A majestic Dalmatian slow-braised beef roast marinated in wine vinegar, then cooked for hours with dried fruits, root vegetables, and sweet wine until the sauce is thick and velvety. Croatia's most celebrated festive dish.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: oval serving platter
Garnishes: sauce drizzle, fresh rosemary
Accompaniments: potato gnocchi, green salad
Instructions
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1
Using a sharp knife, make deep incisions all over the beef and insert garlic slivers into each cut. Place beef in a deep dish.
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2
Pour wine vinegar over the beef, cover, and marinate in the refrigerator for 24 hours, turning occasionally.
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3
Remove beef and pat dry. Heat olive oil in a Dutch oven over high heat, sear beef on all sides until deeply browned.
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4
Add diced onions, carrots, and celery. Cook for 5 minutes until softened. Add tomato paste, cloves, nutmeg, and bay leaf.
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5
Pour in the marinade liquid and Prošek wine. Add prunes and figs. Bring to a simmer, cover, and cook on low heat for 3-4 hours until beef is fork-tender.
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6
Remove beef and slice thickly. Blend the sauce until smooth and rich. Season with salt and pepper. Serve sliced beef napped with sauce alongside gnocchi.
Did You Know?
Every Dalmatian family guards their pašticada recipe as a closely held secret — the exact spice blend and marinating time are passed down through generations and never shared outside the family.
Chef's Notes
Equipment Tips
- Dutch oven
- sharp knife
- meat larding needle
Garnishing
sauce drizzle, fresh rosemary
Accompaniments
potato gnocchi, green salad
The Story Behind Pašticada
Pašticada is considered the queen of Dalmatian cuisine, with roots stretching back to medieval times. The dish shows influences from Venetian, Turkish, and local Slavic cooking traditions. Traditionally prepared for weddings and major celebrations, a proper pašticada requires patience — at least a full day of marinating and several hours of slow braising. It is always paired with homemade gnocchi.
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