Traditional Dalmatian Pasticada

The magic of Dalmatia lies in its relaxed lifestyle, the bright blue sky, and the unmistakable scent of good food that fills the air. One of the region's most famous dishes is Pasticada – a slow-braised beef specialty often referred to as the "Boeuf Bourguignon of Dalmatia." Whether at weddings, baptisms, or special family gatherings – from Split to Dubrovnik, every family swears by their own "original" recipe.

A Culinary Experience in Two Days

Preparing an authentic Dalmatian Pasticada is not for those in a hurry. Traditionally, it involves the following steps:

1. Marinate the meat – for at least 24 hours in fragrant wine and herbs.
2. Lard the meat – with bacon and vegetables to add extra flavors and moisture.
3. Slow braising – for three to six hours until the meat is butter-tender.

The result? A rich, sweet-sour sauce that pairs perfectly with fluffy gnocchi and a good Dalmatian wine.

Preparation Time and Quantity

• Active Cooking Time: 3–4 hours (after marinating)
• Servings: About 6–8 generous servings

What you need

Meat

• 2 kg beef roast (or a similar lean cut of meat)

For the marinade

• 1 liter Prosek wine (or a dessert wine)
• 3 bay leaves
• 1 sprig rosemary

For larding the meat

• 150 g fatty, smoked pancetta (or good bacon)
• 4–5 garlic cloves
• 2–3 carrots (cut into thick sticks, salted)
• Sprig of rosemary, coriander seeds, chili flakes (to taste)

Vegetables for the sauce

• 200–300 g red onions (coarsely chopped)
• 1 leek (coarsely chopped)
• 1 slice of celeriac
• 1 parsley root
• 2–3 carrots
• 1 small rutabaga
• Root of sweet cabbage (optional)
• 1 tbsp tomato paste
• 1 tbsp cornstarch (optional for thickening)

Additional spices

• ½ tsp grated nutmeg
• 4–5 cloves
• 2–3 bay leaves
• 5 sage leaves
• 2 cardamom pods
• Salt and pepper (to taste)

Fats and extras

• 3 tbsp olive oil
• 2 tbsp pork fat (optional, but traditional)
• 100 g freshly grated Parmesan

Step-by-Step Preparation

1. Marinate the Meat

1. Put the Prosek wine, bay leaves, and rosemary sprig in a large bowl.
2. Place the meat inside, ensuring it is completely covered.
3. Put the bowl in the refrigerator for at least 24 hours to allow the flavors to fully infuse into the meat.

Tip: The sweet wine combined with the aromatic herbs ensures that the meat becomes wonderfully tender and gains a deep aroma.

2. Stud the Meat

1. Remove the meat from the marinade (reserve the liquid).
2. Make small incisions in the meat with a sharp knife.
3. Insert a piece of pancetta, half a garlic clove, or a carrot stick into each incision.
4. Occasionally add a rosemary needle and season with coriander seeds or chili flakes if you want a slight spiciness.

Studding the meat infuses it with spicy flavors from the inside. You can add any leftover pancetta or vegetable pieces to the sauce later.

3. Sear and Braise

1. Heat the olive oil together with the pork fat in a large braising pot or roaster.
2. Sear the meat on all sides until nicely browned. Remove it and set it aside.
3. Sauté the chopped onions, leeks, celery root, carrots, and remaining studding pieces.
4. Stir in the tomato paste to intensify color and flavor.
5. Return the meat to the pot and season with salt. Pour in the reserved marinade and, if necessary, an additional 1 liter of wine until the meat is almost covered.

Now add the typical Pasticada spices: cloves, nutmeg, a bit more coriander, and sage leaves.

6. Bring everything briefly to a boil, then immediately turn off the heat and let the pot sit overnight (according to traditional method). Alternatively, you can proceed right away.

4. Slow Braising

1. Reheat the pot the next day over low heat (or directly if you skipped the resting).
2. Let everything simmer gently for 3–4 hours, occasionally stirring and turning the meat.
3. Check if the meat is done by piercing it with a fork – it should be tender but still hold its shape.
4. Remove the meat and let it rest on a cutting board.

Caution: Keep an eye on the pot. If the sauce becomes too thick, add some water or wine to prevent burning.

5. Refine the Sauce

1. Strain the sauce through a fine sieve or a classic vegetable masher – gently press on the vegetables to extract maximum flavor.
2. Return the strained sauce to the pot and dilute with about ½ liter of water if needed.
3. Let the sauce simmer gently for 10–15 minutes and season with salt, pepper, and nutmeg.

• If the sauce is too thin, stir in the cornstarch.
• If it's too thick, add a splash of water or wine.

6. Slice and Serve the Meat

1. Let the meat cool to make it easier to slice.
2. Cut it into ½–1 cm thick slices.
3. Place the slices back into the sauce and warm them briefly before serving.

Serving Suggestions

1. Cook Gnocchi: Prepare the gnocchi according to the package instructions and let them drain well.
2. Layering: Pour a ladle of sauce on the bottom of a serving dish and add the gnocchi.
3. Sprinkle with Cheese: Generously sprinkle freshly grated Parmesan over it and mix everything gently.
4. Arrange Meat: Place the slices of meat in a separate bowl or deep plate and pour some sauce over them – the meat should not be drowning in sauce, as the gnocchi will absorb most of it.

Pro Tip: Keep everything warm until ready to serve to ensure the best taste experience.

Conclusion

The heart and soul of the Dalmatian Pasticada lie in taking your time – enjoying the slow, patient process that brings out unparalleled flavor nuances. While it is a complex dish, every moment invested pays off with the first delicious bite.

Bon appétit! And if you want to explore Croatian cuisine on-site, you can find dreamlike villas along the Dalmatian coast at Crovillas.