Paśticada is a traditional slow-cooked beef roast from the Dalmatian coast, marinated with herbs and cooked in a raisin prune sauce.
Ingredients
Marinade
- Red Wine Vinegar 200 ml
- Water 200 ml
- Black Peppercorns 1 tsp
- Bay Leaf dried, 2
- Fresh Rosemary 1 sprig
- Mustard 1 tsp
Stew
- Beef Round 1.5 kg
- Olive Oil 100 ml
- Onions 4, sliced
- Garlic 3 cloves, sliced
- Celery 1 stalk, finely chopped
- Carrots 2, sliced into rings
- Sugar 1 tsp
- Cloves 6
- Pancetta 100 g, sliced
- Beef Stock 100 ml
- Red Wine 200 ml
- Raisins 100 g
- Prunes 6
- Ground Nutmeg ½ tsp
- Tomato Paste 1 tsp
- Dry White Wine 200 ml
- Egg Noodles for serving
Cook It
- Make cuts all over the beef. Place a piece of garlic, carrot or pancetta in each hole. Do the same with the cloves. Place meat in a large non-reactive bowl. Add the marinade, cover and leave in the fridge for 24-48 hours to marinate, turning the beef over occasionally.
- On the day of preparation, remove the beef from the marinade, dry it and reserve the marinade.
- Brown the beef on all sides in a Dutch oven or large saucepan with the olive oil, on medium-high heat.
- When the beef is browned, take it out of the pan and set aside.
- In the same pan you browned the beef in add the onions, garlic, celery root, carrots and sugar to the olive oil and sauté for 10 minutes.
- Put the beef back in the pan on top of the vegetables, add the beef broth and reserved marinade and boil for about 15 minutes. Add the red wine, reduce the heat and simmer, covered, for 2 hours.
- Add the raisins, prunes, tomato paste, nutmeg and white wine. Continue cooking, stirring occasionally, for another hour or until the meat is very tender and the sauce reduced.
- Take the meat out of the pan and cut it into slices. Spoon the sauce over the meat. Serve with wide noodles or gnocchi.
