Croatian · Dalmatian
Dalmatian Peka
Croatian veal and vegetables baked under a bell
Dalmatian-style veal, potatoes and vegetables slowly roasted with herbs under a tightly covered dish.
Bright, satisfying and built for real life.
This recipe brings together the generous flavours of Croatian and Dalmatian cooking in a format that works on a busy day. Read through the method before starting and adjust seasoning to your taste.
The recipe
Dalmatian Peka
Ingredients
Main
Method
- 1
Heat the oven to 180°C and arrange the veal and vegetables in a heavy lidded roasting dish.
- 2
Season with garlic, rosemary, salt, olive oil and wine, then cover tightly.
- 3
Roast slowly until the veal is tender, turning the meat and vegetables once.
- 4
Uncover for the final twenty minutes to brown the edges and reduce the juices.
Peka describes a Croatian method of slow-cooking meat or seafood with vegetables beneath a domed iron lid covered in embers; a tightly covered oven dish is the practical home adaptation.
Storage
Refrigerate leftovers promptly in a sealed container for up to 3 days.
Freezing
Freeze only when the finished texture remains suitable; thaw overnight in the refrigerator.
Reheating
Reheat gently until piping hot throughout, unless traditionally served at room temperature.
Keep cooking
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