Pašticada (Montenegrin Style)
A slow-cooked beef dish, marinated and braised in a rich, aromatic sauce often featuring prunes, wine, and herbs. While variations exist across the Balkans, the Montenegrin version emphasizes deep, savory flavors with a touch of sweetness.
🧂 Ingredients
- 1.5 kg Beef (top round or similar cut)
- 750 ml Red wine (dry)
- 150 g Bacon(cubed)
- 3 large Onions(chopped)
- 2 medium Carrots(chopped)
- 4 cloves Garlic(minced)
- 200 g Prunes (pitted)
- 2 tbsp Tomato paste
- 500 ml Beef broth
- 2 pieces Bay leaves
- 3 pieces Cloves
- 5 pieces Juniper berries(crushed)
- 3 tbsp Olive oil
- to taste Salt
- to taste Black pepper
👨🍳 Instructions
- 1
Marinate the beef: Pierce the beef all over with a sharp knife and insert slivers of garlic and bacon into the holes. Place the beef in a large bowl or container. Pour over the red wine, add bay leaves, cloves, and juniper berries. Cover and refrigerate for 24-48 hours, turning the meat occasionally.
💡 Tip: Using a good quality dry red wine is essential for flavor. - 2
Remove beef from marinade, reserving the marinade. Pat the beef dry with paper towels. Season generously with salt and pepper.
💡 Tip: Drying the meat helps achieve a better sear. - 3
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned. Remove beef and set aside.
- 4
Add the chopped onions and carrots to the pot. Sauté until softened and lightly browned, about 8-10 minutes.
💡 Tip: Scrape up any browned bits from the bottom of the pot. - 5
Stir in the minced garlic and tomato paste, and cook for another minute until fragrant.
- 6
Return the beef to the pot. Add the prunes and pour in the reserved marinade and beef broth. The liquid should come about halfway up the sides of the beef.
💡 Tip: If needed, add more broth or water to reach the desired level. - 7
Bring to a simmer, then cover the pot tightly and reduce heat to low. Braise for 3-4 hours, or until the beef is fork-tender.
💡 Tip: Alternatively, braise in a preheated oven at 160°C (325°F). - 8
Once tender, remove the beef from the pot and let it rest. Strain the sauce, discarding solids. Skim off excess fat from the sauce.
💡 Tip: For a smoother sauce, you can blend it briefly. - 9
Slice the beef thinly against the grain. Return the slices to the sauce and simmer gently for another 15-20 minutes to allow the meat to absorb the flavors.
💡 Tip: The sauce should be rich and slightly thickened. If too thin, simmer uncovered to reduce. - 10
Serve hot, typically with gnocchi, mashed potatoes, or polenta.
💡 Tip: This dish often tastes even better the next day.
💡 Pro Tips
- ✓The long marinating time is key to tenderizing the meat and infusing it with flavor.
- ✓Don't rush the braising process; low and slow is essential for a tender result.
- ✓Adjust the sweetness by adding more or fewer prunes.
🔄 Variations
- Some recipes include a small amount of dried fruit like figs or apricots.
- A splash of balsamic vinegar can add depth to the sauce.
- Serve with a side of homemade pasta or njoki (Montenegrin gnocchi).