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FoodieAtlas Recipes around the World

Peka

Peka
Croatia
⏱ — min. Serves: —

Ingredients

  • For the Peka:
  • 3 lbs (1.4 kg) beef, pork, or lamb (or a combination), cut into chunks
  • 4 large potatoes, peeled and sliced
  • 3 large carrots, peeled and sliced
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup mushrooms, sliced (optional)
  • 2-3 tablespoons olive oil
  • 1 cup white wine or beef broth
  • 1 tablespoon paprika
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 2 bay leaves
  • Salt and freshly ground black pepper to taste
  • For the Peka (Cooking Vessel):
  • Heavy-duty baking dish or Dutch oven with a lid
  • Aluminum foil (if not using a traditional Peka)

Instructions

Prepare the Ingredients

Preheat your oven to 375°F (190°C).

If using a traditional Peka (a metal dome with legs used for outdoor cooking), you can skip the oven preheating step.

Prepare the Meat and Vegetables

In a large mixing bowl, combine the meat chunks, potatoes, carrots, onions, garlic, bell peppers, and mushrooms.

Drizzle with olive oil and toss to coat.

Season with paprika, rosemary, thyme, salt, and pepper. Mix well.

Assemble the Peka

Transfer the mixture to a heavy-duty baking dish or Dutch oven.

Pour the white wine or beef broth over the mixture.

Place bay leaves on top.

Cover with a lid or tightly with aluminum foil.

Cook the Peka

Place the baking dish or Dutch oven in the preheated oven.

Cook for about 2 to 2.5 hours, or until the meat and vegetables are tender. Stir occasionally if needed.

If using a traditional Peka, place the Peka over hot coals or in an oven with the lid on. Cook for the same amount of time, checking occasionally.

Serve

Once cooked, remove the Peka from the oven or coals.

Let it rest for a few minutes before serving.

Enjoy your meal!