Greek

Pastitsada

Name: Pastitsada
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 1 serving
Cuisine: Greek
Ingredients: 160 g beef shin or chuck; 1 tbsp olive oil; 70 g onion; 2 cloves garlic; 1 tbsp tomato paste; 120 g passata or chopped tomatoes; 50 ml dry red wine; 1 tsp red wine vinegar; 1 tsp sweet paprika; 1 cinnamon stick; 2 whole cloves; 3 allspice berries; 1 bay leaf; 1 pinch grated nutmeg; salt; black pepper; 200 ml water; 80 g bucatini; 15 g kefalotyri

The Sunday dish of Corfu: beef slowly braised in a red wine and tomato sauce heavily scented with spetseriko " allspice, cinnamon and clove " then spooned over thick bucatini with grated kefalotyri.

Lunch & dinner 25g+ protein

150 min15 prep · 135 cookMedium567 kcalper serving

Method

Pat 160 g of beef shin dry and season it well with salt and pepper. Heat 1 tbsp of olive oil in a small heavy pot over high heat and brown the meat hard on all sides, about 5 minutes in total, until a deep crust forms. Lift the beef onto a plate.
Turn the heat to low, add 70 g of grated onion to the same pot and cook for 5 minutes, scraping up the browned bits, until soft and translucent. Stir in 2 cloves of chopped garlic and cook 1 minute more, without letting it colour.
Off the direct heat, stir in 1 tsp of sweet paprika so it does not scorch, then 1 tbsp of tomato paste. Return to medium heat and fry the paste for 1 minute until it darkens, then pour in 50 ml of red wine and 1 tsp of red wine vinegar and let it bubble for 2 minutes until the sharpness cooks off.