🐄 Beef roast (top round/silverside), tied: 1.2 kg (2.6 lb)
🍷 Red wine vinegar: 60 ml (¼ cup / 2 fl oz)
🧄 Garlic, crushed: 12 g (4 cloves / 0.4 oz)
🌿 Bay leaves: 2
🌿 Fresh rosemary (small sprig) or thyme: 1 (≈3 g / 0.1 oz)
🌰 Whole cloves: 4–5
🧂 Salt: to taste (≈8 g / 1½ tsp)
⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
Stew
🧅 Onion, fine dice: 300 g (2 cups / 10.6 oz)
🥕 Carrot, fine dice: 150 g (1 cup / 5.3 oz)
🌿 Celery stalk, fine dice: 100 g (¾ cup / 3.5 oz)
🥓 Pancetta/bacon, small cubes (classic): 80 g (½ cup / 2.8 oz)
🫒 Olive oil or lard: 45 ml (3 tbsp / 1.5 fl oz)
🍅 Tomato paste: 30 g (2 tbsp / 1.1 oz)
🍷 Dry red wine: 250 ml (1 cup / 8 fl oz)
🧃 Prošek (Dalmatian dessert wine) or port (optional): 60 ml (¼ cup / 2 fl oz)
💧 Beef stock or water: 700 ml (3 cups / 25 fl oz)
🍑 Pitted prunes, chopped: 80 g (½ cup / 2.8 oz)
🍊 Orange peel, wide strip (optional): 1
🧂 Salt: to taste (≈10 g / 1¾ tsp)
⚫ Black pepper: 1 g (½ tsp / 0.04 oz)
To serve
🥔 Potato gnocchi (store-bought or homemade), cooked: 600 g (6 cups / 1.3 lb)
🌿 Parsley, chopped: 1 tbsp (4 g / 0.14 oz)
Preparation
1️⃣ Marinate (overnight): Stud beef with the whole cloves. Rub with 🧂 salt/⚫ pepper, then place in a nonreactive dish with 🍷 vinegar, 🧄 garlic, 🌿 bay/rosemary, and turn to coat. Cover and chill 12–24 h (flip once).
2️⃣ Brown & base: Pat beef dry. Sear on all sides in 🫒 fat over medium-high 6–8 min; set aside. In the same pot, sauté 🥓 pancetta 2–3 min, then add 🧅 onion, 🥕 carrot, and celery with a pinch of salt; cook 8–10 min until lightly golden.
3️⃣ Build sauce: Stir in 🍅 tomato paste 1 min. Deglaze with 🍷 wine (and 🧃 prošek if using); simmer 2 min. Return beef with any juices; add 💧 stock, 🍑 prunes, and 🍊 peel.
4️⃣ Braise: Cover and cook gently on low (or in a 160°C / 320°F oven) 2–2½ h until fork-tender, turning once.
5️⃣ Slice & finish: Lift beef out; tent with foil. Remove the clove studs. Blend or mash the sauce until silky (add water if too thick). Slice beef 1 cm thick; return to the pot and simmer 5 min. Adjust 🧂/⚫ and acidity (a splash of vinegar if needed).
6️⃣ Serve: Spoon over hot 🥔 gnocchi; scatter 🌿 parsley.
Total Time
🕒 Prep: 25 min (+ marinate 12–24 h)
🔥 Cook: 2–2½ h
⏳ Total: Active 30–35 min (plus braise)
Nutritional Value
🔋 Energy: ~430 kcal
💪 Protein: ~38 g
🧈 Fat: ~18 g
🍞 Carbohydrates: ~20 g
🧂 Sodium: ~820 mg
Advice
Marinate whole, not sliced—intact muscles braise juicier; blending the vegetables into the sauce gives authentic body without flour.
Why it works
Vinegar tenderizes and seasons the surface; long, gentle heat melts collagen into gelatin for succulent slices, while prunes and wine round the savory acidity into a balanced, glossy sauce.
Twist
Short on time? Pressure-cook 45 min at high pressure, natural release 15 min—then finish the sauce as above.
Status
Dalmatian feast vibes—silky slices, wine-sweet sauce, gnocchi to catch it all. #grannyzen #pasticada 🍖🍷🇭🇷
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