Peposo beef

The peposo beef is a kind of meat robust, flavorful, aromatic and is perfect for when the weather turns cold. The long slow cooking makes the meat soft. Wonderful served with roast potatoes.

recipe given by our chef at .

ricetta immagine


800 g of beef muscle
4 cloves of garlic
a handful of peppercorns (10-15 g)
a bottle of Chianti Classico 750ml

These ingredients are able to feed:  4persons


We suggest this typical dish of Tuscan gastronomy, specifically in Florence. First, to prepare the peposo it has to be cut into pieces not too small the meat. Once cut, the pieces are put into a large saucepan and thick-bottomed (preferably earthenware, as tradition dictates).
If you want a more aggressive course and faithful to the old recipe you should sprinkle the bottom of the pan with lard, We prefer a lighter preparation and then omit this added fat. Once settled into the pan with pieces of beef are added four cloves of garlic, wine, and a whole bunch of sage and rosemary.
Then cook over low heat for about 2 hours and a half. When the wine has reduced to a sauce add a pinch of salt and possibly a 'further ground pepper and serve. In Florence is proposed accompanied with slices of toasted bread.

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