Pašticada

When you are in Dalmatia, you must try pašticada. It is one of the most traditional meat dishes, prepared for larger holidays or special occasions to honor someone. The preparation of the dish starts a day in advance, as the meat needs to marinate overnight. Traditionally, gnocchi are served with pašticada.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 180 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 2 kg Meat, beef, thigh

  • 2 teaspoons Salt, table

  • 50 g Meat, pork, smoked bacon

  • 6 pods Garlic, fresh

  • 2 piece Onion, raw

  • 1 twig Rosemary, fresh

  • 2 piece Spices, bay (leaves)

  • 2 teaspoons Spices, pepper, black

  • 500 ml Vinegar, red wine

  • 50 ml Oil, olive

  • 4 pods Garlic, fresh

  • 2 piece Carrot, fresh

  • 6 pieces Dried plums

  • 500 ml Alcohol, Wine, Red

  • 180 ml Alcohol, Dessert wine

  • 125 ml Water

  • 1 teaspoon Spices, nutmeg, ground

  • 3 pieces Spices, cloves, ground

  • 2 spoons Parsley, fresh

  • 1 piece Lemon zest, fresh

Steps

  1. Wash the meat and dry it thoroughly with paper towels. Rub it with salt on all sides. Then, using a short sharp knife, make incisions or "pockets" in the meat, alternately filling them with slices of garlic and bacon.

  2. In a larger container, add onion, bay leaf, rosemary, and peppercorns. Pour in wine vinegar and water, then place the meat in the prepared marinade. It is important that the meat is completely covered with the liquid, so add more water if necessary. Cover the bowl and store it in the refrigerator overnight.

  3. The next day, take the container with the meat out of the refrigerator. Remove the meat from the marinade and dry it with paper towels. Strain the marinade. Save the onion, bay leaf, rosemary, and peppercorns, but discard the liquid.

  4. Place a thick-bottomed pot on the stove and heat olive oil in it. Sear the marinated meat on all sides. Remove the seared meat from the pot and keep it warm on a plate. Add the marinated onion, carrots, garlic, and prunes to the pot. Cook the ingredients over moderate heat for 10 minutes, stirring occasionally. Add the garlic and cook for another 1 to 2 minutes while stirring continuously—just enough to release the aroma.

  5. Return the meat to the pot, pour in the wine, and add all the spices and herbs. Cover and cook the dish for 2 hours. Turn the meat several times during cooking, adding water if necessary.

  6. After 2 hours of cooking, remove the meat from the pot and cut it into 1.5 to 2 cm thick slices. Remove the cloves, bay leaf, and rosemary from the sauce, then blend it smoothly with an immersion blender. Season additionally with pepper and/or salt if needed.

  7. Return the sliced meat to the pot with the sauce. Cook it over moderate heat for another 20 to 30 minutes, allowing it to soak up the sauce and become tender. Serve the prepared dish with boiled gnocchi.

Nutrition Information (Per 100g)

  • Calories: 161.36 kcal
  • Fat: 6.95 g
    • Saturated Fat: 2.55 g
  • Carbohydrates: 5.7 g
    • Sugars: 0.46 g
  • Protein: 16.49 g
  • Fiber: 0.42 g