Peposo alla Fornacina (Beef Stew)
Recommended wine pairing: Nipozzano Montesodi or Lucente.
Chef: Donatella Zampoli
4 cloves of garlic
fresh rosmarin, and sage
1 glass of extra virgin olive oil
4.5 lb beef muscle ready for cooking
1 bottle of REMOLE- Frescobaldi red WINE
A 9-inch ovenproof dish with lid in terracotta
1 flame spreader to use under the dish on the gas burner
This dish is a specialty from Impruneta, a small town in the hills surrounding Florence renowned for its famous terracotta. In fact the dish was invented in times past by the men working in the kilns. Tuscany is known for making virtue a necessity and also for the indigenous ingredients of the area, thereby giving birth to this tasty dish: Red wine, rosemary and sage from the wild, as well as the kiln furnace and some meat, which surely was not 'choice and lean', as it is today. For the long, slow cooking process, the wine and pepper were perfect for preparing peposo, which had to be eaten with a lot of bread and drunk with a lot of good local wine. For delicate stomachs (as the famous Pellegrino Artusi would say) you may prefer to use peppercorns instead of ground black pepper. Either way the dish is really tasty put together all the ingredients and utensils so that you can prepare this tasty dish yourself: 4.5 lbs of beef muscle, an ovenproof terracotta dish, and a bottle of red Remole wine. The only thing you'll have to add is the pepper, 4 onions, 4 cloves of garlic, a handful of sage and rosemary and three peeled tomatoes together with half a glass of extra virgin olive oil. In a slow cooker, or on a low gas burner, simmer for at least four hours. Check every now and again to stir with care. Buon appetito.
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