Food
|Dubrovnik Neretva County
Braised beef - Pašticada
Skill level
Preparation time
4-5 hours
Variants
Skill level
Preparation time
4-5 hours
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Ingredients
2 kg of beef or veal round (fricandeau), 20 g of dried bacon, 200 g of onion, 150 g of parsley root, 150 g of carrot, 50 g of celery root, 2 cloves of garlic, 20 g of double-concentrated tomato paste, 200 ml of oil, 60 g of sour cherries and 6 dried figs (or dried prunes), 1 apple, 300 ml of red wine, 2 tablespoons of mustard, bay leaf, rosemary leaves, thyme, salt and pepper.
Ingredients for gnocchi:
2 kg of potatoes, 300 g of flour, 1 egg, a little lard or oil, salt.
Preparation
Wash the meat, remove any sinew and excess fat, pat it dry, then insert thin 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, the meat should be marinated in a raw marinade.
Sear the meat quickly on all sides in hot oil to seal the surface. Remove it from the pot, then briefly sauté the chopped onion, garlic, and vegetables in the same fat. Return the meat to the pot, cover, and simmer for about 2 hours, occasionally adding a little water and wine.
When the meat is halfway tender, add diluted tomato paste, then the washed sour cherries and figs, as well as the apple cut into quarters. Towards the end of cooking, stir in the bay leaf, rosemary, and thyme, season with pepper, and add a little more salt if needed.
Remove the meat; press or blend the vegetables with the sauce, bring to a boil, and pour over the meat.
Gnocchi recipe:
Cook the unpeeled potatoes in salted water. As soon as they cool enough to handle, peel and mash them. Then add the egg and lard or oil, followed by the flour gradually. Knead the dough until you get a compact mixture that can be rolled.
Dust the work surface with flour, roll the dough into long ropes, and cut into small pieces. Cook the gnocchi for a few minutes in boiling salted water. They are done when they float to the surface—remove them with a slotted spoon and add the previously prepared sauce.
Ingredients
2 kg of beef or veal round (fricandeau), 20 g of dried bacon, 200 g of onion, 150 g of parsley root, 150 g of carrot, 50 g of celery root, 2 cloves of garlic, 20 g of double-concentrated tomato paste, 200 ml of oil, 60 g of sour cherries and 6 dried figs (or dried prunes), 1 apple, 300 ml of red wine, 2 tablespoons of mustard, bay leaf, rosemary leaves, thyme, salt and pepper.
Ingredients for gnocchi:
2 kg of potatoes, 300 g of flour, 1 egg, a little lard or oil, salt.
*Sugars are naturally present in dried fruit.
Preparation
Wash the meat, remove any sinew and excess fat, and pat it dry. Make small cuts with a knife and insert thin strips of bacon and pieces of garlic into them. Season with salt, coat with mustard and oil, and let it rest for at least 2 hours or overnight. Ideally, marinate it in a raw marinade.
Sear the meat quickly on all sides in hot oil to seal the surface. Remove the meat from the pot, and in the same fat briefly sauté the chopped onion, garlic, and vegetables. Return the meat to the pot, cover, and simmer for about 2 hours, occasionally adding a little water and wine.
When the meat is halfway tender, add diluted tomato concentrate, then the washed sour cherries, figs, and the apple cut into quarters. Towards the end of cooking, stir in the bay leaf, rosemary, and thyme, season with pepper, and add a little more salt if needed.
Remove the meat, then press or blend the vegetables with the sauce, bring to a boil, and pour over the meat.
Gnocchi recipe:
Cook the unpeeled potatoes in salted water. As soon as they cool enough to handle, peel and mash them. Then add the egg and lard or oil, followed gradually by the flour. Knead the dough until you get a compact mixture that can be rolled.
Dust the work surface with flour, roll the dough into long ropes, and cut into small pieces. Cook the gnocchi for a few minutes in boiling salted water. They are done when they float to the surface—remove with a slotted spoon and add the previously prepared sauce.
Ingredients
2 kg of beef or veal round (fricandeau), 20 g of dried bacon, 200 g of onion, 150 g of parsley root, 150 g of carrot, 50 g of celery root, 2 cloves of garlic, 20 g of double-concentrated tomato paste, 200 ml of oil, 60 g of sour cherries and 6 dried figs (or dried prunes), 1 apple, 300 ml of red wine, 2 tablespoons of mustard, bay leaf, rosemary leaves, thyme, salt and pepper.
Ingredients for polenta:
Ratio of polenta to water 1:3 (approx. for 3 servings) – 1 cup of cornmeal, 3 cups of water or stock, 1 teaspoon of salt, 1 tablespoon of butter, grated cheese (optional).
* Sugars are naturally present in dried fruit.
Preparation
Wash the meat, remove any sinew and excess fat, and pat it dry. Make small cuts with a knife and insert thin strips of bacon and pieces of garlic into them. Season with salt, coat with mustard and oil, and let it rest for at least 2 hours or overnight. Ideally, marinate it in a raw marinade.
Sear the meat quickly on all sides in hot oil to seal the surface. Remove the meat from the pot, and in the same fat briefly sauté the chopped onion, garlic, and vegetables. Return the meat to the pot, cover, and simmer for about 2 hours, occasionally adding a little water and wine.
When the meat is halfway tender, add diluted tomato concentrate, then the washed sour cherries, figs, and the apple cut into quarters. Towards the end of cooking, stir in the bay leaf, rosemary, and thyme, season with pepper, and add a little more salt if needed.
Remove the meat, then press or blend the vegetables with the sauce, bring to a boil, and pour over the meat.
