Traditional Dalmatian pašticada is slow-cooked beef prepared in a rich red sweet and sour sauce, usually served with gnocchi (njoki) or homemade pasta.
- 3 lb beef
- 5 cloves garlic, sliced
- 4 oz bacon, cut into ½-inch pieces
- 4 cup wine vinegar
- ½ cup olive oil
- 1 cup vegetable broth
- 3 onions
- 2 carrots, peeled and cut
- 1 celery root, peeled and quartered
- 1 parsley root, peeled and quartered
- 1 tbsp flour
- 2 tbsp tomato paste
- 1 bay leaf
- ½ cup prosek
- 1 tbsp sugar
- ½ cup red dry wine
- 4 prunes
- 1 lb gnocchi
- Parmesan cheese
- ½ bunch parsley, chopped
- black pepper
- Pierce the meat with a sharp pointed knife and insert pieces of garlic, bacon and cloves in it.
- Place the beef in a large dish. Cover with vinegar and leave it overnight in the refrigerator.
- The next day, remove the meat from the vinegar.
- Remove the bacon and garlic and save them.
- Put meat in Dutch oven or deep pot. Dust meat with flour, then add olive oil.
- Cook on medium high heat. Remove the meat when it takes on the color from all sides after about 8 to 10 minutes.
- Fry the onion, garlic and bacon in the same oil for a few minutes.
- Return the meat to the pot, add broth and cook for about 6 to 8 minutes.
- 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.
- Halfway through cooking, add the bay leaf and prunes.
- When the meat is tender, remove it to a plate and cut into thick slices.
- Purée the vegetables and sauce left in the pot with a hand blender.
- Serve with potato gnocchi.
- Garnish with parsley or grated parmesan cheese
Photo credit and inspiration: 196flavors.com