Italian best regional recipes: Peposo (Tuscany)

Peposo is a traditional Tuscan dish. The long slow cooked beef cheeks are simmered in red wine (the suggestion is Italian Chianti). Here’s the recipe from Chefs Stefano Manfredi and Gabriele Taddeucci – Balla, The Star. The unctuous fall-apart beef dish is quite peppery, but the pepper doesn’t dominate; it gives more of a pepper afterglow.

Peposo

2kg beef cheeks, cut in 3cm cubes
4 garlic cloves, peeled and lightly crushed
1 carrot cut in 1cm dice
2 celery stalks cut in 1cm dice
1 red onion cut in 1cm dice
1 heaped tablespoon freshly ground black pepper
1 tablespoon tomato paste
2 bay leaves
1 litre Chianti (or other red wine)
500ml veal stock
salt

Place cubed beef in a casserole pan with garlic, onion, carrot, celery and just cover meat with some red wine. Bring to a simmer and keep simmering for 2 hours partly covered with a lid. Add pepper, tomato paste, bay leaves and the rest of the wine and veal stock. Add 2-3 good pinches of salt and stir in. Keep simmering gently, uncovered for 2 or more hours until sauce has reduced and thickened. If it dries out too much and catches on the bottom, stir in a little more veal stock. When cooked, check seasoning and add a little more salt if needed. Serve with polenta or crusty bread.

Serves 6 as a main course.

Osteria Balla
80 Pyrmont Street Pyrmont
+ 61 2 9777 9000

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Comments for this article

5 Responses to “Italian best regional recipes: Peposo (Tuscany)”

  1. Lyndal Hirst says:
    April 11, 2013 at 10:59 pm

    This was an amazing recipe. Flavours were fabulous, very easy to prepare. This is one of those recipes you keep for life!!

  2. Ann says:
    May 31, 2013 at 8:07 pm

    I am about to make this for a second time. We loved it sooo much – I used beef cheeks cut into very large chunks.

    • Alexander says:
      January 26, 2014 at 6:16 am

      Great not to have to seal the cheeks and it is not necessary. Great for coeliacs !

  3. Wal says:
    April 8, 2014 at 7:03 pm

    Made this for Sunday lunch, cooked very slowly for 6 hours, served with creamy mash and sauted forestier mushrooms, what a fantastic dish, the beef melted in you mouth and the sauce was delicious, thanks very much for sharing.

  4. Rebecca Varidel
    Rebecca Varidel says:
    August 9, 2014 at 4:42 pm

    Thanks all for your feedback. We are so pleased you enjoyed it so much!

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