Croatian food blends Mediterranean, Central European, and Balkan influences, often featuring fresh seafood, olive oil, grilled meats, and hearty stews.
Croatian pašticada is a braised beef dish cooked in a fragrant sweet and sour sauce; the oldest known pašticada recipe dates back to the fifteenth century. It is often called Dalmatinska pašticada because it originates in Dalmatia, where it is served at festivities and gatherings.
This Jewish variation is popular among the Sephardic communities along the Dalmatian coast and often served for Shabbat or holidays.
Pasticada Jevrejska: Croatian Jewish Beef Stew
Ingredients:
- 2 lbs beef (usually brisket or round)
- 2 onions, chopped
- 4 garlic cloves, minced
- 2 carrots, chopped
- 1 cup red wine
- 2 tbsp vinegar
- 1/2 cup prunes or raisins
- Olive oil, bay leaves, cloves, nutmeg, salt & pepper
Instructions:
- Marinate the beef overnight in wine, vinegar, and spices.
- Sear the beef, then sauté onions, garlic, and carrots.
- Return the meat to the pot, add marinade, prunes, and simmer for 3–4 hours.
- Serve over noodles or gnocchi.
