Delve into the rich flavors of Tuscany with Peposo alla Fornacina, a robust beef stew peppered with history and tradition.

Tuscan Beef & Black Pepper Stew [Peposo alla Fornacina]

A traditional Tuscan beef stew, slow-cooked to perfection with black pepper, red wine and few ingredients.

5 from 1 vote

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Prep Time 4 30

Cook Time 4

Course Main Course

Cuisine Italian

Servings 4

Equipment

Stove
Heavy pot (preferably earthenware or cast iron)
Cutting board
Knife
Wooden spoon
Kitchen scale

Ingredients

2.6 lbs beef shank (front muscle) cut into large chunks
3 cups red wine (like Chianti)
8 garlic cloves
2 sage leaves
1 rosemary sprig
1 scant tablespoon whole black peppercorns
1 ½ teaspoons coarse salt

Instructions

Prepare the Beef: Cut the beef into large walnut-sized chunks. Keep all connective tissues like tendons and cartilage.
2.6 lbs beef shank (front muscle)
Crush the Peppercorns: Use a mortar or place the peppercorns in a kitchen towel and crush them using a meat mallet or a small pot.
1 scant tablespoon whole black peppercorns
Combine Ingredients: In your heavy pot, combine the beef, sage, rosemary, crushed pepper, garlic and salt. No oil needed!
8 garlic cloves, 2 sage leaves, 1 rosemary sprig, 1 ½ teaspoons coarse salt
Add Wine: Pour the wine over the beef, just enough to cover it. Use a good, young, robust wine.
3 cups red wine
Start Cooking: Cover the pot, leaving a small gap, and place it on a low heat. Once boiling, reduce to a simmer.
Slow Cook: Cook for about 3 to 4 hours, until the beef is extremely tender. Stir occasionally in the first 2 hours, then just shake the pot by the handles.
Finish: Uncover, increase the heat, and reduce the sauce slightly, making sure there's still some liquid left. Adjust seasoning with salt and serve hot.

Notes

Serve warm with beans, boiled or mashed potatoes. Enjoy the melt-in-your-mouth tenderness and aromatic flavors of this Tuscan delicacy!

Peppered Perfection: Exploring the Traditional Peposo alla Fornacina

Experience the robust and peppery delight of Peposo alla Fornacina, a beef stew that’s a testament to Florence’s rich culinary history. This black pepper-flavored stew, hailing from Impruneta on Florence’s outskirts, dates back to the era of the renowned Filippo Brunelleschi (1377 – 1446).

Originally the staple of “fornacini,” workers in brick and tile kilns, this dish was traditionally cooked in terracotta pots right at the kiln’s mouth. The beef, bathed in red wine and spices, would slowly tenderize in the kiln’s ambient heat.

Recognized for its unique preparation, Peposo alla Fornacina even boasts its own guidelines registered by Florence’s Chamber of Commerce. Whether baked for hours in an oven or simmered on a stove in a terracotta pot, the end result is a dish that’s typically enjoyed with toasted bread, mashed potatoes, and vegetables.

Taking a bite of this stew is an experience in itself. The beef, particularly the muscle parts, becomes exceptionally tender, falling apart with the slightest nudge. Imagine the deep, rich fusion of red wine, garlic, black pepper, and herbs enveloping the beef, delivering a burst of savory and aromatic flavors.

This dish is not just a meal; it’s a culinary journey to the heart of Tuscany. It’s a rare combination of simplicity, tradition, and flavor that makes it a must-try. Your palate will surely be grateful for this authentic taste of Florence.

For more on Florence’s traditional dishes and foods, visit the link.