Food
|Dubrovnik Neretva County
Braised beef - Pašticada
Variants
Ingredients
2kg beef or veal round (fricandeau), 20g dried bacon, 200g onion, 150g parsley root, 150g carrot, 50g celery root, 2 cloves of garlic 20g double concentrated tomato paste, 200ml oil, 60g sour cherries, 6 dried figs, 1 apple, 300ml red wine, 2 tablespoons mustard, bay leaf, rosemary leaves, thyme, salt and pepper.
Preparation
Wash the meat, clean it of sinew and fat, pat it dry, then insert small strips of bacon and pieces of garlic into it. Season the meat with salt, coat it with mustard and oil, and let it rest for at least 2 hours or overnight. Ideally, marinate the meat in a raw marinade. Sear the meat on all sides in hot oil. Remove it from the pot and briefly sauté the chopped onion, garlic, and vegetables in the same oil. Return the meat to the pot, cover, and simmer for about 2 hours, occasionally adding small amounts of water and wine. When the meat is halfway tender, add diluted tomato paste, followed by washed cherries and figs, and a quartered apple. Toward the end of cooking, stir in the bay leaf, rosemary, and thyme, season with pepper and a bit more salt. Remove the meat; blend or strain the vegetables with the sauce, bring it to a boil, and pour it over the meat.
Ingredients
2kg beef or veal round (fricandeau), 20g dried bacon, 200g onion, 150g parsley root, 150g carrot, 50g celery root, 2 cloves of garlic 20g double concentrated tomato paste, 200ml oil, 60g sour cherries, 6 dried figs, 1 apple, 300ml red wine, 2 tablespoons mustard, bay leaf, rosemary leaves, thyme, salt and pepper.
Preparation
Wash the meat, clean it of sinew and fat, pat it dry, then insert small strips of bacon and pieces of garlic into it. Season the meat with salt, coat it with mustard and oil, and let it rest for at least 2 hours or overnight. Ideally, marinate the meat in a raw marinade. Sear the meat on all sides in hot oil. Remove it from the pot and briefly sauté the chopped onion, garlic, and vegetables in the same oil. Return the meat to the pot, cover, and simmer for about 2 hours, occasionally adding small amounts of water and wine. When the meat is halfway tender, add diluted tomato paste, followed by washed cherries and figs, and a quartered apple. Toward the end of cooking, stir in the bay leaf, rosemary, and thyme, season with pepper and a bit more salt. Remove the meat; blend or strain the vegetables with the sauce, bring it to a boil, and pour it over the meat.
Ingredients
200 g carrots, 100 g celery, 150 g onions, 100 g dried plums (prunes), 1 Granny Smith green apple, 3 tablespoons olive oil, 1 tablespoon double concentrated tomato paste, 1 teaspoon tarragon mustard, 3–4 whole cloves, grated nutmeg, bay leaves, 300 ml red wine, 1 vegetable stock cube, 1 teaspoon cornstarch (gluten-free alternative), salt and pepper to taste. Optional: 100 ml prosecco, rosemary.
Preparation
Clean and chop the carrots, celery, and onions into large cubes. Briefly sauté the vegetables in heated olive oil. Add the rinsed dried plums and apple, and continue to stew, gradually adding water or vegetable stock and wine. Add cloves and bay leaves, and cook gently until the vegetables soften. Once softened, remove from heat, take out the cloves and bay leaves, let cool slightly, then blend part of the mixture while leaving some pieces chunky. Add the mustard, tomato paste (previously diluted in half a deciliter of water), and prosecco, then bring to a boil again. Near the end of cooking, add grated nutmeg, salt, pepper, and cornstarch mixed with a little cold water as needed.
