RCI-SP.004.0244.001
Pasticada
Pasticada from the Recidemia collection
Prep20 min
Cook12 min
Total32 min
Servings4
Difficultyadvanced
Ingredients
- kg of baby Beef neck or shoulder joint1 unit
- gr of onions150 unit
- gr of well smoked Bacon100 unit
- gr of carrots150 unit
- 1 unit
- 2 unit
- dcl of red wine1 unit
- 2 unit
- 1 unit
- Beef soup1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
Method
1
Trim and season the meat generously with salt and pepper, then stud it with slivers of garlic cloves. Allow the meat to rest and absorb the seasoning for at least 15 minutes.
15 minutes
2
Lightly dust the seasoned meat with flour on all sides, shaking off any excess. Heat oil in a large heavy-bottomed pot or Dutch oven over medium-high heat and sear the meat until deeply browned on all sides.
10 minutes
3
Remove the meat and set aside, then add the diced celery root to the same pot and sauté in the remaining fat until softened and lightly golden.
5 minutes
4
Add the chopped tomatoes and tomato purée to the pot, stirring to combine with the celery root and scraping up any browned bits from the bottom.
5 minutes
5
Return the seared meat to the pot and nestle in the bay leaves. Add enough water or broth to partially submerge the meat.
3 minutes
6
Cover the pot with a tight-fitting lid and braise the meat over low heat, turning occasionally, until the meat is completely tender and the sauce has thickened and deepened in flavor.
150 minutes
7
Remove the bay leaves and adjust seasoning with salt and pepper to taste. Stir in freshly chopped parsley just before serving.
3 minutes