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Veronese Beef Pastissada Recipe - Pastissada di Manzo


Pastissada With Polenta

Pastissada With Polenta

© Kyle Phillips, licensed to About.Com
Pastissada is an old Veronese stew that draws from Austro-Hungarian tradition (Verona was a part of the Empire for a long time) and brings goulash to mind. Most of the recipes I've seen call for horsemeat, but this one is beef based, and it might be nice with an Amarone. The recipe will serve 6.

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
  • Salt
  • 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


Put the meat in a bowl, together with the chopped vegetables, herbs, spices, and finally the wine. Marinate the meat for at least a day, turning it occasionally. Come time to cook it, remove it from the marinade and pat it dry. Using a thin-bladed knife, stick the meat repeatedly and slip the matchsticks of lard or pancetta into the cuts to baste the meat from the inside as it cooks.

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.

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