Pasticada

Preparation steps

• A prerequisite for real pasticada is to get a beef rose (frikando), and only if there is no beef, to make pasticada with beef rose. Clean the meat of fat and veins and season it alternately with garlic, bacon and carrots. Cut the bacon and carrots into garlic-length sticks. Use a sharp, narrow knife to make holes in the meat and fill each with one of the three lard preparations. Carrots do not put much. The bacon will be easier to stab if it is cut into sticks and kept in the freezer for a while to harden. Then put the meat in a narrower, deeper dish, if the dish is wide, a lot of acid is consumed unnecessarily. Drizzle with the yeast to make the meat float, if the yeast is strong dilute it with water. I immediately put about 1.5 liters of acid and 1 liter of water. Let the meat stand in the rat for at least 12 hours, preferably overnight.
• Soak prunes in cold water overnight. If they are pitted, clean them the next day when they soften.
• In a peanut bowl or other, just to make it deeper, put a little fat and oil and heat in the oven. Add the meat from the rat, drained, dried and lightly salted and bake often turning so that the meat gets a little color on all sides.
• Meanwhile, heat a little fat and oil in a pan on the stove. Add the onion cut into thicker leaves and simmer until soft, stirring constantly. Add a little salt to make it fall faster.
• When the onion has softened and the meat has turned a little yellow, transfer the onion together with the fat to the pan in which the meat is roasted. Add coarsely grated celery root, plums together with the water in which they were soaked and carrots into rings. If there is any garlic, carrots and bacon left over from the meat, put it in a bowl. Cover and bake for a total of 2 hours. Turn the meat often to roast evenly and stir the vegetables. Bake until the meat releases liquid, then pour 1 liter of water and continue baking.
• Then take the meat out on a board and cut it into thin slices, approximately 1.5 cm thick. Arrange in a wider, deeper pan in which cooking will continue. Propagate the vegetables that were roasted with the meat on a grater or grind them in a multipractice. Pour over meat. Immediately add all the other ingredients: white wine, prosecco, pepper, grated nutmeg, cinnamon, cloves, sprigs of rosemary without leaves (if the leaves are left, later stuck to the teeth), bay leaf, lemon, tomato concentrate and salt as needed. The meat should be covered with sauce, then pour water as needed. Cook for another half hour (so it says in the recipe, but I usually need a lot longer) or until the meat softens but should not fall apart. Towards the end add 1-2 bags of parmesan that will thicken the sauce. If necessary, add water or wine, as desired. The sauce must be thick, sweet-sour in taste. If the pasticada is too sweet, add a little wine and / or lemon, and if it is sour, finally add a little sugar. When the pasticada is done, remove the sprigs of rosemary, bay leaf and lemon.
• According to the recipe, half a lemon peeled from the peel and cleaned of spitz is put in 1 kg of meat in the pasticada. With care that the pasticada is not sour, I never put more than half a lemon on 3 kg of meat.
• Serve with homemade gnocchi, grated parmesan and lettuce. Pour a little pasticada sauce over the gnocchi so that they don't stick.