Tuscan Peposo
Peposo is a classic Tuscan beef stew featuring tender chunks of beef braised low and slow in a full bottle of Chianti wine with smashed garlic, an aromatic herb bouquet, and freshly cracked peppercorns. Finished with butter and a splash of lemon juice, the rich braising liquid transforms into an intensely savory, silky sauce perfect over polenta or pasta.
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🍳 Cooking Flow
1. Dry brine beef with salt, then cut into 2-inch cubes and prepare garlic, herb bundle, and toasted crushed peppercorns. → 2. Sear beef cubes and bones in beef tallow in batches until deeply browned; set aside. → 3. Sauté garlic, peppercorns, and tomato paste, then deglaze with Chianti wine, beef stock, and add the herb bundle. → 4. Return beef and braise covered for 2 hours, then uncovered for 1 hour until fork-tender. → 5. Remove beef, reduce sauce until nappe, finish with butter and lemon juice, and toss beef back into the sauce to serve.
Cooking Steps
Brief Cooking Order
1. Dry brine beef with salt, then cut into 2-inch cubes and prepare garlic, herb bundle, and toasted crushed peppercorns. → 2. Sear beef cubes and bones in beef tallow in batches until deeply browned; set aside. → 3. Sauté garlic, peppercorns, and tomato paste, then deglaze with Chianti wine, beef stock, and add the herb bundle. → 4. Return beef and braise covered for 2 hours, then uncovered for 1 hour until fork-tender. → 5. Remove beef, reduce sauce until nappe, finish with butter and lemon juice, and toss beef back into the sauce to serve.
Introduction
Peposo is a classic Tuscan beef stew featuring tender chunks of beef braised low and slow in a full bottle of Chianti wine with smashed garlic, an aromatic herb bouquet, and freshly cracked peppercorns. Finished with butter and a splash of lemon juice, the rich braising liquid transforms into an intensely savory, silky sauce perfect over polenta or pasta.
Step 1
Pat the cuts of beef completely dry on all sides using paper towels to remove excess surface moisture.
Step 2
Place the beef on a wire rack set over a parchment-lined sheet pan, season generously on all sides with kosher salt, and refrigerate uncovered for 4 to 24 hours to dry brine (or rest at room temperature if cooking immediately).
Step 3
Prep the aromatics: trim the root ends and smash the garlic cloves. Tie the fresh sage, rosemary, and bay leaves tightly with butcher's twine into a bouquet garni.
Step 4
Cut the dry-brined beef into roughly 2-inch cubes. If using bone-in cuts like shanks or short ribs, slice meat away from the bones and reserve both the meat cubes and marrow bones.
Step 5
Place a rondeau or large heavy-bottomed pot over low-medium heat. Add the peppercorns and dry toast for 3 to 4 minutes until fragrant, then transfer to a mortar and pestle and coarsely crush.
Ingredients List
Important Notes
Dry brining the meat uncovered in the refrigerator allows surface moisture to evaporate, forming a pellicle that results in a superior Maillard sear.
Do not overcrowd the pot when searing the meat; cook in batches to ensure browning rather than steaming.
Tying the rosemary, sage, and bay leaves with butcher's twine makes them easy to remove cleanly before finishing the sauce.
Finishing the rich, acidic red wine braising liquid with cold butter provides a glossy emulsion (monter au beurre), while lemon juice brightens and balances the heavy peppery notes.
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