By eatmundo · August 4, 2026
🇵🇱AI-generated imageSame ingredients, elsewhere in the world
1 matchDishes from other countries' kitchens, made from the same core ingredients as Sztufada Wołowa. The percentage is the share of ingredients the two recipes have in common.
Same technique: Stew404 recipes from 26 countries
A classic, slow-cooked Polish beef brisket pot roast, braised in a rich, aromatic vegetable-based sauce. It is a traditional Sunday dinner staple that highlights the tenderness of long-cooked meat.
According to eatmundo's ingredient comparison, the closest dish to Sztufada Wołowa from another cuisine is Traditional Scottish Beef Olives (United Kingdom): the two share 50% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Make the marinade: mix 125 ml vinegar with 400 ml water, the 2 bay leaves and the 5 allspice berries. Submerge the 800g brisket, cover and refrigerate for 24 hours, turning the meat once.
- 2
Lift the meat out, pat it dry and keep the bay leaves, the allspice and 100 ml of the strained marinade. Cut the 100 g pork fatback into strips 5 mm thick and chill them. Pierce the meat along the grain with a thin sharp knife and push the fatback strips into the cuts. Season the meat liberally with salt and pepper.
- 3
In a heavy-bottomed Dutch oven, heat 1 tbsp of lard over medium-high heat and sear the larded meat for 3-5 minutes per side until deeply browned to build flavor.
- 4
Add sliced onions, carrots, and smashed garlic to the pot, sautéing for 5 minutes until softened.
- 5
Pour in 500ml of beef broth and the 100 ml reserved marinade, add the bay leaves and allspice from the marinade, then bring to a gentle simmer.
- 6
Cover with a lid and reduce heat to low; let it braise for 2.5 to 3 hours until the meat is fork-tender.
- 7
Check the sauce consistency; if too thin, remove the meat and reduce the liquid by half for a silkier finish.
- 8
Slice the beef against the grain, so each slice shows the fatback strips, and serve draped in the thickened vegetable sauce.
Frequently Asked Questions
What is Sztufada Wołowa?
Sztufada Wołowa is a Polish beef roast that is marinated in vinegar with bay leaf and allspice, larded with strips of pork fatback (słonina), then browned and braised in broth with onions and carrots. It is typically served as a hearty main course during Sunday dinners or special family gatherings.
What is the best cut to use?
The traditional cuts are lean beef round or silverside (ligawa or zrazowa), which the fatback strips keep moist. Brisket, used here, also works well.
How do I know when it's done?
The meat is done when it is fork-tender, usually after 2.5 to 3 hours of braising.
Can I use butter instead of lard?
Yes, although lard provides a more authentic, deep, and savory flavor profile.
What should I serve it with?
It is perfect with mashed potatoes or thick, buttered buckwheat groats.
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