 | |
| Alternative names | Dalmatinska pašticada |
|---|---|
| Type | Beef |
| Place of origin | Croatia |
| Region or state | Dalmatia |
| Main ingredients | beef, wine, broth or stock, vinegar, cloves, prunes, carrots, celery, onions |
Pašticada is a braised beef dish cooked in a fragrant sweet and sour sauce, popular in Croatia. It is often called Dalmatinska pašticada because it originates in Dalmatia, where it is served at festivities and gatherings. The meal requires long and meticulous preparation. [1] [2] The meat, usually a whole eye of round, is pierced and stuffed with garlic, cloves, carrot, celery and bacon, and marinated in wine vinegar overnight. It is then seared and simmered with onions, parsley root, prunes, wine, broth or stock and sweet prošek wine for several hours. The meat is cut into thick slices and additionally cooked in the resulting sauce.
Pašticada is usually served with njoke or homemade pasta.
History
The origins of pašticada are not entirely known. The oldest recorded recipe is from Dubrovnik, dating from the fifteenth century. [3]
See also
References
- ^ "Dalmatinska pašticada babe Nane na kaštelanski način". Coolinarika (in Croatian). Retrieved 2020-12-25.
- ^ "Pašticada". gastrodiva.bloger.index.hr (in Croatian). 2017-05-10. Archived from the original on 2017-05-10. Retrieved 2020-12-25.
- ^ "The Hirshon Croatian Beef Stew - Pašticada". The Food Dictator. 2015-08-05. Retrieved 2020-12-25.
 | This Croatia-related article is a stub. You can help Wikipedia by expanding it. |
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
|
| |
| Alternative names | Dalmatinska pašticada |
|---|---|
| Type | Beef |
| Place of origin | Croatia |
| Region or state | Dalmatia |
| Main ingredients | beef, wine, broth or stock, vinegar, cloves, prunes, carrots, celery, onions |
Pašticada is a braised beef dish cooked in a fragrant sweet and sour sauce, popular in Croatia. It is often called Dalmatinska pašticada because it originates in Dalmatia, where it is served at festivities and gatherings. The meal requires long and meticulous preparation. [1] [2] The meat, usually a whole eye of round, is pierced and stuffed with garlic, cloves, carrot, celery and bacon, and marinated in wine vinegar overnight. It is then seared and simmered with onions, parsley root, prunes, wine, broth or stock and sweet prošek wine for several hours. The meat is cut into thick slices and additionally cooked in the resulting sauce.
Pašticada is usually served with njoke or homemade pasta.
History
The origins of pašticada are not entirely known. The oldest recorded recipe is from Dubrovnik, dating from the fifteenth century. [3]
See also
References
- ^ "Dalmatinska pašticada babe Nane na kaštelanski način". Coolinarika (in Croatian). Retrieved 2020-12-25.
- ^ "Pašticada". gastrodiva.bloger.index.hr (in Croatian). 2017-05-10. Archived from the original on 2017-05-10. Retrieved 2020-12-25.
- ^ "The Hirshon Croatian Beef Stew - Pašticada". The Food Dictator. 2015-08-05. Retrieved 2020-12-25.
|
| This Croatia-related article is a stub. You can help Wikipedia by expanding it. |
|
| This meat-related article is a stub. You can help Wikipedia by expanding it. |