Pašticada is a traditional Croatian dish from the Dalmatian region. It is a slow-cooked beef stew with a rich and flavorful sauce made from red wine, vegetables, and spices. This dish is typically served with gnocchi or homemade pasta and is often prepared for special occasions and holidays.
Ingredients
For the Marinade:
- 1.5 kg (about 3.3 lbs) beef (preferably beef round or brisket)
- 3 cloves garlic, sliced
- 1 large onion, sliced
- 2 carrots, sliced
- 1 celery stalk, sliced
- 2 bay leaves
- 6 whole cloves
- 1 cinnamon stick
- 1 teaspoon black peppercorns
- 500 ml (about 2 cups) red wine
- 100 ml (about 1/2 cup) red wine vinegar
For the Stew:
- 2 tablespoons olive oil
- 100 grams (about 3.5 oz) pancetta, diced
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 tablespoon tomato paste
- 2 cups beef broth
- 1 cup prunes, pitted and chopped
- 1 tablespoon flour
- Salt and pepper to taste
For Serving:
- Gnocchi or homemade pasta
- Fresh parsley, chopped
Instructions
Marinating the Beef
- Prepare the Beef: Make small incisions in the beef and insert slices of garlic into the meat. Place the beef in a large bowl or container.
- Add Marinade Ingredients: Add the sliced onion, carrots, celery, bay leaves, cloves, cinnamon stick, and black peppercorns to the bowl. Pour the red wine and red wine vinegar over the beef. Cover and refrigerate for at least 12 hours, preferably overnight.
Preparing the Stew
- Remove Beef from Marinade: Take the beef out of the marinade and pat it dry with paper towels. Strain the marinade, reserving both the liquid and the vegetables.
- Brown the Beef: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef and brown it on all sides. Remove the beef and set aside.
- Cook the Pancetta and Vegetables: In the same pot, add the diced pancetta and cook until it starts to render its fat. Add the finely chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened and starting to brown.
- Add Tomato Paste: Stir in the tomato paste and cook for another minute.
- Deglaze the Pot: Pour in the reserved marinade liquid, scraping up any browned bits from the bottom of the pot. Add the beef broth and bring to a simmer.
- Add Beef and Prunes: Return the browned beef to the pot. Add the chopped prunes. Cover and simmer on low heat for about 3-4 hours, or until the beef is tender and the sauce is thickened.
- Thicken the Sauce: If needed, dissolve the flour in a little water and stir it into the sauce to thicken it. Cook for an additional 10 minutes.
Serving the Pašticada
- Slice the Beef: Remove the beef from the pot and slice it into thick pieces.
- Serve: Arrange the beef slices on a serving platter and pour the sauce over the top. Serve with gnocchi or homemade pasta, garnished with fresh parsley.
Cultural Significance
Pašticada is a cherished dish in Croatian cuisine, particularly in the Dalmatian region. It is often prepared for special occasions such as weddings, holidays, and family gatherings. The slow-cooking process and rich flavors reflect the care and tradition that go into making this dish.
Each family may have its own version of Pašticada, with variations in the ingredients and preparation methods. However, the essence of this dish remains the same: a tender beef stew with a flavorful sauce that is sure to impress and satisfy.
Pašticada is a delicious and hearty dish that showcases the rich culinary traditions of Croatia. The combination of tender beef, aromatic spices, and flavorful sauce makes it a perfect meal for special occasions or whenever you’re in the mood for something truly comforting. Try making this traditional Croatian beef stew at home and enjoy the rich, savory flavors of Pašticada.