Pašticada is a Dalmatian beef dish: a whole eye of round marinated overnight in wine vinegar, stuffed with garlic, cloves, carrot, celery and bacon, and stewed in sweet prošek with prunes.

The exact origin of pašticada is unclear. Wikipedia says its roots may trace to French cuisine brought during the Napoleonic conquest, while another theory points to the Veronese pastissada de caval; Dalmatia and Corfu were both once ruled by Venice. The oldest known recipe for Dalmatian pašticada dates to the fifteenth century and is documented in Dubrovnik. It is usually served with gnocchi or homemade pasta.

Where to eat Pasticada in Split

1 editor pick for Pasticada in Split, ranked by editorial score. All Split signature dishes · Pasticada across every city.

  • Konoba Varos

    Order Peka, the food under the bell, such as roast veal or octopus.

    Konoba Varos is a tavern in the old part of Split near the waterfront, above the Bellevue hotel, serving peka specialties, fresh fish and squid.

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Make it at home

Serves 45 hrIntermediate

Ingredients

  • 1.2kg top round beef, in one piece
  • 100g bacon, cut in matchsticks
  • 6 garlic cloves, peeled and halved
  • 300ml red wine (Plavac mali if you can)
  • 150ml red wine vinegar
  • 2 tablespoons olive oil
  • 2 onions, finely chopped
  • 2 carrots, diced
  • 200ml prosek (or sweet dessert wine)
  • 150g pitted prunes
  • 2 tablespoons tomato paste
  • 1 bay leaf, sea salt, black pepper
  • Homemade potato gnocchi to serve

Method

  1. Pierce the beef and stud it with garlic halves and bacon matchsticks. Salt and pepper.
  2. Marinate the beef in red wine, vinegar and a bay leaf for 12 hours in the fridge, turning twice.
  3. Drain the beef (reserve marinade). Brown all sides in olive oil in a heavy braiser.
  4. Add onions and carrots; soften 8 minutes. Stir in tomato paste; cook 2 minutes.
  5. Add reserved marinade, prosek and prunes. Simmer covered on very low heat 4 hours, turning every 45 minutes.
  6. Lift the meat, rest 10 minutes. Reduce the braise to gravy consistency; pass through a sieve.
  7. Slice the beef across the grain; spoon the gravy over. Serve with hot gnocchi.

Editor tip. If you cannot get prosek, use a tablespoon of dark brown sugar and a glass of dessert wine in its place.

Common allergens: Gluten.