Choose shin with connective tissue and allow a flexible finish: a fork should separate the meat easily. For larger quantities use additional pots or pans, keeping the piece sizes and cooking endpoints.
Make ahead Cut the meat and measure the ingredients ahead. Allow extra time on serving day if the connective tissue needs longer to soften.
Peposo alla fornacina
Prep 20 min · Cook 4 hr 10 min · Serves 4 · Difficulty Medium
Method
Cut the beef into roughly 3 cm pieces, keeping the connective tissue and a little soft fat. Put the meat in a heavy 20 cm pot. Warm over moderate-low heat, turning regularly for about 15 minutes, until it releases its fat and takes some color without catching.Cut the beef into roughly 1¼ in pieces, keeping the connective tissue and a little soft fat. Put the meat in a heavy 7¾ in pot. Warm over moderate-low heat, turning regularly for about 15 minutes, until it releases its fat and takes some color without catching.
Add the Chianti, peppercorns, garlic and salt. The wine should cover the compact layer of meat generously. Bring just to a simmer, allowing about 15 minutes; lower the heat at once.Add the Chianti, peppercorns, garlic and salt. The wine should cover the compact layer of meat generously. Bring just to a simmer, allowing about 15 minutes; lower the heat at once.
Cook on the lowest heat, using a diffuser if needed and a lid left slightly ajar, for about 3½ hours. Turn the pieces occasionally and check the base. Add a little hot reserve water only if the liquid threatens to dry before the meat is tender. Continue beyond the suggested time if necessary: the meat should fall apart readily under a fork and the connective tissue should be soft.Cook on the lowest heat, using a diffuser if needed and a lid left slightly ajar, for about 3½ hours. Turn the pieces occasionally and check the base. Add a little hot reserve water only if the liquid threatens to dry before the meat is tender. Continue beyond the suggested time if necessary: the meat should fall apart readily under a fork and the connective tissue should be soft.
When the meat is very soft, uncover and reduce gently for up to 10 minutes until the sauce clings and the meat can be broken into soft fibers. Stir carefully so it does not stick. Toast the bread during this final stage. Spoon the peposo over the toast and serve hot.When the meat is very soft, uncover and reduce gently for up to 10 minutes until the sauce clings and the meat can be broken into soft fibers. Stir carefully so it does not stick. Toast the bread during this final stage. Spoon the peposo over the toast and serve hot.
