The Peposo

Villa Sant'Uberto Country Inn

Loc. Sant'Uberto n. 33 , Radda in Chianti, 53017 Italie


  • 1 kg beef muscles
  • 8 pieces Garlic
  • 1 Onion
  • 250 grams peeled tomatoes
  • 1 glass of red wine
  • extra virgin olive oil
  • salt, pepper


  1. This is the “modern” recipe Ingredients for 6 portions: 1 kg beef muscles, 8 pieces of garlic, 1 onion, 250 grams of peeled tomatoes, 1 glass of red wine, extra virgin olive oil, salt, pepper.
  2. Preparation: Cut the beef into pieces and put it in the pan together with a mix of oil and lightly fried onions and garlic; add the tomatoes, salt and plenty of pepper, pour in the wine and some hot water. Let it cook under lid on low fire for about 3 hours, stir ones in a while and add some hot water if necessary.
  3. This is the old traditional version from Brunelleschi’s era, without tomatoes Ingredients for 6 portions: 1 kg beef muscles, 1 liter of Chianti wine, 15 whole black peppercorns, fine salt, 5 pieces of garlic 6 slices of Tuscan bread and some fresh salvia and rosemary.
  4. Preparation: Cut the beef muscles into cubes (not too small) and put them in a big earthenware pot. Add the garlic (not peeled), the salt, the herbs and the pepper. Cover with the wine and let it cook on medium fire, in the oven or on the stove, until the meat gets extremely tender. Roast the slices of bread, in the oven or on the grill, pour the peposo on top of it and serve.
About this recipe:

The Peposo