For the pašticada, skewer the meat, pancetta and garlic on the skewers.
Leave to marinate in wine vinegar for 24 hours. Remove the skewers from the marinade and fry them in hot oil on all sides, together with other vegetables and spices. Season lightly with salt.
Deglaze with a little marinade and cook for about 1 more hour. Add marinade step by step.
Chop the sour cherry and plums and add. Also add bay leaf, rosemary, pepper and strained tomatoes. Just before the end, add the wine. Cook until the meat is completely tender.
Cut the meat into rings and strain the remaining sauce.
Serve the pašticada.
Preparation Tip:
Serve with pašticada gnocchi or pasta.
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