Traditional Pašticada s Njokima

Sastojci

• Beef (top round or similar cut)1.5 kg
• Pancetta100 g
• Carrots3 large
• Onions2 large
• Garlic4 cloves
• Red wine (dry)500 ml
• Beef broth500 ml
• Tomato paste2 tbsp
• Dried plums (prunes)100 g
• Vinegar (red wine)3 tbsp
• Bay leaves2
• Cloves3
• Juniper berries5
• Flour2 tbsp
• Olive oil3 tbsp
• Saltto taste
• Black pepperto taste
• Wateras needed
• Potatoes (for gnocchi)1 kg
• Eggs (for gnocchi)1
• Flour (for gnocchi)200-250 g
• Nutmeg (for gnocchi)pinch

Koraci

1. 1

   Marinate the beef: Pierce the beef and insert slivers of pancetta and garlic. Season generously with salt and pepper. Marinate in red wine with bay leaves, cloves, and juniper berries for at least 24 hours.

2. 2

   Sear the beef: Remove beef from marinade, reserving the liquid. Pat dry and sear in hot olive oil until browned on all sides. Remove beef.

3. 3

   Sauté aromatics: In the same pot, sauté chopped carrots and onions until softened. Add tomato paste and cook for 1 minute.

4. 4

   Braise: Return beef to the pot. Add reserved marinade, beef broth, dried plums, and vinegar. Bring to a simmer, cover, and cook on low heat or in the oven at 160°C (320°F) for 3-4 hours, or until beef is very tender.

5. 5

   Make gnocchi: Boil and mash potatoes. Mix with egg, flour, nutmeg, salt, and pepper to form a dough. Roll into ropes, cut into pieces, and shape.

6. 6

   Cook gnocchi: Boil gnocchi in salted water until they float. Drain.

7. 7

   Finish sauce: Remove beef from the pot. If the sauce is too thin, thicken with a flour-water slurry. Adjust seasoning. Slice the beef.

8. 8

   Serve: Serve sliced pašticada with the sauce and homemade gnocchi. Garnish with fresh parsley.