Prep 20 mins
Cook 2 hrs 20 mins
This is very old traditional Croatian meal, at least more than 500 years old, or more. We usually eat this during feasts or some religious holidays. It is of course meal before America was discovered so there are no potatoes, but, today we put some because potatoes will soak meat juices. In Croatia, nobody will refuse if you have been offered “peka”. “Pod peku” means that you have a special pot with iron cover. We put the covered pot into the fire place and cover with hot live coal. Today, we can use aluminum foil and bake it in oven. It is almost the same as “peka”, but it will never have the same taste. Of course you may use other meat, lamb or turkey.
- 2500 g veal (thigh or neck)
- 1500 g goat meat (young goat, thigh with ribs)
- 100 g lard
- 236.59 ml olive oil
- 50 g salt
- 2 bay leaves
- 20 g rosemary (or 1 branch fresh one about 20 cm)
- 300 g onions (preferably spring onion)
- 20 g black peppercorns
- 400 g potatoes (optional)
- Take appropriate large pot and spread lard over the bottom.
- If meat is too large cut into few pieces, salt them and put into the pot.
- If you use potato, peel potato and cut into 1/8 parts, salt them and put under meat.
- Put spring onions, bay leaves, rosemary and peppercorn into the pot, pour olive oil over, cover with aluminum foil and bake on 200°C for 90 minutes.
- After 90 minutes uncover, see if meat is done, cut larger pieces into smaller and bake 30 to 50 more minutes.
- If you are doing real “peka” you will have to bake it covered, but using aluminum foil now you may decide to bake it uncovered. That will make meat crusty on top.
Great dish to make.
beautiful,first time ive ate goat used deer venison and goat and cooked in slow cooker cant wait till i serve up goat again.i might add carrots just for veges ..