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Pasticada (braised beef with red wine and dried fruit)
Serves 6 Starters and mains
Ingredients
- 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
Method
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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