Pašticada

Introduction

Pašticada is a traditional Dalmatian dish that has been delighting taste buds for centuries. Often referred to as the crown jewel of Croatian cuisine, Pašticada is a slow-cooked beef stew, richly flavored with a variety of spices and ingredients, creating a harmonious blend of sweet, sour, and savory flavors.

Its origins are deeply rooted in the history of the Dalmatian region along the Adriatic Coast, where recipes have been handed down through generations. It is often served during special occasions and celebrations, symbolizing a family's culinary heritage.

Experience the authentic taste of Pašticada with this detailed recipe. From the marinade to the final simmer, every step plays a pivotal role in crafting the perfect dish.

Ingredients

• Beef - 1.5 kg (preferably a cut like round or brisket)
• Red Wine - 200 ml
• Vinegar - 100 ml (preferably red wine vinegar)
• Olive Oil - 3 tablespoons
• Garlic - 5 cloves
• Onions - 2 large, finely chopped
• Carrots - 2 medium, sliced
• Celery - 2 stalks, chopped
• Prunes - 100 grams, pitted
• Pancetta - 100 grams, chopped
• Bay Leaves - 3
• Cloves - 5
• Nutmeg - 1/4 teaspoon
• Tomato Paste - 2 tablespoons
• Salt - to taste
• Pepper - to taste
• Broth (beef or vegetable) - approximately 500 ml
• Flour - 2 tablespoons

Preparation

Marinating the Beef

The marination process is crucial in imparting the signature flavor profile to the beef. Start by preparing a marinade using red wine, vinegar, salt, and pepper. Place the beef in a large dish and pour the mixture over it, ensuring it is well coated. Refrigerate overnight or at least for 12 hours to allow the flavors to penetrate the beef thoroughly.

Preparing the Vegetables

Finely chop the onions, garlic, carrots, and celery. Heat olive oil in a large pot over medium heat and add the chopped vegetables, sautéing until soft and fragrant. Meanwhile, chop the prunes and pancetta.

Cooking Process

Searing the Beef

Remove the beef from the marinade, pat dry with paper towels, and roll it in flour seasoned with salt and pepper. In the pot, increase the heat to high and sear the beef until browned on all sides to lock in the juices. Remove the beef and set it aside.

Crafting the Sauce

Return to your pot with the sautéed vegetables, add in the tomato paste, stirring well to combine. Reintroduce the seared beef into the pot along with the remaining marinade. Add the bay leaves, cloves, nutmeg, prunes, and pancetta. Pour in enough broth to cover the beef. Bring to a simmer.

Simmering

Cover the pot with a lid and let it simmer gently for approximately 2-3 hours. Stir occasionally and add more broth if necessary. The longer the cooking time, the more tender and flavorful the beef becomes. You can check the doneness with a cooking timer.

How to Enjoy Pašticada

Pašticada is traditionally served with homemade gnocchi or mashed potatoes, which soak up the rich sauce beautifully. To complete the meal, accompany your Pašticada with a glass of the same red wine used in its preparation, enhancing the flavors on the palate.

For an authentic experience, enjoy Pašticada with friends and family, much like it's done in its homeland. It is a dish that not only nourishes the body but also elevates the spirit through shared enjoyment and tradition.