Pasticada

Source: seed-croatian

Ingredients

1.2 kg beef chuck or brisket, cut into 5cm chunks
150 g pancetta or bacon, diced
3 medium onions, roughly chopped
6 clove garlic cloves, crushed
2 medium carrot, cut into batons
2 stalk celery stalk, cut into batons
2 tbsp tomato paste
300 ml red wine
500 ml beef stock
2 leaf bay leaves
6 clove whole cloves
1 stick cinnamon stick
3 sprig thyme sprigs
3 tbsp olive oil
1.5 tsp salt
0.75 tsp black pepper

Method

Pasticada

Method

Heat olive oil in a large heavy-bottomed pot and fry the pancetta until crispy, then remove and set aside. Brown the beef chunks in batches on all sides over medium-high heat, then remove and set aside. Sauté the onions and garlic in the same pot until softened and translucent, then add tomato paste and cook for 2 minutes. Deglaze with red wine, scraping up the browned bits, then add the beef stock, herbs, spices, and reserved beef and pancetta. Bring to a simmer, cover, and cook in a preheated 160°C oven for 2.5-3 hours until the beef is very tender. Add the carrot and celery batons in the last 30 minutes of cooking, then season to taste with salt and pepper and serve hot, traditionally with gnocchi or polenta.

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