Here are two marvellous Pasticada recipes:

Dalmatian Stewed Beef I

(Pasticada)

"Though Dalmatia is best known for its seafood, one cannot omit this dish from a list of traditional Dalmatian specialties. We have included two different versions. Both are tasty and we encourage you to try each of them! This dish is usually served with Potatoes with Swiss Chard (pg 138)
however, mashed potatoes, fresh pasta or rice would be good as well.

Serves 8 to 10

1/2 to 3/4 cup cooking oil
3 1/2 pounds beef round
1/4 pound smoked bacon, cut into 1/2-inch pieces
salt and pepper to taste
1 pound soup vegetables chopped (carrots, celery, parsley root, parsnips)
2 tablespoons chopped rosemary
1 bay leaf
15 to 20 peppercorns
1/4 cup all-purpose flour
1 cup white wine
1 cup beef stock
1/2 cup pitted and halved olives
juice of 1 lemon

Heat the oil in a large deep Dutch oven or a deep stockpot with a lid. Make pockets with a sharp knife all over the beef round and insert the smoked bacon pieces into the pockets. Season with salt and pepper. Then fry the round quickly in oil to brown all sides. Remove and transfer to another dish. Brown the chopped vegetables in the same oil. When the vegetables have become lightly browned, add the rosemary, bay leaf and peppercorns. Stir and then place the meat on top. Cover the dish and stew on medium heat for about 2 1/2 hours, adding water when necessary. When the meat is tender and done, remove it and once again transfer to another dish.

Add the flour to the vegetable mix, stirring thoroughly. Add the wine and stock and simmer uncovered, stirring frequently until the sauce thickens. When it has thickened to a gravy-like consistency, strain it. If so desired, you may purée the vegetables and add them back to the sauce (add liquid if the sauce becomes too thick). Add the olives to your sauce and season with lemon juice and salt. Slice the meat, arrange on a platter, and either pour the sauce over top or serve separately.
2 tblsp. chopped rosemary
· Use canned beef stock and frozen baby carrots.

· Reduce the oil after you have browned the beef. Use less bacon but do not omit.

Dalmatian Stewed Beef II

( Dalmatinska pasticada II)
 

This version is a bit more exotic with its use of fruits in the sauce and it requires 2 days for preparation. Though it calls for red wine, feel free to substitute white if that is your preference. Excellent served with boiled or mashed potatoes or even gnocchi or any other fresh pasta.

Serves 6 to 8

2 1/2 pounds beef round
6 to 8 slices smoked bacon, cut into ½-inch pieces
2 cloves garlic, coarsely chopped
salt and pepper to taste
1/4 cup mustard
3/4 cup cooking oil
3/4 pound soup vegetables, chopped (carrots, celery, parsnips, parsley root etc)
1 large onion, minced
1/2 cup red wine
1/4 cup tomato paste
3 fresh figs, slivered, or dried figs
3 pitted prunes, slivered
1 apple, peeled and sliced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 bay leaf

Day One: slit pockets into the meat and insert the bacon and garlic. Salt and pepper the meat and spread mustard mixed with ¼ cup cooking oil over the meat. Place on platter, cover, and refrigerate overnight.

Day Two: heat ½ cup cooking oil on medium-high heat in a Dutch oven or deep stockpot with a lid. Brown the meat on all sides and then remove from skillet and set aside. Now sauté the vegetables and onion in the same skillet. When vegetables are soft, add the meat and stew about 2 hours, adding water and wine as needed.

When the meat has softened and is tender, add the tomato paste, figs, prunes and apple and continue to stew till the fruit is soft. Near the end, add the rosemary, thyme and bay leaf. Remove the meat, slice, and place on platter. Strain the sauce and pour over the meat or serve separately alongside the meat.

· Chop your vegetables the day before and store in a water-filled dish. "

Source: The Best of Croatian Cookin

Photo: Coolinarka