The Peposo
The Peposo Preparations • Cut the beef muscle into cubes as if it was a stew, then season with plenty of black pepper; • Finely slice the onion and soften it
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Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Stove
- Ladle
- Measuring spoon
- Measuring cup
- Wooden spoon
Ingredients
- Beef muscle, 800 g
- Broth, 300 ml
- Tuscan red wine, 1 bottle
- Golden onion, 1
- Petti double concentrated organic tomato paste, 1 tablespoon
- Extra virgin olive oil
- Salt
- Black pepper
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