~716 cal · 60g protein · 14g carbs · 35g fat (estimated, per serving)
🍽️
Dark wine-braised beef slices over gnocchi
🇭🇷 Dalmatia
Pašticada is Dalmatia’s wedding-and-holiday centerpiece, a dish measured in days: the beef is studded with garlic and bacon, soaked in vinegar and prošek wine, then braised so slowly the sauce turns nearly black and faintly sweet. It’s served over homemade gnocchi.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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3 lbs beef top round, whole
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2 cups red wine
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1/2 cup red wine vinegar
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8 prunes
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4 dried figs
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2 onions
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2 carrots
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6 cloves garlic
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3 tbsp tomato paste
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4 cloves
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a scrape nutmeg
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3 bay
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1/2 cup prošek or sweet dessert wine
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1/4 cup olive oil
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for 6 gnocchi or fresh pasta, to serve
Instructions
1
Marinate the beef (or celeriac) overnight in the wine, vinegar, and aromatics.
2
Pat dry and sear hard in olive oil; soften the onions and carrots in the same pot.
3
Return the beef with the strained marinade, tomato paste, prunes, figs, spices, and water to nearly cover.
4
Braise, lid ajar, 3 hours (1 hour for the plant version), turning, until fork-tender. Finish with the prošek.
5
Slice the beef; blend the sauce smooth and pour it back over. Serve over gnocchi, the sauce sweet-dark and glossy.
Dalmatian coast celebration tradition.
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🌏 While it simmers — know your destination
📍
Dalmatia. The Adriatic coast that braises beef for a day and a night.
🗺️
Croatia. An Adriatic coast that cooks like Italy’s wilder cousin.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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