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Meat Roll à la Dalmatian pot
In a wine cellar “Feniks” in Viškovo, above Rijeka, Živko Milošić, a chef, prepares on an ancient fireplace a Dalmatian pot (peka) with various kinds of meat. As it is, rare are those who can afford this kind of baking; we in Vegeta’s kitchen adapted the recipe of this dish to the modern kitchen conditions.
Preparation
110 min
Portion for
8
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
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Finely chopp bacon, parsley and garlic, add Vegeta, lemon juice to your taste and all stir well.
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Form meat into a big steak. Beat it, slightly season with salt and pepper. Brush it with prepared mixture and fold into a roll. Fasten with a thread, salt it.
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Put in a baking pan (which replaces a Dalmatian pot) oil and cut potatoes into thicker slices. Season with salt, pepper and stir.
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Put prepared meat roll on the top of potatoes and covered tight with a lid or foil.
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Bake in an oven preheated to 200°C. When the meat roll is half baked, turn it and if needed pour under little water and continue to bake tightly covered till its done. Baking time approximately one hour and half.
Advice
You may substitute veal with lamb or pork meat.
It is important that aluminum foil is tightly fasten to the rims of the pan so that it would not get dry during the baking.
Serving
When the meat roll is done, remove the thread, slice it and serve together with potatoes and salad to your taste.
