Ingridients:
750-1000g of yearling beef cut, a bit of dove, several bay leaves, 4 slices of garlic, smoked bacon, 1 bulb onion, smoe yeast, 100g lard, a piece of celeriac, parsley leaves, salt, pepper, grated mace, half a glass of Prosecco of red wine, 1 tea-spoonful from a tomato tine, 100g carrot.

The day before pund the yearling beef in diluted yeast into which you have thrown a few laurel leaves, salt and grains of pepper. Take the meat out from this mass and spike it on leaves with bacon and claves. In a big vessel, pan-fry the celery, carrot, parsley and 4 slices of garlic. Add the meat and stew it from all sides until it acquires a noble golden brown colour. From beneath pour a little yeast, and a glass of red wine, also adding a bit of mace and the teaspoonful of tinned tomato. Continue stewing about one hour, pouring water and wine from beneath. Next, take out the meat, cutting it out into slices. Save the souce from stewing to obtain a smooth souce into which meat slices should be laid down. Then stew the pastizzada again for some 10 min in order to everything soak in. In Makarska pastizzada is served with domestic gnocchi or macaroons.