Pasticada

Preparation steps

• The best is beef pasticada (this time I was late so I worked with beef). Beef is a prerequisite for getting that dark linden toc. In my opinion, the best position for pasticada is beef rose.
• When you have managed to get a nice piece of meat, stuff it with carrots, onions and bacon (not pancetta, just bacon, preferably homemade because it gives a special pasticada finish).
• Now you have to make a good pac, don't overdo it with acid. Taught by experience, the best pac for me is when water, wine and vinegar are in equal proportions. I put all the vegetables that I will stew later in the pac, together with the meat. The meat should be well salted and peppered beforehand. Let the meat marinate for at least a day and a half. My secret ingredients are lemon and orange, which I also add to the pac.
• Dry the meat you took out of the rat a little, pour over it with a spoonful of fat and bake it together with the lemon and orange in the oven for about half an hour. Until the pores close the pores and get a little color
• Vegetables that you took out of the rat, chop, grate and sauté in 2-3 tablespoons of fat. This fat is also an important factor, if you don't have to, don't change it with oil. You may feel like a lot of onions, onions and carrots reduce, it can only add even more. Some put the onion as much as the meat weighs.
• When you have cooked the vegetables well, add the meat and roasting juice (discard the citrus fruit). Now add the plums, conch, nutmeg and cloves (4-5 pieces enough, no more because their taste will prevail) and rosemary. A little salt and pepper (be careful not to add too much salt, it is better to add a little more later)
• Now pour 200ml of rat (no more) over the meat, the rest with water or even better beef stock, if you don't add the stock, put some in the water.
• Now the meat is cooked depending on the size and quality. I cooked my 1.5 kg beef leg for 2 hours. If it is beef it is extended to 3 hours. In the middle of cooking, take out the rosemary and add very important prosecco. And continue cooking. I didn't have to add liquid all the time, if you feel a little tired, add more. All this is cooked on the lowest heat.
• Now take out the meat and strain it (don't let any piece of vegetables be seen).
• Cut the meat into slices of cinnamon and a half
• Return to the pan and I like to boil everything together for another ten minutes
• Serve the pasticada with gnocchi