Teletina Ispod Peke (Traditional)
Tradicionalno jelo · Croatian
A classic Dalmatian dish where veal is slow-cooked under a bell-shaped lid (peka) with potatoes, vegetables, and herbs, resulting in incredibly tender and flavorful meat.
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Sastojci
- Veal shoulder1.5 kg
- Potatoes1 kg
- Carrots300 g
- Onions2 large
- Garlic1 head
- White wine200 ml
- Olive oil100 ml
- Rosemary3 sprigs
- Bay leaves2
- Saltto taste
- Black pepperto taste
- Water100 ml
Koraci
- 1
Preheat oven or prepare coals for the peka. Cut veal into large chunks.
- 2
Peel and cut potatoes and carrots into large pieces. Slice onions and separate garlic cloves.
- 3
In a large baking dish suitable for the peka, toss veal, potatoes, carrots, onions, and garlic with olive oil, salt, and pepper.
- 4
Add rosemary sprigs and bay leaves. Pour in white wine and water.
- 5
Cover the dish tightly with the peka lid (or foil if using an oven).
- 6
Cook for 3-4 hours, or until the veal is fork-tender and the vegetables are soft. If using coals, place them on top of and around the peka.
- 7
Remove the peka lid and baste the meat and vegetables with the cooking juices. Cook uncovered for another 15-20 minutes to allow juices to thicken slightly.
- 8
Serve hot, directly from the baking dish.
