Nitko’s False “pasticada”
photo by nitko
- Ready In:
- 1hr
- Ingredients:
- 20
- Yields:
-
4 portions
- Serves:
- 4
ingredients
- 500 g beef (muscles for goulash)
- 300 g onions
- 3 garlic cloves
- 50 g carrots
- 3 tablespoons olive oil
- 200 ml wine (red, syrah type)
- 200 g tomatoes (strained juice)
- 5 cloves
- 1⁄2 teaspoon nutmeg (grounded)
- 1⁄2 teaspoon marjoram (dried)
- 1 bay leaf
- 1⁄3 teaspoon thyme (dried)
- 5 g plums (dried optional)
- 5 g raisins (optional)
- 10 g sugar (brown) (optional)
- 250 ml water
- 7 g salt
- 5 g pepper
- 5 g parsley (fresh)
- 50 g parmesan cheese (grated)
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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RECIPE SUBMITTED BY
nitko
Croatia