Best 2 Croatian Dalmatian Pasticada Recipes

In the heart of Dalmatia, Croatia, lies a culinary treasure that has been passed down through generations: Pasticada. This enticing beef stew is not just a meal; it's a testament to the region's rich history, culture, and love for food. Our journey into Pasticada begins with a classic recipe that captures the essence of this beloved dish. Succulent beef is marinated in red wine, aromatic spices, and sun-ripened tomatoes, creating a tapestry of flavors that dance on your palate. As we progress, we'll delve into variations of Pasticada, each adding a unique twist to the original. From the smoky allure of the Pasticada cooked under a bell-shaped lid (peka) to the tantalizing aromas of Pasticada enriched with succulent seafood, our collection offers a delectable range of options to suit every taste. Whether you're a seasoned cook or a culinary adventurer, let us guide you through the art of preparing Pasticada and discover the secrets that make this dish so captivating.

Check out the recipes below so you can choose the best recipe for yourself!

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

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.

Tips:

Select high-quality beef: Use a well-marbled chuck roast or brisket for the best flavor and tenderness.
Marinate the beef overnight: This allows the flavors of the marinade to penetrate the meat, resulting in a more flavorful dish.
Cook the beef slowly: Pasticada is traditionally cooked for several hours over low heat. This allows the meat to become fall-apart tender.
Use a variety of vegetables: Pasticada is typically made with carrots, onions, celery, and tomatoes. However, you can also add other vegetables, such as potatoes, parsnips, or turnips.
Don't overcrowd the pot: Make sure there is enough space in the pot for the beef and vegetables to cook evenly.
Serve pasticada with your favorite sides: Pasticada is traditionally served with mashed potatoes, but it can also be served with rice, pasta, or dumplings.

Conclusion:

Pasticada is a delicious and hearty stew that is perfect for a special occasion or a casual meal. It is a dish that is sure to please everyone at the table. So next time you are looking for a new and exciting recipe, give pasticada a try. You won't be disappointed!