Croatian Old Time Veal and Baby Goat Pod Peku
Experience a taste of traditional Dalmatian countryside with Croatian Old Time Veal and Baby Goat Pod Peku, a rustic dish that captures the essence of slow-cooked perfection. This iconic Croatian recipe combines tender veal and succulent baby goat, layered with potatoes, carrots, and aromatic herbs like rosemary and thyme, all cooked under the signature peka—an iron bell-shaped lid heated by embers. As the ingredients gently roast, they infuse with earthy flavors from the fire and the wine-infused juices. The result is melt-in-your-mouth meat and golden, perfectly seasoned vegetables bursting with authentic Mediterranean character. Served hot with crusty bread or a fresh green salad, this dish is a culinary journey back in time, perfect for special occasions or laid-back weekend feasts. Celebrate the charm of Croatian cuisine with this hearty and flavorful masterpiece!
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Ingredients
- 500 g Veal shoulder
- 500 g Baby goat shoulder
- 1 kg Potatoes
- 3 medium Carrots
- 2 medium Onions
- 6 cloves Garlic
- 100 ml Olive oil
- 2 sprigs Rosemary
- 2 sprigs Fresh thyme
- 2 Bay leaves
- 2 tsp Salt
- 1 tsp Black pepper
- 100 ml Dry white wine
- 150 ml Water
Directions
Step 1
Start by preparing the embers in a fire pit or wood-fired oven to create a slow and steady heat for the peka.
Step 2
Cut the veal and baby goat shoulder into large chunks, approximately 5-7 cm in size. Pat them dry with a paper towel and season with 1 tsp of salt and 1/2 tsp of black pepper.
Step 3
Peel and slice the potatoes into 1 cm-thick rounds. Peel and cut the carrots into thick slices. Slice the onions thinly and crush the garlic cloves lightly with the side of a knife.
Step 4
Drizzle 50 ml of olive oil into the bottom of the peka tray or a large ovenproof dish with a lid. Spread the potato slices on the bottom as the first layer.
Step 5
Arrange the seasoned veal and baby goat chunks on top of the potatoes. Scatter the carrot slices, onions, and crushed garlic evenly over the meat.
Step 6
Add the rosemary sprigs, thyme sprigs, and bay leaves by tucking them around the meat and vegetables.
Step 7
Drizzle the remaining olive oil on top, then pour in the white wine and water for added moisture and flavor. Season the entire dish with the remaining salt and pepper.
Step 8
Cover the dish with the bell-shaped peka lid. If you don’t have a traditional peka lid, cover the dish tightly with heavy-duty aluminum foil.
Step 9
Transfer the peka to the ember bed or preheated oven. Place hot embers over and around the lid, ensuring the heat is evenly distributed for consistent cooking.
Step 10
Cook the dish for approximately 2 hours, carefully maintaining the heat and replenishing the embers if needed. Avoid uncovering the peka during cooking to preserve the moisture and aroma.
Step 11
After 2 hours, remove the lid and check if the meat is fork-tender and the potatoes are cooked through. If necessary, cook for an additional 15–20 minutes without the lid to achieve a slightly crispy top layer.
Step 12
Once done, remove the peka from the embers carefully. Serve the veal, baby goat, and vegetables hot, with a side of crusty bread to soak up the juices or a fresh green salad.
Nutrition Facts
| Serving size | (2802.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3927.9 |
| Total Fat 197.4g | 0% |
| Saturated Fat 55.8g | 0% |
| Polyunsaturated Fat 9.3g | |
| Cholesterol 825mg | 0% |
| Sodium 5700.2mg | 0% |
| Total Carbohydrate 260.0g | 0% |
| Dietary Fiber 33.1g | 0% |
| Total Sugars 35.1g | |
| Protein 262.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 473.9mg | 0% |
| Iron 32.8mg | 0% |
| Potassium 9465.7mg | 0% |
Source of Calories