We suggest this typical dish of Tuscan gastronomy, specifically in Florence. First, to prepare the peposo it has to be cut into pieces not too small the meat. Once cut, the pieces are put into a large saucepan and thick-bottomed (preferably earthenware, as tradition dictates).
If you want a more aggressive course and faithful to the old recipe you should sprinkle the bottom of the pan with lard, We prefer a lighter preparation and then omit this added fat. Once settled into the pan with pieces of beef are added four cloves of garlic, wine, and a whole bunch of sage and rosemary.
Then cook over low heat for about 2 hours and a half. When the wine has reduced to a sauce add a pinch of salt and possibly a 'further ground pepper and serve. In Florence is proposed accompanied with slices of toasted bread.

The peposo beef proposed by'l tell you an Italian recipe is a dish that comes from the past. It is typical of the town of Impruneta, a small village that lies on the hills surrounding Florence. These areas are rich in clays with which for centuries are produced pots, pans, pottery and bricks. According to tradition, in these pots, were prepared peposo beef, from the "Fornacini", ie the workers involved in the firing of the bricks in kilns. Hence the name of the dish "beef peposo of Fornacini dell'Impruneta."

Each portion of peposo beef (about 200 g raw meat) provides about 390 calories. The energy is distributed as follows: 67% protein, 32% fat, 1% carbohydrate. Compared to the daily needs is a good source of potassium, phosphorus, zinc, magnesium, selenium, copper, and iodine as well as vitamin B2, niacin, B6, B12, D and pantothenic acid.