Peposo dell’Impruneta

Peposo · from Tuscany · Secondi Piatti

Ingredients (for 4 people)

• 1.2 kg beef shoulder or shank, cut into 4 cm cubes
• 1 bottle of full-bodied Chianti
• 8–10 garlic cloves, whole and unpeeled
• 2 tbsp freshly coarsely ground black pepper
• 2 tbsp tomato paste
• 2 rosemary sprigs, 3 bay leaves
• Coarse sea salt, olive oil

Preparation

1. Mix the meat with the wine, garlic, pepper, rosemary and bay leaves and marinate it covered in the fridge overnight.
2. Remove the meat from the marinade, let it drain and keep the marinade. Sear the meat in batches in olive oil over high heat.
3. Stir in the tomato paste and roast it briefly. Pour the marinade with the garlic and Kr#utern over.
4. Braise covered over the lowest heat for at least 3 hours until the meat is meltingly tender.
5. Squeeze the garlic out of its skin and stir it into the sauce. Serve with Tuscan bread.