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Pasticada s Njokima
Dalmatian Style
A slow-cooked, rich beef roast marinated and braised in a flavorful sauce, traditionally served with homemade gnocchi. This is a classic Dalmatian celebratory dish.
ð§ ææ
- 1.5 kg Beef (top round or similar)
- 100 g Pancetta or bacon(cut into strips)
- 2 medium Carrots(chopped)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 500 ml Red wine(dry)
- 500 ml Beef broth
- 2 tbsp Tomato paste
- 2 Bay leaves
- 3 Cloves
- 5 Juniper berries
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
- 500 g Gnocchi(store-bought or homemade)
ðšâð³ äœãæ¹
- 1
Marinate the beef: Make several deep slits in the beef and insert strips of pancetta and garlic. Season generously with salt and pepper. Marinate overnight in the refrigerator with red wine, bay leaves, cloves, and juniper berries.
- 2
Sear the beef: Remove beef from marinade, reserving the marinade. Pat the beef dry. Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned.
- 3
Sauté aromatics: Remove beef from the pot. Add chopped onions and carrots to the pot and sauté until softened, about 8-10 minutes. Add minced garlic and tomato paste and cook for another minute until fragrant.
- 4
Deglaze and braise: Pour in the reserved marinade and scrape up any browned bits from the bottom of the pot. Add beef broth. Return the beef to the pot. Bring the liquid to a simmer, then cover tightly and transfer to a preheated oven at 160°C (320°F).
- 5
Slow cook: Braise for at least 4 hours, or until the beef is fork-tender. Baste the beef occasionally with the sauce.
- 6
Rest and slice: Remove the beef from the pot and let it rest for 15-20 minutes before slicing. Strain the sauce, discarding solids. Skim off excess fat from the sauce. Thicken the sauce if necessary by simmering it down or with a cornstarch slurry.
- 7
Cook gnocchi: While the beef rests, cook the gnocchi according to package directions. Drain well.
- 8
Serve: Slice the pasticada and serve with the rich sauce and cooked gnocchi. Garnish with fresh parsley if desired.
ð¡ ããã®ã³ã
- âMarinating overnight is crucial for flavor and tenderness.
- âDon't rush the searing process; a good crust adds depth to the sauce.
- âLow and slow cooking is key to achieving a tender result.
- âIf the sauce is too thin, simmer it uncovered to reduce it.
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- Add dried plums or prunes to the braising liquid for a hint of sweetness.
- Serve with homemade pasta instead of gnocchi.