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.
👉🏽 Je kunt de peposo ook maken zonder soffritto maar met alleen goede passata. De smaak is dan iets minder stevig. 👉🏽 Eet peposo met winterse groenten als spruitjes. Eventueel gebakken polenta is ook lekker.
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