Pasticada

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Make small incisions all over the beef eye of round with a sharp knife.

   Ongeveer 5 min

2. 2

   Stuff the incisions with the sliced garlic and strips of bacon.

   Ongeveer 10 min

3. 3

   In a large non-reactive bowl or container, combine the red wine vinegar and water for the marinade.

   Ongeveer 2 min

4. 4

   Add the stuffed beef to the marinade, ensuring it's mostly submerged. Cover and refrigerate for at least 12 hours, or preferably 24 hours, turning occasionally.

   Ongeveer 12 uur

   Tip van de kok: Marinating for longer will yield a more tender and flavorful result.

5. 5

   Remove the beef from the marinade, pat it dry thoroughly with paper towels, and season generously with salt and black pepper.

   Ongeveer 5 min

   Tip van de kok: Patting dry is crucial for a good sear.

6. 6

   Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   Ongeveer 2 min

7. 7

   Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.

   Ongeveer 20 min

   Tip van de kok: Don't rush this step; browning adds significant flavor.

8. 8

   Reduce the heat to medium and add the chopped yellow onion, diced carrot, and diced celery to the pot.

9. 9

   Sauté the vegetables until softened and lightly caramelized, about 10-15 minutes.

   Ongeveer 15 min

   Tip van de kok: Scrape up any browned bits from the bottom of the pot as you stir.

10. 10

    Stir in the tomato paste and cook for 2 minutes, stirring constantly.

    Ongeveer 2 min

    Tip van de kok: Cooking tomato paste deepens its flavor.

11. 11

    Deglaze the pot with the red wine, scraping up any remaining browned bits. Bring to a simmer and cook until the liquid has reduced by half, about 5-7 minutes.

    Ongeveer 7 min

12. 12

    Return the seared beef to the pot. Add the beef broth, dried prunes, grated nutmeg, ground cloves, bay leaves, and fresh rosemary.

    Ongeveer 2 min

13. 13

    Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 2.5 to 3 hours, or until the beef is fork-tender.

    Ongeveer 3 uur

    Tip van de kok: Alternatively, you can braise it in a preheated oven at 160°C (325°F).

14. 14

    Remove the beef from the pot and set it aside to rest for a few minutes. Discard the bay leaves and rosemary sprig.

    Ongeveer 5 min

15. 15

    If desired, you can blend the sauce with an immersion blender until smooth, or press it through a fine-mesh sieve for a very smooth consistency.

    Ongeveer 5 min

    Tip van de kok: For a rustic texture, you can leave the sauce as is.

16. 16

    Slice the beef against the grain into thick pieces.

    Ongeveer 3 min

17. 17

    Serve the sliced beef with the rich sauce, traditionally accompanied by homemade gnocchi or polenta.