Can I make this in a slow cooker?
Yes, after searing the beef and sautéing the vegetables, combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
DINNER
Dalmatian Braised Beef with Prunes and Gnocchi (Pašticada)
Savor the deep, nuanced flavors of Dalmatian Pašticada, a celebrated Croatian specialty. Succulent beef is patiently braised with aromatic vegetables, sweet prunes, and a touch of red wine, culminating in a rich sauce. Traditionally served alongside tender, pillowy homemade gnocchi.
HOW TO MAKE IT
Let's cook.
01
Pat the beef cubes dry with paper towels and season generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
02
Sear the beef in batches until browned on all sides, about 3-4 minutes per batch. Remove the beef and set aside. Reduce heat to medium, then add the chopped onions, carrots, and celery to the pot. Sauté for 8-10 minutes, until softened.
03
Add the minced garlic and cook for 1 minute more until fragrant. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes, allowing the alcohol to evaporate.
04
Return the seared beef to the pot. Stir in the crushed tomatoes, prunes, red wine vinegar, dried oregano, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer.
05
Cover the pot tightly and reduce the heat to low. Braise for 2.5 to 3 hours, or until the beef is fork-tender. Stir occasionally to prevent sticking.
06
While the beef braises, prepare the gnocchi according to package directions or your favorite homemade recipe. Cook until they float to the surface, then drain.
07
Once the beef is tender, remove it from the pot and shred it slightly with two forks, or leave in larger pieces if preferred. Return the beef to the sauce. Taste and adjust seasoning as needed.
08
Serve the Croatian Braised Beef with Prunes (Pašticada) hot, spooned generously over the cooked gnocchi.
About This Recipe
Savor the deep, nuanced flavors of Dalmatian Pašticada, a celebrated Croatian specialty. Succulent beef is patiently braised with aromatic vegetables, sweet prunes, and a touch of red wine, culminating in a rich sauce. Traditionally served alongside tender, pillowy homemade gnocchi.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an even richer flavor, marinate the beef overnight in red wine and a few cloves of garlic. If the sauce is too thin, simmer uncovered for the last 30 minutes of cooking to reduce. A touch of grated nutmeg can also enhance the flavor profile.
Easy Substitutions
Beef chuck roast can be used instead of beef round for a slightly fattier, more tender result. Dried figs can replace prunes for a different sweetness. If gnocchi is unavailable, serve with polenta, pasta, or mashed potatoes.
Storage & Reheating
Store leftover Pašticada and gnocchi separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.
Serving Suggestions
Serve with a sprinkle of fresh parsley. A side of crusty bread is excellent for soaking up the rich sauce. A simple green salad with a light vinaigrette provides a refreshing contrast. Pair with a full-bodied Croatian red wine.
Common Mistakes
Not browning the beef sufficiently: This step builds a crucial flavor base. Overcooking the gnocchi: Gnocchi cook quickly; remove them as soon as they float. Not braising long enough: The beef needs ample time to become tender. Forgetting to adjust seasoning: Always taste the sauce before serving and add salt or pepper as needed.
Frequently Asked Questions
What kind of red wine should I use?
A dry red wine like Plavac Mali (a Croatian grape), Merlot, or Cabernet Sauvignon works well. Avoid anything too sweet.
Can I freeze Pašticada?
Yes, the braised beef and sauce freeze very well. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat gently. Cook gnocchi fresh when ready to serve.
MORE TO KNOW
The key to a truly tender Pašticada is slow, gentle braising. Resist the urge to rush the cooking process. The long cooking time allows the connective tissues in the beef to break down, resulting in a melt-in-your-mouth texture. The prunes not only add sweetness but also a subtle acidity that balances the richness of the beef and wine. For homemade gnocchi, ensure your potatoes are starchy (like Russets) and that you don't overwork the dough, which can lead to tough gnocchi.
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