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.
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!