Easy Tuscan Peposo Baked: one of the most iconic dishes of Tuscan cuisine, a slowly cooked beef stew that releases all 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 tomatoes, for a rustic and authentic dish, that accompanied the workers while they crafted the clay used for the Florence Cathedral Dome.
Over time, a more delicate and modern variant emerged, which some restaurants began offering, the one I prepare today and that my mother had written down 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 family Sunday 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: Italian Regional
- Region: Tuscany
- Seasonality: Fall, Winter and Spring, Christmas
Ingredients for Easy Tuscan Peposo Baked
To prepare this typical Tuscan oven-baked stew, you will need few simple but quality ingredients. The recipe calls for tender meat, fresh herbs, and a few spices: everything works together to create a fragrant, tender, and tasty dish.
I’ve also included some small tricks, like the half teaspoon of cocoa, to achieve the more delicate and fragrant version I prepare following 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
- 1.25 cups water
- 2 pinches salt
What do you need to make Easy Tuscan Peposo Baked?
- 1 Cutting Board
- 1 Knife
- 1 Earthenware pot
Steps
Gather all the necessary ingredients and keep them handy. On a cutting board, place the beef muscle ready for processing: having everything organized makes the preparation of easy Tuscan peposo baked easier.
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-baked stew will cook evenly, remaining tender and juicy.Using a sharp knife, remove excess fat from the beef muscle.
Place the beef cubes in a clay pot suitable for oven cooking. Cast iron or Pyrex pots will also work, as long as they are oven-resistant and have a lid for slow and even cooking of the oven-baked stew.
Now let’s start preparing the easy Tuscan peposo baked. 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, break them into pieces, and add them to the pot along with the beef and garlic. Also, add some juniper berries, which will give the baked peposo its characteristic and intense aroma.
Pepper is the true protagonist of the easy Tuscan peposo baked. 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 maintains 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 baked peposo even more tender and harmonious. It’s my mother’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 to evenly flavor the meat and create a rich and fragrant sauce for the easy Tuscan peposo baked.
Pour the now diluted and smooth tomato paste directly into the pot along with the other ingredients. Stir gently so that all the meat cubes are well covered, creating the flavorful base of the easy Tuscan peposo baked.
At this point, pour the red wine into the pot. I recommend a well-structured Chianti, which enhances the meat’s flavor, but if not available, you can use any wine with at least 13 degrees alcohol
Stir gently to combine all ingredients and prepare the easy Tuscan peposo baked to perfection.
Pour the water into the pot until it completely covers the meat. If the recipe’s liquid is not enough, add a little more based on your pot’s capacity. Finally, add the salt. At this point, the easy Tuscan peposo baked is ready for slow cooking.
While preparing the ingredients (a really quick phase), preheat the oven to 340°F in static mode. Cover the pot with the lid and transfer it to the oven: slow cooking will allow the meat to become tender and flavorful, creating the classic easy Tuscan peposo baked that is fragrant and enveloping.
The easy Tuscan peposo baked should cook slowly for about 3 hours. Although it’s not strictly necessary, I recommend checking it at the end of the first and second hour, stirring gently. With slow cooking, the sauce will gradually reduce, and the meat will become tender and juicy, ready to enjoy.
After 3 hours, take the easy Tuscan peposo baked out of the oven and let it rest for a few minutes. Like all braised dishes, this allows the aromas and flavors to settle.
If the sauce is still too liquid or you desire a drier cooking, you can uncover the pot, raise the oven to 355°F and cook for another 20 minutes.
How to enjoy easy Tuscan peposo baked?
After cooking, it is best to let the peposo rest for a couple of hours: the pot retains the heat and the aromas continue to blend.
The next day, the flavors will be even more intense and the dish will be even tastier.
The ideal way to serve it is on a slice of rustic bread, preferably Tuscan and salt-free, drizzled with a bit of new extra virgin olive oil. This way, you can do the classic scarpetta, enhancing all the flavor of the sauce and meat.
FAQ (Questions and Answers)
How long does the peposo bake in the oven?
The peposo requires a slow cooking of about 3 hours at 340°F. Checking gently at the end of the first and second hour helps to achieve tender meat and properly reduced sauce.
What kind of meat should be used for peposo?
The most suitable cuts are beef muscle or shoulder pulp, ideal for slow cooking. Uniformly cut cubes ensure even cooking.
Can the amount of pepper be adjusted?
Yes! This version is already more delicate than the original recipe, but you can adjust the pepper to your taste
How to store it in the fridge?
After cooling, transfer the peposo to an airtight container or cover the pot with plastic wrap. It can be stored in the fridge for up to 2-3 days. Before serving, reheat it slowly in the oven or on low heat to maintain tenderness and aromas.
Can beef be replaced in peposo?
Yes, it is possible to replace beef with veal, which remains tender and is well-suited for slow cooking. Other meats, like pork or chicken, may end up too dry and wouldn’t provide the same juicy and aromatic result as the traditional oven-baked stew.
Could the workers really use pepper in peposo?
Yes! Although pepper was an expensive product in medieval and Renaissance times, it wasn’t completely out of reach. Historical sources tell that the Impruneta workers — despite being laborers — used pepper in their stews along with wine and herbs. Pepper added flavor, helped preserve the meat, and was used sparingly, making the dish tasty even with limited quantities.
This way, the peposo alla fornacina remained a rustic but aromatic dish, accessible to the workers yet greatly appreciated by patrons like Brunelleschi.
