Dalmatian Beef Stew

Description

Dalmatinska pašticada is a traditional Croatian slow-cooked beef dish, from the Dalmatian coast. Traditionally prepared for Christmas, weddings and other celebrations. The slow- cooked beef speciality is marinated in vinager and aromatic herbs.

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Recipe

Instructions
1. Prepare the meat (the day before cooking)
1. Using a thin knife, lard the meat by inserting garlic slices, carrot sticks, and pancetta sticks into small cuts in the meat.
2. Lightly salt and pepper the meat.
3. Place the meat into a large bowl with onions, carrots, garlic, bay leaves, peppercorns, and cover with vinegar (or vinegar + wine).
4. Cover and marinate for at least 12 hours, ideally overnight.

2. Remove and dry the meat
• Take the meat out of the marinade and pat it dry.
• Set the vegetables from the marinade aside separately.
• Discard the marinade liquid.

3. Browning
1. Heat olive oil in a large heavy pot.
2. Brown the meat well on all sides.
3. Remove the meat and set aside.

4. Build the sauce
1. In the same pot, sauté chopped onions, carrot slices, and pancetta until softened.
2. Add the vegetables from the marinade and cook a few minutes more.
3. Add tomato paste and stir.
4. Place the meat back in the pot.

5. Add liquids
Add:
• prošek (or port/sherry)
• beef broth
Liquid should come about halfway up the meat (not fully covering it).

6. Slow cooking
1. Add prunes, nutmeg, bay leaves, salt, and pepper.
2. Cover and simmer 3–4 hours on very low heat, turning the meat occasionally.
(Alternatively: cook in the oven at 150°C / 300°F).
3. When the meat is very tender, remove it and slice it.

7. Finish the sauce
1. Remove bay leaves.
2. Blend the vegetables and sauce into a thick, smooth gravy using an immersion blender.
3. Return the sliced meat to the sauce.
4. Optional: add a small piece of dark chocolate for extra depth.
Simmer another 10–15 minutes.

Serving
Serve pašticada with homemade gnocchi