Peposo

Cut the meat into thick pieces of the bone. Preheat the oven to 150 ° C. Take a large pan where the ingredients fit exactly. First put a layer of meat in the pan and on top of that a couple of whole cloves of garlic. Then sprinkle one of the tablespoons of pepper and a little salt. Put one or two sprigs of rosemary, then a layer of meat and continue layer by layer until all ingredients are gone and the pan is almost full. Pour the wine over, place the flounder and the bay leaves in the pan and pour in enough water that the meat is under. Bring the whole thing to the boil, cover the pan tightly with a double layer of aluminum foil and put it in the preheated oven for about 6 hours (or until the meat is tender). If you want to stew the pot all night (as many Italians do), lower the oven temperature to 140 ° C and leave the meat in it for 8 hours or more, until it is so tender that it falls apart. Make sure that the foil closes the pan properly so that no moisture can escape from it.

When the meat is done, remove the foil from the pan, scoop the supernatant fat and remove the bone, the bay leaves and the sprigs of rosemary from the pan. The meat must really be butter-soft. The cooking liquid is light in color, but rich and powerful in taste. Taste and season with salt and pepper. Now cut the meat with a spoon, scoop a large spoon on a hot, roasted bruschetta and sprinkle a few drops of olive oil over it. A delicious, warming brunch for a cold winter morning. You can also serve peposo as a complete dinner, with boiled carrots and new potatoes.