Pašticada

Method

Dice the pancetta and render it in a large heavy-bottomed pot over medium heat until crispy, then set aside. Dust the beef with flour, salt and pepper, then brown it in batches in the pancetta fat until deeply caramelised on all sides, roughly 12-15 minutes total. Remove the beef and set aside. Soften the diced onions, carrots and celery in the same pot for 8 minutes, then add minced garlic and tomato paste, cooking for another 2 minutes. Deglaze with red wine, scraping up the browned bits, then add the beef stock, reserved pancetta, beef, bay leaves and thyme. Bring to a gentle simmer, cover, and braise in a preheated 160°C oven for approximately 2.5 to 3 hours, until the beef is fork-tender. Add the prunes during the final 30 minutes of cooking. Remove the bay leaves and thyme sprigs, then serve the pašticada with boiled potatoes or with pasta, spooning the rich, glossy sauce over the meat.