Pasticada

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

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

   Около 5 мин

2. 2

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

   Около 10 мин

3. 3

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

   Около 2 мин

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.

   Около 12 ч

   Совет повара: 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.

   Около 5 мин

   Совет повара: 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.

   Около 2 мин

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.

   Около 20 мин

   Совет повара: 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.

   Около 15 мин

   Совет повара: 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.

    Около 2 мин

    Совет повара: 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.

    Около 7 мин

12. 12

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

    Около 2 мин

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.

    Около 3 ч

    Совет повара: 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.

    Около 5 мин

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.

    Около 5 мин

    Совет повара: For a rustic texture, you can leave the sauce as is.

16. 16

    Slice the beef against the grain into thick pieces.

    Около 3 мин

17. 17

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