Macedonian Bucolaj

Ingredients

In the Macedonian adaptation of Bucolaj, we incorporate Macedonian spices and flavors to give the dish a distinct Macedonian twist. The original Romanian Bucolaj typically uses different spices and ingredients, resulting in a slightly different taste profile. Additionally, the cooking techniques and traditions of Macedonian cuisine are incorporated to enhance the overall flavor and texture of the dish. We alse have the original recipe for Bucolaj, so you can check it out.

• 500g (1.1 lb) beef, cubed 500g (1.1 lb) beef, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 red bell peppers, sliced 2 red bell peppers, sliced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 tablespoons paprika 2 tablespoons paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• Salt and pepper, to taste Salt and pepper, to taste
• 500ml (2 cups) beef broth 500ml (2 cups) beef broth
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until they become translucent.
3. 3.
   Add the beef cubes to the pot and cook until browned on all sides.
4. 4.
   Stir in the sliced red bell peppers and diced tomatoes.
5. 5.
   Sprinkle the paprika, dried oregano, dried thyme, bay leaf, salt, and pepper over the ingredients in the pot. Mix well to coat everything evenly.
6. 6.
   Pour the beef broth into the pot and bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the meat becomes tender.
8. 8.
   Once the meat is tender, remove the bay leaf and adjust the seasoning if needed.
9. 9.
   Serve the Macedonian Bucolaj hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as chuck or stew meat, for the best results in this recipe. Trim any excess fat before cubing the meat to ensure a leaner dish.

Tips & Tricks

• For an extra burst of flavor, marinate the beef cubes in a mixture of olive oil, garlic, and Macedonian spices for a few hours before cooking.
• Serve the Macedonian Bucolaj with a side of Macedonian bread or rice to soak up the delicious sauce.
• Feel free to add other vegetables such as zucchini or eggplant to the dish for added variety and nutrition.
• If you prefer a spicier version, add a pinch of red pepper flakes or a diced chili pepper to the pot while cooking.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors meld together.

Serving advice

Serve the Macedonian Bucolaj as a main course, accompanied by a fresh salad or Macedonian bread. It pairs well with a glass of Macedonian red wine to complement the rich flavors of the dish.

Presentation advice

Garnish the Macedonian Bucolaj with a sprinkle of fresh parsley to add a pop of color to the dish. Serve it in a deep bowl or on a large platter to showcase the vibrant colors of the meat and vegetables.