Best Croatian Dalmatian Pot Roast Dalmatinska Pasticada Recipes

Croatian Dalmatian Pasticada image

Provided by nitko

Categories Meat

Time 2h40m

Yield 6 portions, 6 serving(s)

Number Of Ingredients 16

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

Dalmatian Pot Roast

Provided by LikesItHot

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 13

1 kg beef, top round
750 ml red wine (1 standard size 750 ml/25oz bottle)
1 cup prosek dessert wine
1 (8 ounce) can tomato paste
80 g dried plums or 80 g prunes, without pits
2 tablespoons olive oil
1 bay leaf
3 -4 cloves
salt and pepper, to taste
3 tablespoons of cut rosemary
4 garlic cloves, sliced into thin sticks
3 onions, sliced
3 -4 large carrots

Steps:

In a large pot or crock pot/slow cooker, marinate the beef, in one piece, overnight (or up to two days, depending on your tastes!) in 1 bottle of red wine. Add onions and rosemary.
Remove the beef, and every inch cut a small hole and insert one or two of the garlic "sticks", around the whole piece of beef. Save the marinade and put on the stove on medium heat. This will now be made into your sauce.
Brown the beef on all sides in a pan with your olive oil, on medium-high heat.
While browning the beef add the can of tomato paste to the marinade and mix well. As the marinade starts to boil, return the beef to the sauce and add the carrots. Boil for 15 minutes, stirring often.
Lower the heat to a simmer and add the remaining ingredients. Slow cook until the meat softens, about 3 hours. Stir occaisionally and add water as needed or if needed, to keep the meat covered and moist.
When the meat is very tender and the sauce has thickened, your pasticada is ready! Serve in slices, topped with the sauce, with gnocchi or mashed potatoes. Enjoy!