Peposo is a typical dish of Tuscan cuisine. This tasty dish is prepared by slowly cooking beef with red wine, peppercorns and garlic. It is served with pre-cooked cannellini beans. Its origins date back to the Renaissance, when it was cooked by the bakers of Impruneta during the construction of the Duomo di Firenze.
Cut the beef into bite-sized pieces, transfer them to a container and add the crushed garlic cloves, plenty of salt, whole peppercorns and ground pepper
Pour the red wine over everything and let marinate for one hour
After this time, cook everything preferably in an earthenware casserole for three hours over low heat
Serve with cannellini beans and a drizzle of olive oil
Pan
Casserole
Store the Peposo in the refrigerator for up to 3 days
Italy, Toscana
| Energy (kcal) | 104.17 |
| Carbohydrates (g) | 0.21 |
| of which Sugars (g) | 0.21 |
| Fat (g) | 2.18 |
| of which Saturates (g) | 0.69 |
| Protein (g) | 19.43 |
| Fiber (g) | 0.05 |
| Sale (g) | 0.05 |
