Friday, February 27, 2015


Remember that proper Italian supper from last month? I had occasion to make peppered beef, or peposo again to finally share the recipe.

An esteemed traveler from our Tuscan adventure happened through the area, and we enjoyed a hearty meal and great conversation. It required this surprisingly simple dish to recall a fantastic trip. Hat tip to Chef Claudio for sharing this recipe with us.


  • 1 lb of angus beef strips or cubes - better cuts & quality make the dish, can use stew meat like shoulder or stir fry sirloin cuts
  • 7 cloves whole garlic, basically just peel the skins
  • Red wine - any table wine will do, recommended for one that was not aged in oak barrels
  • Olive oil
  • Peppercorns
  • Water
  • Salt


  1. Get out a stew pan
  2. Put it on the stove at medium heat
  3. Pour in a generous amount of olive oil, so that it's easy to coat the bottom of the pan
  4. Add in the whole garlic cloves
  5. Once the pan is heated a little bit, add the meat
  6. Let the meat cook a bit so that it releases juices and then the juices evaporate a little bit
  7. Now, add red wine over top of the meat - make sure you add enough to cover the meat in the pan (probably something like a full glass of red wine)
  8. Add in a little bit of water
  9. Add in a generous amount of peppercorns, probably around 2 tablespoons
  10. Let it cook for 30-60 minutes, for that red wine and water to reduce down so that you have essentially the meat left
  11. Add salt to taste

You can eat this on its own or with some roasted potatoes and steamed veggies like we did - another savory Tuscan specialty good for these colder months.

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