Peposo works because it refuses the usual stew logic. No tomato, no long list of aromatics, just beef, black pepper, garlic, red wine, and enough time for the sauce to tighten.
The mistake is stopping when the meat is tender but the pot is still watery. Keep braising until the wine has become a glossy, peppery sauce that clings to each piece.
Set servings and units first. You can change them anytime.
Tie the crushed peppercorns in cheesecloth if you want a smoother sauce, or leave them loose for a stronger bite.
Warm the olive oil in a Dutch oven over medium heat. Add the beef and cook for 10 minutes, turning until the surface loses its raw color.
Add the garlic, salt, peppercorns, and red wine. Bring to a bare simmer, scraping the bottom of the pot.
Cover and cook over very low heat for 3 hours, stirring every 30 minutes and adding a splash of water only if the pot is nearly dry.
Uncover and cook 45 to 60 minutes longer, until the beef is tender and the sauce is dark, glossy, and reduced enough to coat a spoon.
Rest 10 minutes before serving with bread, polenta, or boiled potatoes.
You made Peposo Toscano. Time to eat.
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Do not rush the uncovered reduction. Tender beef in a thin sauce is only half finished.
Six Italian regions. Nothing reformulated. Imported direct.
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