Peposo and polenta (Black pepper and beef stew with polenta)

This Tuscan classic delivers a full-bodied, rich and comforting beef stew with a hint of spice from the black pepper. Be sure to use freshly ground pepper for extra fragrance and liveliness.

• serves

  4

• prep

  20 minutes

• cook

  3:30 hours

• difficulty

  Easy

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Ingredients

• 60 ml (¼ cup) extra virgin olive oil
• 1 kg piece chuck steak, cut into 5 cm pieces
• 750 ml (3 cups) Chianti (or Merlot or Shiraz)
• 6 garlic cloves, peeled and left whole
• 1 tbsp ground black pepper
• 1 tsp salt
• 190 g (1 cup) fine polenta
• 75 g butter
• 50 g (½ cup) finely grated parmesan

Sauteed cavolo nero and lemon

• 3 tbsp extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 300 g cavolo nero, stalks removed
• ½ lemon, juiced
• salt, to season

Instructions

1. Heat a heavy based saucepan with lid over medium heat and add the oil. Fry the beef in batches until well browned. Return all the beef to the pan and add the wine, garlic, pepper and salt. Bring to the boil, then reduce the heat to low, cover and simmer for 2 hours. Uncover and simmer for another hour or until the beef is very tender and the sauce is reduced and thickened. Remove from the heat, allow to cool and then reheat to serve.
2. For the polenta, place 1.25 litres (5 cups) water in a heavy based saucepan and bring to the boil. Whisk in the polenta, then whisk for a couple more minutes. Reduce the heat to very low and simmer for 30 - 45 minutes or until thick and smooth. Whisk in the butter and parmesan and season to taste. Thin with a little water if too thick.
3. For the cavolo nero, heat a large frying pan over medium heat and add the oil. Fry the garlic until just browned, then add the cavolo nero. Squeeze over the lemon juice and season well with salt. Toss until wilted, then serve with the peposo and polenta.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

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