A recipe from Tuscany: it is a very humble plate and the pepper is in grains because it was used again and again. Tradition says it should be stewed in a terracotta casserolefor a few hours. It is said it originated from Impruneta, a small town in Tuscany famous for the terracotta production (the Florence Duomo shingles were produced here!). It seems the placed the terracotta casserole filled with the ingredients on the entry of industrial ovens and let it stand there close to the heat. I tried it and I felt I was eating an historic plate, the taste, the way it is cooked has its roots in the most ancient popular cooking traditions.
I found a few variations and in a few they add tomato paste. I have the strong feeling that tomato must be a later addition (in fact the Duomo has opened its gates in 1436 and tomatoes, coming from Americas, came after 1492 and was officially introduced in the Italian diet in mid XIV century), so I decided to take it out from the recipe to make sure I was sharing the most original verision.
You will need time: the Peposo is self-cooking and does not need any particular care: only make sure you get the best ingredients.
1 kilo clean meat beef chunks
5 garlic cloves unpeeled
1 tbs black pepper grains
750 ml Chianti wine
1 tbs salt
2 tbs extra-virgin olive oil + extra for serving
4 slices of bread (ciabatta or Tuscan unsalted)
Put the meat, the garlic, the pepper, the salt, the olive oil in a casserole and cover completely with the wine. Bring to a boil and then simmer at low heat for 3 hours (or until the meat gets soft and tender).
Toast the bread, and top it with the meat and its juices, season with a few drop of fresh olive oil and serve.
