Main CourseDinner

Pasticada

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

O rețetă originală de Forkin

Durată totală: 15 ore
Porții: 4
Dificultate: Dificilă
Per porție: 1.148 kcal

Informații despre alergeni: poate conține țelină și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

1.200 gbeef eye of round, whole
6 cățelgarlic, sliced
50 gbacon, cut into strips
2 buc.yellow onion, finely chopped
2 buc.carrot, diced
2 buc.celery stalk, diced
2 lingurătomato paste
240 mlred wine
480 mlbeef broth
100 gdried prune, pitted
0,5 lingurițănutmeg, grated
0,25 lingurițăclove, ground
2 buc.bay leaf
2 gfresh rosemary
2 lingurăolive oil
1 lingurițăsalt
0,5 lingurițăblack pepper, freshly ground

marinade

120 mlred wine vinegar
120 mlwater

Ustensile

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

Mod de preparare

Pas cu pas

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

Per porție

Valori nutriționale

21%Scor

Calorii: 1.147,5kcal
Proteine: 87g
Carbohidrați: 36,9g
Grăsimi: 69,9g
Fibre: 4,2g
Zahăr: 21,7g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

Store leftover pasticada in an airtight container in the refrigerator.

Reîncălzire

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