Bosanski Kuhano Meso sa Povrćem (Bosnian Boiled Meat with Vegetables)
A hearty and comforting dish featuring tender boiled beef or lamb simmered with a medley of root vegetables and aromatic herbs. This is a simple yet flavorful preparation that highlights the natural sweetness of the vegetables and the richness of the meat, often served as a wholesome family meal.
🧂 Ingredients
- 1 kg Beef or Lamb (shank or stewing cuts)
- 3 medium Carrots(peeled and cut into large chunks)
- 2 medium Parsnips(peeled and cut into large chunks)
- 4 medium Potatoes(peeled and cut into large chunks)
- 1 small Celery root (celeriac)(peeled and cut into large chunks)
- 1 large Onion(quartered)
- 4 cloves Garlic cloves(smashed)
- 2 Bay leaves
- 3 Fresh parsley sprigs
- to taste Salt
- to taste Black pepper
- enough to cover Water or Beef Broth
👨🍳 Instructions
- 1
Rinse the meat and place it in a large, heavy-bottomed pot. Cover with cold water or beef broth, ensuring the meat is fully submerged.
- 2
Add the quartered onion, smashed garlic cloves, bay leaves, and parsley sprigs to the pot. Season generously with salt and black pepper.
- 3
Bring the pot to a boil over high heat, then reduce the heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the meat is tender. Skim off any foam or impurities that rise to the surface during the first hour of cooking.
- 4
Add the prepared carrots, parsnips, celery root, and potatoes to the pot with the meat. Ensure the vegetables are submerged in the liquid. If necessary, add more water or broth.
- 5
Continue to simmer, covered, for another 45 minutes to 1 hour, or until the vegetables are tender but not mushy. The meat should be falling apart tender.
- 6
Remove the bay leaves and parsley sprigs before serving. Taste and adjust seasoning if needed.
- 7
Serve the boiled meat and vegetables hot, with some of the cooking broth ladled over each portion. It can be served with a side of crusty bread.
💡 Pro Tips
- ✓For a richer flavor, you can brown the meat lightly before boiling, though traditional preparation often skips this step.
- ✓The quality of the meat is crucial for this dish. Opt for cuts with good marbling.
- ✓Don't overcook the vegetables; they should be tender but hold their shape.
- ✓This dish can be made ahead of time and reheated; the flavors often meld and improve overnight.
🔄 Variations
- Add other root vegetables like turnips or rutabaga.
- Include a leek, white part only, for added subtle onion flavor.
- For a spicier kick, add a pinch of red pepper flakes to the broth.