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Croatian recipes: How to cook Pašticada by Uje oil bar

(Photo: Uje oil bar)

Uje oil bar has become an inevitable stop in Split for tourists looking for a authentic, local gastro experience. It is more than a restaurant.  With its extremely rich selection of olive oils, and well educated staff, Uje oil bar will introduce you to all tastes of Croatian olive oil and wines. 

The menu is based on the traditional Dalmatian cuisine, presented in a modern way in a very attractive interior within the walls of Diocletian’s palace. It is located in Dominisova street, in the heart of Split’s ghetto. 

(Photo: Uje oil bar)

Today, it is a home to Uje family: Uje oil bar, Uje wine bar, Pikulece and Gastro shop. Their shelves are full of olive oil, pickled vegetables and jams, herbs are all over the street and inside the restaurant, pršut and pancetta are still drying, waiting to be sliced and served.

(Photo: Uje oil bar)

One of their specialties is the traditional Dalmatian dish pašticada. The stewed beef dish cooked in a special sauce and served usually with gnocchi or homemade pasta is a must to try when visiting Dalmatia. 

Pašticada (Photo: Uje oil bar)

Uje oil bar share with us their secrets as to why their pašticada is so good.  

Pašticada by Uje oil bar 

Ingredients 

1.5 kg beef (loin)
10 carrot sticks (thin)
3 onions 
10 pieces bacon
2 bay leaves 
1 small bell pepper
3-4 cloves
10 cloves of garlic
1 sprig of rosemary
1/2 teaspoon of nutmeg 
Black peppercorns 
1/2 teaspoon of salt 
15 prunes

Marinade 

100 ml Vinegar
100 ml water
100 ml red wine

*Insert the bacon, garlic and carrots into the meat using a knife. The meat needs to marinate evenly (turn regularly) for at least 24 hours.

(Photo: Uje oil bar)

Instructions

Take the meat out of the marinade. Brown all sides of the meat on hot olive oil. Don’t worry if it sticks a bit to the pan, it will add a special flavour to the pasticada. 

Set the meat aside and in the same pan sauté the finely chopped vegetables from the marinade. Place the meat back in the pan with the vegetables. 

Pour 300 ml of red wine over it, add the spices (cloves, nutmeg, salt and pepper). 

Leave it to simmer slowly with the lid on until the meat becomes really tender. Try not to remove the lid to take a peak for at least 2 hours. 

Cut the meat in 1 cm thick slices (puree the vegetables in the sauce if you wish). 

Bring the meat and the sauce back together to the pan. Add 15 prunes and cook for an additional 20 minutes. 

Serve with gnocchi.  

(Photo: Uje oil bar)

Pašticada (Photo: Uje oil bar)

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