Best Croatian Dalmatian Pasticada Recipes

CROATIAN DALMATIAN POT ROAST (DALMATINSKA PASTICADA)

Croatian Dalmatian Pot Roast (Dalmatinska Pasticada) image

From the beautiful Dalmatian coast of Croatia, a tender, mouth-watering beef roast bursting with flavors! Serve with gnocchi and grated Parmesan.

Provided by Skels

Categories Main Dish Recipes Beef Pot Roast Recipes

Time 11h50m

Yield 6

Number Of Ingredients 17

Ingredients

1 (750 milliliter) bottle red wine
3 onions, peeled and sliced
1 cup red wine vinegar
2 tablespoons fresh rosemary, or more to taste
1 (2 1/2 pound) beef top round roast
4 cloves garlic, peeled
2 tablespoons olive oil
1 (3 ounce) can tomato paste
1 cup pitted prunes
½ cup chopped carrots
½ cup celeriac (celery root), chopped
1 bay leaf
3 whole cloves
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1 teaspoon sweet paprika
2 cups Prosecco (Italian sparkling white wine)

Steps:

Stir red wine, sliced onions, red wine vinegar, and rosemary together in a large pot. Place beef in wine mixture, cover the bowl with plastic wrap, and marinate in the refrigerator 8 hours to overnight.
Remove meat from pot, pat roast dry, and reserve marinade in the pot. Cut four small slits in roast; insert garlic cloves into the slits.
Heat olive oil in a large skillet over medium-high heat. Cook roast in hot oil until browned, 3 to 5 minutes per side.
Stir tomato paste into reserved marinade in the pot. Transfer browned roast to the marinade. Mix prunes, carrots, celery root, bay leaf, cloves, salt, pepper, and paprika around roast. Bring mixture to a boil; reduce heat to low, stir in Prosecco, partially cover the pot, and simmer, adding water as necessary, until meat is tender, 3 to 6 hours.

Nutrition Facts : Calories 821.5 calories, Carbohydrate 50.7 g, Cholesterol 170.3 mg, Fat 17 g, Fiber 5.6 g, Protein 70.8 g, SaturatedFat 5 g, Sodium 625.4 mg, Sugar 21.2 g

CROATIAN DALMATIAN PASTICADA

Croatian Dalmatian Pasticada image

This is a typical Dalmatian meal usually served for feasts like birthdays, religious or state holidays, not to mention mother in law visit (of course she will say hers is better).

Provided by nitko

Categories Meat

Time 2h40m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 16

Ingredients

1000 g beef (in one piece)
2 cups red wine vinegar
150 g dried plums (no seeds)
50 g garlic
100 g bacon (dried smoked)
2 cups red wine
80 g onions
80 g carrots
80 g celery root
80 g parsley roots
salt
pepper
2 cups sweet wine (Croatian pro ek, like Hungarian Tokai)
80 g tomato jam
80 g olive oil
100 g parmesan cheese (grated)

Steps:

Meat must be in one piece, preferably older cow. Clean all the fat pieces or little vascular. Cover the meat with vinegar and leave it overnight.
Next morning peel the garlic, half of it cut in little sticks, the other half mince finely. Do the same with bacon. Using very thin knife, put garlic, bacon and seedless plumes into meat.
Fry it shortly in a heavy pan making sure that all sides have been done.
Take out the meat and on the same fat (olive oil) sauté finely minced onion, celery root, parsley root, garlic and bacon.
When it is done, put back the meat. Mix tomato jam and wine together and pour over the meat and vegetables. Sauté it until meat softens (it will take some time) pouring water if evaporates.
When it is finely done, put out the meat and strain the vegetables. Season with salt and pepper, add prosek.
Cut the meat in portions (vertical to fibres) and put it back in vegetables. Cook it for 10 more minutes. Serve with potato gnocchi, noodles or mashed potato. Cover with grated parmesan.

Nutrition Facts : Calories 821.6, Fat 51.9, SaturatedFat 18.1, Cholesterol 62.4, Sodium 446.4, Carbohydrate 39.1, Fiber 3.5, Sugar 18.6, Protein 13.3

CROATIAN DALMATIAN PASTICADA

CROATIAN DALMATIAN PASTICADA image

Categories Beef Low Cal Graduation Dinner

Yield 6 portions

Number Of Ingredients 16

Ingredients

1000 g beef (in one piece)
2 cups red vine vinegar
150 g plumes (dried, no seeds)
50 g garlic
100 g bacon (dried, smoked)
2 cups red wine
80 g onion
80 g carrot
80 g celery (root)
80 g parsley (root)
Salt
Pepper
2 cups sweet wine (Croatian "prosek" - like Hungarian Tokai)
80 g tomato jam
80 g olive oil
100 g parmesan (grated)

Steps:

Meat must be in one piece, preferably older cow. Clean all the fat pieces or little vascular. Cover the meat with vinegar and leave it overnight. Next morning peal the garlic, half of it cut in little sticks, the other half mince finely. Do the same with bacon. Using very thin knife, put garlic, bacon and seedless plumes into meat. Fry it shortly in a heavy pan making sure that all sides have been done. Take out the meat and on the same fat (olive oil) sauté finely minced onion, celery root, parsley root, garlic and bacon. When it is done, put back the meat. Mix tomato jam and wine together and pour over the meat and vegetables. Sauté it until meat softens (it will take some time) pouring water if evaporates. When it is finely done, put out the meat and strain the vegetables. Season with salt and pepper, add "proek". Cut the meat in portions (vertical to fibres) and put it back in vegetables. Cook it for 10 more minutes. Serve with potato gnocchi, noodles or mashed potato. Cover with grated parmesan.