Peposo
A classic Florentine beef stew with deep flavors and comforting textures, requiring slow cooking for at least four hours. Best served with sourdough or Tuscan bread.
9 ingredienser
- lard / butter
- beef shin
- Chianti or Sangiovese wine
- chopped tomatoes
- garlic
- black peppercorns
- flaky sea salt
- black pepper
- sourdough bread
instruktioner
Melt half the lard in a very large frying pan and sear the meat on all sides until nicely browned.
Add a few pinches of salt during this process.
Deglaze with a splash of red wine if there is a dark residue at the bottom of the frying pan.
When all the shin is brown, transfer to a very large saucepan in which you have melted the remaining lard.
Lightly crush the peppercorns and add it with the sliced garlic. Stir for 1 minute.
Add the chopped tomatoes and the rest of the wine.
Bring to the boil briefly, then reduce to a very low simmer.
For the next 4 hours, keep half an eye on your peposo to make sure it’s not drying out too quickly.
After 4 hours, check the seasoning and adjust if necessary.
The beef shin will have disintegrated somewhat and become stringy and soft.
Serve with hunks of sourdough or unsalted Tuscan bread.
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