Peposo alla Fornacina - Stew Florentine Style

 Peposo alla Fornacina - Stew Impruneta Style

 

Servings: 4 

Ingredients: 

. 1 kg (about 2.2 lb) of  beef muscle, 8 cloves of garlic, a full tablespoon of tomato paste, a handful of black peppercorns, a couple of glasses (about 2 cups) of Chianti wine, salt, water to cover the pot.

 

 

Tools: 

A pot (better if a crock pot) of a diameter of 20 cm (about 8 inch) and 10 cm (about 4 inch) high, a board and a knife to cut the meat.

Instructions: 

Cut the beef into pieces of about 3-4 cm squared (1 1/2 inch) and put all the ingredients in the pot. 

 

Add enough water to cover the meat and leave it to cook for about 2-3 hours on a low heat.

 

 

 

 

 

 

The dish is ready when the meat is tender and the sauce has almost completely withdrwan, leaving a creamy and soft mixture. 

 

Serve it hot with an extra dust of ground pepper and slices of toasted Tuscan bread (perfect to mop the sauce ! ).