Main CourseDinner

Pasticada

Name: Pasticada
Prep time: 12 h
Cook time: 3 h
Total time: 15 h
Yield: 4 servings
Cuisine: balkan, croatian
Ingredients: 1,200 g beef eye of round whole; 6 clove garlic sliced; 50 g bacon cut into strips; 120 ml red wine vinegar; 120 ml water; 2 pcs yellow onion finely chopped; 2 pcs carrot diced; 2 pcs celery stalk diced; 2 tbsp tomato paste; 240 ml red wine; 480 ml beef broth; 100 g dried prune pitted; 0.5 tsp nutmeg grated; 0.25 tsp clove ground; 2 pcs bay leaf; 2 g fresh rosemary; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp 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.

An original recipe by Forkin

Total time: 15 hr
Serves: 4
Difficulty: Hard
Per serving: 1,148 kcal

Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1,200 gbeef eye of round, whole
6 clovegarlic, sliced
50 gbacon, cut into strips
2 pcsyellow onion, finely chopped
2 pcscarrot, diced
2 pcscelery stalk, diced
2 tbsptomato paste
240 mlred wine
480 mlbeef broth
100 gdried prune, pitted
0.5 tspnutmeg, grated
0.25 tspclove, ground
2 pcsbay leaf
2 gfresh rosemary
2 tbspolive oil
1 tspsalt
0.5 tspblack pepper, freshly ground

marinade

120 mlred wine vinegar
120 mlwater

Equipment

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

The method

Step by step

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

Per serving

Nutrition

21%Score

Calories: 1,147.5kcal
Protein: 87g
Carbs: 36.9g
Fat: 69.9g
Fibre: 4.2g
Sugar: 21.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover pasticada in an airtight container in the refrigerator.

Reheating

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