Pašticada

5 steps. Take it one step at a time.

1. 01

   Using a thin knife, poke holes

   Using a thin knife, poke holes in the beef roast and stuff them with garlic slivers and bacon strips. Place the beef in a deep bowl, cover with red wine vinegar and enough water to submerge. Marinate in the fridge for 12-24 hours.

2. 02

   Remove the beef from the marinade and pat dry

   Remove the beef from the marinade and pat dry. In a large heavy pot, sear the meat on all sides in a bit of oil until well-browned. Remove meat and set aside.

   15 min
3. 03

   In the same pot, sauté the chopped onions

   In the same pot, sauté the chopped onions until softened and golden. Add the beef back into the pot along with the red wine and prunes.

   10 min
4. 04

   Cover and simmer

   Cover and simmer on low heat for about 3 hours, adding water or beef stock occasionally if the liquid reduces too much. The meat is done when a fork slides in easily.

   3 hr
5. 05

   Remove the meat and slice it

   Remove the meat and slice it into 1cm thick rounds. Puree the remaining sauce in the pot (using a blender) until smooth. Return the sliced meat to the sauce and simmer for another 10 minutes before serving.

   10 min