PašticadaDalmatian Sweet-Sour Braised Beef

Name: Pašticada (Dalmatian Sweet-Sour Braised Beef)
Prep time: 8 h 35 min
Cook time: 3 h 30 min
Total time: 12 h 5 min
Yield: 6
Cuisine: Croatia
Ingredients: 1200 g Eye of Round Beef Roast (whole); 20 g Garlic (crushed); 250 ml Red Dry Wine; 40 ml Apple Cider Vinegar; 2 pcs Bay Leaf (whole); 4 pcs Clove (whole); 4 g Black Pepper; 150 g Pancetta (cut into thin strips); 40 ml Extra Virgin Olive Oil; 8 g Salt; 200 g Onion (finely chopped); 150 g Carrot (finely chopped); 100 g Celery (finely chopped); 100 g Prune (halved); 60 g Tomato Paste; 700 ml Beef Stock; 4 g Salt

This celebratory coastal braise pairs beef with a dark, glossy sauce built from red wine, vinegar, aromatics, and prunes. The long cooking gives the meat a spoon-tender texture and the sauce a distinctive sweet-sour depth that is classic for the Dalmatian table.

Prep

8h 35m

Cook

3h 30m

Serves

Estimated

Nutrition

Per serving

622kcal

Calories

52g

Protein

31g

Fat

23g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Marinade

1.2kg
Eye of Round Beef Roast (whole)
20g
Garlic (crushed)
250ml
Red Dry Wine
40ml
Apple Cider Vinegar
2pcs
Bay Leaf (whole)
4pcs
Clove (whole)
4g
Black Pepper

Beef

150g
Pancetta (cut into thin strips)
40ml
Extra Virgin Olive Oil
8g
Salt

Sauce

200g
Onion (finely chopped)
150g
Carrot (finely chopped)
100g
Celery (finely chopped)
100g
Prune (halved)
60g
Tomato Paste
700ml
Beef Stock
4g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

12 steps

01
Combine the red dry wine, apple cider vinegar, garlic, bay leaves, cloves, and black pepper in a nonreactive dish. Add the eye of round beef roast, cover, and refrigerate overnight.
02
Remove the eye of round beef roast from the marinade and pat it very dry. Reserve the marinade and the whole spices.
03
Using a small knife, make a few deep slits in the meat and tuck in the strips of pancetta.
04
Rub the beef with the salt. Heat the extra virgin olive oil in a heavy pot over medium-high heat and brown the meat well on all sides.
05
Lower the heat to medium and add the onion, carrot, and celery to the same pot. Cook until softened and lightly colored.
06
Stir in the tomato paste and cook briefly until it darkens slightly.
07
Pour in the reserved marinade with the bay leaves and cloves, then simmer until the sharp alcohol smell softens.
08
Add the beef stock and prunes. Bring to a gentle simmer, cover, and transfer the pot to the oven at 160°C (320°F).
09
Cook until the eye of round beef roast is very tender and easily pierced with a skewer, turning once during cooking.
10
Lift out the beef and keep it warm. Remove the bay leaves and cloves, then blend or pass the sauce until smooth.
11
Return the sauce to the pot, stir in the salt, and simmer until thick and glossy.
12
Slice the beef and return it to the sauce just long enough to warm through before serving.

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