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
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.
What is a peka in Croatia? ›
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.
Where does pasticada come from? ›
Pašticada
| Alternative names | Dalmatinska pašticada |
|---|
| Place of origin | Croatia |
| Region or state | Dalmatia |
| Main ingredients | beef, wine, broth or stock, vinegar, cloves, prunes, carrots, celery, onions |
| Media: Pašticada |
2 more rowsThe bell is originally called peka and is often used to slow-cook lamb or octopus (if near the sea), potatoes and other vegetables and bread. As with all real-fire cooking, food prepared this way has a unique flavour, which is helped by the fact that the peka concentrates flavours and aromas under its top.
Is it better to use flour or cornstarch to thicken beef stew? ›
It's important to note that cornstarch has twice the thickening power of flour.
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.
What is the main dish in Croatia? ›
Peka. One of the most important foods in Croatia is peka, which refers to a specific dish as well as a traditional method of cooking. Peka means bell and is a technique used in Croatian cuisine to slow-cook meals under a domed lid.
What is classic Croatian food? ›
Pasta is one of the most popular food items in Croatian cuisine, especially in the region of Dalmatia. Manistra na pome (pasta with tomato sauce) is a staple. The other popular sauces include creamy mushroom sauce, minced meat sauce and many others.
How do you pronounce pasticada in English? ›
Pašticada (pronounced: pashtit*ada) is by far the best known and most traditional dish that reminds you of Dalmatia.
What is the meaning of pasticada? ›
English: Pašticada is a Croatian/Dalmatian pot roast dish made with eye of round that has been marinated in wine and vinegar for up to few days, braised and slowly cooked as a whole, then also sliced, with onions, prunes and carrots, with the addition of sweet wine (prošek), vinegar, cloves, garlic, bay leaves etc.
Ćevapi. Ćevapi is a type of grilled dish of minced meat popular in the Balkans. It is made from a combination of beef, lamb, and pork and is usually served with onions, sour cream, and flatbread. It can be served as a platter with sides or in a sandwich and is traditionally a very flavorful, juicy, and comforting dish.
What are Croatian sausages called? ›
Croatian Cuisine: Your Guide to Sausages and Salamis
- Most popular types of sausages:
- Kranjska: 75-80 percent pork and no more than 20 percent fat, best served fried.
- Debrecinka: A mixture of pork and beef, slightly smoked, best when cooked.
- Češnjovka: Made from pork and spices with a strong hint of garlic, best when fried.
A metal cooking pot called a peka is filled with potatoes, meat, fish, or in our case octopus and placed on hot charcoal. The lid or bell is put on and more charcoal is heaped on top so that the food is cooked slowly from above and below.
Why isn't my beef stew thick? ›
It's unfortunately far too easy to end up with a thin, watery beef stew. This usually happens when you've added too much liquid to your mix, essentially turning your stew into a soup. Luckily, it's easy to use flour, starch, vegetables and grains to thicken beef stews.
How do you thicken slow cooked beef stew? ›
A slurry is a mixture of flour and water, whisked together until smooth and added towards the end of cooking; it's a super-simple way to thicken any soup. For slow cooker soups, add your slurry with at least 30 minutes of cook time left so that the raw flour can cook and thicken the soup. Need a gluten-free option?
What makes stew thicker than soup? ›
Thickness. Like we've already covered, stew tends to be thicker than soup. While soup is normally made with mostly liquids and some solid foods, stew is essentially the reverse – more solids and less liquid.
