Pasticada

Pasticada has to be on the top of the list of Croatian dishes you must try if you get the opportunity. It is a Dalmatian marinated beef stew that is commonly served with gnocchi and includes prunes or figs, bacon, nutmeg, and red wine.

The meat is typically marinated for at least a day (and sometimes many days) before serving. It's one of the Croatian dishes that is frequently served during special occasions or festivities - and it is easy to see why, given the amount of work, effort, and ingredients that go into it.

Ingredients:

• 3 to 4 pound round of beef
• 5 sliced garlic cloves
• 4 ounces bacon, cut into 12-inch/1-centimeter chunks
• 4 cup wine vinegar
• 1/2 cup olive oil
• A cup of vegetable broth (or beef broth)
• 3 quartered onions
• 2 peeled and sliced carrots
• 1 peeled and quartered celery root
• 1 peeled and quartered parsley root
• 1 tablespoon of flour
• 4 whole garlic cloves
• 2 tablespoons of tomato paste
• 1/2 cup prosek
• 1 bay leaf
• 1 tablespoon of sugar
• 1/2 cup dry red wine
• 4 prunes
• 1 pound gnocchi
• 1/2 bunch of chopped parsley
• Salt and pepper
• Parmesan cheese (optional)

Instructions:

• With a sharp-pointed knife, pierce the meat and insert pieces of garlic, bacon, and cloves.
• On a big plate, place the beef. Refrigerate it overnight after covering it with vinegar.
• The next day, remove the meat from the vinegar. Remove the bacon and garlic cloves and set them aside.
• Place the meat in a Dutch oven or a large saucepan. After flouring the meat, add olive oil.
• Cook on a medium-high heat setting. After around 8 to 10 minutes, when the meat has developed color on both sides, remove it.
• In the same oil, fry the onion, garlic, and bacon for a few minutes.
• Return the meat to the pot, add the stock, and simmer for 6–8 minutes.
• The carrots, celery root, and parsley root are added after the tomato paste has been diluted with sweet wine.
• Add the red wine and sugar, and simmer for 3 hours on low heat, covered, until the meat is cooked.
• Add the bay leaf and prunes halfway through the cooking process.
• Remove the meat to a platter and chop it into thick slices when it is tender.
• Using a hand blender, puree the remaining vegetables and sauce in the pot.
• Serve with gnocchi (made from potatoes).
• Serve with parsley or grated parmesan cheese as a garnish (optional).