Pašticada
(Veal Stew with Tomatoes) Recipe

Origin: Montenegro Period: Traditional

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

Pašticada
(Veal Stew with Tomatoes) Preparation:

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 .

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