Entree: Croatia – Pašticada (Dalmatian braised beef in a sweet-sour wine and prune sauce)

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

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Additional 12 hrs

Total 15 hrs 30 min

Ingredients

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

- 1 beef rump roast, approx. 3 lb (1.36 kg)
- 4 oz (115 g) pancetta or smoked bacon, diced
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz (225 g))
- 2 carrots, chopped (about 6 oz (170 g))
- 2 stalks celery, chopped (about 4 oz (115 g))
- 4 cloves garlic, crushed
- 1 cup (150 g) pitted prunes
- 1/2 cup (120 ml) red wine vinegar
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) beef stock
- 3 tbsp (45 g) tomato paste
- 2 bay leaves
- 4 whole cloves
- 1 tsp (5 g) dried rosemary or 1 tbsp (15 g) fresh, chopped
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) balsamic vinegar (optional, to finish)
- 1 lb (450 g) potato gnocchi or boiled potatoes for serving

Show original ingredient measurements

- 1 beef rump roast, approx. 3 lb (1.36 kg)
- 4 oz (115 g) pancetta or smoked bacon, diced
- 2 tbsp (30 ml) olive oil
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 2 carrots, chopped (about 6 oz / 170 g)
- 2 stalks celery, chopped (about 4 oz / 115 g)
- 4 cloves garlic, crushed
- 1 cup (150 g) pitted prunes
- 1/2 cup (120 ml) red wine vinegar
- 2 cups (480 ml) dry red wine
- 1 cup (240 ml) beef stock
- 3 tbsp (45 g) tomato paste
- 2 bay leaves
- 4 whole cloves
- 1 tsp (5 g) dried rosemary or 1 tbsp (15 g) fresh, chopped
- 1 tsp (5 g) sugar
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) balsamic vinegar (optional, to finish)
- 1 lb (450 g) potato gnocchi or boiled potatoes for serving

Instructions

1. Combine 1/2 cup (120 ml) red wine vinegar, 2 crushed garlic cloves, 1 tsp (5 g) sugar, salt and pepper in a bowl; score the roast and coat it with the mixture. Cover and marinate in the refrigerator overnight for best flavor.
2. Preheat oven to 325°F (160°C). Remove roast from marinade and pat dry; reserve marinade.
3. Heat 2 tbsp (30 ml) olive oil in a heavy Dutch oven over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side; transfer roast to a plate.
4. Add diced 4 oz (115 g) pancetta to the pot and cook until fat renders, about 3 minutes. Add 1 large chopped onion, 2 chopped carrots, and 2 chopped celery stalks and sauté until softened, about 6–8 minutes. Stir in remaining crushed garlic.
5. Stir in 3 tbsp (45 g) tomato paste and cook 1–2 minutes. Add 1 cup (150 g) pitted prunes, reserved marinade, 2 cups (480 ml) dry red wine, and 1 cup (240 ml) beef stock. Add 2 bay leaves, 4 whole cloves, and 1 tsp (5 g) dried rosemary. Bring to a simmer.
6. Return the roast to the pot, cover, and transfer to the oven. Braise until fork-tender, about 3 to 3 1/2 hours.
7. Remove roast and keep warm. Strain the braising liquid into a saucepan, pressing solids to extract flavor. Bring sauce to a gentle boil and reduce until slightly thickened, about 10–15 minutes. Taste and adjust seasoning; stir in 2 tbsp (30 ml) balsamic vinegar if desired for balance.
8. Slice or shred the roast and return to the sauce to warm and absorb flavors for a few minutes. Serve over warm gnocchi or boiled potatoes with sauce spooned over top.