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Beef cheek peposo with gremolata

Peposo is a traditional Tuscan Beef Stew originating from Florence. It truly is the simplest stew you'll ever make yet it has so much flavour, especially when you use tender beef cheeks. Serve with a garlicky gremolata to fancy this dinner up. 



  • 4 beef cheeks, excess fat trimmed and discarded
  • 2 tablespoons olive oil
  • 10 cloves of garlic, divided
  • 2 tablespoons freshly ground black pepper
  • 1 bottle of Chianti (750ml)
  • 1 cup freshly chopped parsley
  • Zest of 1 lemon


  1. Pat beef cheeks dry with a paper towel and season well with salt and pepper. Heat a large, heavy-bottomed saucepan over high heat, add olive oil and the beef cheeks. Cook beef cheeks on all sides until browned. Once browned, remove from the pot, and reduce heat to medium-high. 
  2. Peel and crush nine cloves of the garlic and add to the pan along with the black pepper. Cook for one to two minutes, or until very fragrant. Add the wine, and bring to a simmer. Once simmering, add the beef cheeks back to the pot. Cover and cook over deficient heat for four hours, or until the cheeks are fork tender. Keep warm. 
  3. Finely dice the remaining clove of garlic and combine with the parsley and lemon zest. Serve beef cheeks topped with gremolata. Enjoy!

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