Pasticada (braised beef with red wine and dried fruit)
Recipes from Pod Grickim Topom restaurant, Zagreb
1kg topside beef, tied to hold its shape
750ml red wine
50g bacon or pancetta, cut into strips
1 carrot, cut into matchsticks 250g prunes
250g dried figs
2-3 tart green apples, peeled and cored small bundle of carrots, celery sticks, turnip and parsley, tied with kitchen string
Seal the meat on the grill or in a pan, then place in a deep casserole. Pour in the wine so the meat is covered, adding the rest of the ingredients to the marinade. Leave for 5-6 days in a cool pantry, turning the meat over occasionally.
When ready to cook, place the casserole over a low heat or in a low oven (around 160C/320F/Gas 3) to cook for at least eight hours. Remove the meat and set aside. Remove the bundle of vegetables and blend the remaining sauce until smooth. Slice the meat and serve with the sauce, gnocchi and plum jam.