Traditional pašticada is prepared with tomatoes and is served with potato gnocchi (pasticada s njokima) but these two ingredients were probably not part of the original recipe as they are New World ingredients that were introduced in Europe only in the past 3 to 4 centuries.
One of the other key ingredients of the recipe is wine. The original recipe (or at least one of the most famous) calls for a dessert wine named Prošek (which has nothing to do with Italian Prosecco, which is a dry sparkling white wine). As I read more about Prošek, I discovered a type of wine I had never heard of: straw wine or raisin wine.
Straw wine is made from grapes that have been dried to concentrate their juice. The grapes are dried on straw mats under the sun, hence their name. I contacted several wine makers in Croatia but only one of them responded to me. Tom was kind enough to tell me that it was not possible for them to ship a bottle to the US but he shared his wife’s pašticada recipe. He also assured me that I could use any sweet dessert wine, like an Italian passito (a straw wine) or sweet Port wine, which is what I did.
Another interesting ingredient of this recipe is parsley root. This was the first time I cooked this root vegetable and probably not the last. Parsley root, as well as celery root, give an interesting flavor to pašticada, in addition to the consistency they bring to the blended sauce.
The end result was really tasty. The prunes and the dessert wine give a delicious sweet touch to the stew, which reminded me of the chocolate and orange I had added to my boeuf bourguignon, another traditional beef stew.
I highly recommend this hearty dish that is definitely worth the time and effort.
Recipe of Pašticada
Preparation time: 20 minutes
Cooking time: 4 hours
Rest time: 12 hours
Ingredients (for 6 people)
3 to 4 lb of beef round or other cut
5 garlic cloves, sliced
4 oz bacon, cut into 1/2-inch pieces
4 cups wine vinegar (or more)
1/2 cup olive oil
1 cup vegetable or beef broth
3 onions, quartered
2 carrots, peeled and cut
1 celery root, peeled and quartered
1 parsley root, peeled and quartered
1 tablespoon flour
2 tablespoons tomato paste
1 bay leaf
1/2 cup prosek or other sweet dessert wine
1 tablespoon sugar
1/2 cup red dry wine
1 lb gnocchi
Parmesan cheese (optional)
1/2 bunch parsley, chopped
Pierce the meat with a sharp pointed knife and insert pieces of garlic, bacon and cloves in it.
Place the beef in a large dish. Cover with vinegar and leave it overnight in the refrigerator.
The next day, remove the meat from the vinegar.
Remove the bacon and garlic and save them.
Put meat in Dutch oven or deep pot. Dust meat with flour, then add olive oil.
Cook on medium high heat. Remove the meat when it takes on the color from all sides after about 8 to 10 minutes.
Fry the onion, garlic and bacon in the same oil for a few minutes.
Return the meat to the pot, add broth and cook for about 6 to 8 minutes.
Add the tomato paste diluted in sweet wine, then add the red wine with sugar and cook covered on low heat for 3 hours or until the meat is tender.
Halfway through cooking, add the bay leaf and prunes.
When the meat is tender, remove it to a plate and cut into thick slices.
Purée the vegetables and sauce left in the pot with a hand blender.
Serve with potato gnocchi.
Garnish with parsley or grated parmesan cheese (optional).