Lissabon – City Of Street Art
Lissabon er en by på Portugals kyst, der dygtigt kombinerer moderne ideer med gammeldags appel. Lissabon er et verdenscenter for gadekunst, selvom…
Dalmatinska Pašticada sits at the heart of Dalmatian cooking, a long-simmered beef roast steeped in wine, vinegar, dried fruit, and warm spices. The dish appears on family tables for feast days, weddings, and major holidays along the Adriatic coast, where cooks guard their versions with quiet pride. Each household tweaks the balance of sweet and sour, the choice of wine, and the finishing touch that brings the sauce together. What remains constant is its deep, mahogany color and the way the meat slices into tender, sauce-soaked medallions.
At its core, Pašticada is a study in patience and layering. The beef, often a lean cut such as top round or eye of round, spends a night in a marinade of red wine, vinegar, aromatics, and whole spices. That long rest seasons the interior and lays down the first chord of flavor. The next day, the cook dries and sears the roast, browning it on all sides before nestling it into a pot with onions, root vegetables, cured pork, tomato paste, and the strained marinade. From that point, the dish shifts into a low, steady braise, somewhere near a gentle simmer, until the fibers surrender and the roast yields easily to a knife.
What sets Dalmatian Pašticada apart from many other European braises is its characteristic sweet-sour note. Prunes and sometimes raisins melt into the sauce, echoing the dark fruit tones of the wine. A measured spoonful of sugar softens the edges of the vinegar. Cloves, pepper, and occasionally a piece of cinnamon lend warmth without pulling focus from the meat. When prepared with care, the sauce tastes rounded rather than sugary, with a slow-building tang that keeps each bite lively.
Traditionally, Pašticada meets a bed of homemade potato gnocchi or broad egg noodles, though simple mashed potatoes or even soft polenta work in home kitchens where time runs short. The sauce clings to every ridge and fold of the starch, which explains why portions tend to run generous. In Dalmatia, leftovers rarely pose a problem; Pašticada is one of those stews that seem even more harmonious the following day, when flavors have had time to settle.
Home cooks outside Croatia often approach Pašticada with a mixture of curiosity and hesitation. The ingredient list looks longer than a midweek dinner, and the schedule spans two days. Yet the techniques remain familiar: marinate, sear, sauté, braise, and blend. Once the pot moves to the oven or the back burner, the dish mostly looks after itself. The reward is a centerpiece that feels festive without demanding last-minute juggling.
This version respects traditional Dalmatian structure while guiding a modern cook through each decision. Lean but flavorful beef, an approachable red wine, pantry-friendly prunes, and a few well-chosen spices create a sauce with depth and clarity. A brief blending step at the end yields the signature velvety texture, while keeping visible slices of carrot and fragments of cured pork optional, according to taste. Served with gnocchi, noodles, or potatoes, Pašticada brings a corner of the Adriatic coast to the table, carried by the quiet authority of slow cooking and careful seasoning.
6
portioner45
minutter150
minutter570
kcal12-24
timerDalmatinska Pašticada is a slow-braised Croatian beef dish from the Dalmatian coast, known for its sweet-sour sauce and celebration-day status. A lean beef roast spends the night in red wine and vinegar with onions, carrots, garlic, and whole spices. The next day, the meat is browned, then simmered with cured pork, tomato paste, prunes, and stock until sliceably tender. The sauce gains both body and character from the long cooking time, the gentle sweetness of dried fruit, and the bright lift of wine and vinegar. A quick blend at the end creates a glossy, spoon-coating texture. Traditionally served with pillowy potato gnocchi, it suits wide egg noodles or mashed potatoes just as well, making it a practical yet special main course for weekends and holidays.
3 lb (1.4 kg) beef top round or eye of round roast, tied - Lean, firm cut that holds its shape yet turns tender during a long braise.
1 cup (240 ml) dry red wine - Dalmatian Plavac Mali is classic; any robust dry red (Merlot, Cabernet, Rioja) works.
⅓ cup (80 ml) red wine vinegar - Provides the sour backbone that defines Pašticada.
1 medium yellow onion, thinly sliced - Adds sweetness and body to both marinade and sauce.
2 medium carrots, sliced into rounds - Lends natural sweetness and color.
4 cloves garlic, smashed - Perfumes the marinade and slow-cooked sauce.
6 whole cloves (spice) - Classic warm spice note; remove before serving if desired.
1 small piece cinnamon stick (about 2 inches / 5 cm, optional) - Traditional in some families; gives gentle background warmth.
2 teaspoons kosher salt - Seasons the roast from within during the marinade.
1 teaspoon freshly ground black pepper - Adds gentle heat and aroma.
3 tablespoons neutral oil or lard - Sunflower or canola oil works well; lard gives a more traditional flavor.
2 oz (60 g) pancetta or smoked bacon, diced - Renders fat and adds depth; use turkey bacon for a lighter version.
1 small celery stalk, finely diced - Forms part of the aromatic base.
1 small parsley root, peeled and diced - Traditional Dalmatian ingredient; substitute an extra carrot if unavailable.
2 tablespoons tomato paste - Concentrated tomato flavor and color.
1 cup (240 ml) low-sodium beef stock - Extends the braising liquid without overwhelming the wine character.
