Dalmatinska pašticada – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Croatia Region / Locale: Split Servings: Serves 6
Croatia Region / Locale: Split Servings: Serves 6Dalmatinska pašticada, a cherished beef stew from the sun-drenched regions of Dalmatia in Croatia, is a true testament to the art of slow cooking. This dish reflects centuries of culinary tradition, where patience and quality ingredients collide to create a symphony of flavors that capture the essence of Mediterranean and Slavic influences. Made with tender beef braised in a rich sauce of wine, prunes, and spices, it’s commonly served over homemade gnocchi or pasta, embodying comfort and heritage in every bite.
Ingredients
- beef rump – 2 lbs / 900 g
- olive oil – 1/4 cup / 60 ml
- onion – 2 medium, chopped
- garlic – 3 cloves, minced
- carrot – 2 medium, sliced
- prunes – 5 ounces / 140 g
- red wine – 1 cup / 240 ml
- red wine vinegar – 2 tbsp / 30 ml
- tomato paste – 2 tbsp / 30 g
- rosemary – 1 sprig
- bay leaves – 2
- vegetable broth – 2 cups / 480 ml
- salt – to taste
- pepper – to taste
Instructions
- Marinate the beef rump overnight in the red wine and red wine vinegar in the fridge.
- Remove the beef from marinade, pat dry, and reserve the marinade.
- Heat olive oil in a large pot and sear the beef on all sides. Remove and set aside.
- In the same pot, add onions, garlic, and carrots; sauté until lightly browned.
- Add prunes, tomato paste and stir for 2 minutes.
- Return the beef and marinade to the pot. Add rosemary, bay leaves, and vegetable broth.
- Bring to a boil, then lower the heat, cover, and simmer for 2.5 hours, or until the beef is tender.
- Season with salt and pepper to taste.
- Remove bay leaves and rosemary before serving over gnocchi or pasta.
Substitutions
- beef rump -> beef shoulder
- red wine -> beef broth for non-alcoholic version
- prunes -> dried figs
Enhancements in the Next Evolution
- Consider adding a dash of nutmeg for a deeper flavor.
- Use a mix of fresh and dried herbs for an enhanced aroma.
- Try serving with polenta instead of pasta for a different texture.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
