Main CourseDinner

Pasticada

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

Izvirni recept avtorja Forkin

Skupni čas: 15 h
Porcije: 4
Zahtevnost: Težko
Na porcijo: 1148 kcal

Informacije o alergenih: lahko vsebuje zelena in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.

Priprava

Sestavine

1200 gbeef eye of round, whole
6 strokgarlic, sliced
50 gbacon, cut into strips
2 kosyellow onion, finely chopped
2 koscarrot, diced
2 koscelery stalk, diced
2 žlicatomato paste
240 mlred wine
480 mlbeef broth
100 gdried prune, pitted
0,5 žličkanutmeg, grated
0,25 žličkaclove, ground
2 kosbay leaf
2 gfresh rosemary
2 žlicaolive oil
1 žličkasalt
0,5 žličkablack pepper, freshly ground

marinade

120 mlred wine vinegar
120 mlwater

Oprema

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

Postopek

Korak za korakom

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

Na porcijo

Hranilne vrednosti

21%Ocena

Kalorije: 1147,5kcal
Beljakovine: 87g
Ogljikovi hidrati: 36,9g
Maščobe: 69,9g
Vlaknine: 4,2g
Sladkorji: 21,7g

Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.

Pravilno shranjevanje

Shranjevanje

Store leftover pasticada in an airtight container in the refrigerator.

Pogrevanje

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