Peposo alla Fornacina (Tuscan Beef and Black Pepper Stew)
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Ingredients
- 900 g beef shin, diced
- 500 ml red wine
- 6 garlic cloves
- 400 g tinned plum tomatoes
- 2 tbsp black peppercorns, coarsely crushed
- 2 bay leaves
- 200 ml beef stock
Nutrition (per serving)
- Calories
- 459 kcal
- Protein
- 50.4 g
- Carbohydrate
- 9.2 g
- of which sugars
- 3.9 g
- Fat
- 13.5 g
- of which saturates
- 5.5 g
- Fibre
- 2 g
- Salt
- 0.75 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Place the beef shin, whole garlic cloves, plum tomatoes, black peppercorns and bay leaves in a large saucepan or flameproof casserole.
- 2
Pour in the red wine and beef stock and bring to a gentle simmer on the hob.
- 3
Cover and simmer gently for 1 hour 10 minutes, stirring occasionally, until the beef is tender, topping up with a splash of water if the sauce reduces too much.
- 4
Lift out the bay leaves, break up the tomatoes with the back of a spoon, and season to taste.
- 5
Serve the stew with its deeply peppery sauce and crusty bread.
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