Peposo Del Brunelleschi is a tasty meat dish with an intense black pepper flavor. Originating from the toscana tradition, this dish was much loved by Filippo Brunelleschi, the architect of the famous Duomo di Firenze. The beef shank is marinated in a mixture of spices, Malvasia wine and whole black peppercorns, and is slow-cooked for several hours until tender and succulent. Served with polenta or pane toscano, Peposo Del Brunelleschi is a first course that will make you fall in love with the flavors of toscana.
Finely chop one onion, one carrot, a large rib of celery, 4 cloves of garlic, 2 strips of lemon zest, the small leaves from a nice sprig of rosemary and from 2 sprigs of sage
Put everything in a lidded pan able to retain the steam with 8 tablespoons of extra-virgin olive oil and a tightly tied bunch of pepolino and marjoram, herbs with a fresh and pungent aroma
Cook over low heat with the pan covered, stirring often with a wooden spoon in gentle wide circles so that the braising (half an hour) happens evenly to marry, homogenize and melt the vegetables and aromas into a single essence
Then
Frying pan
Casserole pan
Sharp knife
Cutting board
Store in the refrigerator in an airtight container for up to 3 days
This recipe originally comes from the toscana tradition
Italy, Toscana