Preparing the polenta:
Gradually add the polenta to boiling water or stock, whisking continuously. Reduce the heat and allow the liquid to slowly absorb, stirring the entire time until you achieve a creamy texture. At the end, add the chosen fat. Serve together with the meat and sauce.
Ingredients
2 kg of beef or veal round (fricandeau), 20 g of dried bacon, 200 g of onion, 150 g of parsley root, 150 g of carrot, 50 g of celery root, 2 cloves of garlic, 20 g of double-concentrated tomato paste, 200 ml of oil, 60 g of sour cherries and 6 dried figs (or dried prunes), 1 apple, 300 ml of red wine, 2 tablespoons of mustard, bay leaf, rosemary leaves, thyme, salt and pepper.
Ingredients for gnocchi:
2 kg of potatoes, 300 g of flour, 1 egg, a little lard or oil, salt.
*Sugars are naturally present in dried fruit.
Preparation
Wash the meat, remove any sinew and excess fat, and pat it dry. Make small cuts with a knife and insert thin strips of bacon and pieces of garlic into them. Season with salt, coat with mustard and oil, and let it rest for at least 2 hours or overnight. Ideally, marinate it in a raw marinade.
Sear the meat quickly on all sides in hot oil to seal the surface. Remove the meat from the pot, and in the same fat briefly sauté the chopped onion, garlic, and vegetables. Return the meat to the pot, cover, and simmer for about 2 hours, occasionally adding a little water and wine.
When the meat is halfway tender, add the diluted tomato concentrate, then the washed sour cherries, figs, and the apple cut into quarters. Towards the end of cooking, stir in the bay leaf, rosemary, and thyme, season with pepper, and add a little more salt if needed.
Remove the meat, then press or blend the vegetables with the sauce, bring to a boil, and pour over the meat.
Gnocchi recipe:
Cook the unpeeled potatoes in salted water. As soon as they are cool enough to handle, peel and mash them. Then add the egg and lard or oil, followed gradually by the flour. Knead the dough until you get a compact mixture that can be rolled.
Dust the work surface with flour, roll the dough into long ropes, and cut into small pieces. Cook the gnocchi for a few minutes in boiling salted water. They are done when they float to the surface—remove them with a slotted spoon and add the previously prepared sauce
Ingredients
200 g of carrot, 100 g of celery, 150 g of onion, 100 g of dried prunes, 1 green Granny Smith apple, 3 tablespoons of olive oil, 1 tablespoon of double-concentrated tomato paste, 1 teaspoon of tarragon mustard, 3–4 whole cloves, grated nutmeg, bay leaves, 300 ml of red wine, 1 vegetable stock cube, 1 teaspoon of starch (gluten-free alternative), salt and pepper to taste.
Optional: 100 ml of Prosecco, rosemary.
Ingredients for gnocchi:
2 kg of potatoes, 300 g of flour, 1 egg, a little bit of oil, salt.
Preparation
Clean and cut the carrot, celery, and onion into large cubes. Briefly sauté the vegetables in heated olive oil. Add the rinsed dried prunes and the apple, then continue simmering, gradually adding water or vegetable stock and wine. Add the cloves and bay leaf, and cook gently until the vegetables soften.
When the vegetables are soft, remove from the heat, take out the cloves and bay leaf, let the mixture cool slightly, then blend part of it while leaving some pieces whole. Add the mustard, tomato concentrate (diluted in 50 ml of water), and Prosecco, then bring back to a boil.
Towards the end of cooking, add grated nutmeg, salt, pepper, and, if needed, starch dissolved in a little cold water.
Gnocchi recipe:
Cook the unpeeled potatoes in salted water. As soon as they are cool enough to handle, peel and mash them. Then add the egg and lard or oil, followed gradually by the flour. Knead the dough until you get a compact mixture that can be rolled.
Dust the work surface with flour, roll the dough into long ropes, and cut into small pieces. Cook the gnocchi for a few minutes in boiling salted water. They are done when they float to the surface—remove them with a slotted spoon and add the previously prepared sauce.
Ingredients
200 g of carrot, 100 g of celery, 150 g of onion, 100 g of dried prunes, 1 green Granny Smith apple, 3 tablespoons of olive oil, 1 tablespoon of double-concentrated tomato paste, 1 teaspoon of tarragon mustard, 3–4 whole cloves, grated nutmeg, bay leaves, 300 ml of red wine, 1 vegetable stock cube, 1 teaspoon of starch (gluten-free alternative), salt and pepper to taste.
Optional: 100 ml of Prosecco, rosemary.
Ingredients for polenta:
Ratio of polenta to water 1:3 (approx. for 3 servings) – 1 cup of cornmeal, 3 cups of water or vegetable stock, 1 teaspoon of salt, 1 tablespoon of olive oil, seasonings as desired (e.g., dried Mediterranean herb mix).
Preparation
Clean and cut the carrot, celery, and onion into larger cubes. Briefly sauté the vegetables in heated olive oil. Add the rinsed dried prunes and the apple, then continue simmering, gradually adding water or vegetable stock and wine. Add the cloves and bay leaf, and cook gently until the vegetables soften.
When the vegetables are soft, remove from the heat, take out the cloves and bay leaf, let it cool slightly, then blend part of the mixture while leaving some pieces whole. Add the mustard, tomato concentrate (diluted in 50 ml of water), and Prosecco, then bring back to a boil.
Towards the end of cooking, add grated nutmeg, salt, pepper, and, if needed, starch dissolved in a little cold water.
Preparing the polenta:
Gradually add the polenta to boiling water or stock, whisking continuously. Reduce the heat and allow the liquid to slowly evaporate, stirring the entire time until you achieve a creamy texture. At the end, add the chosen fat. Serve together with the sauce.
