Market Tavern · Braised Beef
Pašticada
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The beef is studded with whole cloves and marinated in wine vinegar a full day before it even touches a pan.
Beef is larded with garlic and bacon, marinated overnight, then slow-braised for hours with vegetables, prunes, and wine into a rich, dark sauce, usually served over homemade gnocchi. Konobas near Split's Pazar market are known for their versions.
Why it's made this way: Pašticada developed as Dalmatia's Sunday and celebration dish, and the market taverns clustered around Split's old produce market kept the tradition alive as an everyday specialty.
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