Brački Vitalac with a Paraguayan Twist

Ingredients

In this Paraguayan adaptation, the traditional Croatian Brački Vitalac is enhanced with the addition of Paraguayan spices, such as cumin and paprika, to infuse the dish with a distinctively Asunción flavor profile. Local ingredients like mandioca and yerba mate are incorporated to add a unique twist to the dish, showcasing the culinary heritage of Paraguay. We alse have the original recipe for Brački vitalac, so you can check it out.

• 500g (1.1 lb) lamb offal 500g (1.1 lb) lamb offal
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 2 cups (470ml) beef broth 2 cups (470ml) beef broth
• 1 cup (240ml) red wine 1 cup (240ml) red wine
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• Mandioca (cassava) and yerba mate leaves for serving Mandioca (cassava) and yerba mate leaves for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lamb offal thoroughly and pat dry with paper towels. Cut it into bite-sized pieces.
2. 2.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the lamb offal to the pot and cook until it is browned on all sides.
4. 4.
   Sprinkle cumin, paprika, and dried oregano over the meat, and stir well to coat evenly.
5. 5.
   Pour in the beef broth, red wine, and tomato paste. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pot, and simmer for about 2 hours or until the lamb offal is tender and cooked through.
7. 7.
   Season with salt and pepper to taste. Stir in the chopped parsley.
8. 8.
   Serve the Brački Vitalac hot, accompanied by mandioca (cassava) and sprinkled with yerba mate leaves.

Treat your ingredients with care...

• Lamb offal — Ensure that the lamb offal is properly cleaned and trimmed before cooking to remove any excess fat or membranes.

Tips & Tricks

• If you can't find lamb offal, you can substitute it with beef or pork offal.
• For a spicier kick, add a pinch of cayenne pepper to the spice blend.
• Serve the Brački Vitalac with a side of chimichurri sauce for an extra burst of flavor.
• If mandioca (cassava) is not available, you can serve the dish with boiled potatoes or rice instead.
• To enhance the presentation, garnish the dish with a sprinkle of fresh parsley before serving.

Serving advice

Serve the Paraguayan-Style Brački Vitalac hot, accompanied by mandioca (cassava) on the side. Sprinkle yerba mate leaves over the dish for an authentic touch. Pair it with a fresh salad or steamed vegetables to complete the meal.

Presentation advice

Present the Paraguayan-Style Brački Vitalac in a rustic clay pot or a deep serving dish. Arrange the mandioca (cassava) alongside the meat, and sprinkle yerba mate leaves over the top for a vibrant and visually appealing presentation.