Pašticada is traditional Croatian (Dalmatian) slow cooked beef roast, marinated over night and then cooked in special sauce. It is a delicacy reserved for Christmas, weddings and other important feasts.
Pasticada (Dalmatian Pot Roast)
Pasticada (Dalmatian Pot Roast) - slow cooked beef roast, marinated over night and then cooked in special sauce
Course: Main Course
Keyword: pasticada croatian pot roast
- 1,5-2 kg (3-4 lb) beef round
- 5 cloves garlic sliced longish
- 100 g ( 3.5 oz) bacon cut into 1/2-inch pieces
- wine vinegar
- 1 Tbsp lard
- 1/2 cup olive oil
- 3-4 large onions, quartered
- 2-3 carrots
- 1 (around 200 g; 7 oz) celeriak - celery root, quartered,
- 1 tsp flour
- a pinch of cloves and nutmeg
- 2-3 Tbsp tomato purée
- 100 ml (4 fl oz) prosecco
- 1 tsp sugar
- 1/2 cup red wine
- 3 slices lemon
- 3-4 prunes
- salt pepper
Pierce the meat with a sharp pointed knife at random and insert slivers of garlic and pieces of bacon into the incisions.
Place the beef into a non-reactive pan; cover with vinegar and leave it for 1 to 2 hours or overnight.
Remove meat from vinegar. Season with salt and pepper. Put in a roasting dish together with olive oil, lard, onions, celery root and carrots. Cover and roast for 45 minutes. Take out of the oven.
Take the meat out of the sauce.
Purée the vegetables with roast dripping. Add flour, cloves, nutmeg tomato purée, prosecco, sugar, red wine, lemon slices and prunes. You can also add some vinegar, if you like.
Cut the meat into 1 cm (1/2 inch) thick slices (vertical to fibres), and return back into the sauce. Cook until the meat becomes soft.
Serve with potato gnocchi.
Hey, this is the recipe I was looking for. Today for my family it’s Pasticada time 🙂
My grandmother is from Pag and she prepared it with lamb leg. It was delicious.
My grandmother was from Omisalj, Croatia on the island of Krk. She made something she called “black macaroni” out of bottom round and is was a dark sauce that was colored by the roasted meat and browned onions. She served it with mashed potato gnocchi or “stovepipes” rigatoni. It was a treat but there was no recipe handed down and no one can get it to taste the same. Any ideas??
I haven’t heard of that. I even researched the internet, but there is no “black macaroni”. From what you described, it seems that it could be something like Pasticada, which is festive dish usually served with potato gnocchi.