Slow-cooked beef, “pastisada” style (Pastisada di manzo) from How to Cook Italian: With More Than 225 Recipes (page 330) by Giuliano Hazan

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Notes about this recipe

  • Pamsy on November 16, 2024

    Used A/A braising steak and cooked one day, ate the next, so flavours really developed. Recipe says to cook for 6 hours but I did 4 on a very low heat and it was tender. Used Merlot in place of Amarone. Quite a rich, wintery dish, so smallish portions are a good idea. Served with mash and a green veg.

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