Teletina Ispod Peke
A traditional Croatian dish of Roasted Veal Under the Iron Bell, slow-cooked to enhance tenderness and flavor, ideal for family gatherings and special occasions.
Experience the traditional Croatian method of cooking with this delicious "Teletina Ispod Peke" or Roasted Veal Under the Iron Bell. This delightful dish is slowly cooked to perfection, achieving tender and flavorful results. Ideal for family gatherings or special occasions, this recipe connects you to a rich culinary heritage.
Ingredients
🥩 2 lbs veal shoulder or leg Óven Meat
🧄 4 cloves garlic, minced McCormick
🧅 2 large onions, sliced Vidalia
🥔 4 medium potatoes, quartered Yukon Gold
🫑 2 red bell peppers, sliced Driscoll’s
🫒 3 tablespoons olive oil Bertolli
🍋 1 lemon, juiced Sunkist
🌿 2 tablespoons fresh rosemary, chopped Spice Islands
🧂 1 teaspoon sea salt Maldon
🌶️ 1/2 teaspoon black pepper McCormick
🍷 1/2 cup white wine Sauvignon Blanc
Instructions
1- Prep the Ingredients:
- Begin by preparing your ingredients.
- Mince the garlic, slice the onions and bell peppers, and quarter the potatoes.
- Chop the rosemary finely.
2- Marinate the Veal:
- In a large mixing bowl, combine the veal, minced garlic, sliced onions, quartered potatoes, and bell peppers.
- Add the olive oil, lemon juice, rosemary, salt, and pepper.
- Mix well to ensure all ingredients are coated.
- Cover and refrigerate for at least 1 hour to marinate.
3- Prepare the Cooking Environment:
- Preheat the oven to 350°F.
- If using an outdoor setup, prepare the embers in advance to evenly heat the iron bell.
4- Cook the Veal:
- Transfer the marinated veal and vegetables into a deep, large baking dish or an iron pan.
- Pour white wine over the mixture.
- Cover with heavy-duty aluminum foil or place the iron bell lid if using a traditional setup.
5- Bake:
- Place the dish in the oven or under the bell, surrounded by embers.
- Cook for approximately 1.5 to 2 hours or until the veal is tender and easily pierced with a fork.
6- Rest and Serve:
- Once cooked, allow the veal to rest for 10-15 minutes.
- Serve hot, garnished with additional rosemary if desired.
Prep Time: 15 minutes
Cook Time: 1.5 to 2 hours
Total Time: About 2 to 2.5 hours
Servings: 4 people
Calories: 450
Proteins: 35g
Fats: 20g
Carbohydrates: 30g
Equipment:
- Oven or traditional iron bell for cooking (Staub Cast Iron, if using an oven)
- Knife (Wüsthof Classic Chef’s Knife)
- Mixing bowl (Pyrex)
- Baking dish (Le Creuset Rectangular Dish)
- Aluminum foil for covering (Reynolds Wrap)
Cooking Tips
- To enhance flavor, marinate the veal overnight.
- Ensure the iron bell is heated evenly with embers for consistent cooking.
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