Pasticciata Fanese (Fano-Style Braised Beef)
Category: Main Course
Servings: 6
Pasticciata Fanese is a traditional Italian dish from the beautiful region of Fano, known for its tender braised beef with rich, aromatic flavors. This savory meal brings together a perfect balance of herbs, spices, and a delicate blend of tomato concentrate and white wine. It’s the perfect dish for a cozy family dinner or an impressive meal to serve guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef (preferably chuck or round) | 900g |
| Tomato concentrate | 50g |
| White wine | 100g |
| Fresh rosemary | To taste |
| Marjoram | To taste |
| Cloves | 8 |
| Nutmeg (freshly grated) | To taste |
| Salt | To taste |
| Black pepper | To taste |
| White onions | 1 (medium) |
| Garlic cloves | 2 |
| Water | 1L |
| Extra virgin olive oil | To taste |
Instructions
-
Prepare the Onion and Oil:
Start by finely chopping the onion. Heat a generous amount of extra virgin olive oil in a large pan or pot over medium heat. Add the chopped onion and sauté for a few minutes, allowing it to soften and become translucent. This step will create the base flavor for your braised beef. -
Prepare the Beef:
While the onion is cooking, take the beef and pierce it with the cloves. Season the beef with freshly grated nutmeg, salt, and black pepper. The cloves will infuse the meat with a subtle, aromatic flavor while the nutmeg adds a warm, earthy undertone. -
Sear the Beef:
Once the onion is softened and slightly golden, add the beef to the pot. Brown the meat on all sides, allowing it to sear well. This will lock in the juices and flavor, making the beef extra tender once cooked. -
Add the Aromatics:
Sprinkle the rosemary and marjoram over the beef, letting the herbs infuse into the meat as it cooks. Their fresh, fragrant flavors will complement the rich beef perfectly. -
Deglaze and Add the Liquids:
In a separate bowl, mix the water with the tomato concentrate, stirring well to dissolve it. Once the beef is browned, pour the mixture over the meat. Follow by adding the white wine, ensuring the beef is mostly covered with liquid. -
Simmer the Meat:
Cover the pot with a lid and bring the liquid to a simmer. Allow the beef to cook gently for about 1.5 to 2 hours, or until it becomes tender and infused with the savory flavors of the herbs and spices. -
Finish the Cooking:
After the beef is cooked and tender, remove it from the pot and set it aside to cool. Once it is cool enough to handle, slice the beef into thick, tender slices. -
Reduce the Sauce:
Continue to simmer the sauce for another 30 minutes to allow it to reduce and thicken. This will concentrate the flavors and make the sauce even more delicious. -
Serve:
Once the sauce has reduced and thickened, remove the garlic cloves (they will have softened and imparted their flavor). Serve the sliced beef with a generous amount of the reduced sauce over the top. This dish is perfect when paired with mashed potatoes, polenta, or crusty bread to soak up the delicious sauce.
Notes:
- Flavor Variations: You can adjust the seasoning to your preference. Add a pinch of chili flakes for a spicy kick or a touch of balsamic vinegar for a richer depth of flavor.
- Resting the Meat: If you have the time, let the meat rest for 10 minutes after slicing. This allows the juices to redistribute, ensuring each bite is juicy and tender.
- Make-Ahead: Pasticciata Fanese tastes even better the next day as the flavors continue to meld. Store it in an airtight container in the fridge and reheat gently before serving.
This Pasticciata Fanese recipe embodies the heart of Italian cooking, with simple yet bold ingredients coming together to create an unforgettable meal. Enjoy this savory dish with family and friends, and relish the rich, comforting flavors of Fano-style braised beef.
