Pastitsada Beef In Tomato Sauce From Corfu

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The long, slow cooking results in one heck of a sauce!!

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Steps

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Heat oven to 300 degrees f.

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Rub veal with 1 tsp salt and tsp pepper.

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Make shallow incisions all over meat and insert thin slices of garlic , using about half.

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Heat 3 tblsps olive oil over medium-high heat until rippling.

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Add meat and sear on all sides.

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Add remaining garlic , cinnamon , cloves , bay leaf.

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Reduce heat to very low.

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Cook , covered , 10 minutes , shaking casserole 2 or 3 times to prevent sticking.

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Add wine and vinegar , increase heat to high.

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Heat to boiling , then remove from heat.

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Cover casserole tightly with foil.

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Place lid securely over foil.

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Bake 30 minutes.

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Carefully remove lid and foil.

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Turn meat with wooden spoons so as not to pierce.

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Replace foil and lid.

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Bake 30 minutes longer.

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Heat remaining 3 tblsps oil in large skillet over medium-high heat until rippling.

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Stir in onion.

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Reduce heat to medium.

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Saute until onion is softened but not browned , about 5 minutes.

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Stir in tomatoes , tsp salt , sugar , 1 / 8 tsp pepper and cayenne.

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Reduce heat t.

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Ingredients

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veal shoulder, garlic, cinnamon stick, allspice berries, cloves, bay leaf, dry red wine, red wine vinegar, onions, whole tomatoes, sugar, cayenne, ziti pasta, butter, parmesan cheese, pecorino romano cheese