Croatian Dalmatian Pot Roast Dalmatinska Pasticada Recipes

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!

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.

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.