Ingredients with Measurements:
- 2 lbs veal shoulder, cut into 2-inch cubes
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1 cup red wine
- 1 cup beef broth
- 1/2 cup red wine vinegar
- 1/4 cup tomato paste
- 1/4 cup sugar
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 bay leaf
- 1/4 cup olive oil
- 1/4 cup flour
- 1/2 cup water
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot with a lid
Step-by-step instructions:
1. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.
2. Dredge the veal cubes in flour and shake off any excess. Add the veal to the pot and brown on all sides, about 5-7 minutes.
3. Remove the veal from the pot and set aside.
4. Add the onions and garlic to the pot and sauté until softened, about 5 minutes.
5. Add the red wine, beef broth, red wine vinegar, tomato paste, sugar, salt, black pepper, ground cloves, ground cinnamon, ground nutmeg, and bay leaf to the pot. Stir to combine.
6. Return the veal to the pot and bring the mixture to a simmer.
7. Cover the pot with a lid and reduce the heat to low. Cook for 2-3 hours, stirring occasionally, until the veal is tender and the sauce has thickened.
8. Remove the bay leaf from the pot.
9. In a small bowl, whisk together the water and flour to make a slurry.
10. Add the slurry to the pot and stir to combine. Cook for an additional 10-15 minutes, until the sauce has thickened further.
11. Serve hot with your choice of side dishes.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours
5. Temperature:
Medium-high heat to brown the veal, then low heat to simmer the dish.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 400
Fat: 18g
Carbohydrates: 23g
Protein: 35g
Sodium: 800mg
Sugar: 14g
Substitutions for ingredients:
- Beef can be substituted for veal.
- White wine can be substituted for red wine.
- Chicken broth can be substituted for beef broth.
- Balsamic vinegar can be substituted for red wine vinegar.
- Honey can be substituted for sugar.
Variations:
- Add chopped carrots and celery to the pot with the onions and garlic for extra flavor and nutrition.
- Use lamb instead of veal for a different flavor profile.
- Add raisins or prunes to the pot for a touch of sweetness.
- Serve the dish over mashed potatoes or polenta instead of pasta.
Tips and tricks:
- Make sure to brown the veal well before adding it to the pot. This will help develop a deeper flavor in the dish.
- If the sauce is too thin, add more flour to the slurry to thicken it further.
- This dish can be made ahead of time and reheated before serving.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dish in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the dish in individual bowls or on a large platter for family-style dining.
Garnishes:
Garnish with chopped parsley or cilantro for a pop of color and freshness.
Pairings:
Serve with a crusty bread and a side salad for a complete meal.
Suggested side dishes:
Mashed potatoes, polenta, roasted vegetables, or a simple green salad.
Troubleshooting advice:
- If the sauce is too thick, add more beef broth or water to thin it out.
- If the veal is tough, cook it for an additional 30 minutes to an hour until it is tender.
Food safety advice:
Make sure to cook the veal to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Pašticada is a traditional Croatian dish that originated in the Dalmatia region. It is typically made with beef or veal and slow-cooked in a rich, flavorful sauce.
Flavor profiles:
This dish has a rich, savory flavor with hints of sweetness and spice from the red wine, sugar, and spices.
Serving suggestions:
Serve this dish with a glass of red wine for the ultimate dining experience.
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Region: Croatian