Wednesday, May 13, 2009

Pasticada

Ingredients:
  • 1kg. baby beef neck or shoulder joint
  • 150g. onions
  • 100g. well smoked bacon
  • 150g. carrots
  • 1 celery root
  • 2 garlic cloves
  • 1dcl.red wine
  • 2 bay leaves
  • parsley, beef soup, 1 fresh tomato, tomato purée, salt, pepper and flour
Fry in oil meat stuffed with bacon and carrots. Add onion, the remaining bacon and carrots, celery, garlic, bay leaves, beef soup and braise till the meat becomes tender. When the meat is almost cooked, add wine, tomato, tomato purée and braise for 15 more minutes. When the meat is tender, take it out, cut in pieces, put in a pan, pour the sauce over it and braise for a couple of minutes. It is served with makaruli.

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