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
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tbsp red wine vinegar
- 1 tbsp honey
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 cup pitted prunes
- 4 slices bacon, chopped
- 2 tbsp olive oil
Special equipment needed:
- Dutch oven or heavy-bottomed pot with lid
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
3. Add bacon and cook until crispy, about 5 minutes. Remove bacon from pot and set aside.
4. Add beef to the pot and brown on all sides, about 5 minutes. Remove beef from pot and set aside.
5. Add onion and garlic to the pot and cook until softened, about 5 minutes.
6. Add tomato paste, red wine vinegar, honey, salt, black pepper, ground cloves, ground cinnamon, and ground nutmeg to the pot. Stir to combine.
7. Add red wine, beef broth, and water to the pot. Stir to combine.
8. Add beef back to the pot and bring to a simmer.
9. Cover the pot with a lid and transfer to the preheated oven. Cook for 2 hours.
10. After 2 hours, remove the pot from the oven and add prunes and bacon to the pot. Stir to combine.
11. Cover the pot with a lid and transfer back to the oven. Cook for an additional hour.
12. Remove the pot from the oven and let rest for 10 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories: 470
Fat: 21g
Carbohydrates: 29g
Protein: 35g
Sodium: 780mg
Sugar: 19g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef stew meat.
- Red wine can be substituted with beef broth.
- Prunes can be substituted with dried apricots or raisins.
- Bacon can be substituted with pancetta or prosciutto.
Variations:
- Add chopped carrots and celery to the pot for added vegetables.
- Use lamb instead of beef for a different flavor profile.
- Add a dollop of sour cream or Greek yogurt to each serving for added creaminess.
Tips and tricks:
- Make sure to brown the beef and bacon well for added flavor.
- Use a good quality red wine for the best flavor.
- Let the pašticada rest for at least 10 minutes before serving to allow the flavors to meld together.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pašticada in a shallow bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or chopped scallions.
Pairings:
Serve with a side of mashed potatoes or polenta.
Suggested side dishes:
Roasted vegetables or a simple salad.
Troubleshooting advice:
- If the pašticada is too dry, add more beef broth or water.
- If the pašticada is too salty, add a splash of red wine vinegar or honey to balance out the flavors.
Food safety advice:
Make sure to cook the beef to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pašticada is a traditional Croatian dish that is typically made with beef, red wine, and a variety of spices. It is often served with gnocchi or mashed potatoes.
Flavor profiles:
The pašticada has a rich and savory flavor from the beef and bacon, with a hint of sweetness from the prunes and honey. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the pašticada with a glass of red wine for the ultimate dining experience.
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Region: Croatian