Description
A robust and aromatic Tuscan beef stew, Peposo alla Fornacina is a traditional dish slow-braised in Chianti wine and generously seasoned with black pepper and garlic. This hearty and rustic stew has deep, bold flavors, making it a perfect comfort food for any occasion.
Ingredients
Units
Scale
- 2.2 pounds (1 kg) beef shank or chuck, cut into 1-inch cubes
- 12 whole garlic cloves, peeled
- 1 tablespoon freshly ground black pepper (adjust to taste)
- 1 teaspoon kosher salt
- 1 bottle (750 ml) Chianti or Sangiovese red wine
- 2 tablespoons olive oil
Instructions
Sear the Beef:
- Preheat the oven to 275°F (135°C).
- In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat.
- Add beef cubes in batches, searing each side until browned (2-3 minutes per side). Avoid overcrowding to ensure proper searing.
- Once browned, remove the beef and set aside.
Combine Ingredients:
- After all the beef is seared, return it to the pot along with any accumulated juices.
- Add garlic cloves, black pepper, and salt.
- Pour in the Chianti wine, ensuring the beef is fully submerged.
Braise the Stew:
- Bring the mixture to a gentle simmer on the stovetop.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
- Braise for approximately 3 hours, or until the beef becomes fork-tender.
Reduce the Sauce (Optional):
- If a thicker sauce is desired, remove the lid during the last 30 minutes of cooking to allow the liquid to reduce.
- Alternatively, after cooking, transfer the pot back to the stovetop and simmer uncovered until the sauce reaches the preferred consistency.
Serve:
- Remove the pot from the oven and let it rest for a few minutes.
- Serve hot, accompanied by crusty Tuscan bread or over creamy polenta.
Notes
- Beef cuts: Beef shank is traditional, but chuck works well for a tender texture.
- Pepper level: Adjust black pepper to taste for a bolder or milder flavor.
- Serving suggestions: Best enjoyed with crusty bread, polenta, or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow-Braising
- Cuisine: Slow-Braising
