Dalmatian Pašticada with Dried Beef

Featured Product

OKUSI BALKANA halal dried beef, cut into thicker sticks

Ingredients

• 1.2 kg beef rump roast (frikando) or another cut suitable for slow braising
• 100 g halal dried beef, cut into sticks
• 3 garlic cloves, cut into sticks
• 3 large onions, 2 carrots, and 100 g celeriac root
• 500 ml 100% black grape juice with no added alcohol
• 2 tablespoons apple cider vinegar and 500 ml halal beef stock
• 8 dried plums (prunes), 1 tablespoon tomato paste
• 2 bay leaves, 2 cloves, a pinch of nutmeg
• 3 tablespoons olive oil, salt, and pepper
• Gnocchi for serving (with verified halal ingredients)

Preparation

1. Make several small cuts in the meat using a narrow knife, then stuff the openings with sticks of dried beef and garlic.
2. Mix the grape juice, vinegar, half of the chopped vegetables, and bay leaves. Place the meat in the marinade, cover, and refrigerate for 8–12 hours.
3. Remove the meat from the marinade, pat it completely dry, and sear it on all sides in olive oil. Remove the meat, then sauté the remaining onions, carrots, and celeriac in the same pot.
4. Add the tomato paste, the drained vegetables from the marinade, dried plums, and spices. Return the meat to the pot, pour in the marinade, and add enough stock so that the liquid reaches approximately two-thirds of the way up the meat.
5. Cover and cook over very low heat for 3–3½ hours, turning the meat occasionally. Remove the meat, blend the sauce with an immersion blender, and reduce it further if needed.
6. Slice the meat across the grain, return it to the sauce, and serve with gnocchi.

Tip

Grape juice provides fruity depth, but it is not a “one-to-one” substitute for wine. Balance the acidity by adjusting the amount of vinegar and dried plums.