Main CourseDinner

Pasticada

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

En original opskrift af Forkin

Tid i alt: 15 t.
Portioner: 4
Sværhedsgrad: Svær
Pr. portion: 1.148 kcal

Allergenoplysninger: kan indeholde selleri og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1.200 gbeef eye of round, whole
6 fedgarlic, sliced
50 gbacon, cut into strips
2 stk.yellow onion, finely chopped
2 stk.carrot, diced
2 stk.celery stalk, diced
2 spsk.tomato paste
240 mlred wine
480 mlbeef broth
100 gdried prune, pitted
0,5 tsk.nutmeg, grated
0,25 tsk.clove, ground
2 stk.bay leaf
2 gfresh rosemary
2 spsk.olive oil
1 tsk.salt
0,5 tsk.black pepper, freshly ground

marinade

120 mlred wine vinegar
120 mlwater

Udstyr

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

Fremgangsmåde

Trin for trin

1
Make small incisions all over the beef eye of round with a sharp knife.
Ca. 5 min.
2
Stuff the incisions with the sliced garlic and strips of bacon.
Ca. 10 min.
3
In a large non-reactive bowl or container, combine the red wine vinegar and water for the marinade.
Ca. 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.
Ca. 12 t.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 20 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 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.
Ca. 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.
Ca. 3 t.
Kokkens note: 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.
Ca. 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.
Ca. 5 min.
Kokkens note: For a rustic texture, you can leave the sauce as is.
16
Slice the beef against the grain into thick pieces.
Ca. 3 min.
17
Serve the sliced beef with the rich sauce, traditionally accompanied by homemade gnocchi or polenta.

Pr. portion

Næringsindhold

21%Score

Kalorier: 1.147,5kcal
Protein: 87g
Kulhydrat: 36,9g
Fedt: 69,9g
Kostfibre: 4,2g
Sukker: 21,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover pasticada in an airtight container in the refrigerator.

Genopvarmning

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