Dalmatian Pot Roast Pasticada
Embark on a culinary journey to the Adriatic with Dalmatian Pot Roast Pasticada, a traditional Croatian dish bursting with rich, complex flavors. This slow-cooked masterpiece features marinated beef, infused with red wine, garlic, and a medley of warm spices like cinnamon and cloves. Tender prunes add subtle sweetness, while a hearty tomato and vegetable-based sauce envelops the meat in velvety richness. Perfectly paired with gnocchi or creamy mashed potatoes, this savory pot roast is a celebration of time-honored techniques and bold Mediterranean aromas. Whether you're recreating a Croatian feast or simply craving a comforting yet elegant meal, Pasticada is a showstopper that impresses with every bite.
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Recipe Information
Ingredients
- 1.5 kg Beef (ideally rump or brisket)
- 4 pieces Garlic cloves
- 2 pieces Carrots
- 1 piece Celery stalk
- 1 piece Onion
- 8 pieces Prunes
- 500 ml Red wine
- 50 ml Red wine vinegar
- 3 tablespoons Olive oil
- 2 tablespoons Tomato paste
- 500 ml Beef stock
- 2 pieces Bay leaves
- 3 pieces Cloves
- 1 piece Cinnamon stick
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 tablespoon All-purpose flour (optional, for thickening)
- 1 kg Gnocchi or mashed potatoes (for serving)
Instructions
1. Prepare the beef: Use a sharp knife to make small incisions in the beef and insert slices of garlic into the cuts for added flavor.
2. Marinate the beef: Place the beef in a large bowl and pour in the red wine and red wine vinegar. Cover and let marinate in the refrigerator for at least 12 hours or overnight.
3. Sear the beef: Remove the beef from the marinade (reserve the liquid) and pat it dry with a paper towel. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef on all sides until browned, then set aside.
4. Cook the vegetables: In the same pot, reduce the heat to medium and add the chopped onions, carrots, and celery. Sauté until softened and lightly caramelized, about 10 minutes.
5. Deglaze the pot: Stir in the tomato paste and cook for 2-3 minutes. Then pour in the reserved marinade, scraping the bottom of the pot to deglaze.
6. Add the aromatics: Stir in the bay leaves, cloves, cinnamon stick, sugar, salt, and black pepper. Add the prunes for richness.
7. Return the beef: Place the seared beef back into the pot, nestling it among the vegetables and liquid. Pour in the beef stock to ensure the beef is mostly submerged.
8. Simmer: Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low. Cook for 3.5 to 4 hours, occasionally turning the beef, until it is tender and easily shredded with a fork.
9. Thicken the sauce (optional): If the sauce is too thin, you can remove the beef and thicken the sauce with a slurry made from all-purpose flour and water. Simmer for 5-10 minutes until the sauce coats the back of a spoon.
10. Serve: Slice the beef into thick slices and serve with the sauce ladled over the top. Traditionally, this dish is paired with gnocchi or creamy mashed potatoes.
Nutrition Facts
Calories |
990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.2 g | 76% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 10.8 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 141 mg | 11% | |
| Iron | 8.7 mg | 49% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
