Il Peposo (Daube of beef) 500g – serves two


This daube of beef originated in Florence in the fifteenth century, and was known locally as Il Peposo.  An unctuous stew, it was cooked slowly in the cooling kilns of the tile makers working on the cathedral dome.

Utilising the abundant red wine locally available and a generous ration of the expensive and rare black peppercorns imported from India, it has remained a Tuscan favourite through the following five centuries.

Uniquely, ox cheek can cook to ridiculously tender without drying out.

A little tip

Serve on large warmed plates sprinkled with chopped flat leaf parsley and accompanied by mashed potatoes.


Ox cheek 60%, Carrots, Celery, Onions, Red wine (sulphites), Black peppercorns, Bay leaves, Lard, Extra virgin olive oil, Pancetta (pork, water, salt, sodium nitrate, sodium nitrite, potassium nitrate), Star anise, Bouquet garni of lots of rosemary and bay leaves, Wheat flour, Butter (milk), Water.


See ingredients in bold.  Produced in a kitchen which handles milk, gluten, sesame, celery, lupin, nuts, eggs, soya, fish, mustard, peanuts, sulphites.


Keep in the fridge and eat within use by date on lid. Once opened consume within 2 days.


Transfer to an oven-proof dish adding two tablespoons of water, spooned over to loosen the sauce, then cover loosely with foil. Heat oven to 175C and bake until piping hot and the sauce is bubbling and beginning to darken.

One container serves two people.

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