peposo

Peposo

Peposo is a traditional Tuscan recipe originating in Impruneta, near Florence, where it was historically prepared by brickmakers using the heat of clay kilns. The preparation features beef shank or chuck simmered with garlic, crushed black pepper, salt, and abundant red wine, reflecting rustic, regional Italian cooking.

The technique involves slow braising the beef in wine over low heat for several hours until tender and deeply infused. Black pepper is added generously, creating a bold profile balanced by the wine’s acidity. Minimal additional seasoning underscores Tuscany’s emphasis on simple ingredients transformed through patient, controlled cooking.

Print Recipe
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 10 minutes
Beef
Italian
Servings: 2

Equipment

  • Dutch oven

Ingredients

  • 1 ½ to 2 lbs. beef short ribs, cut into 1 ½ to 2-inch pieces
  • 8 cloves garlic, whole
  • 2 to 3 Tbsp. olive oil
  • 2 Tbsp. peppercorns, crushed
  • 1 ½ Tbsp. tomato paste
  • 1 bottle Tuscan red wine or chianti
  • 3 to 4 leaves fresh sage
  • 3 to 4 sprigs rosemary
  • 2 bay leaves

Instructions 

  • Trim any excess fat from the short ribs and peel off any silver skin if there is any. Cut the beef into 1 ½ to 2-inch cubes.
  • Heat olive oil in the dutch oven over medium-high heat.
  • Add the beef and garlic to the dutch oven and brown the beef on all sides. Remove the garlic when it turns golden.
  • When the beef is browned all over, remove it from the dutch oven and pour off any excess fat.
  • Add the crushed peppercorns to the remaining oil for 30 seconds to bloom.
  • Add the tomato paste and toast for 1 minute until it starts to darken.
  • Pour the bottle of wine over the beef and deglaze the dutch oven. Make sure to scrape the fond off the bottom of the pot.
  • Return the beef to the dutch oven and add sage, rosemary, and bay leaves.
  • Bring the liquid to a boil and reduce the heat to a simmer.
  • Cook, covered, for 1 ½ hours, stirring every 30 minutes.
  • After 1 ½ hours, remove the lid to allow the sauce to reduce for another 1 ½ to 2 hours, continuing to stir every 30 minutes.
  • If the beef is done before the sauce is fully reduced, remove the beef, increase the temperature to medium and let let it boil gently until thickened.