Pečena teletina s krumpirom na dalmatinski način
85% autentično · Croatian
A regional variation from Dalmatia, incorporating Mediterranean flavors like olive oil, white wine, and rosemary, often cooked 'ispod peke' (under a bell lid) for a unique smoky flavor.
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Sastojci
- Veal shoulder, bone-in1.8 kg
- Potatoes1.2 kg
- Onions2 large
- Garlic8 cloves
- Rosemary4 sprigs
- Sage2 sprigs
- Olive oil75 ml
- Dry white wine250 ml
- Lemon zest1 tsp
- Saltto taste
- Black pepperto taste
Koraci
- 1
Preheat oven to 160°C (320°F).
- 2
Cut veal into large chunks. Peel and quarter potatoes and onions. Smash garlic cloves.
- 3
In a large bowl, toss veal, potatoes, onions, garlic, rosemary, sage, olive oil, lemon zest, salt, and pepper.
- 4
Transfer the mixture to a large, heavy-bottomed pot or Dutch oven suitable for 'ispod peke' (or a deep roasting pan).
- 5
Pour white wine over the ingredients.
- 6
Cover tightly with a lid or a heavy metal bell lid ('peka'). If using a roasting pan, cover tightly with foil.
- 7
Cook in the preheated oven for 3 to 3.5 hours, until the veal is extremely tender and the potatoes are soft and infused with flavor. Check liquid levels occasionally and add a splash of water or wine if it seems dry.
- 8
Remove lid/foil for the last 15 minutes if a crispier top is desired.
- 9
Serve directly from the cooking vessel.
