Nitko’s False “pasticada”

READY IN: 1hr
SERVES: 4
YIELD: 4 portions
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut beef into very small cubes, approximately 1cm in diameter.
  • Finely mince onion and garlic.
  • Cut the carrots into very, very small cubes.
  • Sauté the onion in olive oil.
  • When onions become yellowish, add beef and carrots.
  • Sauté until meat loses liquid; add garlic and wine.
  • Make stronger heat.
  • Before adding plums, cut them into thin strips. If you don’t have plums, you may add raisins.
  • When alcohol evaporates, add tomato and all spices: salt, pepper, nutmeg, cloves, thyme, marjoram, bay leaf and plums.
  • Add some more water and cook about 40 minutes on low heat.
  • It may be too sour (if the tomato is not from your garden) so you may add some sugar (depends on your taste).
  • The sauce must reduce to almost half.
  • Sprinkle with chopped parsley leaves at the end.
  • It is best to serve with potato gnocchi sprinkled with grated Parmesan, but you may use any kind of pasta or rice.
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