Entree: Croatia – Pasticada (Slow-braised Dalmatian beef in a sweet-and-sour red 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: 6

Approximate Time

Prep 20 min

Cook 2 hrs 45 min

Additional 6 hrs

Total 6 hrs 5 min

Ingredients

- 3 lb (1.4 kg) beef eye of round or chuck roast
- 1 cup (240 ml) dry red wine
- 1/2 cup (120 ml) red wine vinegar
- 1 cup (240 ml) beef stock
- 8 oz (225 g) prunes, pitted
- 1 large onion, thinly sliced (approx. 200 g)
- 2 carrots, peeled and chopped (approx. 150 g)
- 4 cloves garlic, minced (approx. 12 g)
- 4 tbsp (60 ml) olive oil
- 2 tbsp (30 g) tomato paste
- 2 bay leaves (approx. 1 g)
- 4 whole cloves (approx. 1 g)
- 1 cinnamon stick (approx. 2 g)
- 1 tbsp (12 g) brown sugar
- Salt and freshly ground black pepper, to taste
- 1 lb (450 g) potato gnocchi, cooked, for serving (optional)
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Combine red wine, red wine vinegar, 2 minced garlic cloves, prunes, bay leaves, whole cloves, cinnamon stick, and brown sugar in a nonreactive bowl. Add the beef, cover, and marinate in the refrigerator at least 6 hours or overnight.
2. Remove beef from marinade and pat dry, reserving marinade. Season beef with salt and pepper. Heat 2 tbsp (30 ml) olive oil in a large Dutch oven over medium-high heat and brown the beef on all sides, about 3–4 minutes per side; transfer beef to a plate.
3. Reduce heat to medium and add remaining 2 tbsp (30 ml) olive oil. Sauté the sliced onion and chopped carrots until soft, about 6–8 minutes. Add remaining 2 minced garlic cloves and tomato paste; cook 1–2 minutes until fragrant.
4. Pour in reserved marinade (including prunes) and the beef stock and bring to a simmer, scraping up browned bits. Return the beef to the pot, nestling it into the liquid. Bring to a low simmer, cover, and braise gently on the stovetop or in a 325°F (160°C) oven for 2.5–3 hours, until the beef is very tender.
5. Remove beef and keep warm. Strain the cooking liquid into the pot, pressing the prunes to release flavor, and discard bay leaves, cloves, and cinnamon stick. Reduce the sauce over medium heat until slightly thickened, about 10–15 minutes. Adjust seasoning with salt and pepper.
6. Slice or shred the beef, return to the reduced sauce, and warm through. Serve over cooked gnocchi or pasta, spooning generous sauce over the meat and garnishing with chopped parsley.