Quirky Foodster

Mains

Pašticada

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Ingredients

  • - 1.2 kg (2.6 lb) beef topside or silverside, in one piece
  • - 100 g (3.5 oz) smoked bacon, cut into strips for larding
  • - 2 carrots, diced
  • - 1 onion, chopped
  • - 2 cloves garlic
  • - 150 ml (5 fl oz / 2/3 cup) red wine vinegar
  • - 300 ml (10 fl oz / 1 1/4 cups) red wine
  • - 100 g (3.5 oz) pitted prunes
  • - 2 tbsp tomato paste
  • - 6 whole cloves
  • - 2 bay leaves
  • - 1 tsp ground nutmeg
  • - 2 tbsp olive oil
  • - Salt and pepper, to taste
  • - 400 g (14 oz) gnocchi or homemade pasta, to serve

Method

  1. A day ahead, lard the beef with strips of bacon using a larding needle or by making small incisions and inserting the bacon.
  2. Marinate the beef overnight in the vinegar with garlic, bay leaves and cloves in the refrigerator.
  3. Remove beef from the marinade (reserve the liquid) and pat dry. Brown the beef on all sides in olive oil in a heavy pot.
  4. Add the onion and carrot to the pot, cook until softened.
  5. Stir in tomato paste, then add the red wine and reserved marinade liquid.
  6. Cover and simmer gently for 3-3.5 hours, turning the meat occasionally, until very tender.
  7. In the final 30 minutes, add the prunes and nutmeg.
  8. Remove the beef and blend the sauce until smooth, adjusting seasoning.
  9. Slice the beef, coat generously with sauce, and serve with gnocchi.

Introduction: Pašticada is Croatia's most celebrated festive dish, a beef roast larded with bacon and studded with cloves,
marinated for a day or more, then slow-braised in a rich wine and prune sauce.

Cultural Background: Pašticada is Croatia's most celebrated festive dish, a beef roast larded with bacon and studded with cloves,
marinated for a day or more, then slow-braised in a rich wine and prune sauce. Traditionally served at weddings
and major celebrations across Dalmatia, it is often called Croatia's national dish.

Tips: Marinating a full day ahead is essential for the dish's signature depth of flavour. Blend the sauce for the classic
silky texture, or leave chunky for a rustic style.

Variations: Some families add a small square of dark chocolate to the sauce for extra richness.

Storage: Refrigerate for up to 3 days; the flavour improves overnight. Freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop with a splash of water or stock.

Nutrition: Per serving (approx.): 520 kcal, 38 g protein, 22 g fat, 34 g carbohydrate.

FAQs

Q: Why is the beef marinated overnight?
A: The long marination tenderizes the meat and builds the dish's deep, complex flavour base.

Q: Is pašticada very sweet?
A: No — the prunes add subtle sweetness balanced by wine, vinegar and savoury depth, not a sweet dish overall.