If there is a lot of liquid remaining, simmer, uncovered, for a few minutes until sauce reduces. Prunes will absorb most of the water, and the remaining water will thicken into a consistency of syrup.Bring to boil, cover, and simmer for 30 minutes. In a small saucepan, place prunes, water, and orange juice.Photo Credits: ©Chris Middleton & Ino Kuvacic. Divide the beef cheeks among serving plates and pour the sauce over to serve.Ĭredits: This is an edited extract from Dalmatia by Ino Kuvacic published by Hardie Grant Books RRP $50 and is available in stores nationally. Skim the scum from the top of the liquid, then blend it with a hand-held blender until smooth.Īdjust the flavour by adding the mustard and prune jam – the flavour should be sweet and sour. When the beef cheeks are cooked, remove the beef, cinnamon stick and bay leaves from the braising liquid and set aside. Add the peeled apples and pitted prunes and cook for a further hour or until the cheeks are cooked – you should be able to push your finger through the cheek but it should still have some resistance. When the vegetables are cooked, add the tomato and sauté for a furtherĪdd the sealed beef cheeks, the liquid you used to deglaze the pan and the beef stock. Add all the marinated vegetables and spices and sauté for 20–25 minutes. In a saucepan over high heat, sauté the chopped prosciutto and, when crispy, the chopped garlic. Remove the beef from the pan and deglaze the pan with the liquid from the marinade. Seal the cheeks in a frying pan in the olive oil over high heat for 2–3 minutes. The next day, take the beef out of the marinade, separating the vegetables and reserving the liquid. Marinate the beef overnight in the red wine, vinegar, onion, carrot, celery, cloves, cinnamon and bay leaves.
But don’t forget the most important ingredient – love." ~ Ino Kuvacic.Ģ apples, peeled, cored and cut into wedgesĢ00 g tinned pitted prunes, cut into 2–3 cm dice
Don’t be frightened by this though – it’s not that hard it just takes a little time. In Dalmatia you are considered a great cook if you can make this dish, and my grandmother Tomica was a pašticada expert. It’s an essential dish for weddings, christenings or other equally important days. In Dalmatia, pašticada is usually cooked for big celebrations. It’s often served with potato dumplings or handmade pasta. It takes a long time to prepare – at least one day marinating in good red wine or prošek (Dalmatian fortified wine) and vegetables, and a good 3–4 hours’ braising the next day.
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