Pašticada (Veal Stew with Tomatoes) is a traditional Montenegrin recipe for a classic stew of cheap veal cuts cooked in a beef stock sauce with tomatoes, carrots, bacon, onions and herbs. The full recipe is presented here and I hope you enjoy this classic Montenegrin version of: Veal Stew with Tomatoes (Pašticada).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Though this recipe is from Montenegro, this is also a dish you will find in Croatia and Greece as well. Its origins are from the historical region of Dalmatia.
Ingredients:
1kg veal (neck and shoulder cuts)
150g onions, finely chopped
100g smoked bacon, chopped
150g carrots, chopped
1 celery stick, chopped
2 garlic cloves, copped
100ml red wine
2 bay leaves
2 tbsp parsley, chopped
500ml beef stock
1 fresh tomato, finely diced
2 tbsp tomato purée
salt and black pepper, to taste
2 tbsp plain flour
oil, for frying
Method:
Cut pockets into the veal and stuff with a mix of the bacon and carrots. Heat the oil in a pan and use to fry the veal until nicely browned. Add the onion to the pan along with any remaining bacon and carrots, the celery, garlic, bay leaves and beef stock. Bring to a simmer and cook for about 50 minutes, or until the meat is tender.
Now add the wine, tomato, tomato purée and cook for a further 15 minutes. Remove the meat from the pan and allow to cool until it can be handled then chop into bite-sized pieces and return to the pan.
Season with salt and black pepper then whisk the flour with 4 tbsp water until it forms a smooth slurry and add to the stew. Stir to combine, bring to a boil then cook for a further 15 minutes, or until the sauce has thickened. Serve hot on a bed of Paštrovski makaruli .
)
