October 1, 2021November 3, 2023 | SJ
Written by our local expert SJ
Sarah-Jane has lived in Croatia for 10+ years. SJ, as she is known, has been traveling the Balkans & beyond since 2000. She now shares her passion for traveling with her husband & kids.
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Pašticada is the holy grail of Dalmatian Croatian cooking, for me. Here in Dalmatia, this stewed beef dish is prepared with an exceptional sauce. You may know it asDalmatinska pašticada, Dalmatian Pot Roast, or even just as beef stew,but whatever you call it requires long and meticulous preparation.
I feel blessed that I was given this recipe to share with you all from the award-winning chefMario Mandarić who is the head chef at La Gitanarestaurant, located on the island of Hvar. This recipe is his personal spin on the traditional recipe.
La Gitanais on my list of places to visit when it opens up in summer. It’s located on one of the oldest historical squares in Stari Grad. Theyoffer a blend of traditional Dalmatian hospitality with a mix of originality, both in and out of the kitchen.
A friend of mine who visited the restaurant when it opened last year said it’s a “charming rustic restaurant that offers a tasty blend of Spanish and traditional dalmatian cuisine.”
Here is what you need for this pašticada recipe
This pašticada recipe is the holy grail of Dalmatian Croatian cooking. In Dalmatia, this stewed beef dish is prepared with a very special sauce.
Ingredients
Pašticada
- 2 kg (4.4 lbs) beef, top round (you can also use topside, silverside or rump) You want the back end of the cow
- 20 g smoked/dried bacon (0.7 oz)
- 200 g onions (7 oz)
- 150 g parsley root (5.3 oz)
- 150 g carrot (5.3 oz)
- 50 g celery root (1.8 oz)
- 2 garlic cloves
- 20 g tomato paste (0.7 oz)
- 200 ml cooking oil or olive oil (1 cup)
- Apple cider
- 10 g cloves (0.35 oz)
- 10 dried plums, diced
- 6 dried figs
- 2 apples, peeled and quartered
- 300 ml red wine (1 1/4 cups)
- 2 Tbls. mustard
- 3 bay leaves
- Small bunch of thyme
- Rosemary leaves
- Cooking chocolate (75% cocoa)
- Salt
- Pepper
Gnocchi
- 2 L of milk (8.5 cups)
- 1,200 g flour (type 550) (9.5 cups)
- 60 g butter (4 Tbls.) cut into small cubes
- 20 g of ground nutmeg (0.71 ounces)
- Pinch of salt
- A few drops of olive oil
Instructions
Pašticada
- Wash and wipe the meat and then insert the pieces of bacon in it using a knife. Salt, as desired, spread mustard over the meat and place it in the “pajc” (acontainer with a mixture of the apple cider vinegar and oil enoughto cover the meat). Let itmarinate like this for at least 5 hours (overnight, preferably)
- Brown the meat in hot oil (all sides). Remove it from the pan and quickly sauté thechopped onion, garlic, and vegetables
- Return the meat to the pan along with the red wine & simmer coveredfor about 2 hours. If required, add small amounts of red wine mixed with water and touch of sugar (dalmatianprošek works great as a replacement for this) as the meat cooks – it needs to be tender
- When the meat is tender,add tomato concentrate, diced prunes, and figs alongwith the apple quarters
- At the end of the cooking, stir in the bay leaf, rosemary, thyme & minced cloves
- Addpepper and a little salt, try it and, if necessary, add a little bit of cooking chocolate. Balance the flavor with a bit of red wine and plums in order to get asweet & sourtaste to your liking
- Remove the meat, cut it into slices, and place on a heated plate
- Purée the vegetableswith roast the drippings and pour it over the meat
- Serve with gnocchi and a slice of lemon
Gnocchi
- Pour milk into a medium-sized container and let it boil
- Add the nutmeg, salt, butter, and olive oil
- When the milk boils, remove it from the heat and gently mixing with a wooden spoon, add flour
- When you add all the flour, mix it well enough so that it all merges into a single substance similar to dough. After you achieve that, leave it for 3-4 hours to cool completely
- Remove the dough, divide it into two or three parts, shape each of them into a roll, and cut it into identically sized pieces.
