Pasticada

Pasticada is a traditional Croatian pot roast, served in a sauce of prunes and sweet wine. We don't have the Prošek wine which is customarily used, but a sweet alcoholic apple cider is local and worked very well, so far as I am concerned.

This does require advance planning, more than usual for roasts. The marinating time is fairly long, but besides that it is cooked, then sliced and served in the sauce. I think the ideal thing is actually to cook it the day ahead and then reheat it in the sauce; a complete cool and re-heat actually makes meat more tender. It certainly makes this an easy and impressive dish to serve to company - easy on the day, at least, and really, there is nothing complicated about this, it just needs time. I used the Instant Pot method and was quite happy with the results.  

6 to 8 servings
24 hours to marinate
2 to 2 1/2 hours to cook
30 to 40 minutes to finish and serve

Marinate the Roast:
4 to 6 cloves of garlic
1.5  to 2 kg (3 to 4 pound) beef short rib roast
1 to 1 1/2 cups red wine vinegar

Peel and quarter the garlic. Cut slits in the roast and insert the garlic pieces, keeping them evenly spaced.

Put the roast in a container in which it can marinate and pour the vinegar over it. Cover the dish and refrigerate for about 24 hours. Turn the roast over after 12 hours. 

Mix the Seasonings:
1 teaspoon black peppercorns
4 to 6 whole cloves
1/2 teaspoon dried rosemary
2 to 3 bay leaves
1 1/2 teaspoons salt

Mix in a small dish; set aside until needed.

Cook the Roast:
3 medium onions
2 medium carrots
3 stalks of celery
1 or 2 parsley roots
3 tablespoons bacon fat or mild vegetable oil
2/3 cup tomato sauce (half this amount if using Instant Pot)
1 1/3 cups beef stock  (half this amount if using Instant Pot)

Peel and chop the onions. Peel and dice the carrots. Wash, trim, and chop the celery. Peel and chop the parsley roots.

Remove the roast from the marinade and drain it well. Pat it dry with paper towel. 

Heat 1 tablespoon of the bacon fat or oil in a large skillet (Instant Pot) or large heavy-bottomed soup pot (for stove-top cooking) over medium heat. Cook the onions, carrots, celery, and parsley roots until softened and very slightly browned, stirring regularly.

Stove-top cooking: Remove the vegetables and set them aside. Heat the remaining bacon fat or oil. Brown the roast on both sides, then return the vegetables to the pot along with the mixed seasonings, tomato sauce and beef stock. Simmer until the roast is tender, about 90 minutes. Turn it over at the 45 minute point. You can proceed once you have let the roast rest for 15 minutes, or allow the roast to cool and reheat it later - this will actually create a more tender roast.

Instant Pot cooking: Add the vegetables to the instant pot, with the mixed seasonings. Put in the rack. Heat the remaining bacon fat or oil in the skillet. Brown the roast on both sides, then put it into the Instant Pot, on the rack. Add the tomato sauce and beef stock. Seal the pot, and cook on high pressure for 40 minutes. Allow the steam to release naturally - allow 30 minutes. You can proceed once you have let the roast rest for 15 minutes, or allow the roast to cool and reheat it later - this will actually create a more tender roast.

Finish & Serve:
1/2 cup (alcoholic) apple cider
1/4 cup sherry or port
12 to 16 pitted prunes, cut in half

Remove the roast from the sauce and slice it. (If you cooled the roast, do this while it is cool.) Purée the vegetables in their gravy, after removing the bay leaves, and the cloves and peppercorns if you can get them out.

Return the sliced roast and the sauce to the pot (or a pot, at any rate) and reheat gently. While it heats, add the cider, sherry or port, and halved prunes. Simmer gently for about 10 minutes. Serve with gnocchi or similar dumplings, pasta, rice, or potatoes.




Last year at this time I made Honey-Mustard Roast Lamb.

Posted in: Ontario Food