One of the many ways to discover the history, culture and traditions of a place is to get to know its cuisine. Tuscan cuisine, characterized by simple combinations and richness in flavour, originates in the peasant world. Many of its typical dishes are prepared following recipes that have been handed down from generation to generation.

One of the best known specialties is peposo. Also known as “alla fornacina”, or “dell’Impruneta”, peposo is a dish to be enjoyed on winter evenings. Come and enjoy this dish on our wonderful Gems of Nothern Italy cruise this coming October.

Ingredients

  • 2 lbs beef chuck, or shank or stewing beef (1 kg) cut into 1 inch cubes
  • 1 bottle kosher red wine, Chianti or Sangiovese if possible
  • 6 whole garlic cloves, peeled
  • 1 tbsp freshly ground black pepper
  • 1 tsp kosher salt
  • 1 tbsp olive oil

Method:

  • Heat the olive oil in a large pot, brown the beef on all sides for a minute or two.
  • Add the beef and juices back to the pot and add the red wine, garlic, salt and pepper.
  • Cover the pot with a lid and simmer on a medium-low heat for 1.5 hours, uncover the pot and continue to simmer the stew for another 1.5 hours until the liquid has reduced slightly Or place in an oven at 390 F
  • Stir regularly to prevent sticking
  • The beef should be tender but not completely falling apart. Serve with creamy polenta or mashed potatoes and crusty bread.