Pašticada is a dish popular in Croatia, especially in Dalmatia from where it originates. The meal requires careful preparation as the meat is stuffed with garlic, cloves, carrot and bacon, and marinated in wine vinegar overnight.
Pašticada is prepared from beef or yearling beef and old recipes insist that the dish not be eaten immediately after it is cooked, however long and over however gentle a heat it had been cooked. Pašticada, the old masters will tell us, must be allowed to cool slowly, be cut into chunks, browned again and only then served in its own strained juices.
Gnocchi, normally served with pašticada, must be cooked just prior to being served.
Check out this amazing recipe!