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Recipe
Teletina ispod peke (Croatian Slow-Roasted Veal)
Savor the Tender Delights: Croatian Slow-Roasted Veal
4.3 out of 5
Indulge in the rich flavors of Croatian cuisine with this traditional dish, Teletina ispod peke. Slow-roasted to perfection, this veal dish is a true delight for meat lovers.
Metadata
Preparation time
20 minutes
Cooking time
3 hours 20 minutes
Total time
3 hours 40 minutes
Yields
6 servings
Preparation difficulty
Medium
Suitable for
Paleo, Low Carb, Gluten-Free, Dairy-Free, Nut-Free
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Pescatarian, Keto, Halal
Ingredients
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2 kg (4.4 lbs) veal shoulder, bone-in 2 kg (4.4 lbs) veal shoulder, bone-in
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4 cloves garlic, minced 4 cloves garlic, minced
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2 tablespoons olive oil 2 tablespoons olive oil
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1 tablespoon dried rosemary 1 tablespoon dried rosemary
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1 tablespoon dried thyme 1 tablespoon dried thyme
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1 tablespoon paprika 1 tablespoon paprika
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1 teaspoon salt 1 teaspoon salt
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1 teaspoon black pepper 1 teaspoon black pepper
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1 lemon, juiced 1 lemon, juiced
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4 potatoes, quartered 4 potatoes, quartered
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2 carrots, sliced 2 carrots, sliced
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1 red bell pepper, sliced 1 red bell pepper, sliced
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1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
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1 zucchini, sliced 1 zucchini, sliced
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1 eggplant, sliced 1 eggplant, sliced
Nutrition
- Calories (kcal / KJ): 450 kcal / 1884 KJ
- Fat (total, saturated): 18g, 5g
- Carbohydrates (total, sugars): 20g, 4g
- Protein: 50g
- Fiber: 5g
- Salt: 1.5g
Preparation
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1.In a bowl, combine minced garlic, olive oil, dried rosemary, dried thyme, paprika, salt, black pepper, and lemon juice to create the marinade.
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2.Place the veal shoulder in a large dish and rub it thoroughly with the marinade. Cover and refrigerate for at least 4 hours, or overnight for best results.
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3.Preheat your oven to 180°C (350°F).
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4.In a roasting pan, arrange the marinated veal shoulder in the center. Surround it with the quartered potatoes, sliced carrots, red and yellow bell peppers, zucchini, and eggplant.
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5.Cover the roasting pan tightly with aluminum foil, ensuring it is sealed well.
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6.Place the pan in the preheated oven and roast for approximately 3 hours, or until the veal is tender and the vegetables are cooked through.
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7.Remove the foil and increase the oven temperature to 220°C (425°F). Roast for an additional 15-20 minutes, or until the veal and vegetables develop a golden brown crust.
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8.Once done, remove from the oven and let it rest for a few minutes before serving.
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9.Slice the veal and serve it alongside the roasted vegetables. Drizzle any pan juices over the meat and vegetables for added flavor.
Treat your ingredients with care...
- Veal shoulder — Make sure to choose a high-quality veal shoulder with good marbling for the best flavor and tenderness.
- Potatoes — Use waxy potatoes like Yukon Gold or red potatoes for better texture and to hold their shape during roasting.
- Bell peppers — Opt for vibrant and firm bell peppers to add a burst of color and sweetness to the dish.
- Zucchini and eggplant — Slice them evenly to ensure even cooking and tenderness.
Tips & Tricks
- For a smokier flavor, you can cook the veal and vegetables on a charcoal grill instead of the oven.
- If you don't have a roasting pan with a lid, you can use a large oven-safe dish and cover it tightly with aluminum foil.
- Make sure to let the veal rest before slicing to allow the juices to redistribute and keep the meat moist.
- Feel free to customize the vegetable selection based on what is in season or your personal preferences.
- Leftovers can be used in sandwiches or salads for a delicious next-day meal.
Serving advice
Serve Teletina ispod peke with a side of roasted potatoes and a fresh green salad. Garnish with a sprinkle of fresh herbs, such as parsley or dill, for an added touch of freshness.
Presentation advice
Present the sliced veal on a large platter, surrounded by the colorful roasted vegetables. Drizzle some of the pan juices over the meat and vegetables for an appetizing presentation.
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