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Wednesday, December 26, 2012. Pašticada is a beef pot roast, requiring many hours of preparation, so is usually served at Christmas or Easter. This recipe quite closely follows the recipe here. The beef cut in Croatian recipes is usually described as top round, but butchers in the UK who were shown the pictures from Croatian recipe books say that the cut of beef to get is Silverside:. Once the meat is cooked, remove from the pan and slice:. Serve with potato gnocchi and a dusting of parmesan cheese:.

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Wednesday, December 26, 2012. Pašticada is a beef pot roast, requiring many hours of preparation, so is usually served at Christmas or Easter. This recipe quite closely follows the recipe here. The beef cut in Croatian recipes is usually described as top round, but butchers in the UK who were shown the pictures from Croatian recipe books say that the cut of beef to get is Silverside:. Once the meat is cooked, remove from the pan and slice:. Serve with potato gnocchi and a dusting of parmesan cheese:.

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Taumuon | taumuon.blogspot.com Reviews

https://taumuon.blogspot.com

Wednesday, December 26, 2012. Pašticada is a beef pot roast, requiring many hours of preparation, so is usually served at Christmas or Easter. This recipe quite closely follows the recipe here. The beef cut in Croatian recipes is usually described as top round, but butchers in the UK who were shown the pictures from Croatian recipe books say that the cut of beef to get is Silverside:. Once the meat is cooked, remove from the pan and slice:. Serve with potato gnocchi and a dusting of parmesan cheese:.

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Taumuon: Bakalar

http://taumuon.blogspot.com/2012/12/bakalar.html

Similar to fritule, Bakalar is eaten in Croatia on days of fast; especially on Good Friday and Christmas Eve. Bakalar is known in the UK as salt cod, the cod is salted and dried for preservation. In Croatia, they sell it in the supermarkets on the shelves as it is fully dried out (see here. For an example). In the UK salt cod can be bought from Italian Delicatessens, but tends to be not quite as dried out. Peel a few potatoes, slice, and alternate layers of potato and cod in the saucepan. The starch rele...

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Taumuon: Dalmatinska pašticada

http://taumuon.blogspot.com/2012/12/dalmatinska-pasticada.html

Pašticada is a beef pot roast, requiring many hours of preparation, so is usually served at Christmas or Easter. This recipe quite closely follows the recipe here. The beef cut in Croatian recipes is usually described as top round, but butchers in the UK who were shown the pictures from Croatian recipe books say that the cut of beef to get is Silverside:. Carefully trim off the white fat that the butchers leave on. Spike the beef all around with a knife, and insert pieces of garlic and pancetta:.

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Wednesday, December 26, 2012. Pašticada is a beef pot roast, requiring many hours of preparation, so is usually served at Christmas or Easter. This recipe quite closely follows the recipe here. The beef cut in Croatian recipes is usually described as top round, but butchers in the UK who were shown the pictures from Croatian recipe books say that the cut of beef to get is Silverside:. Once the meat is cooked, remove from the pan and slice:. Serve with potato gnocchi and a dusting of parmesan cheese:.

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