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Pašticada
4 from 2 votes

Pašticada

Traditional Dalmatian pašticada is slow-cooked beef prepared in a rich red sweet and sour sauce, usually served with gnocchi or homemade pasta

Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 6 people
Course: Main Course
Cuisine: Croatian

Ingredients

  • 3 to 4 lb beef round (or other cut)
  • 5 cloves garlic , sliced
  • 4 oz. Bacon , cut into ½-inch/1cm pieces
  • 4 cups wine vinegar (or more)
  • ½ cup olive oil
  • 1 cup vegetable broth (or beef broth)
  • 3 onion quartered
  • 2 carrot peeled and cut
  • 1 celery root , peeled and quartered
  • 1 parsley root , peeled and quartered
  • 1 tablespoon flour
  • 4 whole cloves
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • ½ cup prosecco or other sweet dessert wine
  • 1 tablespoon sugar
  • ½ cup red wine dry
  • 4 prunes
  • 1 lb gnocchi
  • Parmesan Cheese (optional)
  • ½ bunch parsley , chopped
  • salt
  • black pepper

Instructions

    Cup of Yum
  1. Pierce the meat with a sharp pointed knife and insert pieces of garlic, bacon and cloves in it.
  2. Place the beef in a large dish. Cover with vinegar and leave it overnight in the refrigerator.
  3. The next day, remove the meat from the vinegar.
  4. Remove the bacon and garlic and save them.
  5. Put meat in Dutch oven or deep pot. Dust meat with flour, then add olive oil.
  6. Cook on medium high heat. Remove the meat when it takes on the color from all sides after about 8 to 10 minutes.
  7. Fry the onion, garlic and bacon in the same oil for a few minutes.
  8. Return the meat to the pot, add broth and cook for about 6 to 8 minutes.
  9. Add the tomato paste diluted in sweet wine, then add the carrots, celery root, parsley root. Incorporate red wine and sugar, and cook covered on low heat for 3 hours or until the meat is tender.
  10. Halfway through cooking, add the bay leaf and prunes.
  11. When the meat is tender, remove it to a plate and cut into thick slices.
  12. Purée the vegetables and sauce left in the pot with a hand blender.
  13. Serve with potato gnocchi.
  14. Garnish with parsley or grated parmesan cheese (optional).