Oven-baked Tuscan Peposo: one of the most iconic dishes of Tuscan cuisine, a slow-cooked beef stew that releases the intense aroma of pepper. The original recipe, called peposo alla fornacina, originated in Impruneta and included only beef muscle, red wine, pepper, and herbs, without tomato, for a rustic and authentic dish that accompanied the fornacini while they worked on the terracotta destined for the Dome of Florence.
Over time, a more delicate and modern variant emerged, with a bit of tomato paste, which some restaurants started to offer, the one I prepare today and that my mother had written in her recipe book: always oven-baked, tender and fragrant, with less pepper and perfect for those who want to enjoy a classic of Tuscan tradition in a balanced way. Ideal for a Sunday with family or to surprise guests with a great Tuscan dish.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients for easy oven-baked Tuscan Peposo
To prepare this typical Tuscan oven stew, you will need a few simple but quality ingredients. The recipe calls for tender meat, fresh herbs, and some spices: everything works together to create a fragrant, tender, and flavorful dish.
I’ve also included some small tricks, like the half teaspoon of cocoa, to achieve the most delicate and fragrant version I prepare according to my mother’s tradition.
- 1.5 lbs beef (muscle)
- 8 cloves garlic
- 7 oz red wine
- 4 leaves bay
- 1 tsp pepper
- 1/2 tsp unsweetened cocoa powder
- 6 tbsps tomato paste
- 5 tbsps extra virgin olive oil
- 10 berries juniper
- 10 oz water
- 2 pinches salt
What do you need to make easy oven-baked Tuscan Peposo?
- 1 Cutting Board
- 1 Knife
- 1 Terracotta Pot
Steps
Gather all necessary ingredients and have them ready. On a cutting board, lay out the beef muscle ready for processing: having everything organized facilitates the preparation of the oven-baked Tuscan peposo.
Using a sharp knife, remove excess fat from the beef muscle. Cut the meat first into thick slices and then into regular cubes: this way, the oven stew will cook evenly, remaining tender and juicy.
Place the beef cubes in a clay pot suitable for oven cooking. Cast iron or Pyrex pots are also fine as long as they are oven-proof and have a lid for slow and even cooking of the oven stew.
Now let’s start preparing the oven-baked Tuscan peposo. The recipe is really simple: by following all the steps, you can’t go wrong! After peeling the garlic cloves, add them to the pot along with the beef cubes.
Clean the bay leaves with a slightly damp cloth, tear them, and add them to the pot along with the beef and garlic. Also add some juniper berries, which will give the oven-baked peposo its characteristic and intense aroma.
Pepper is the true star of the oven-baked Tuscan peposo. Add it to the pot along with the other ingredients. You can adjust the amount according to your taste: this version is already more delicate than the original recipe but retains all the authentic flavor of the stew.
Add half a teaspoon of cocoa to the pot: this little trick slightly softens the pepper and makes the oven-baked peposo even more tender and harmonious. It’s my mom’s secret for a delicate and fragrant version of the traditional recipe.
In a small bowl, combine the tomato paste and dilute it with a few tablespoons of water until you get a thick but smooth consistency. This mixture will help flavor the meat evenly and create a rich and fragrant sauce for the oven-baked Tuscan peposo.
Pour the diluted and smooth tomato paste directly into the pot with the other ingredients. Gently mix so that all the meat cubes are well covered, creating the flavorful base for the oven-baked Tuscan peposo.
At this point, pour the red wine into the pot. I recommend a well-structured Chianti, which enhances the flavor of the meat, but if it’s not available, you can use any wine with at least 13% alcohol.
Gently stir to combine all the ingredients and prepare the oven-baked Tuscan peposo perfectly.
Pour water into the pot until the meat is completely covered. If the recipe liquid is not enough, add a little more depending on your pot’s capacity. Finally, add the salt. At this point, the oven-baked Tuscan peposo is ready for slow cooking.
While preparing the ingredients (a really quick phase), preheat the oven to 338°F in static mode. Cover the pot with the lid and transfer it to the oven: the slow cooking will allow the meat to become tender and flavorful, creating the classic oven-baked Tuscan peposo fragrant and enveloping.
The oven-baked Tuscan peposo will need to cook slowly for about 3 hours. Although it’s not strictly necessary, I recommend checking it at the end of the first and second hours, stirring gently. With slow cooking, the sauce will gradually reduce, and the meat will become tender and juicy, ready to be enjoyed.
After 3 hours, remove the oven-baked Tuscan peposo from the oven and let it rest for a few minutes. Like all braises, this allows the aromas and flavors to settle.
If the sauce is still too liquid, or you prefer a drier cooking, you can uncover the pot, raise the oven to 356°F, and cook for another 20 minutes.
How to enjoy easy oven-baked Tuscan peposo?
After cooking, it is best to let the peposo rest for a couple of hours: the pot retains heat and the aromas continue to blend.
The next day, the flavors will be even more intense and the dish will be even more delicious.
The ideal way to serve it is on a slice of rustic bread, preferably Tuscan and salt-free, accompanied by a drizzle of new extra virgin olive oil. In this way, you can make the classic scarpetta, enhancing all the flavors of the sauce and meat.
Tuscan Peposo in Crockpot
Want to try making easy oven-baked Tuscan peposo in a crockpot? Follow the advice of my colleague and friend Viaggiandomangiando80 who reworked this recipe specifically to use this tool. You can find her recipe HERE
FAQ (Questions and Answers)
How long does the peposo bake?
The peposo requires a slow cook of about 3 hours at 338°F. Gently checking at the end of the first and second hours helps achieve tender meat and sauce reduced to the right point.
Which meat to use for the peposo?
The most suitable cuts are beef muscle or shoulder pulp, ideal for slow cooking. Uniform cube cuts ensure even cooking.
Can the pepper be adjusted?
Yes! This version is already more delicate compared to the original recipe, but you can adjust the pepper according to your taste
How to store it in the refrigerator?
After cooling, transfer the peposo to an airtight container or cover the pot with film. It can be stored in the refrigerator for up to 2-3 days. Before serving, reheat slowly in the oven or on low heat to maintain tenderness and aroma.
Can I substitute beef in the peposo?
Yes, it is possible to substitute beef with veal, which remains tender and is well suited to slow cooking. Other meats, such as pork or chicken, may become too dry and would not guarantee the same juicy and fragrant result as the traditional oven stew.
Could the workers really use pepper in the peposo?
Yes! Although pepper was an expensive product in medieval and Renaissance times, it wasn’t completely out of reach. Historical sources tell us that the fornacini of Impruneta — despite being workers — used pepper in their stews along with wine and herbs. The pepper added flavor, helped preserve the meat, and was used sparingly, making the dish flavorful even with limited amounts.
Thus, the peposo alla fornacina remained a rustic yet aromatic dish, accessible to workers and at the same time highly appreciated by patrons such as Brunelleschi.
