Pasticada

Ingredients

• Beef chuck roast (2-3 pounds)
• Red wine (2 cups)
• Olive oil (2 tablespoons)
• Onion (1 large, chopped)
• Carrots (2, sliced)
• Celery stalks (2, chopped)
• Garlic (4 cloves, minced)
• Tomato paste (2 tablespoons)
• Bay leaves (2)
• Dried thyme (1 teaspoon)
• Dried rosemary (1 teaspoon)
• Salt (to taste)
• Pepper (to taste)
• Water (1-2 cups (as needed))
• Pasta (such as gnocchi or fettuccine) (1 pound)

Instructions

1. In a large bowl, marinate the beef chuck roast in red wine for at least 4 hours or preferably overnight to enhance the flavors.
2. Remove the beef from the marinade and pat dry with paper towels. Reserve the marinade for later use.
3. In a large pot, heat the olive oil over medium-high heat. Once hot, add the beef and brown it on all sides, about 4-5 minutes per side.
4. Remove the beef from the pot and set it aside on a plate.
5. In the same pot, add the chopped onions, sliced carrots, chopped celery, and minced garlic. Cook until the vegetables are softened, about 5-7 minutes.
6. Stir in the tomato paste, dried rosemary, dried thyme, bay leaves, salt, and pepper, mixing until well combined.
7. Return the beef to the pot, pour in the reserved marinade, and add enough water to cover the beef. Bring to a boil.
8. Reduce the heat to low, cover, and let it simmer for 2-3 hours, or until the beef is fork-tender and flavorful.
9. While the beef is cooking, prepare the pasta according to package instructions. Drain and set aside.
10. Once the beef is tender, carefully remove it from the pot and let it rest for a few minutes before slicing it against the grain.
11. Serve the sliced beef over the cooked pasta, generously topping it with the rich sauce from the pot.
12. Enjoy your delicious Pasticada, a taste of Croatia in your home!