Pašticada isn’t just dinner — it’s kind of a slow Sunday and a family story in one pot. Every time I make it, honestly, it feels more like a ritual than a recipe.
Night before is where it starts. My grandma did it, I still do it: a good cut of beef (I go for fricandeau, the lean leg), pricked a few times with a knife, tucked into red wine vinegar with cloves, garlic, and bay leaves. Nothing complicated. By morning the meat is softer, deeper, like it’s already halfway to great.
Next day, hot pan. Pat the beef dry (important), brown it hard — don’t rush that part. Then the base: onions, carrots, parsley root, celery. All finely chopped… or, you know, as neat as your knife skills allow on a busy day. Let it go low and slow till sweet.
What makes pašticada different is the fruit. Dried plums or figs melt right into the sauce and bring this gentle sweetness that plays nice with the vinegar. A spoon of tomato paste for depth. If you’ve got prošek, use it — it gives that dark, round note everyone remembers. No prošek? A splash of dessert wine or honestly just a pinch of sugar is fine. Then lid half-on and let it blup-blup for three, maybe four hours, till the meat wobbles when you poke it and the sauce turns thick and glossy.
Do I strain? Sometimes. If I want that fancy restaurant smoothness, sure. Other times I just mash a bit with a fork and call it a day — flavor’s there either way.
And don’t even think about serving it without gnocchi. Soft, pillowy, little sponges made specifically to steal the sauce. Trust me, you’ll want more gnocchi than you planned.
My favorite moment? When the pot hits the table and everyone goes quiet for the first bite. That tiny silence says it all.
For the marinade and meat
For the stew base
-
300 g
red onions, chopped
-
2
carrots, chopped
-
1
parsley root, chopped
-
1
celery root, chopped
-
6–8
dried plums or figs
-
2
tbsp
tomato paste
-
200–300 ml
red wine
-
500 ml
beef broth or reserved marinade liquid
-
to taste
salt, pepper, nutmeg and cinnamon
-
50
ml
olive oil
For serving
Author
Mario Kapustic
Hi! I’m Mario from Croatia. I love cooking and sharing recipes that combine tradition with creativity. I started Tasty Empire to share my family’s recipes — the ones from Mom and Grandma — and all the little tricks I’ve picked up along the way. I especially enjoy pasta, risottos, homemade breads, and desserts, always looking for little ways to enrich flavors.
Marinate the meat
-
Marinate overnight
Rub meat with salt, insert garlic and pancetta in slits, and immerse in vinegar with spices. Refrigerate overnight, turning occasionally for even marination.
Brown and sauté
-
Brown the meat
Remove meat, pat dry, then brown it on all sides in olive oil to seal juices and develop deep flavor.
-
Sauté vegetables
In same pot, cook chopped onions, carrots, celery and parsley root until softened and fragrant.
Build and cook stew
-
Add fruit and liquids
Stir in tomato paste and dried fruit. Deglaze with red wine and add broth or reserved marinade liquid. Add spices.
-
Slow braise
Return meat into pot, cover and simmer gently for 3–4 hours, or bake at 180 °C until meat is fork-tender and sauce thickens.
Finish and serve
-
Strain and recombine
Remove meat, strain or purée the sauce for smooth consistency, return sliced meat and simmer ~30 min to let styles meld.
-
Serve
Slice the meat into thick cuts, serve with gnocchi or luleke, topped with sauce and optional grated cheese.
Note: Marinate the meat overnight (or up to 48 h) for deepest flavor; slowly simmer for 3–4 hours until sauce is rich and glossy.
Updated: August 30, 2025