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MediumMain coursesmeatCC0 1.0 Universal
Dalmatian Peka (Slow-Embers Roasted Veal and Herb Potatoes)
Dalmatia's signature hearth feast: succulent veal chunks roasted under an iron dome with herb potatoes, sweet onions, rosemary, and white wine until deeply caramelized.
Prep
20 min
Cook
120 min
Total
140 min
Oven
180Ā°C (160Ā°C vent.)
Ingredients
servings
6
- Veal shoulder or shanks cut into large portions1000 g
- Potatoes peeled and cut into large wedges1000 g
- Medium onions, halved3 pc
- Whole garlic cloves, unpeeled8 clove
- Dry Dalmatian white wine150 ml
- Extra virgin olive oil60 ml
- Fresh rosemary sprigs2 pc
Preparation Steps
1
Toss meat and potatoes with salt, pepper, and rosemary. Place potatoes and onions in bottom of cast iron pot and nestle meat on top.
10 min timer
2
Drizzle generously with olive oil and white wine. Seal with heavy lid and roast at 180Ā°C for 90 minutes.
90 min timer
3
Uncover, turn meat pieces, and raise heat to 200Ā°C for 25-30 minutes until edges are deeply caramelized and crispy.
30 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
490
Protein
42g
Carbohydrates
34g
Fat
20g
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
