Nitkos False Pasticada Recipes

DALMATIAN POT ROAST "PASTICADA"

Dalmatian Pot Roast

A traditional slow cooked beef roast from the sunny southern Dalmatian coast in Croatia, marinated in wine and herbs and cooked in a mouth watering plum sauce!

Provided by LikesItHot

Categories One Dish Meal

Time 4h

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

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!

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 Pot Roast

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

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