Best 3 Croatian Dalmatian Pot Roast Dalmatinska Pasticada Recipes

In the heart of Dalmatia, a region steeped in culinary tradition, lies a dish that embodies the essence of Croatian cuisine: Dalmatian Pasticada. This sumptuous pot roast, pronounced "pah-stee-tsah-dah," is a symphony of flavors, a harmonious blend of succulent beef, aromatic spices, and rich red wine. Pasticada is not merely a meal; it's a journey through history, culture, and the soul of Dalmatia.

Our article presents three enticing variations of this classic dish, each with its unique charm. The first recipe, "Traditional Dalmatian Pasticada," takes you on a culinary adventure, capturing the authentic flavors of this timeless dish. The second recipe, "Modern Twist Dalmatian Pasticada," offers a contemporary interpretation, incorporating a hint of modernity while staying true to tradition. Finally, the "Pasticada with Gnocchi" recipe introduces a delightful twist, pairing the savory pot roast with tender gnocchi, creating a harmonious symphony of flavors.

These recipes are more than just culinary instructions; they are guides to a culinary journey through Dalmatia, a region blessed with an abundance of fresh ingredients and a passion for food. As you embark on this culinary adventure, you'll discover the essence of Croatian cuisine and the warmth of Dalmatian hospitality. So, gather your ingredients, prepare your kitchen, and let's delve into the tantalizing world of Dalmatian Pasticada.

Here are our top 3 tried and tested recipes!

CROATIAN DALMATIAN POTATO SALAD

Croatian Dalmatian Potato Salad image

This is nice meal to eat with grilled or fried fish. It also goes well with any kind of meat, especially beef cutlets.

Provided by nitko

Categories Potato

Time 55m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 7

Ingredients

500 g potatoes
100 g onions
2 tablespoons olive oil
1 tablespoon red wine vinegar
5 g fresh basil leaves
2 teaspoons salt
1 teaspoon pepper

Steps:

Cook potato with skin and when cooked, peel it.
Cut peeled potato into slices (across). Put potato into a salad bowl, pour over olive oil and vinegar dissolved with half glass water (1 dcl). (It is much better if you season warm potato because it will soak oil, vinegar and seasoning much better.)
Cut onion into thin rounds and add to potato. Add salt and pepper. At the end add hand cut basil leaves. Do not put too much basil - it must be surprise for consumer.
Mix well. Wait until cools and serve.

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 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

Tips:

Use high-quality beef for the pot roast. Look for a cut that is well-marbled, as this will help keep the meat moist and flavorful during cooking.
Brown the meat well before braising it. This will help to develop flavor and color.
Use a variety of vegetables in the pot roast. This will add flavor and color to the dish.
Be sure to use a good quality red wine for the braising liquid. This will add depth of flavor to the pot roast.
Cook the pot roast low and slow. This will help to tenderize the meat and allow the flavors to develop.
Serve the pot roast with mashed potatoes, rice, or egg noodles.

Conclusion:

Dalmatian pot roast is a hearty and flavorful dish that is perfect for a special occasion. The combination of beef, vegetables, and red wine creates a complex and delicious flavor that is sure to please everyone at the table. This dish is also relatively easy to make, making it a great option for busy weeknights. So next time you're looking for a special meal to impress your friends or family, give Dalmatian pot roast a try.