The Peposo

• 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 in a thick-bottomed saucepan;
• Add the meat, salt lightly and brown evenly on all sides;
• Add a tablespoon of Petti double concentrated organic tomato paste,
and let it flavour with the meat;
• Add 1/3 of the wine, the hot broth, then cook over moderate heat until
the cooking liquid has almost dried completely;
• Add another 1/3 of the wine and repeat the operation a third time, once
the cooking juice has dried;
• Cook for about 3 hours;
• If at the end of cooking the Peposo is too dry, adjust with a ladleful of broth.