Non-VegetarianToscana cuisine Main Course

Peposo alla Fornacina

Name: Peposo alla Fornacina
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: Toscana
Ingredients: 1000 g beef shin (muscolo di manzo); 750 ml chianti or dry tuscan red wine; 8 cloves Garlic; 2 tbsp Black peppercorns; 1 tbsp whole black peppercorns; 2 sprigs Fresh rosemary; 3 leaves Fresh sage; 1.5 tsp Fine sea salt; 30 ml Extra virgin olive oil

A classic Tuscan beef stew from Florence, braised gently for hours in full-bodied Chianti wine with garlic and generous cracked black pepper.

🇮🇹Italy· Tuscany

Prep: 15 min
Cook: 210 min
Total: 225 min
Servings: 4
Difficulty: Easy
Calories: 560 kcal

Ingredients

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Servings

1000 g beef shin (muscolo di manzo) — cut into 4cm chunks
750 ml chianti or dry tuscan red wine — a full bottle of Sangiovese-based wine
8 cloves Garlic — lightly crushed with skins left on
2 tbsp Black peppercorns — coarsely crushed in a mortar
1 tbsp whole black peppercorns — kept whole
2 sprigs Fresh rosemary — tied with kitchen string
3 leaves Fresh sage — whole
1½ tsp Fine sea salt — adjust to taste
30 ml Extra virgin olive oil — for finishing the sauce

Equipment

•heavy-based Dutch oven or terracotta cocotte
•mortar and pestle
•sharp chef's knife
•cutting board
•wooden spoon

Nutrition

Per serving, approximate

Calories: 560 kcal
fat: 24 g
carbs: 6 g
fibre: 1 g
protein: 54 g
calories: 560 kcal

Instructions

1
Preheat the oven to 150 degrees C.
2
Coarsely crush two tablespoons of black peppercorns using a mortar and pestle.
3
Place the beef shin chunks into a heavy Dutch oven or terracotta pot.
4
Add the crushed peppercorns, whole peppercorns, unpeeled garlic cloves, and sea salt to the meat.
5
Tuck the rosemary sprigs and sage leaves between the beef pieces.
6
Pour in the red wine until the beef is fully submerged.
7
Cover the pot tightly with a heavy lid and transfer it to the oven.
8
Bake for three hours undisturbed until the meat is completely spoon-tender.
9
Remove the lid and simmer gently on the hob for fifteen minutes until the sauce is glossy.
10
Discard the herb stems and stir in olive oil before serving hot.

Chef's tips

Choose beef shin with plenty of connective tissue so it melts into a rich, glossy sauce over the long braise. Avoid pre-ground black pepper, as coarse cracked peppercorns provide the dish with aromatic heat rather than harsh bitterness.

Ingredient substitutions

beef shin (muscolo di manzo) → beef chuck or brisket, cut into large chunks
Chianti → any dry, high-acid Sangiovese or medium-bodied red wine

Storage

Keep cooled peposo in an airtight container in the refrigerator for up to three days.

Reheating

Reheat gently in a covered saucepan over low heat with a splash of water or red wine until piping hot.

Common mistakes to avoid

•Using lean stewing steak, which dries out and turns fibrous during a long braise.
•Grinding the pepper into fine powder, which makes the sauce unpleasantly gritty and bitter.
•Cooking over excessive heat, which boils the wine too rapidly before the meat tenderises.

Serving suggestions

Spoon over thick slices of toasted unsalted Tuscan bread (pane toscano).Serve alongside creamy soft polenta to catch the dark, peppery sauce.Pair with warm cannellini beans dressed simply with extra virgin olive oil.