Pašticada

What it really is

Dalmatian beef marinated and slowly braised with wine, aromatics and dried fruit.

Pašticada is a Dalmatian preparation of beef marinated and slowly braised with aromatics, red wine and dried fruit such as prunes or figs. It is commonly served with gnocchi.

Pašticada is made from a piece of beef that is marinated and then slowly braised until tender in a dark, savoury-sweet sauce. Prunes or other dried fruit may add sweetness, while wine, vinegar and aromatics contribute acidity and depth; the proportions vary between cooks. The long cooking softens the meat and allows the sauce to become concentrated. It is often served with gnocchi or another starch, which is a separate accompaniment rather than part of the braised beef. A menu should say which starch is served and whether dried fruit is used. Because sauces differ, do not assume that every version contains the same wine or sweetener. The Croatian name and slow-braised method distinguish the dish from a generic beef stew.

The beef is sliced across the grain for serving, with the reduced sauce spooned over the slices. Gnocchi is a familiar accompaniment in Dalmatian service, but pasta or another starch may be used by a restaurant. Keep the beef, sauce and side clear in the menu description.

Marination seasons the beef before the covered braise, while the slow cooking gives the sauce time to take on the flavour of the meat and aromatics. The finished sauce should cling to the slices rather than be described as a separate soup.

How it's served

Serve the sliced beef with its rich sauce and potato gnocchi.

How to write it on the menu

Recipes vary in marinade and fruit; include the actual ingredients used.