Peposo without gluten all'imprunetana with currant

Peposo without gluten all'imprunetana with currant
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Time: 120 minuti
Difficulty: Facile

Ingredients for 4 people 
600 g of beef muscle
400 g red wine (preferably a chianti)
2 leaves of laurel
5 g black pepper beans
25 g peeled garlic
1 leaf of the sage
1 sprig of rosemary
5 g of fine salt
4 sprigs of currant

Preparation: 15 minutes
Cuko: 120 minutes
Difficulty level: Easy 
Servings: 4% per serving
Mode: manual mode
Tools for the recipe
- Mixing paddle, mixing paddle 
- measuring cup


Soak all the ingredients in a large bowl and leave to macerate for about 12 hours.
After the maceration time pour all the ingredients except the salt into the bowl and cook slowly with the mixing ball for 90 minutes at 100°vel.3.
At this point add the salt and cook for another 30 minutes at 80°vel.3, the meat should be tender.
Serve the meat in individual dishes with a sprig of currant