Pastitsada From Corfu Beef Stew With Pasta Food

PASTITSADA FROM CORFU: BEEF STEW WITH PASTA

Steps:

• Heat the olive oil in a pot. Brown the beef in a few batches for 3-4 minutes. Set aside in a plate/bowl. Add the onions to the pot and cook over medium heat for 5-6 minutes. Add the garlic and warm through for a few seconds. Add the beef cubes back to the pot with the remaining ingredients except for the parsley and cheese. Bring to a boil and reduce the heat to medium. Cover the pot and cook until the beef is tender and the sauce has thickened. About 1 and 1/2-2 hours. Stir the stew often and add more water if it thickens too much before the beef is ready. Taste and adjust the seasoning if needed. Cook the pasta according to the package instructions and drain. Toss with butter. Garnish with parsley and serve over pasta. Top with plenty of grated cheese. Enjoy!

PASTITSADA (BEEF IN TOMATO SAUCE FROM CORFU)

Steps:

• Heat oven to 300 degrees F.
• Rub veal with 1 tsp salt and ½ tsp pepper.
• Make shallow incisions all over meat and insert thin slices of garlic, using about half.
• Heat 3 tblsps olive oil over medium-high heat until rippling; add meat and sear on all sides.
• Add remaining garlic, cinnamon, cloves, bay leaf.
• Reduce heat to very low.
• Cook, covered, 10 minutes, shaking casserole 2 or 3 times to prevent sticking.
• Add wine and vinegar, increase heat to high.
• Heat to boiling, then remove from heat.
• Cover casserole tightly with foil; place lid securely over foil.
• Bake 30 minutes.
• Carefully remove lid and foil; turn meat with wooden spoons so as not to pierce; replace foil and lid; bake 30 minutes longer.
• Heat remaining 3 tblsps oil in large skillet over medium-high heat until rippling.
• Stir in onion; reduce heat to medium.
• Saute until onion is softened but not browned, about 5 minutes.
• Stir in tomatoes, ½ tsp salt, sugar, 1/8 tsp pepper and cayenne.
• Reduce heat to low.
• Cook, uncovered, stirring frequently, 20 minutes.
• Remove casserole from oven and increase oven temperature to 375F.
• Pour sauce over meat; replace foil and lid.
• Bake 3-4 hours, or until beef is fork-tender.
• Remove casserole from oven.
• Transfer meat to heatproof platter, cover with foil to keep warm.
• Remove and discard bay leaf, cinnamon, allspice and cloves from sauce.
• Let sauce stand a few minutes; degrease.
• Use a small amount of the fat removed from the sauce to grease a wide, shallow, 4-quart baking dish.
• Cook pasta until al dente.
• While pasta cooks, put butter into a small saucepan and melt over medium-low heat.
• Let butter brown.
• This is knows as beurre noisette.
• It should be very fragrant.
• Add browned butter to pasta along with half of grated cheese.
• Toss to coat.
• Add 2 cups of tomato sauce and toss again; turn into baking dish.
• Until veal roll and cut into ½ inch slices.
• Arrange in overlapping row over pasta.
• Pour remaining sauce over all.
• Bake, covered with foil, 10 minutes.
• Uncover, bake 10 minutes longer.
• Sprinkle with remaining cheese and serve.