutes, or until it has reduced slightly. Add the beef broth or stock, petite diced tomatoes, and tomato paste to the pan and stir to combine. Nestle the thyme bouquet or dried thyme and bay leaves into the sauce, and return to a boil.
As soon as it boils, add the lid, drop the heat as low as it can go, and let it simmer for 2 hours, or until the beef is tender. Remove the lid, stir in the remaining 2/3 cup of Chianti and the freshly ground black pepper, raise the heat to medium, and simmer for about 20 to 30 minutes, or until the sauce is quite thick and a deep mahogany colour. Remove the thyme bouquet (if you used it), the garlic peels, and the bay leaves. This can be served immediately but improves immensely when allowed to rest tightly covered in the refrigerator for 24 hours before serving.
To Reheat:
Reheat in a covered saucepan over medium low heat, stirring frequently.
To Serve:
Peposo can be served alone as a stew, over hot noodles, polenta, rice, or mashed potatoes.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.