Pašticada is a traditional Dalmatian dish served in special occasions like weddings, New Year’s Eve and other festivities or celebrations. There are a lot of details in preparation and ingredients that make one Pašticada different from the other one. This is basically the dish that causes a lot of discussions and comparisons. Here are just some of them – Is it better to use wine or dessert wine Prošek?; Which fruit is better – figs or prunes? Which is the best ingredient to marinate the meat? The list of such questions is long. Every household in Dalmatia that makes Pašticada will say that theirs is the best one, but the truth is that each Pašticada is a bit different because of the spices and seasoning before and during cooking.
We believe that each Pašticada is very good, especially if it is prepared in the way our grandmothers used to do it. Dalmatian stew is definitely the meal to be considered as a real pearl of Croatian gastronomy and also a maturity test for the ones who like to brag themselves about their gastronomic experience and are proud of their cooking skills.
Preparation:
Pierce the meat with a sharp pointed knife randomly and then prick it with garlic slivers and small pieces of bacon. Put the beef into a large cooking pan, cover it with vinegar and leave it to sit overnight.
After removing the meat from vinegar, season it with salt and pepper. Put it into a roasting dish together with olive oil, lard, onions, celery root and carrots. Cover and roast for 45 minutes. Take it out of the oven and separate the meat from the sauce.
Blend the vegetables with roast dripping and add some flour, cloves of garlic, tomato purée, dessert wine Prošek, sugar, red wine, lemon slices and prunes. You can also add some vinegar, if you like.
Cut the meat into 1 cm thick slices and put it back into the sauce. Cook until the meat becomes tender. Serve it with potato gnocchi. If you like, you can sprinkle it with some grated parmesan cheese when serving.
Ingredients:
1,5-2 kg beef round
5 garlic cloves, sliced
100 g bacon, cut into 1/2-inch pieces
wine vinegar
1 tablespoon lard
1/2 cup olive oil
3 large onions, quartered
2 carrots
1 celery root, quartered
1 tablespoon flour
4 cloves
2 tablespoon tomato purée
100 ml dessert wine Prošek
1 tablespoon sugar
1/2 cup red wine
3 lemon slices
3 prunes
salt and pepper
I evo ga,
Dobar tek!
Meridien Ten group enjoying dinner in Konoba in Split