Braised Beef Pasticada with Cauliflower Puree

Braised Beef Pasticada with Cauliflower Puree

A slow-cooked Croatian beef stew, deeply flavorful with a rich sauce made from dried plums and red wine, served with creamy cauliflower puree and tender braised greens.

Dietary

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Ingredients

Instructions

  1. The night before cooking, make 15-20 deep slits all over the beef eye of round roast using a small sharp knife. Stuff each slit with small pieces of garlic (from 4 cloves), salt, and black pepper. Rub the entire roast with 1 tablespoon of olive oil, then place in a non-reactive dish. Pour 1/2 cup of red wine vinegar over the roast, cover, and refrigerate overnight, turning once.
  2. On cooking day, remove the beef from the marinade and pat it dry with paper towels. Reserve the marinade. Heat 1 tablespoon of lard in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until deeply browned, about 8-10 minutes total. Remove the beef and set aside.
  3. Add 2 chopped yellow onions to the Dutch oven and sauté until softened and caramelized, about 10-12 minutes. Stir in the remaining minced garlic (from the 4 cloves) and 1/4 cup of tomato paste and cook for 2 minutes until fragrant.
  4. Deglaze the pot with 1 cup of dry red wine, scraping up any browned bits from the bottom. Cook until the wine has mostly evaporated, about 5 minutes. Add 3 cups of low-sodium beef broth, 1/2 cup of dried pitted plums, 2 bay leaves, and 1 teaspoon of dried oregano. Return the reserved marinade to the pot. Bring to a simmer.
  5. Return the seared beef to the Dutch oven. Cover and transfer to a preheated oven at 300 degrees Fahrenheit. Braise for 3 to 4 hours, or until the beef is fork-tender. Flip the roast every hour to ensure even cooking.
  6. While the beef braises, prepare the cauliflower puree. Steam or boil the 2 large heads of cauliflower florets until very tender, about 15-20 minutes. Drain well. Transfer the cooked cauliflower to a food processor or use an immersion blender. Add 1/2 cup of heavy cream and 2 tablespoons of unsalted butter. Process until smooth and creamy. Season with salt and pepper to taste. Keep warm.
  7. For the braised greens, heat 2 tablespoons of unsalted butter in a large skillet or pot over medium heat. Add 2 sliced cloves of garlic and 1/4 teaspoon of red pepper flakes (if using) and sauté for 1 minute until fragrant. Add 2 pounds of chopped collard greens and 1/4 cup of water. Cover and cook, stirring occasionally, until the greens are tender, about 15-20 minutes. Season with salt and pepper.
  8. Once the beef is tender, remove it from the Dutch oven and let it rest on a cutting board for 10 minutes before slicing. Skim any excess fat from the braising liquid. Remove the bay leaves. You can either serve the sauce as is or blend it with an immersion blender for a smoother consistency. Taste and adjust seasoning.
  9. To serve, slice the beef thickly. Place a portion of beef, a spoonful of cauliflower puree, and a serving of braised collard greens on each plate. Spoon the rich pasticada sauce generously over the beef.

Notes

Leftovers improve in flavor overnight and can be stored in the refrigerator for up to 3 days. The sauce can be made ahead of time and slowly reheated.

Nutrition (per serving)