Pasticada recipe

A whole eye of round larded with bacon, garlic and cloves, marinated two days in vinegar and wine, then braised with prunes, dried figs and sweet prošek.

1 day and 4 hourshard12 ingredients

Ingredients

• 1500 g beef eye of round
• 80 g smoked bacon
• 200 ml prošek sweet wine
• 250 ml red wine vinegar
• 250 ml red wine
• 150 g prunes
• 80 g dried figs
• 4 onions
• 3 carrots
• 6 clove garlic
• 6 cloves
• 2 tbsp tomato paste

How to make Pasticada

1. Lard a whole 1.5 kg eye of round: stab it all over with a thin knife and push in 80 g of smoked bacon strips, 4 garlic cloves cut into slivers, carrot sticks and 6 cloves.
2. Lay the meat in a dish with 250 ml red wine vinegar, 250 ml red wine, 2 sliced onions, salt and pepper; cover and refrigerate 24 to 48 hours, turning it twice.
3. Drain the meat and pat it dry, keeping the marinade. Brown it on every side in oil in a heavy pot, about 10 minutes.
4. Add 2 chopped onions and 2 sliced carrots, cook 10 minutes, then stir in 2 tbsp tomato paste and fry it 2 minutes.
5. Pour in the strained marinade plus enough water to half-cover the meat; cover and simmer on the lowest heat for 3 hours, turning the piece every 45 minutes.
6. After 2 hours add 150 g prunes, 80 g dried figs and 200 ml prošek.
7. Lift out the meat, rest it 15 minutes, then slice it 1 cm thick across the grain.
8. Blend the sauce smooth with the prunes and figs in it, return the slices and simmer 20 minutes more so they drink the sauce.
9. Serve with homemade gnocchi, sauce spooned generously over.

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