Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.