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.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

6. Add the aromatics: Stir in the bay leaves, cloves, cinnamon stick, sugar, salt, and black pepper. Add the prunes for richness.

Step 7

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.

Step 8

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.

Step 9

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.

Step 10

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

Serving size	(4062.6g)

Amount per serving	% Daily Value*
Calories	6323.4

Total Fat 347.0g	0%
Saturated Fat 127.5g	0%
Polyunsaturated Fat 4.2g
Cholesterol 1200mg	0%
Sodium 8554.3mg	0%
Total Carbohydrate 396.4g	0%
Dietary Fiber 27.5g	0%
Total Sugars 61.9g
Protein 345.0g	0%

Vitamin D 0IU	0%
Calcium 570.2mg	0%
Iron 51.6mg	0%
Potassium 9201.8mg	0%

*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.

Source of Calories

Fat: 51.3%

Protein: 22.7%

Carbs: 26.0%