Dalmatian pašticada

Dalmatian Pašticada

What's to say that the stew queen of Dalmatian cuisine , if you want a perfect beef stew then its preparation can take up to 3 days. It is for me the greatest joy when something so deliciously prepared three days, the course is not really necessary , but three days of waiting depends quality and taste.
There is a lot you can write about it and a lot of the details that make a beef stew different from all others. It is inevitable that food like pasticada challenges discussions and comparisons. Should I use sherry or wine, which add fruit , making the meat marinate ... You know how they say that every house in Dalmatia has its own recipe for it . And it has every house , and every one is his best .

I stew brings back memories of childhood when I watched my great grandmother to prepare and how love enters into it .

As I enjoy cooking so I like to try different recipes and then decide which is best for me , of course, no bad recipe for marinated but I'm more of them took part at the top made ​​for me Stews along which always serve gnocchi .


Dalmatian PAŠTICADA

necessary
2 kg . beef loin

carrot
garlic
smoked bacon
celery root

marinade
mustard
200 ml of red wine
200 ml wine vinegar
200 ml of water
1 teaspoon salt
1 teaspoon pepper
2-3 bay leaves

for Stews
1 kg onions
2 tablespoons fat
300 g carrots
200 g celery root
3 cloves garlic
8-10 prunes
200 ml of red wine
2 tablespoons tomato extract - tomato paste
1 teaspoon sugar
1.5 l beef or chicken broth
2 bay leaves
1 sprig rosemary needles finely chopped
the tip of the knife nutmeg
salt
pepper

PROCEDURE

First we need to prepare meat and . This is a great piece of meat , but the beef stew is such a dish that includes special events and larger gatherings . I would even say that it is not even worth it to cook in small quantities .
Meat and wipe clean kitchen towel. Then prepare the vegetables and bacon for piercing . Meat can stuff and using thin , long knife was found meat carrots, celery, garlic and bacon .
Prepare marinade - Combine wine, vinegar and water.
Put the meat in a bowl in which to marinate , rub it with salt, brush with mustard and pour it prepared marinade , add the peppercorns and bay leaf , cover and leave in the fridge to rest for at least one or two days because the meat is marinated longer it will be tastier .
Before cooking , prepare all the necessary vegetables . Finely chop the onion , carrot and celery into small pieces and finely chop the garlic .
Take out the meat from the marinade and allow to drain well .
In a pot melt two tablespoons of fat and put the meat to catch the crust on all sides , then add the vegetables and fry all together until the liquid evaporates .
then add the bay leaf , rosemary , nutmeg and tomato extract dissolved in wine , salt and pepper .
Cook on medium heat until the alcohol evaporates , then pour meat beef broth , just enough to cover the vegetables , reduce heat and cook the silent 2-3 hours in a semi covered pot. Of course , occasionally pour all the broth or water and stir .
The dish is prepared 3-4 hours , the length depends on the age of the meat.
Once the meat is cooked remove it from the sauce. Remove and bay leaves .
Meat switch to a cutting board and cut it into slices , about 1cm thick .
Vegetables that was cooked with meat and sauce can mashed , you can chop it up even stick blender .
After pureeing sauces refine the density by adding more water and make sure to check whether to add more salt and pepper.
Arrange the sliced ​​meat in the sauce and all simmer for about half an hour.
Cooked Stews served with gnocchi and grated Parmesan .