Beef with red wine, pepper, and garlic: A fantastic simmer dish!
Recipe for peposo (slow-simmered beef with red wine, pepper, and garlic)
Braised beef with red wine, pepper, and garlic: A fantastic stew!
Peposo originates from the town of Impruneta south of Florence. It is a really simple dish to make – very few ingredients and very little work. And it tastes absolutely fantastic!
Servings: persons
Peposo (Slow-simmered beef with red wine, pepper, and garlic)
Beef with red wine, pepper, and garlic: A fantastic simmer dish!
Equipment
- Knife
- Cutting Board
- Pot
- Oven
- Deciliter Measure
- Whisk
Ingredients
Long-simmered beef
- 1 kg Shoulder Knuckle or similar cuts
- 12-16 cloves Garlic
- 14 gram Pepper or to taste*
- Salt
- 2 sprigs Rosemary
- 2 sprigs Sage
- 700 gram Red Wine 1 bottle
- 200 gram Beef Stock
- 40.5 gram Olive Oil
Polenta
- 200 gram Polenta minute
- 1 l Water
- 28.5 gram Butter
- 1 handful Parmesan grated
Instructions
Slow-simmered beef
- Cut the beef into not too small pieces.
- Brown it in a pot with olive oil.
- Add the garlic cloves and let them fry for a few minutes.
- Crush the black pepper coarsely and add to the pot along with rosemary, sage, red wine, and beef stock.
- Place a tightly fitting lid on the pot and let it simmer over very low heat for about 3.5-4 hours until the meat is meltingly tender.
- You can also place the pot in the oven at 150 degrees Celsius (302 degrees Fahrenheit).
- When the meat is done, assess if the sauce is rich enough - if not, give the dish a bit more time on the stove without the lid so the sauce can reduce slightly.
- Taste it before serving. If the acidity is too pronounced, a small teaspoon of sugar can help.
Polenta
- Boil lightly salted water.
- Sprinkle in the polenta while whisking constantly.
- Cook the polenta for 5-6 minutes, stirring constantly.
- Whisk a good lump of butter and a generous handful of parmesan into it and season with salt and pepper.
- Keep some extra boiling water on hand in case it seems too thick.
- It should be like a soft mashed potato.
Serving
- Place a generous spoonful of polenta at the bottom of the plate.
- Put pieces of the braised beef on top and add a bit of sauce to each portion.
- Garnish with a sprig of rosemary if desired and serve.
Notes
*Note: The amount of pepper is a matter of taste. The dish should have a noticeable peppery flavor (hence the name) but if you are not keen on strong flavors, you can certainly add less.