Dalmatian pasticada

Serves: 4 persons
Time: 10 h. marinating / 4 h.cooking
Difficulty: heavy

Nutritional value
KJ KCAL Proteins (g) Fat (g) Carbohydrates (g)
1 portion/350g 2690,94 640,7 59,85 33,35 49,85
Preparation

Garlic cloves are cut lengthwise, bacon is cut into long strips, onion as well, and carrots and roots of celery and parsley into horizontal pieces (we hold half of the root vegetables). With a long and sharp knife we make few cuts along the whole length of the meat. In each hole we put carrots, bacon and garlic (all along the length). We put the prepared meat in a bowl, cover it with half the sliced vegetables, pour with red wine and wine vinegar, add rosemary twig, laurel leaf, grained pepper, pour some more water and put it all together in the refrigerator overnight to marinade. We remove the meat and vegetables from the marinade and pour the liquid into the jug. In the pot, on heated oil, we put the meat and fry it on all sides occasionally turning, for 10 minutes. During this time we cut the remaining rooted vegetables and onions. Then we add vegetables from the marinade, freshly sliced vegetables, rosemary twig, laurel leaf, sprinkle with salt and fry stirring until the vegetables soften. After 15 minutes we pour the marinade liquid, vegetable soup, add tomato concentrate, the cloves, half the dried plums and cook on a light heat while occasionally mixing. After three hours of cooking, we remove the laurel leaf and rosemary, and move the meat on the slicing board. We use a stick mixer to make a rough sauce, add plum jam, honey, remaining dried plums, we stir it well and remove from the heat. Then we cut the meat on steaks two centimeters thick. It is good if the meat rests for a while so that it does not lose liquid when it is cut. We put sauce on the plates, add steaks and serve with cooked noodles or gnocchi.

Ingredients
_ 1kg Beef (beef or baby beef leg)
_ 50g bacon
_ garlic, 4 cloves
_ cloves, 1 tea spoon
_ 200g dry plums
_ 100ml sherry
_ 150g peeled tomatoes
_ oil, salt, pepper
_ Served with gnocchi
_
_ For marinade:
_ 700ml Red wine
_ carrot, 2
_ onion, 1
_ garlic, 2 cloves
_ celery, root 1/6
_ pepper int he grain, 1 teaspoon
_ 200ml wine vinegar
_ laurel, 2
_
Before proceeding in preparation of the dishes, please consult with EFSA on advice and regulation.