Tuscan food is hardly ever spiced, with the exception of fennel seeds in sausages and salumi. Yet strangely, one of the most highly spiced Italian stews I know comes from the area. Peposo is a dish of beef stewed with tomatoes and exceptionally massive amounts of whole and crushed peppercorns. These soften in texture and taste as they braise, creating a pleasantly warming, spicy dish.
This recipe is by Jacob Kenedy and is kindly reproduced with his permission from BOCCA: Cookbook.
Serves 4 as a main
Ingredients
Method
- Heat the oil in a heavy-bottomed stewing pan. Season the meat well with salt, and brown well over a medium heat – about 15 minutes, turning only when the areas in contact with the pan are nice and dark. Add the onion and garlic and cook for another 10 minutes, stirring occasionally, until they are well softened. Add the whole and ground black pepper and the bay leaf and fry for 1 minute more before adding the wine and tomatoes. Taste for seasoning and bring to a simmer, then reduce the heat to its lowest and cook, lid on, for 1½ hours or until the meat is meltingly tender – taste again for salt and it’s done.
- It can be served straightaway, or refrigerated and reheated. Ideally serve with a crust of bread and cannellini beans. Polenta or roast potatoes are nice too, and any leftovers can be used as an invigorating sauce for pappardelle or pici.
