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Pastitsada
Pastitsáda: Corfu's Sunday beef braised in spiced tomato sauce, served over thick pasta
Pastitsada is Corfu's great Sunday and feast-day dish, a legacy of four centuries of Venetian rule: big pieces of beef (or rooster) slowly braised in tomato with a heady spice mix of cinnamon, clove, allspice, nutmeg and sweet paprika, sharpened with vinegar, then served over bucatini with grated cheese. The sauce should be thick enough to coat the pasta and taste warm rather than hot. Many Corfiots add red wine; this version uses red wine vinegar and stock, so it's alcohol-free (swap 150 ml of the stock for red wine if you like). Common mistake: rushing the braise — beef shin needs a long, gentle simmer to turn soft. Chef's tip: make it a day ahead; the spices settle and the sauce tastes rounder.
- Total time
- 175 min
- Difficulty
- medium
- Serves
- 6
Ingredients
For the beef
For the spice mix (bahari)
To serve
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Method
0/7 doneStep 1: Mix 2 tsp sweet paprika, 1 tsp ground cinnamon, ¼ tsp ground cloves, ½ tsp ground allspice, ¼ tsp ground nutmeg and ½ tsp black pepper. Rub half the spice mix and 1 ½ tsp salt into 2 ⅞ lb beef shin or chuck.
5 minStep 2: Heat 5 tbsp olive oil in a heavy casserole over a medium-high heat and brown the beef well on all sides, in batches. Lift out.
12 minStep 3: Lower the heat, add 2 onions and cook until soft and starting to colour. Add 6 cloves garlic and the rest of the spice mix for 1 minute.
8 minStep 4: Pour in 3 tbsp red wine vinegar and let it sizzle away, then stir in 2 tbsp tomato paste, 1 ¾ lb chopped tomatoes, 2 cups beef stock or water, 1 tsp sugar and 2 bay leaves. Return the beef with its juices.
Step 5: Cover and simmer very gently, turning the meat now and then, until it's tender enough to cut with a spoon and the sauce is thick and dark red. Add a splash of water if it catches.
130 minStep 6: Cook 1 ⅛ lb bucatini or thick spaghetti in plenty of salted water until al dente. Drain and toss with several ladles of sauce and half of 1 ⅜ oz grated kefalotyri or aged hard cheese.
12 minStep 7: Serve the pasta topped with a piece of beef, more sauce and the rest of 1 ⅜ oz grated kefalotyri or aged hard cheese.
Nutrition per serving
- Calories
- 800 kcal
- Protein
- 60 g
- Carbs
- 72 g
- Fat
- 28 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pastitsada take?
- About 175 minutes in total: 25 minutes to prepare and 150 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onions?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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