Pas­ti­cada (braised beef with red wine and dried fruit)


Food and Travel (UK) - - Contents -

Recipes from Pod Grickim Topom restau­rant, Za­greb

1kg top­side beef, tied to hold its shape

750ml red wine

50g ba­con or pancetta, cut into strips

1 car­rot, cut into match­sticks 250g prunes

250g dried figs

2-3 tart green ap­ples, peeled and cored small bun­dle of car­rots, cel­ery sticks, turnip and pars­ley, tied with kitchen string

Seal the meat on the grill or in a pan, then place in a deep casse­role. Pour in the wine so the meat is cov­ered, adding the rest of the in­gre­di­ents to the mari­nade. Leave for 5-6 days in a cool pantry, turn­ing the meat over oc­ca­sion­ally.

When ready to cook, place the casse­role over a low heat or in a low oven (around 160C/320F/Gas 3) to cook for at least eight hours. Re­move the meat and set aside. Re­move the bun­dle of veg­eta­bles and blend the re­main­ing sauce un­til smooth. Slice the meat and serve with the sauce, gnoc­chi and plum jam.

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