John Myers
Pašticada-Dalmatian Beef Roast
The perfect pašticada-dalmatian beef roast recipe with a picture and simple step-by-step instructions.
- Roast beef
- 4 Cloves
- 5 Toes Fresh garlic
- 150 g Pork belly
- 2 thickness Onions
- Red wine vinegar
- Olive oil
- Fresh celery
- 3 Carrots
- 3 Red wine tart
- 3 Beefsteak tomatoes fresh
- 10 piece Separate Plums
- 10 piece Broth (beef or vegetable broth
- 1 Eßl. Tomato paste
- 1 Bay leaf
- 10 piece Green olives
- Salt
- Pepper
- Nutmeg
- 1 teaspoon Sugar
- Lard the meat with the cloves and the garlic and pork belly cut into sticks. Marinate in red wine vinegar overnight. The next day, pat the meat dry with kitchen paper. Put the oil in a deep saucepan and brown the meat nicely on all sides. Add the diced onions, carrots and the celery, which are also diced. Add tomato paste and sugar and fry briefly. Deglaze with red wine and the stock. Salt, pepper and add the bay leaf, the chopped tomatoes and the plums. Cook the whole thing over a low heat for three hours. Ten minutes before the end of the cooking time, add the halved olives. If the liquid evaporates too much, top up with a little hot water. When the cooking time is over, remove the meat and strain the liquid. Season the sauce and, if necessary, thicken it with a sauce thickener. Cut the meat into slices and let it simmer in the sauce for about ten minutes. Arrange the meat on a platter and serve with the thickened sauce. Gnocchi go well with it.
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