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Teletina Ispod Peke
Veal Under the Bell
A traditional Croatian dish where veal is slow-cooked with vegetables under a bell-shaped lid (peka) over embers, resulting in incredibly tender meat and flavorful vegetables. This method imparts a unique smoky aroma and ensures the ingredients cook in their own juices.
ð§ ææ
- 1.5 kg Veal (shoulder, flank, or ribs)
- 1.5 kg Potatoes(peeled and cut into large chunks)
- 3 large Red onions(quartered)
- 4 cloves Garlic cloves(peeled)
- 2 Bell peppers (optional)(cored and quartered)
- 2 Carrots (optional)(roughly chopped)
- 2-3 Rosemary sprigs
- 100 ml Olive oil
- 100 ml Dry white wine
- to taste Salt
- to taste Black pepper
- 2 tbsp Lard (optional, for greasing)
ðšâð³ äœãæ¹
- 1
Preheat your oven to 200°C (390°F) if not using traditional peka embers. If using a peka, prepare a good bed of embers.
- 2
Cut the veal into large, even pieces. Season generously with salt and pepper.
- 3
Grease a large, deep baking dish or peka pan with lard or olive oil. Arrange the veal pieces in the center.
- 4
Add the prepared potatoes, onions, garlic cloves, bell peppers, and carrots (if using) around the veal. Tuck in the rosemary sprigs.
- 5
Drizzle the olive oil and white wine over the meat and vegetables. Season the vegetables lightly with salt and pepper.
- 6
Cover the dish tightly with the peka lid or heavy-duty aluminum foil. If using a traditional peka, place it over hot embers and pile more embers on top of the lid.
- 7
Bake for approximately 1.5 to 2 hours. After the first hour, you can carefully lift the lid to turn the meat and vegetables, ensuring even cooking and browning. Continue cooking until the veal is fork-tender and the vegetables are soft.
- 8
If the dish is not browned enough, remove the lid for the last 15-20 minutes of cooking to allow the top to crisp up. Adjust cooking time based on the size of the meat pieces and the heat source.
- 9
Let the peka rest for 10-15 minutes before serving. Serve directly from the baking dish.
ð¡ ããã®ã³ã
- âUsing veal that has been frozen and then thawed can help tenderize the meat.
- âEnsure you have enough embers for consistent heat if cooking traditionally.
- âDon't overcrowd the peka; allow space for heat circulation.
- âAdjust seasoning towards the end of cooking, as flavors concentrate.
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- Add other Mediterranean vegetables like zucchini or tomatoes.
- A piece of pancetta can be added for extra flavor.
- For a richer sauce, a tablespoon of lard can be added on top before covering.