October 1, 2021November 3, 2023 | SJ
Written by our local expert SJ
Sarah-Jane has lived in Croatia for 10+ years. SJ, as she is known, has been traveling the Balkans & beyond since 2000. She now shares her passion for traveling with her husband & kids.
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Pašticada is the holy grail of Dalmatian Croatian cooking, for me. Here in Dalmatia, this stewed beef dish is prepared with an exceptional sauce. You may know it asDalmatinska pašticada, Dalmatian Pot Roast, or even just as beef stew,but whatever you call it requires long and meticulous preparation.
I feel blessed that I was given this recipe to share with you all from the award-winning chefMario Mandarić who is the head chef at La Gitanarestaurant, located on the island of Hvar. This recipe is his personal spin on the traditional recipe.
La Gitanais on my list of places to visit when it opens up in summer. It’s located on one of the oldest historical squares in Stari Grad. Theyoffer a blend of traditional Dalmatian hospitality with a mix of originality, both in and out of the kitchen.
A friend of mine who visited the restaurant when it opened last year said it’s a “charming rustic restaurant that offers a tasty blend of Spanish and traditional dalmatian cuisine.”
Here is what you need for this pašticada recipe
This pašticada recipe is the holy grail of Dalmatian Croatian cooking. In Dalmatia, this stewed beef dish is prepared with a very special sauce.
Ingredients
Pašticada
- 2 kg (4.4 lbs) beef, top round (you can also use topside, silverside or rump) You want the back end of the cow
- 20 g smoked/dried bacon (0.7 oz)
- 200 g onions (7 oz)
- 150 g parsley root (5.3 oz)
- 150 g carrot (5.3 oz)
- 50 g celery root (1.8 oz)
- 2 garlic cloves
- 20 g tomato paste (0.7 oz)
- 200 ml cooking oil or olive oil (1 cup)
- Apple cider
- 10 g cloves (0.35 oz)
- 10 dried plums, diced
- 6 dried figs
- 2 apples, peeled and quartered
- 300 ml red wine (1 1/4 cups)
- 2 Tbls. mustard
- 3 bay leaves
- Small bunch of thyme
- Rosemary leaves
- Cooking chocolate (75% cocoa)
- Salt
- Pepper
Gnocchi
- 2 L of milk (8.5 cups)
- 1,200 g flour (type 550) (9.5 cups)
- 60 g butter (4 Tbls.) cut into small cubes
- 20 g of ground nutmeg (0.71 ounces)
- Pinch of salt
- A few drops of olive oil
Instructions
Pašticada
- Wash and wipe the meat and then insert the pieces of bacon in it using a knife. Salt, as desired, spread mustard over the meat and place it in the “pajc” (acontainer with a mixture of the apple cider vinegar and oil enoughto cover the meat). Let itmarinate like this for at least 5 hours (overnight, preferably)
- Brown the meat in hot oil (all sides). Remove it from the pan and quickly sauté thechopped onion, garlic, and vegetables
- Return the meat to the pan along with the red wine & simmer coveredfor about 2 hours. If required, add small amounts of red wine mixed with water and touch of sugar (dalmatianprošek works great as a replacement for this) as the meat cooks – it needs to be tender
- When the meat is tender,add tomato concentrate, diced prunes, and figs alongwith the apple quarters
- At the end of the cooking, stir in the bay leaf, rosemary, thyme & minced cloves
- Addpepper and a little salt, try it and, if necessary, add a little bit of cooking chocolate. Balance the flavor with a bit of red wine and plums in order to get asweet & sourtaste to your liking
- Remove the meat, cut it into slices, and place on a heated plate
- Purée the vegetableswith roast the drippings and pour it over the meat
- Serve with gnocchi and a slice of lemon
Gnocchi
- Pour milk into a medium-sized container and let it boil
- Add the nutmeg, salt, butter, and olive oil
- When the milk boils, remove it from the heat and gently mixing with a wooden spoon, add flour
- When you add all the flour, mix it well enough so that it all merges into a single substance similar to dough. After you achieve that, leave it for 3-4 hours to cool completely
- Remove the dough, divide it into two or three parts, shape each of them into a roll, and cut it into identically sized pieces.
- Cook the gnocchi in boiling water for 12 minutes and serve as a side dish to pašticada
More Tasty Croatian Recipes
- Sarma Recipe {Stuffed Cabbage Rolls}
- Meat and Cheese Burek
- Stuffed Peppers {Punjene Paprike}
- Klipići {rolls}
- Under the bell {Ispod čripnje}
- Octopus Salad
- Pasta and Bean Soup
FAQs
Peka (“bell”) is a very popular traditional method of preparing various specialities across Croatia. It involves roasting the food over open flames using a clay or wrought-iron baking vessel.
How to make beef stew thick? ›
Toss meat pieces in flour prior to browning. The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump.
Do potatoes thicken a stew? ›
You'll most likely be using potatoes, and their starch will naturally thicken your stew. It's not a gravy—you shouldn't be adding a roux or flour or cornstarch.
Where did pasticada come from? ›
Pašticada is a Dalmatian specialty whose roots date back to the ancient Greek and Roman cuisine. This dish is listed in the List of Croatian gastronomic heritage. The preparation is very complex, you have to stuff the meat first, marinate overnight, and then cook it for hours.
What is Croatia signature dish? ›
Strukli. As the ultimate Croatian comfort food, it's no surprise that strukli is a signature northern dish, widely consumed in the Zagreb and Hrvatsko Zagorje regions. Inducted into the list of the country's intangible cultural heritage, it's the perfect choice for a cold, winter day but enjoyable anytime.
How to make beef stew more flavorful? ›
If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.
Is it better to thicken beef stew with flour or cornstarch? ›
It's important to note that cornstarch has twice the thickening power of flour.
How to make beef stew more tender? ›
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
Should you brown meat before making stew? ›
Very simply put, browning equals flavor. As beef sears, the outside caramelizes, adding extra flavor to the beef, not to mention creating these tasty little browned bits that form on the bottom of the pot. Without browning, the finished stew just won't taste as good and the sauce won't be as dark.
Can you cook beef stew too long? ›
Don't Stew the Stew Too Long Either
Your beef will be tough if you don't cook it enough and it will be tough if you cook it too much. It's just science, take it from us! We recommend doing a taste test or two throughout the cooking process to gauge the progress.
You cannot fix this. If you leave it as it is it's an unpleasant tasting mess as cornstarch is not totally flavorless, and if you heat it you will get rid of the taste somewhat but the starch will thicken the sauce so much that it's practically solid.
What is the traditional method of cooking? ›
Traditional cooking methods have been used for centuries and include stovetop cooking, oven cooking, grilling, and more. These methods work by applying heat directly to the food. For example, when you cook on the stove, the heat from the burner is transferred to the pot and then to the food.
What is the food culture in Croatia? ›
Croatian food is varied and distinctive, largely because the country straddles two culinary cultures: the seafood-dominated cuisine of the Mediterranean and the filling schnitzel-and-strudel style of Central Europe. Each area of Croatia has regional specialities as well.
What are Croatian traditions? ›
Burning effigies of Turks, sabre dancing and rowing furiously down the Neretva river are all part of a long list of strange Croatian traditions that date back more than 1,000 years. Some have a specific historical backstory, but others seem bizarre purely for the sake of it.
What are the meal patterns in Croatia? ›
The Dining Experience in Croatia
It starts with a bowl of soup, which is followed by a main course, usually a roasted meat served with vegetables or salad and potatoes or noodles. The star meal concludes with one of Croatia's many delicious desserts.