1 bay leaf - Subtle herbal note in the background.
1 strip lemon peel (about 3 inches / 8 cm, no white pith) - Adds bright aroma that keeps the sauce from feeling heavy.
6 pitted prunes - Provide gentle sweetness and silkiness after blending.
2 tablespoons raisins (optional) - Slightly lighter, fruity sweetness; omit for a less sweet version.
1–2 tablespoons granulated sugar, to taste - Adjusts the sweet-sour balance at the end.
1–2 tablespoons all-purpose flour, or cornstarch (for gluten-free) - For thickening the sauce, if needed.
Extra salt and pepper, to taste
2–2½ lb (900–1,150 g) potato gnocchi, wide egg noodles, or mashed potatoes - Traditional pairing; choose based on time and preference.
Finely chopped fresh parsley, for garnish
Glutenfri: Use cornstarch or arrowroot instead of flour; serve with gluten-free gnocchi, polenta, or potatoes.
Alcohol-free: Replace wine with extra beef stock plus 2–3 tablespoons balsamic or red wine vinegar; flavor will differ but remain balanced and rich.
Pork-free: Omit pancetta and add 1 extra tablespoon oil plus ½ teaspoon smoked paprika for some of the lost smokiness.
No dried fruit: Leave out prunes and raisins, then increase sugar slightly and cook the sauce longer for natural vegetable sweetness.
Prepare the marinade:
Combine wine, red wine vinegar, sliced onion, sliced carrots, garlic, cloves, cinnamon stick (if using), salt, and pepper in a non-reactive bowl.
Tid: 5 minutter.
Marinate the beef:
Place the tied beef roast in a snug glass or ceramic dish and pour the marinade over, turning to coat all sides. Cover and refrigerate 12–24 hours, turning once halfway through if possible.
Time: 15 minutes active, 12–24 hours resting.
Dry and sear the beef:
Remove the beef from the marinade, pat very dry with paper towels, and strain the marinade, reserving liquid and solids separately. Heat 2 tablespoons oil or lard in a heavy Dutch oven over medium-high heat, then brown the roast on all sides until deep golden.
Time: 10–12 minutes.
Render the pancetta:
Transfer the browned beef to a plate. Add pancetta to the pot and cook over medium heat until some fat renders and edges start to crisp.
Time: 4–5 minutes.
Sautér grøntsagerne:
Add reserved onions, carrots, celery, parsley root, and remaining 1 tablespoon oil if the pot looks dry. Cook, stirring, until softened and lightly colored.
Time: 6–8 minutes.
Add tomato paste and aromatics:
Stir in tomato paste and cook until the color darkens slightly and the paste smells sweet rather than sharp. Add bay leaf and lemon peel strip.
Tid: 2–3 minutter.
Add liquids and dried fruit:
Return the seared beef to the pot. Pour in reserved marinade liquid and beef stock, then add prunes and raisins (if using); the liquid should come about halfway up the sides of the meat.
Time: 3–5 minutes.
Start the braise:
Bring the pot just to a simmer on the stovetop, then cover tightly and transfer to a 325°F (160°C) oven.
Time: 10 minutes to reach simmer.
Cook until tender:
Braise, turning the roast once or twice, until a knife slides in with little resistance and the meat feels very tender. This usually takes 2–2½ hours, depending on thickness.
Time: 2–2½ hours.
Rest the meat and strain the sauce (optional style choice):
Lift the beef onto a cutting board, tent loosely with foil, and let rest 15–20 minutes. Remove bay leaf, cinnamon stick, cloves, and lemon peel from the pot; for a smoother sauce, scoop out prunes and any hard vegetable bits to blend, leaving pancetta pieces if small.
Time: 5–10 minutes.
Blend the sauce:
Use an immersion blender directly in the pot to blend the vegetables, prunes, and braising liquid until smooth and velvety, or transfer to a blender in batches.
Time: 5–7 minutes.
Adjust thickness and seasoning:
If the sauce seems thin, simmer gently; whisk flour or cornstarch with a little cold water, then whisk into the simmering sauce in small amounts until it lightly coats a spoon. Add 1 tablespoon sugar, taste, and add more sugar, salt, or vinegar (a splash from the bottle) until the sweet-sour balance feels rounded and lively.
Time: 8–10 minutes.
Skær i skiver og server:
Slice the rested beef into ½-inch (1.25 cm) thick slices and return them to the warm sauce, or arrange on a heated platter and ladle sauce over. Serve over gnocchi, wide noodles, or mashed potatoes, garnished with chopped parsley.
Time: 8–10 minutes.
Approximate values per serving, based on 1/6 of the meat and sauce only (no gnocchi or side), using USDA data for braised top round beef and standard pantry ingredients.
| Næringsstof | Mængde pr. portion |
|---|---|
| Kalorier | ~570 kcal |
| Kulhydrater | ~24 g |
| Protein | ~45 g |
| Fedt | ~22 g |
| Fiber | ~3 g |
| Natrium | ~550 mg |
| Allergener | Contains beef; contains sulfites from wine. Served with gnocchi or egg noodles, the plate may contain wheat and eggs. |
Values vary with specific cuts of beef, salt levels in stock, type of cured meat, and choice of starch on the plate.
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