Entree: Croatia – Central Culinary Region – Pašticada (Slow-braised Dalmatian beef in a sweet-sour spiced sauce traditionally served with pasta or gnocchi)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 4 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.4 kg) beef eye of round or rump roast
- 1 1/2 cups (360 ml) red wine
- 1/2 cup (120 ml) red wine vinegar
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (60 ml) olive oil
- 6 oz (170 g) pancetta or smoked bacon, diced
- 2 large onions, sliced (about 10 oz (280 g))
- 3 carrots, peeled and sliced (about 10 oz (280 g))
- 2 celery stalks, sliced (about 4 oz (115 g))
- 4 garlic cloves, minced
- 8 oz (225 g) prunes, pitted
- 3 tbsp (45 g) tomato paste
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 4 whole cloves
- 1 tsp (5 g) ground nutmeg
- 1 tsp (5 g) sweet paprika
- 1 tbsp (12 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) red-wine or good balsamic vinegar (optional, to finish)
- Fresh parsley, chopped for garnish
- Cooked gnocchi or broad pasta for serving

Show original ingredient measurements

- 3 lb (1.4 kg) beef eye of round or rump roast
- 1 1/2 cups (360 ml) red wine
- 1/2 cup (120 ml) red wine vinegar
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (60 ml) olive oil
- 6 oz (170 g) pancetta or smoked bacon, diced
- 2 large onions, sliced (about 10 oz / 280 g)
- 3 carrots, peeled and sliced (about 10 oz / 280 g)
- 2 celery stalks, sliced (about 4 oz / 115 g)
- 4 garlic cloves, minced
- 8 oz (225 g) prunes, pitted
- 3 tbsp (45 g) tomato paste
- 2 cups (480 ml) beef stock
- 2 bay leaves
- 4 whole cloves
- 1 tsp (5 g) ground nutmeg
- 1 tsp (5 g) sweet paprika
- 1 tbsp (12 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) red-wine or good balsamic vinegar (optional, to finish)
- Fresh parsley, chopped for garnish
- Cooked gnocchi or broad pasta for serving

Instructions

1. Trim any excess fat from the roast, then butterfly (if desired) to a uniform thickness; season generously with salt and pepper. If you prefer, tie the roast to keep a uniform shape.  
2. In a nonreactive bowl combine red wine, red wine vinegar, and white wine. Add the roast and refrigerate to marinate at least 4 hours or overnight, turning occasionally.  
3. Remove the roast from the marinade and pat dry; reserve the marinade and any solids. Heat 2 tbsp (30 ml) olive oil in a large heavy pot or Dutch oven over medium-high heat and brown the roast on all sides, about 4–5 minutes per side. Transfer roast to a plate.  
4. Add pancetta to the pot and cook until rendered and lightly browned, about 4 minutes. Add remaining 2 tbsp (30 ml) olive oil if needed, then add onions, carrots, and celery and cook until softened, about 6–8 minutes. Add garlic and cook 1 minute more.  
5. Stir in tomato paste and cook 2 minutes to caramelize. Add prunes, reserved wine marinade, beef stock, bay leaves, cloves, nutmeg, paprika, and sugar. Bring to a gentle simmer and return the roast to the pot, submerging it partially in the liquid.  
6. Cover and simmer very gently on the stovetop or transfer to a 325°F (160°C) oven and braise for 2 1/2 to 3 hours, turning the roast once halfway, until meat is very tender and the sauce is thick and concentrated.  
7. Remove the roast and let rest 10–15 minutes. While it rests, skim any fat from the sauce and simmer the sauce uncovered to reduce further if needed. Taste and adjust seasoning, adding a splash of red-wine or balsamic vinegar to balance sweetness if desired.  
8. Slice the roast thinly across the grain and return slices to the sauce to warm and absorb flavor. Serve over gnocchi or broad pasta, spooning generous sauce over the meat and garnish with chopped parsley.