Pasticada, Dalmatian-style Pot RoastTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 15 minutes
Marinating time: 12 hours
Cooking time: About 3 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:127.5 kcal
Proteins:10.7 g
Fats:6.8 g
Carbohydrate:2.7 g
Fibers:0.5 g
Sugar:1.4 g
Cholesterol:22.7 mg
Sodium:92.6 mg
Calcium:16.3 mg
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Beef and Ale Pot Roast
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
2500
g
beef (top round)
350
g
smoked bacon
3
onions, thinly sliced
300
g
parsnips and carrots
4
cloves of garlic, minced
350
g
tomatoes, peeled and quartered
350
g
celery
8
prunes
750
ml
bottle of red wine
10
ml
strong prepared mustard
olive oil
bay leaf, rosemary, thyme, salt and pepper
METHOD
- Wash meat and pat dry. Cut bacon into matchsticks. Chop onion and garlic.
- Cut the vegetables into small strips.
- Pierce the beef with a sharp knife at regular intervals and insert slivers of garlic into and around the meat.
- Place the beef into a large non-reactive pan; cover with the wine. Add the chopped onion, thyme, bay leaf, rosemary, pepper and cubed celery to the pan. Cover and refrigerate for 12 hours.
Preparation
- Heat the oil and place the beef (alone) into the pan with the oil. Brown the meat briskly and remove from the pan.
- Add the contents from the marinade to the oil and fry briskly. Add the browned meat, peeled tomatoes, prunes and remaining ingredients to the pan.
- Mix well and cook for 2-3 hours, reducing the heat to a simmer after it comes to an initial boil.
- Remove the meat and slice. Strain the juice from pan and serve as sauce.
WINE SUGGESTIONS
Zinfandel
Merlot
Sangiovese
