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Name: Pašticada
Total time: 3 h 30 min
Yield: Serves 4
Cuisine: Croatia
Ingredients: 1.2 kg Beef round (or eye of round); 2 Onion, finely chopped; 4 Garlic cloves, minced; 1 Carrot, sliced; 300 ml Red wine; 2 tbsp Red wine vinegar; 2 tbsp Tomato paste; 100 g Dried prunes, pitted and halved; 80 g Dried figs, halved; 3 tbsp Olive oil; 2 Bay leaf; 4 Whole cloves; to taste Sugar, salt and pepper

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Croatia3 h 30 minServes 4già cucinato

Pašticada

Ingredienti13

Beef round (or eye of round)1.2 kg
Onion, finely chopped2
Garlic cloves, minced4
Carrot, sliced1
Red wine300 ml
Red wine vinegar2 tbsp
Tomato paste2 tbsp
Dried prunes, pitted and halved100 g
Dried figs, halved80 g
Olive oil3 tbsp
Bay leaf2
Whole cloves4
Sugar, salt and pepperto taste

carneverduraaltrospezie e salsefrutta

Preparazione

Marinate the beef in red wine, red wine vinegar, minced garlic, bay leaf and whole cloves for at least 4 hours or overnight in the refrigerator.
Pat the beef dry, heat olive oil in a heavy pot and brown the meat on all sides; remove and set aside.
In the same pot sauté the chopped onion and sliced carrot until softened, then stir in the tomato paste and cook for 1 minute.
Return the beef to the pot, add the wine‑marinade, dried prunes, dried figs, and the sugar‑salt‑pepper mixture; bring to a gentle boil, then reduce heat and simmer covered for 2–3 hours until the meat is fork‑tender.
Remove the beef, slice it, and continue simmering the sauce uncovered to thicken to a glossy consistency; adjust seasoning and serve the slices over gnocchi or wide pasta ribbons.