Photograph of the finished Peposo

Italy · Bò om vang tiêu Peposo

Peposo

3 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef shank slices Beef shank slices 1.6 kg
  • Photograph of Red wine Red wine 1.4 l
  • Photograph of Black pepper Black pepper 72 g
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Sage leaves Sage leaves 24 leaves
  • Photograph of Olive oil Olive oil 120 ml
  • Photograph of Bread Bread 4 loaves
  • Photograph of Salt Salt 32 g
  • Photograph of Canned tomatoes Canned tomatoes 320 g

Method

  1. 1 Cut the beef shank into 4 cm cubes and arrange them in an earthenware pot without frying beforehand.
  2. 2 Peposo is a dish made by bricklayers, so there's no frying step; the meat is braised directly in wine from the start.
  3. 3 Pour red wine over the meat until it's completely covered, then add 18g of coarsely ground black pepper and whole cloves of garlic.
  4. 4 The high amount of pepper is what gives the dish its name; reducing the amount of pepper would completely ruin the characteristic peposo flavor.
  5. 5 Simmer over the lowest heat for 2 hours and 30 minutes without stirring, adding tomatoes only at the last hour.
  6. 6 Season with salt during the last 15 minutes, then serve with garlic toast.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 5: simmer under high pressure for 45 minutes, then release the pressure naturally; since the wine does not evaporate, open the lid and simmer for another 15 minutes until the liquid evaporates.

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