National Dishes of the World

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Pašticada (Dalmatian braised beef)
Photo: Imbehind, CC BY 4.0, Wikimedia Commons

main dish

Pašticada (Dalmatian braised beef)

pašticada

Beef studded with garlic and bacon, marinated in vinegar and braised for hours with prunes and sweet wine.

Eaten in: Croatia

Prep
30 min
Cooking
3 h
Resting
12 h
Total
15 h 30 min
Servings
6

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About the dish

Pašticada is a festive pot roast from Dalmatia. A piece of beef topside is pierced and studded with garlic, cloves, bacon and carrot, then marinated overnight in wine vinegar. The next day the meat is browned and slowly braised with vegetables, tomato paste, prunes or dried figs and the sweet wine prošek. The thick, dark sauce is sweet, sour and fragrant, and the meat so tender it falls apart under a fork. Pašticada is cooked for Christmas, weddings and family celebrations, and every Dalmatian family guards its own recipe. The classic accompaniment is njoki (gnocchi) or homemade pasta.

Main ingredients

  • beef topside
  • smoked bacon
  • garlic
  • wine vinegar
  • prunes
  • sweet wine
  • carrot

Croatia: A Dalmatian dish cooked for holidays and weddings and served with njoki (gnocchi).

More: Wikipedia (en)

Recipe

Pašticada (Dalmatian braised beef)

https://foodmap.ominuvo.com/dish/pasticada

Ingredients

6 servings

6 servings

Method

  1. Pierce the meat with a sharp knife in a dozen or so places and push strips of bacon, halved garlic cloves, the cloves and sticks of one carrot into the holes.

  2. Pour the vinegar and water over the meat and marinate in the fridge overnight, turning once or twice.

  3. Pat the meat dry, salt it and brown it on all sides in the oil in a heavy pot. Set aside.

  4. In the same fat, soften the chopped onions, add the second carrot and the parsley root, chopped, and fry for 10 minutes until browned. Stir in the tomato paste.

  5. Return the meat, pour in the wine and add the prunes and some of the stock. Braise, covered, over very low heat for 2.5–3 hours, turning the meat and topping up with stock.

  6. Lift out the meat, blend the sauce until smooth and season with salt, pepper and a pinch of nutmeg. Slice the meat, pour over the sauce and serve with gnocchi.

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