Ingredients: 1 kg of beef muscle, 1 l of Tuscan red, 15 grains of black pepper, fine salt, 5 cloves of garlic, 6 slices of Tuscan bread, a bunch of sage and rosemary.
Method: In a large saucepan, place the muscle cut into not too small cubes. Add the unpeeled garlic cloves, salt, bouquet of herbs and pepper. Cover with wine and cook over moderate heat, in the oven or on the stove, until the meat is not extremely soft. Toast the slices of bread, in the oven or on the grill, pour over the peposo and serve immediately.
Grossetana sheep ricotta creamed with honey Procedure – Infuse the meat with the vegetables, the smells and the ciliegiolo overnight. The next morning put the meat in a pan with oil and brown it on all sides. Add salt, pepper and then sprinkle with the wine and the infusion vegetables. Cook everything for about 6/8 hours until a thick sauce is formed. To serve the meat cut it into thin slices and accompany it with the sauce obtained by passing the vegetables and cooking liquid.