- Cook the gnocchi in boiling water for 12 minutes and serve as a side dish to pašticada
More Tasty Croatian Recipes
- Sarma Recipe {Stuffed Cabbage Rolls}
- Meat and Cheese Burek
- Stuffed Peppers {Punjene Paprike}
- Klipići {rolls}
- Under the bell {Ispod čripnje}
- Octopus Salad
- Pasta and Bean Soup
FAQs
Peka (“bell”) is a very popular traditional method of preparing various specialities across Croatia. It involves roasting the food over open flames using a clay or wrought-iron baking vessel.
What food is cooked under a bell in Croatia? ›
The bell is originally called peka and is often used to slow-cook lamb or octopus (if near the sea), potatoes and other vegetables and bread. As with all real-fire cooking, food prepared this way has a unique flavour, which is helped by the fact that the peka concentrates flavours and aromas under its top.
Do potatoes thicken stew? ›
Potato starch naturally thickens soups and stews and can be a gluten-free option if you're looking to make a gluten-free stew. Add cubed potatoes to the stew to absorb excess liquid, or add potato flakes, mashed potatoes, or a potato purée to thicken your stew.
How do you thicken gluten-free stew? ›
Mix one teaspoon cornflour with a tablespoon of room temperature water and add to your stew. Then bring to the boil and cook until desired thickness is reached. Cornflour is a great gluten-free thickener. It has a slightly more gelatinous texture, so only add a teaspoon at time or your sauce may become a bit goopy.
What is Croatia signature dish? ›
Strukli. As the ultimate Croatian comfort food, it's no surprise that strukli is a signature northern dish, widely consumed in the Zagreb and Hrvatsko Zagorje regions. Inducted into the list of the country's intangible cultural heritage, it's the perfect choice for a cold, winter day but enjoyable anytime.
What is a famous Croatian sandwich? ›
Ćevapi. Ćevapi is a type of grilled dish of minced meat popular in the Balkans. It is made from a combination of beef, lamb, and pork and is usually served with onions, sour cream, and flatbread. It can be served as a platter with sides or in a sandwich and is traditionally a very flavorful, juicy, and comforting dish.
What do you eat for breakfast in Croatia? ›
Breakfast & Gablec -- Western-style breakfast (doručak: eggs, pastries, meats, cereals) is served at larger hotels and restaurants throughout Croatia. In smaller towns and in homes, a glass of rakija (fruit brandy), a cup of coffee, and bread or a roll hot from the local bakery comprise the usual early-morning meal.
What is the secret to tender beef stew? ›
The most important key to making stew meat tender is being sure to cook it for a long time. If you want super tender beef, you'll need to cook it on a low heat in a Dutch oven on the stove or a slow cooker for at least a few hours.
Should you brown beef before stew? ›
"The caramelized surface of the meat will lend rich flavor and color to the finished dish." If you are making a slow-cooked recipe that calls for ground beef, like chili, beef stew, or meat sauce, browning the meat beforehand makes a huge difference.
How to make beef stew more flavorful? ›
If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.
Once your stew is prepared and you're ready to thicken it up, mix in about 1/8 cup of instant mashed potatoes and stir well. Depending on your desired amount of liquid, add more instant mashed potatoes incrementally, making sure to not go overboard.
What is the best thickener for beef stew? ›
The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.
What is the traditional method of cooking? ›
Traditional cooking methods have been used for centuries and include stovetop cooking, oven cooking, grilling, and more. These methods work by applying heat directly to the food. For example, when you cook on the stove, the heat from the burner is transferred to the pot and then to the food.
What is the food culture in Croatia? ›
Croatian food is varied and distinctive, largely because the country straddles two culinary cultures: the seafood-dominated cuisine of the Mediterranean and the filling schnitzel-and-strudel style of Central Europe. Each area of Croatia has regional specialities as well.
What are Croatian traditions? ›
Burning effigies of Turks, sabre dancing and rowing furiously down the Neretva river are all part of a long list of strange Croatian traditions that date back more than 1,000 years. Some have a specific historical backstory, but others seem bizarre purely for the sake of it.
What are the meal patterns in Croatia? ›
The Dining Experience in Croatia
It starts with a bowl of soup, which is followed by a main course, usually a roasted meat served with vegetables or salad and potatoes or noodles. The star meal concludes with one of Croatia's many delicious desserts.
