600 g of Beef Muscle
½ l of Vino Nobile di Montepulciano DOCG
3 cloves of garlic
Salt to taste
2 tablespoons of pepper grains
2 tablespoons of Olio Extravergine d’Oliva Toscano IGP
Ground pepper to taste

Cut the beef into small pieces and then leave to marinate for an hour with garlic, pepper grains, ground pepper, salt, and Vino Nobile di Montepulciano DOCG. Transfer everything into a saucepan with the Olio Extravergine d’Oliva Toscano IGP and cook over low heat for about three hours, stirring occasionally. Serve the Peposo hot.