Main CourseDinner

Pasticada

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

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 15 sa.
Porsiyon: 4
Zorluk: Zor
Porsiyon başına: 1.148 kcal

Alerjen bilgisi: kereviz ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

1.200 gbeef eye of round, whole
6 dişgarlic, sliced
50 gbacon, cut into strips
2 adetyellow onion, finely chopped
2 adetcarrot, diced
2 adetcelery stalk, diced
2 yemek kaşığıtomato paste
240 mlred wine
480 mlbeef broth
100 gdried prune, pitted
0,5 çay kaşığınutmeg, grated
0,25 çay kaşığıclove, ground
2 adetbay leaf
2 gfresh rosemary
2 yemek kaşığıolive oil
1 çay kaşığısalt
0,5 çay kaşığıblack pepper, freshly ground

marinade

120 mlred wine vinegar
120 mlwater

Ekipman

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

Hazırlanışı

Adım adım

1
Make small incisions all over the beef eye of round with a sharp knife.
Yaklaşık 5 dk.
2
Stuff the incisions with the sliced garlic and strips of bacon.
Yaklaşık 10 dk.
3
In a large non-reactive bowl or container, combine the red wine vinegar and water for the marinade.
Yaklaşık 2 dk.
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.
Yaklaşık 12 sa.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
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.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
12
Return the seared beef to the pot. Add the beef broth, dried prunes, grated nutmeg, ground cloves, bay leaves, and fresh rosemary.
Yaklaşık 2 dk.
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.
Yaklaşık 3 sa.
Aşçının notu: 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.
Yaklaşık 5 dk.
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.
Yaklaşık 5 dk.
Aşçının notu: For a rustic texture, you can leave the sauce as is.
16
Slice the beef against the grain into thick pieces.
Yaklaşık 3 dk.
17
Serve the sliced beef with the rich sauce, traditionally accompanied by homemade gnocchi or polenta.

Porsiyon başına

Besin değerleri

21%Puan

Kalori: 1.147,5kcal
Protein: 87g
Karbonhidrat: 36,9g
Yağ: 69,9g
Lif: 4,2g
Şeker: 21,7g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover pasticada in an airtight container in the refrigerator.

Yeniden ısıtma

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