Tuscan Peposo with Cannellini Beans and Wilted Cavolo Nero
A weeknight take on Tuscan peposo — slow-braised beef chuck with crushed black pepper, garlic, and rosemary — served over warm cannellini beans and quickly wilted cavolo nero. Beef and beans together deliver heme and non-heme iron in a single bowl.
- Prep
- 10 min
- Cocción
- 35 min
- Total
- 45 min
- Porciones
- 1
Ingredientes
- 130g (raw)beef chuck, cubed
- 1/2cup (130g cooked)cannellini (white) beans
- 80gcavolo nero (Tuscan kale), stems removed, sliced
- 2cloves (6g)garlic, smashed
- 1tbsp (14g)extra virgin olive oil
- 1tbsp (8g)rosemary, chopped
- 1/2tsp (1g)black pepper, coarsely cracked
- 1/3cup (80g)bone broth
- 1tsp (5g)red wine vinegar
- 1/4tsp (1.5g)sea salt
Preparación
- 01
Pat the beef cubes dry. Season generously with salt and the cracked black pepper.
- 02
Heat the olive oil in a heavy small pot or Dutch oven over medium-high heat. Sear the beef cubes 2 minutes per side until browned all over, then transfer to a plate.
- 03
Reduce heat to medium. Add the smashed garlic cloves and cook 30 seconds until fragrant.
- 04
Return the beef to the pot. Add the bone broth, rosemary, and red wine vinegar. Bring to a simmer.
- 05
Cover and reduce heat to low. Braise for 25 minutes, stirring once halfway, until the beef is fork-tender and the liquid has reduced by half.
- 06
Stir in the cooked cannellini beans and warm them through for 2 minutes.
- 07
While the beans warm, heat a small amount of the braising liquid in a separate skillet over medium heat. Add the sliced cavolo nero and a pinch of salt. Cover and wilt 3 minutes.
- 08
Plate the wilted cavolo nero, spoon the beef-and-bean peposo over the top, and finish with a few extra cracks of black pepper.
Nutrición (por porción)
- Calories
- 605kcal
- Protein
- 38g
- Carbs
- 42g
- Fat
- 24g
- Fiber
- 11g
- Selenium
- 26mcg
- Zinc
- 6.4mg
- Iron
- 6.8mg
- B12
- 2.4mcg
- Iodine
- 8mcg
- Sodium
- 760mg