My Global Food Challenge

Croatia (3)

Pasticada – Dalmatian Pot Roast (Croatia)

“A traditional slow cooked beef roast from the sunny southern Dalmatian coast in Croatia, marinated in wine and herbs and cooked in a mouth-watering plum sauce!”


1 kg beef, top round
750 ml red wine (1 standard size 750 ml/25oz bottle)
1 cup prosek dessert wine
1 (8 ounce) cans tomato paste
80 g dried plums or 80 g prunes, without pits
2 tablespoons olive oil
1 bay leaf
3 -4 cloves
salt and pepper, to taste
3 tablespoons of cut rosemary
4 garlic cloves, sliced into thin sticks
3 onions, sliced
3 -4 large carrots


In a large pot or crock pot/slow cooker, marinate the beef, in one piece, overnight (or up to two days, depending on your tastes!) in 1 bottle of red wine. Add onions and rosemary.

Remove the beef, and every inch cut a small hole and insert one or two of the garlic “sticks”, around the whole piece of beef. Save the marinade and put on the stove on medium heat. This will now be made into your sauce.

Brown the beef on all sides in a pan with your olive oil, on medium-high heat.

While browning the beef add the can of tomato paste to the marinade and mix well. As the marinade starts to boil, return the beef to the sauce and add the carrots. Boil for 15 minutes, stirring often.

Lower the heat to a simmer and add the remaining ingredients. Slow cook until the meat softens, about 3 hours. Stir occasionally and add water as needed or if needed, to keep the meat covered and moist.

When the meat is very tender and the sauce has thickened, your pasticada is ready! Serve in slices, topped with the sauce, with gnocchi or mashed potatoes. Enjoy!

Link to My Post on Croatia:

Cuisine:  Croatian

Main Ingredient:  Beef

Croatian Potato – restani Krumpir (Croatia)

“This is side dish we eat with sarma or stuffed green peppers or paprikas, goulash, or any dish during winter times where you have some kind of sauce. It is also very good with sauerkraut and sausages, blood sausages, sour turnip or similar food.”


500 g potatoes
100 g onions (or one medium onion)
15 g lard (or oil but not olive oil or butter)


Do not peel potato, just wash the dirt and put it in cold water and cook until soft (about 1 hour).

In the meantime sauté sliced onion until soft or almost brownish. Peel cooked potato (carefully because it is hot) and slice it.

Add salt and into onion and lard and fry it just until potato starts to hold of the pot (up to 5 min). Serve hot.

Link to My Post on Croatia:

Cuisine:  Croatian

Main Ingredient:  Potato

Croatian Simple Tomato Salad (Croatia)

“This is standard tomato salad in Croatian households. It is so simple that I was not sure if it is necessary to submit it. Anyway, it is a part of Croatian usual meal, so, that is how it goes.”


300 g tomatoes
50 g onions
1 tablespoon olive oil
1 tablespoon vinegar
1 tablespoon water
1/4 teaspoon marjoram (optional)
5 g salt
2 g pepper


Cut onion into thin rounds. Cut tomato into thin pieces, or into 1/8 parts.

Put that into a salad bowl; add vinegar, olive oil, water, salt, pepper and marjoram. Mix, cool it for a while and serve.

Link to My Post on Croatia:

Cuisine:  Croatian

Main Ingredient:  Salad

 File:Croatia in Europe (-rivers -mini map).svg

One thought on “Croatia (3)

  1. The pot roast was both tender and flavorful and had a barely perceptible sweetness. Wish we had more of it! The pan fried boiled potatoes were reminiscent of a crunchy french fry with a soft inside – loved it.

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