A creation from the Dalmatian region of coastal Croatia, Pasticada is a unique wine and tomato braised beef roast served with gnocchi
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"Patience and diligence, like faith, remove mountains." - Faust Vrančić
Pasticada is a flavorful beef stew that involves marinating and slow-cooking beef, typically from the shoulder or rump, in a sauce made from red wine, vinegar, and a variety of aromatic herbs and spices. It is usually served with a side of homemade gnocchi or other types of pasta. The key to its unique taste is the combination of sweet and sour flavors, resulting from the marinade and the slow cooking process.
The history of pasticada is intertwined with the historical influences that have shaped Croatian cuisine. The dish's origins can be traced back to the Venetian influence in Dalmatia during the Middle Ages. The Venetians, who ruled parts of Croatia for centuries, brought with them a culinary tradition that included the use of wine and vinegar in cooking, which are key components of the pasticada marinade.
Over time, the dish evolved and incorporated local ingredients and flavors, resulting in the distinctive Croatian version we know today. The use of aromatic Mediterranean herbs such as rosemary, thyme, and bay leaves reflects the region's climate and culinary heritage. Additionally, the slow-cooking method was likely influenced by the need to tenderize tougher cuts of meat.
Pasticada is often associated with special occasions and celebrations in Croatia, such as weddings, holidays, and family gatherings. Its preparation requires time and care, making it a dish that symbolizes hospitality and the joy of sharing a delicious meal with loved ones.
To prepare pasticada, the beef is first marinated in a mixture of red wine, vinegar, garlic, and spices, allowing the flavors to infuse into the meat. The marinated beef is then seared and simmered in the marinade along with ingredients like pancetta, onions, and tomato paste. The slow cooking process results in tender meat that has absorbed the rich flavors of the sauce.
In modern times, pasticada has become a beloved dish not only in Croatia but also among food enthusiasts worldwide who appreciate its unique blend of tastes and the cultural heritage it represents. It stands as a testament to the diverse culinary influences that have shaped Croatian cuisine over centuries.
Croatian Pasticada
Prep time 40 mins | Cook time 2-3 Hours | Serves 4-5
Ingredients:
2.5 lbs (1.1 kg) beef shoulder or rump, keep in one large piece
1/2 pound bacon
2 cups red wine
1/2 cup red wine vinegar
1/4 cup olive oil
1 carrot, finely chopped
1 onion, finely chopped
2 cloves garlic, minced
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 teaspoon black peppercorns
2 tablespoons tomato paste
Salt, to taste
Sugar, to taste (to balance the sourness)
1/4 cup prošek (sweet dessert wine) or sweet red wine (optional)
Gnocchi or pasta, for serving
Chopped parsley, for garnish
1. Marinating the Meat:
In a large bowl, combine red wine, red wine vinegar, olive oil, onion, bay leaves, rosemary, thyme, and black peppercorns. This mixture will be the marinade.
Take your large piece of meat and poke large holes into the meat, then in these holes, stuff with whole pieces of garlic and chopped bacon
Place the stuffed beef in the marinade, ensuring it is submerged. Cover the bowl with plastic wrap and refrigerate for 24 to 48 hours, turning the meat occasionally to evenly marinate.
2. Cooking the Pasticada:
Remove the beef from the marinade and pat it dry with paper towels. Strain and set aside the marinade for later use.
In a large, heavy-bottomed pot, heat a bit of olive oil over medium-high heat. Sear the beef until it is browned on all sides. Remove and set aside.
3. Preparing the Sauce:
In the same pot, add the rest. of the chopped pancetta or bacon and sauté until it becomes slightly crispy. Remove and set aside.
In the same pot, add the chopped onion and carrot and sauté until it becomes translucent and the carrots tender.
Stir in the tomato paste and cook for a few minutes to develop flavor.
Return the seared beef and pancetta to the pot. Pour in the strained marinade, adding prošek or sweet red wine if using.
Season with salt and a pinch of sugar to balance the flavors. The marinade will be quite sour, so adjust the sugar to your taste.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 2.5 to 3 hours, or until the meat is tender and the sauce has thickened.
4. Finishing Touches:
Check the seasoning and adjust as needed.
If the sauce is not thick enough, you can remove the meat and simmer the sauce uncovered to thicken it. It's also possible to transfer the sauce to a blender and blend til smooth, returning to the pan and cooking for ten minutes.
Serve the Pasticada with gnocchi or pasta of your choice. Garnish with chopped parsley.
Pasticada is a dish that requires patience and attention to detail, but the flavors are well worth the effort. It's a wonderful representation of Croatian culinary tradition and a true delight for those who appreciate rich, slow-cooked dishes.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you like the flavors of the Balkans you'll also enjoy these recipes from the subcontinent:
Balkan
Main Dishes
Albanian Fergese - A cheese and roasted pepper hot pot
Bulgarian Banitsa - A cheese and filo dough pie
Croatian Pasticada - A hearty meat dish with gnocchi
Cypriot Koupepia - Meat and rice stuffed grape leaves.
Greek Gemista - A dish of rice stuffed peppers and roasted potatoes
Kosovar Fli - A layered pancake dish
Montenegrin Kacamak - A hearty corn flour porridge served with melted butter and cheese
North Macedonian Tavce Gravce - A filling sausage and bean hot dish
Serbian Karadjordjeva Snicla - A stuffed and rolled schnitzel type dish
On The Sweeter Side
Bosnian Tufahije - A sweet apple and nut dessert
Romanian Papanasi - A sweet cheese donut with berry jam and sour cream
Slovenian Potica - A Christmas bread with nuts and honey
Slovenian & Croatian Strukli - A rolled and steamed pie dish thats filled with ricotta and honey
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