Pašticada s Njokima
Varaždin Style
A rich and flavorful beef roast, slow-cooked in a sweet and sour sauce, traditionally served with homemade gnocchi. This Varaždin variation emphasizes a slightly sweeter profile with dried fruits.
🧂 Ingredients
- 1.5 kg Beef (top round or silverside)
- 150 g Pancetta or bacon(cubed)
- 3 large Onions(chopped)
- 2 medium Carrots(chopped)
- 4 cloves Garlic(minced)
- 500 ml Red wine(dry)
- 500 ml Beef broth
- 100 ml White wine vinegar
- 100 g Dried prunes
- 50 g Dried apricots
- 2 pieces Bay leaves
- 5 pieces Allspice berries
- 3 pieces Cloves
- 2 tbsp Sugar
- to taste Salt
- to taste Black pepper
- for dusting Flour
- 1 kg Potatoes(for gnocchi)
- 2 large Eggs(for gnocchi)
- approx. 300 g Flour(for gnocchi)
👨🍳 Instructions
- 1
Marinate the beef: Pierce the beef all over with a sharp knife and insert strips of pancetta and garlic cloves. Season generously with salt and pepper. Marinate in red wine with bay leaves, allspice, and cloves for at least 24 hours, or preferably 48 hours, in the refrigerator.
- 2
Prepare the sauce base: In a large, heavy-bottomed pot or Dutch oven, sauté the remaining pancetta until crisp. Remove pancetta and set aside. In the rendered fat, sauté the chopped onions and carrots until softened and lightly browned. Add minced garlic and cook for another minute until fragrant.
- 3
Sear the beef: Remove beef from marinade, reserving the marinade. Pat the beef dry. Sear it on all sides in the same pot until deeply browned. Remove beef and set aside.
- 4
Deglaze and braise: Pour the reserved marinade into the pot and scrape up any browned bits from the bottom. Add the beef broth, vinegar, sugar, dried prunes, and dried apricots. Bring to a simmer. Return the beef to the pot, ensuring it's mostly submerged in the liquid. Cover tightly and simmer gently on the stovetop or in a preheated oven at 160°C (320°F) for at least 3.5 to 4 hours, or until the beef is fork-tender.
- 5
Make the gnocchi: While the pašticada is braising, boil the potatoes until tender. Mash them thoroughly and let them cool slightly. Mix in the eggs and gradually add flour until a soft, pliable dough forms. Roll the dough into ropes, cut into small pieces, and shape them by rolling over a fork or gnocchi board. Cook gnocchi in boiling salted water until they float to the surface. Drain.
- 6
Finish the sauce: Once the beef is tender, remove it from the pot and let it rest. Strain the sauce, discarding solids. Return the sauce to the pot and simmer to thicken slightly. If desired, you can blend some of the cooked vegetables from the straining process back into the sauce for extra body. Adjust seasoning with salt, pepper, and a touch more vinegar or sugar if needed.
- 7
Serve: Slice the rested beef and serve with the thickened sauce and freshly made gnocchi. Garnish with the reserved crispy pancetta.
💡 Pro Tips
- ✓Marinating the beef for at least 24 hours is crucial for tenderizing and flavoring.
- ✓Don't rush the braising process; slow and low heat is key to tender meat.
- ✓The sauce should have a balance of sweet and sour; adjust sugar and vinegar to your preference.
- ✓For authentic gnocchi, use floury potatoes and don't overwork the dough.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a tablespoon of tomato paste to the sauce base for added depth.
- Some recipes include a small amount of grated apple for extra sweetness and acidity.
- Serve with other traditional Croatian side dishes like 'blitva' (chard and potatoes).