Chef Michele Baldacci: Peposo alla Fornaccina - Italian Peppered Beef Stew

Chef Michele Baldacci: Peposo alla Fornaccina - Italian Peppered Beef Stew

Story of the Dish

Recipe

Prep Time: 30 min

Cook time:4/6 hours

Difficulty: 2 out of 5

Serve:4/6

Ingredients:

3 lb beef cheeks

1/2 bottle red wine

8 whole cloves garlic

1 tbs black peppercorns

1 tbs tomato paste

2 tbs salt

Preparation:

1. Preheat the oven to 300.

In prepping the beef cheek, you will find that it’s a quite fatty piece of meat. You will

need to be able to decipher the good fat from the bad fat and cut off anything that is

hard or white. The good fat is usually more rubbery and soft and the bad fat is whiter

and hard.

2. Cut the beef cheek into 3” cubes.

3. You will need to put all the ingredients together at the same time in the same pot.

Find a pan big enough to accommodate and add all of your ingredients.

4. Cover with hot water and close well with aluminum foil.

5. Bring the pot to boil and put in the oven for at least 4 hours at 300 degrees. The

longer it can cook, the better.

If you can let it sit and cool overnight, you’ll find that the flavor becomes much more

intense. When reheating, be sure to include the sauce in addition to the meat.

Chef Tips:

This dish is best served with Cannellini beans

Chefs Corner:

The fornacini were clay workers in the area of Impruneta, nestled in hills of Chianti, near

Florence. At the end of the long work day, the fornacini would put left over pieces of

meat (mostly very fatty), some garlic, peppercorns and wine into a clay pot. The pot

would sit overnight inside one of the clay ovens, unlit but still warm. By the morning,

they would find a perfectly cooked stew, just in time for breakfast.

Wine pairing:

Chianti Classico

San Giovese

Massetto Ornelaia

Check more recipes from: Chef Michele Baldacci

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Servings and Timing

Servings: 4. Prep Time: about 25 minutes. Cook Time varies with the cut and technique described above. Total Time: follow the doneness and resting cues in the method rather than the clock alone.

Recipe Information

Prep Time: 30 min

Cook time:4/6 hours

Difficulty: 2 out of 5

Servings: 4. Prep Time: about 25 minutes. Cook Time varies with the cut and technique described above. Total Time: follow the doneness and resting cues in the method rather than the clock alone.

Professional Technique

Bring the meat to an appropriate working temperature, dry the surface before searing, and respect the resting period after cooking. Use a thermometer when the cut benefits from precise doneness. Braised preparations should simmer gently rather than boil, while quick-cooking cuts should be removed from heat before carryover cooking pushes them past the target.

Chef Tips

Keep the preparation focused on the principal ingredient in Chef Michele Baldacci: Peposo alla Fornaccina - Italian Peppered Beef Stew. Taste before final seasoning, control heat carefully, and adjust consistency with cooking liquid or stock rather than unnecessary cream. Prepare garnish and serving plates before the final cooking stage so the dish can be served at its best texture and temperature.

Chef Gianluca’s Recommendation

For the best result, prioritize ingredient quality and execute the basic technique cleanly before adding decorative touches. The finished recipe should taste balanced first; presentation comes second. Make the final adjustment for salt, acidity, sweetness, or texture immediately before service, then serve without unnecessary delay.

Wine Pairing

Friulano: almond notes and balanced acidity complement savory Italian dishes. Ribolla Gialla: mineral freshness keeps the palate lively. Pinot Bianco: restrained fruit and texture support delicate sauces. Chianti Classico: acidity and savory red fruit work with tomato, cheese, and roasted flavors. Barbera d'Asti: bright acidity refreshes the palate and handles richer preparations.

Nutrition per Serving

Approximate nutrition per serving: 540 calories, 0.63 oz protein, 2.54 oz carbohydrates, 0.71 oz fat, 0.28 oz saturated fat, 0.14 oz fiber, 0.18 oz sugars, 620 mg sodium, and 55 mg cholesterol. Values vary with the exact ingredients and portion size.

Storage and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently with a small amount of stock, water, or sauce as appropriate. Avoid repeated reheating because it damages texture and can dry proteins or overcook starches.

Chef Gianluca