Bosnian Clay Pot
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg beef, lamb or veal
- 250 g onion (s)
- 600 g potato (s)
- 5 tomato (s)
- 150 g carrot (s)
- 500 ml white wine
- 2 bay leaves
- 4 cloves garlic
- Salt and pepper, whole
- Paprika powder, noble sweet
- parsley
- celery
Print Recipe
Pin Recipe Instructions
- Cut the meat into larger cubes. Peel, wash and quarter the potatoes. Cut the peeled onions into larger pieces. Clean and quarter the garlic cloves.
- Alternately layer a row of meat and a row of vegetables in a clay pot. Add pepper, bay leaves, paprika and tomatoes cut at the end, season with salt and pour over wine. Add water to cover everything.
- Cover the clay pot tightly, connect if necessary, bring to the boil on the stove and then cook in the oven for 2-3 hours.
- Bosnian clay pot is offered in the same vessel in which it was cooked. It is a medieval meal of the Bosnian miners who worked hard for 12 hours, and everyone had brought a pot with their name and placed it by the fire, where it crumbled for a few hours and waited for them. It was an easy meal to make, but when cooked in large quantities in large clay pots it tasted best.
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