Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 cup red wine
- 1 cup beef broth
- 1 cup water
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 bay leaves
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup tomato sauce
- 1/2 cup red wine vinegar
- 1/2 cup prunes, pitted and chopped
- 1/2 cup dried mushrooms, soaked in hot water for 30 minutes and drained
- 4 oz prosciutto, sliced
- 2 tbsp olive oil
- 2 tbsp flour
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
3. Season the beef cubes with salt and pepper, then brown them in the pot for about 5 minutes, until they are browned on all sides. Remove the beef from the pot and set aside.
4. In the same pot, add the chopped onion and garlic and sauté for 2-3 minutes, until the onion is translucent.
5. Add the flour to the pot and stir until it is well combined with the onion and garlic.
6. Pour in the red wine, beef broth, and water, and stir well to combine.
7. Add the bay leaves, rosemary, thyme, paprika, tomato sauce, red wine vinegar, prunes, and mushrooms to the pot, and stir well.
8. Return the beef cubes to the pot, and add the sliced prosciutto.
9. Cover the pot with a lid and transfer it to the preheated oven.
10. Bake for 2-3 hours, until the beef is tender and the sauce has thickened.
11. Remove the pot from the oven and let it rest for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 450
Fat per serving: 18g
Carbohydrates per serving: 20g
Protein per serving: 45g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef round roast.
- Red wine can be substituted with beef broth or grape juice.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Red wine vinegar can be substituted with apple cider vinegar or balsamic vinegar.
- Prunes can be substituted with raisins or dried apricots.
- Dried mushrooms can be substituted with fresh mushrooms.
Variations:
- Add diced carrots and celery to the pot for extra flavor and nutrition.
- Use bacon instead of prosciutto for a smokier flavor.
- Add a tablespoon of honey or brown sugar for a touch of sweetness.
- Use white wine instead of red wine for a lighter flavor.
Tips and tricks:
- Brown the beef cubes in batches to avoid overcrowding the pot.
- Soak the dried mushrooms in hot water for at least 30 minutes before using them in the recipe.
- Use a meat thermometer to check the internal temperature of the beef, which should be at least 145°F.
- Serve the pašticada with mashed potatoes or polenta for a hearty meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pašticada in a pot over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pašticada in a deep plate or bowl, garnished with fresh parsley or thyme.
Garnishes:
Fresh parsley or thyme
Pairings:
- Red wine, such as Cabernet Sauvignon or Merlot
- Crusty bread or garlic bread
- Roasted vegetables, such as carrots or Brussels sprouts
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the sauce is too thin, remove the lid from the pot and let it simmer on the stove over medium heat until it thickens.
- If the beef is tough, it may need to cook for longer. Check the internal temperature with a meat thermometer to ensure it is cooked to at least 145°F.
Food safety advice:
- Always wash your hands and cooking surfaces before preparing food.
- Use a meat thermometer to ensure the beef is cooked to a safe internal temperature of at least 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pašticada is a traditional Croatian dish that originated in the Dalmatian region. It is typically made with beef, red wine, and prunes, and is slow-cooked for several hours until the meat is tender and the sauce has thickened.
Flavor profiles:
Savory, slightly sweet, and tangy
Serving suggestions:
Serve the pašticada with a glass of red wine and a side of mashed potatoes or polenta for a hearty meal.
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Region: Croatian