Peposo dell'Impruneta is the legendary pepper stew of the terracotta-makers of Impruneta, a town near Florence famous for its clay kilns—a brutally simple braise of beef shin, an entire bottle of Chianti, a staggering quantity of black peppercorns, garlic, and nothing else. According to tradition, the fornacini (kiln workers) would place an earthenware pot of cheap beef and rough wine directly in the dying embers of the terracotta kiln, where the residual heat would braise the meat over 4-6 hours at a low, steady temperature, the peppercorns masking the flavour of what was often less-than-prime beef. The dish is a monument to the transformative power of slow cooking and the Tuscan conviction that the best food requires few ingredients and abundant patience. The canonical preparation uses beef shin or cheek—cuts rich in connective tissue that dissolve into silky gelatin during the long braise—a full bottle of Chianti, a handful (not a pinch—a genuine handful) of black peppercorns (whole and cracked), and several unpeeled garlic cloves. Some versions allow a few San Marzano tomatoes, but purists insist the colour should come only from the wine. The pot is sealed and placed in a low oven (130-140°C) for at least 4 hours, ideally 6, during which the wine reduces into a dark, intensely concentrated sauce and the meat collapses into fork-tender shreds. The pepper should be assertive—this is a pepper stew, and timidity defeats its purpose. Peposo is traditionally served with fettunta (Tuscan garlic bread—grilled, rubbed with garlic, drizzled with olive oil) to soak up the dark, peppery wine sauce.
Beef shin or cheek with connective tissue. A full bottle of Chianti. A handful of whole and cracked black peppercorns. Very few other ingredients—garlic, maybe tomato. Braise at low temperature for 4-6 hours. Serve with fettunta.
Use a mix of whole and cracked peppercorns for different textures and heat levels. The dish is even better the next day after reheating. Seal the pot with a flour-and-water paste for a perfect seal. A tablespoon of tomato paste (instead of whole tomatoes) adds depth without making it a tomato stew.
Using too little pepper (this should be aggressively peppery). Braising at too high temperature. Using lean beef (needs collagen-rich cuts). Adding too many vegetables (this is deliberately austere). Under-cooking (the meat must be fall-apart tender).
Giuliano Bugialli, The Fine Art of Italian Cooking; Faith Willinger, Eating in Italy