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Pašticada: photo of the dish
Illustrative photo: Ponor — CC BY-SA 4.0, Wikimedia Commons
Meat

Pašticada

Beef marinated for a long time in red wine, vinegar and spices, then braised until meltingly tender. It is the Sunday dish of Dalmatia, traditionally served with potato gnocchi (njoki).

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Ingredients

Ingredients

Marinade

Sauce

Spices & seasoning

Optional extras

On the side

Nutrition facts

576 kcal per serving

Protein
51.6 g
Carbohydrates
13.5 g
of which sugars
7.3 g
Fat
24.6 g
of which saturated fat
7.4 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. The day before, cut the meat into large chunks. Put it in a dish with the wine, vinegar, bay leaves, cloves, crushed garlic and salt. Cover and refrigerate overnight.
  2. On the day, drain the meat, keeping the marinade. Pat it dry thoroughly.
  3. In a casserole, fry the bacon cut into lardons, then sear the meat on all sides in the oil, 3 to 4 minutes per side.
  4. Add the sliced onion and carrots and brown them for 5 minutes. Sprinkle with flour, then stir in the tomato paste.
  5. Pour in the strained marinade and enough water to cover. Add the pepper and nutmeg, bring to a simmer, cover and cook over very low heat for 2 hours 30 to 3 hours.
  6. Take the meat out once it falls apart when pricked with a fork. Blend the sauce, adjust the seasoning and add the prunes for the last 15 minutes.
  7. Return the meat to the sauce and let it rest for a few minutes before serving with the gnocchi.

Variations and tips

Simple weeknight version. Use a tougher cut for braising and extend the cooking time by 30 minutes.

Using what's easy to find. A full-bodied red such as a Côtes-du-Rhône will do very well instead of Plavac.

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Original Ecomely recipe.