Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Yield: 4-6 Servings Beef Pastissada
- 2 1/4 pounds (1 k) boneless beef; I would be tempted by the rump
- For the Marinade
- 1 onion, finely sliced
- A carrot, peeled and diced
- 2 ribs celery, diced
- 2 cloves (the spice, not garlic)
- A teaspoon of powdered cinnamon
- A spring or two of rosemary
- A bottle of dry red wine, e.g. Valpolicella
- Peppercorns to taste
- Come Time to Cook
- 2 ounces (60 g) cured lard or pancetta, cut into matchsticks (for lardoning the meat)
- 1 tablespoon tomato paste diluted in a little hot water
While you're preparing the meat, heat the marinade in a saucepot big enough to comfortably hold the meat. Add the lardoned meat to the pot, together with the tomato paste diluted in warm water, cover, and simmer for about 2 hours, turning the meat every now and again.
When the meat is dome remove it, slice it, and set the pieces on a warmed serving dish. While you're doing this, cook the pan drippings down some over a fairly brisk flame, and blend them. Spoon the sauce over the meat and serve at once. Accompaniments? Polenta, and spinaci rifatti.
Note: Pastissada can also have paprika in it. Depending upon my mood, I might add a tablespoon or two of paprika to this stew.
Second thing: Though my source didn't call for it, I might also be tempted to heat 2 tablespoons of olive oil in a second pot while the marinade is cooking down, brown the meat on all sides, and then pour the reduced marinade over it and proceed as above.