I am sharing my family recipe for Pasticciata, my mother’s favorite on special occasions An Abruzzi ( Italy) province specialty, Pasticciata is made from the eye of beef round, marinated overnight in wine and garlic, then slow cooked with garden vegetables until it melts in your mouth.
Ingredients
750 ml Dry red wine
250 ml. olive oil
5 cloves of garlic minced
3 whole cloves
5 kg. eye of round roast
500 ml.beef stock
2 stalks celery, sliced
1 white onion, sliced
1 carrot, sliced
3 canned whole plum tomatoes
black peppercorns
Salt
hot, just cooked pasta
Method
Combine wine, garlic, and cloves in stainless steel or glass pan. Add roast. Cover with plastic wrap, refrigerate 24 hours, turning once after 12 hours. Place roast and marinade in roasting pan with tight fitting lid. Add broth, celery, onion, carrot, tomatoes, peppercorns, and salt to taste. Cover; roast at 170 C. F for 6 to 8 hours (turn over every couple hours) or until cooked through and tender. Remove from oven; let rest 1 hour. Strain and reserve juices. Serve 6 to 8 ounce portion over a bed of pasta. Pour 60 ml. reserved juice over top of meat and serve. Makes about 20 servings
