Peposa Dell'Impruneta (Tuscan Black Pepper Beef)

4.9
(67)
52 Reviews
16 Photos

The story goes that terracotta tile workers in Impruneta, Tuscany, would place this stew into clay pots and cook it in their still-hot kilns overnight where it would be ready in the morning. They used a lot of pepper because the meat was not always top quality. The amount of pepper is up to you--I used a ridiculous amount, but even so it wasn't overpowering.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on November 18, 2024
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Prep Time:
10 mins
Cook Time:
3 hrs 30 mins
Total Time:
3 hrs 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

Original recipe (1X) yields 6 servings

  • 6 beef short ribs (8 to 10 oz. each)

  • 1 tablespoon kosher salt

  • 8 cloves garlic, peeled and crushed

  • 1 tablespoon tomato paste

  • 2 tablespoons whole black peppercorns, freshly crushed

  • 1 tablespoon freshly ground black pepper

  • 3 sage leaves

  • 3 small sprigs fresh rosemary

  • 2 bay leaves

  • 2 cups red wine, preferably Chianti

  • salt to taste, to adjust sauce

Directions

  1. Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.

  2. Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.

  3. Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.

  4. Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.

  5. When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

    close up view of Peposa Dell'Impruneta over polenta with fresh herbs in a white bowl
    Chef John

Chef's Notes

Beef shank is traditionally used in this recipe, but the short ribs worked really well. You could even use chunks of beef chuck, but you would need to adjust the cooking time. Just remember, cook until a fork goes easily into the meat.

This is delicious served over polenta, but you could also serve it over rice or pasta.

69 home cooks made it!

Nutrition Facts (per serving)

655 Calories
52g Fat
5g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 655
% Daily Value *
Total Fat 52g 67%
Saturated Fat 22g 111%
Cholesterol 116mg 39%
Sodium 1075mg 47%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 28g 55%
Vitamin C 3mg 3%
Calcium 44mg 3%
Iron 4mg 23%
Potassium 445mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.