The Peposo: the recipe for Tuscan stew

Name: The Peposo: the recipe for Tuscan stew
Total time: 180 min
Yield: 4
Ingredients: 4 AIA Fillets; 1/2 bottle of still red wine; 4 juniper berries; 2 cloves of garlic; 1 generous tablespoon of black pepper in grains; Broth or water; Extra virgin olive oil; Salt

Spicy, tender and perfect for winter: here is the recipe for Tuscan peposo!

4 AIA Fillets

1/2 bottle of still red wine

4 juniper berries

2 cloves of garlic

1 generous tablespoon of black pepper in grains

Broth or water

Extra virgin olive oil

Salt

Description

Among the recipes of the Italian tradition, the Tuscan peposo can certainly not fail to conquer our tables.

Flavorful and spicy, the recipe for peposo is undoubtedly a comfort food really irresistible winter that you can bring to the tables of the family Sunday or for a dinner with friends when it is very cold outside.

Here's how to prepare the Tuscan peposo.

Procedure

First of all, cut the fillets into chunks and arrange them in a pot large enough to comfortably contain all the meat. It would be better to use a terracotta pot or in any case in a suitable material that can also go in the oven.

Add all the spices, garlic, a drizzle of oil, a pinch of salt and the wine to the pot. Bake in the already hot oven at 120-130°C for 3 hours.

Remember to cover the pot during cooking. From time to time, check the meat and, if necessary, add a few ladles of broth or boiling water.

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