Main CourseDinner

Pasticada

Name: Pasticada
Prep time: 12 h
Cook time: 3 h
Total time: 15 h
Yield: 4 porcje
Cuisine: balkan, croatian
Ingredients: 1200 g beef eye of round whole; 6 ząbek garlic sliced; 50 g bacon cut into strips; 120 ml red wine vinegar; 120 ml water; 2 szt. yellow onion finely chopped; 2 szt. carrot diced; 2 szt. celery stalk diced; 2 łyżka tomato paste; 240 ml red wine; 480 ml beef broth; 100 g dried prune pitted; 0,5 łyżeczka nutmeg grated; 0,25 łyżeczka clove ground; 2 szt. bay leaf; 2 g fresh rosemary; 2 łyżka olive oil; 1 łyżeczka salt; 0,5 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 15 godz.
Porcje: 4
Trudność: Trudny
Na porcję: 1148 kcal

Informacja o alergenach: może zawierać seler i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

1200 gbeef eye of round, whole
6 ząbekgarlic, sliced
50 gbacon, cut into strips
2 szt.yellow onion, finely chopped
2 szt.carrot, diced
2 szt.celery stalk, diced
2 łyżkatomato paste
240 mlred wine
480 mlbeef broth
100 gdried prune, pitted
0,5 łyżeczkanutmeg, grated
0,25 łyżeczkaclove, ground
2 szt.bay leaf
2 gfresh rosemary
2 łyżkaolive oil
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground

marinade

120 mlred wine vinegar
120 mlwater

Sprzęt

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

Sposób przygotowania

Krok po kroku

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

Na porcję

Wartości odżywcze

21%Ocena

Kalorie: 1147,5kcal
Białko: 87g
Węglowodany: 36,9g
Tłuszcz: 69,9g
Błonnik: 4,2g
Cukry: 21,7g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover pasticada in an airtight container in the refrigerator.

Odgrzewanie

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