Bosnia and Herzegovina / Main
Bosanski lonac
Meat and vegetables layered in a clay pot and cooked four hours without stirring.
Ingredients
- Beef, in large pieces600 g
- Lamb, in large pieces600 g
- Cabbage500 g
- Potatoes600 g
- Carrots4
- Tomatoes4
- Bell peppers3
- Onions3
- Parsley root2
- Garlic, whole head1
- Smoked pork fat150 g
- Dry white wine200 ml
- Bay leaves3
- Salt and pepperto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Cut all the vegetables into large pieces; they have to survive four hours without collapsing.
Line the bottom of the pot with the diced pork fat, put the meat on it and season.
Layer on the onion, carrot, parsley root, potato, peppers, cabbage and tomato.
Tuck in the whole head of garlic and the bay leaves, pour in the wine and add water to half the height of the pot.
Cover and put it in a 150 °C oven for four hours. Do not open it and do not stir.
Serve straight from the pot, digging to the bottom so every layer reaches the plate.
