Peppered stew

Peposo

Ingredients 6-8 persons

1.5 kg of rib-extracted steak or rump steak cut into cubes of approx. 2-3 cm

4-5 cloves of garlic cut into pieces

3 dl good red wine (for example sangiovese or merlot)

1 dash of olive oil

500 grams of soffritto (see below) or possibly passata (Mutti)

Possibly some water

Salt and plenty of freshly ground black pepper

Soffritto (🕐 60)

1 bottle of passata

200 grams of carrots

2 stalks of celery

1 onions

🕐 15 🔪 210 ⏱️ 👩🏼🍳

1. First make the soffritto: finely chop the carrots, celery and onions. Put everything with the tomato sauce in the pan without using oil or salt. Let the mixture cook gently for about 1 hour.

2. Do not put the pan on the fire yet. Put the meat in with the garlic, red wine and a dash of olive oil (not too much!). Then put the pan on the fire and heat it on medium-high heat. Then let it simmer very gently for 1 hour.

3. After the first hour, add about 500 grams of soffritto with a little salt and some ground pepper. If there is not enough liquid in the pan: add some water. The sauce should bind together a little.

4. Leave to simmer for another two hours. Then season the sauce with plenty of black pepper and salt. Let it simmer for another hour and the peposo is ready.

5. Make sure the sauce is really boiled down, so that it is a bit thicker and 'hangs' around the meat cubes.

👉🏽 You can also make the peposo without soffritto but with only good passata. The flavor will then be slightly less robust. 👉🏽 Eat peposo with winter vegetables like Brussels sprouts. Possibly baked polenta is also delicious.