Palatine Lopiž

Ingredients

In the adaptation of Iški lopiž to Palatine cuisine, we incorporate the unique flavors and ingredients of the Palatine region. While the original Slovenian dish uses traditional Slovenian spices and ingredients, the Palatine version incorporates local herbs and spices that are characteristic of the Palatine cuisine. Additionally, the cooking techniques and flavors are adjusted to align with the Palatine culinary traditions, resulting in a dish that showcases the best of both cuisines. We alse have the original recipe for Iški lopiž, so you can check it out.

• 500g (1.1 lb) beef or pork, cubed 500g (1.1 lb) beef or pork, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 potatoes, peeled and cubed 2 potatoes, peeled and cubed
• 2 cloves garlic, minced 2 cloves garlic, minced
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 250ml (1 cup) red wine 250ml (1 cup) red wine
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• 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 cubed beef or pork to the pot and cook until browned on all sides.
4. 4.
   Stir in the sliced carrots, cubed potatoes, bay leaves, dried thyme, beef broth, and red wine.
5. 5.
   Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, or until the meat is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves before serving.
8. 8.
   Serve the Palatine Lopiž hot with bread or dumplings on the side.

Treat your ingredients with care...

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

Tips & Tricks

• For a richer flavor, marinate the meat in red wine and herbs for a few hours before cooking.
• If you prefer a thicker sauce, you can mix a tablespoon of cornstarch with a little water and add it to the pot during the last 10 minutes of cooking.

Serving advice

Serve the Palatine Lopiž in deep bowls, allowing the flavors to meld together. Garnish with fresh herbs, such as parsley or thyme, for an added touch of freshness.

Presentation advice

To enhance the presentation, arrange the meat and vegetables neatly in the bowl and drizzle some of the flavorful sauce over the top. Sprinkle with a pinch of dried thyme or paprika for a pop of color.