Main CourseDinner

Pasticada

Name: Pasticada
Prep time: 12 h
Cook time: 3 h
Total time: 15 h
Yield: 4 racions
Cuisine: balkan, croatian
Ingredients: 1.200 g beef eye of round whole; 6 gra garlic sliced; 50 g bacon cut into strips; 120 ml red wine vinegar; 120 ml water; 2 u yellow onion finely chopped; 2 u carrot diced; 2 u celery stalk diced; 2 cs tomato paste; 240 ml red wine; 480 ml beef broth; 100 g dried prune pitted; 0,5 ct nutmeg grated; 0,25 ct clove ground; 2 u bay leaf; 2 g fresh rosemary; 2 cs olive oil; 1 ct salt; 0,5 ct black pepper freshly ground

Pasticada is a rich and savory Croatian beef stew, traditionally made with beef eye of round or top round. The meat is marinated, then slow-cooked with vegetables and prunes until incredibly tender. This dish is often served with homemade gnocchi.

Una recepta original de Forkin

Temps total: 15 h
Racions: 4
Dificultat: Difícil
Per ració: 1.148 kcal

Informació sobre al·lèrgens: pot contenir api i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1.200 gbeef eye of round, whole
6 gragarlic, sliced
50 gbacon, cut into strips
2 uyellow onion, finely chopped
2 ucarrot, diced
2 ucelery stalk, diced
2 cstomato paste
240 mlred wine
480 mlbeef broth
100 gdried prune, pitted
0,5 ctnutmeg, grated
0,25 ctclove, ground
2 ubay leaf
2 gfresh rosemary
2 csolive oil
1 ctsalt
0,5 ctblack pepper, freshly ground

marinade

120 mlred wine vinegar
120 mlwater

Estris

immersion blender (optional) · sharp knife · dutch oven · large bowl · cutting board

Elaboració

Pas a pas

1
Make small incisions all over the beef eye of round with a sharp knife.
Uns 5 min
2
Stuff the incisions with the sliced garlic and strips of bacon.
Uns 10 min
3
In a large non-reactive bowl or container, combine the red wine vinegar and water for the marinade.
Uns 2 min
4
Add the stuffed beef to the marinade, ensuring it's mostly submerged. Cover and refrigerate for at least 12 hours, or preferably 24 hours, turning occasionally.
Uns 12 h
Nota de cuina: Marinating for longer will yield a more tender and flavorful result.
5
Remove the beef from the marinade, pat it dry thoroughly with paper towels, and season generously with salt and black pepper.
Uns 5 min
Nota de cuina: Patting dry is crucial for a good sear.
6
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Uns 2 min
7
Sear the beef on all sides until deeply browned, about 3-4 minutes per side. Remove the beef from the pot and set aside.
Uns 20 min
Nota de cuina: Don't rush this step; browning adds significant flavor.
8
Reduce the heat to medium and add the chopped yellow onion, diced carrot, and diced celery to the pot.
9
Sauté the vegetables until softened and lightly caramelized, about 10-15 minutes.
Uns 15 min
Nota de cuina: Scrape up any browned bits from the bottom of the pot as you stir.
10
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Uns 2 min
Nota de cuina: Cooking tomato paste deepens its flavor.
11
Deglaze the pot with the red wine, scraping up any remaining browned bits. Bring to a simmer and cook until the liquid has reduced by half, about 5-7 minutes.
Uns 7 min
12
Return the seared beef to the pot. Add the beef broth, dried prunes, grated nutmeg, ground cloves, bay leaves, and fresh rosemary.
Uns 2 min
13
Bring the liquid to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 2.5 to 3 hours, or until the beef is fork-tender.
Uns 3 h
Nota de cuina: Alternatively, you can braise it in a preheated oven at 160°C (325°F).
14
Remove the beef from the pot and set it aside to rest for a few minutes. Discard the bay leaves and rosemary sprig.
Uns 5 min
15
If desired, you can blend the sauce with an immersion blender until smooth, or press it through a fine-mesh sieve for a very smooth consistency.
Uns 5 min
Nota de cuina: For a rustic texture, you can leave the sauce as is.
16
Slice the beef against the grain into thick pieces.
Uns 3 min
17
Serve the sliced beef with the rich sauce, traditionally accompanied by homemade gnocchi or polenta.

Per ració

Nutrició

21%Puntuació

Calories: 1.147,5kcal
Proteïnes: 87g
Hidrats de carboni: 36,9g
Greixos: 69,9g
Fibra: 4,2g
Sucre: 21,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover pasticada in an airtight container in the refrigerator.

Com reescalfar-ho

Gently reheat on the stovetop over low heat, adding a splash of broth or water if the sauce is too thick.