The World Cook

Croatia

Group D | Europe

Pašticada

Just like Mama Modrić used to make, this rich time-consuming sauce for gnocchi is worth the effort. We coulnd't get ahold of Luka's mom to get her exact recipe, but Mike Benayoun's should prove just as scrumptious.

It's said that in the Croatian region Dalmatia, Pašticada is reserved for special occasions and we think the World Cup definitely qualifies. To make is a real party, add a splash of Prošek, for good measure pour a shot for yourself too.

Time 2hrs 30mins
plus marinate overnight
Makes 4
Difficulty Professional
Units Imperial Metric

Ingredients

450g Beef round
1lb

450g

Beef round
2 cloves Garlic
2 cloves

2 cloves

Garlic sliced
60g Bacon
2oz

60g

Bacon diced
2 Whole cloves
2

2

Whole cloves
475ml Red wine vinegar
2 cups

475ml

Red wine vinegar
1 tbsp Flour
1 tbsp

1 tbsp

Flour
3 tbsp Olive oil
3 tbsp

3 tbsp

Olive oil
1 Onion
1

1

Onion quartered
240ml Vegetable stock
1 cup

240ml

Vegetable stock
2 tbsp Tomato paste
2 tbsp

2 tbsp

Tomato paste
2 Carrots
2

2

Carrots sliced
200g Celeriac
½ lb

200g

Celeriac cubed
120ml Red Wine
½ cup

120ml

Red Wine
1 tbsp Sugar
1 tbsp

1 tbsp

Sugar
2 Prunes
2

2

Prunes
1 Bay leaf
1

1

Bay leaf
225g Gnocchi
½ lb

225g

Gnocchi
1 tsp Parmesan cheese
1 tsp

1 tsp

Parmesan cheese grated

1

The day before cooking, cut the beef lengthwise, leaving one side still attached, like a book. Insert sliced garlic, bacon and the cloves and close the beef. Place in a large dish and cover with the red wine vinegar. Cover the container and refrigerate overnight.
2

When ready to cook, remove the bacon and garlic from the beef and reserve for later. Cover the beef in a light layer of flour, bring the olive oil to a high heat and fry in a dutch oven until browned on all sides.
3

Remove the meat from the pot and fry the onion along with the reserved garlic and bacon for 10 minutes.
4

Return the beef to the pot with vegetable stock and bring to the boil.
5

Add tomato paste, carrots, celeriac, red wine and the sugar. Bring to a simmer, cover and cook for one hour.
6

Add the bay leaf and the prunes. Continue cooking over a low heat for a another hour.
7

The beef should now be on the verge of falling apart. Remove and cut into slices.
8

Fill a large saucepan with water and boil gnocchi. When gnocchi float to the top, they are finished.
9

Purée what's left in the pot in a blender.

Coach's tip Make sure it is fully cooled before blending!

Coach's tip Make sure it is fully cooled before blending!
10

Serve the sauce over cooked gnocchi with the beef on top. Top with the parmesan cheese