Traditional Dalmatian pašticada is slow-cooked beef prepared in a rich red sweet and sour sauce, usually served with gnocchi (njoki) or homemade pasta.
Prep Time20 mins
Cook Time4 hrs
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: Croatia
Keyword: Beef
Servings: 6


  • 3 lb beef
  • 5 cloves garlic, sliced
  • 4 oz bacon, cut into ½-inch pieces
  • 4 cup wine vinegar
  • ½ cup olive oil
  • 1 cup vegetable broth
  • 3 onions
  • 2 carrots, peeled and cut
  • 1 celery root, peeled and quartered
  • 1 parsley root, peeled and quartered
  • 1 tbsp flour
  • 2 tbsp tomato paste
  • 1 bay leaf
  • ½ cup prosek
  • 1 tbsp sugar
  • ½ cup red dry wine
  • 4 prunes
  • 1 lb gnocchi
  • Parmesan cheese
  • ½ bunch parsley, chopped
  • salt
  • black pepper


  • Pierce the meat with a sharp pointed knife and insert pieces of garlic, bacon and cloves in it.
  • Place the beef in a large dish. Cover with vinegar and leave it overnight in the refrigerator.
  • The next day, remove the meat from the vinegar.
  • Remove the bacon and garlic and save them.
  • Put meat in Dutch oven or deep pot. Dust meat with flour, then add olive oil.
  • Cook on medium high heat. Remove the meat when it takes on the color from all sides after about 8 to 10 minutes.
  • Fry the onion, garlic and bacon in the same oil for a few minutes.
  • Return the meat to the pot, add broth and cook for about 6 to 8 minutes.
  • Add the tomato paste diluted in sweet wine, then add the carrots, celery root, parsley root. Incorporate red wine and sugar, and cook covered on low heat for 3 hours or until the meat is tender.
  • Halfway through cooking, add the bay leaf and prunes.
  • When the meat is tender, remove it to a plate and cut into thick slices.
  • Purée the vegetables and sauce left in the pot with a hand blender.
  • Serve with potato gnocchi.
  • Garnish with parsley or grated parmesan cheese

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