Pounded red beetroot and veal in a clay pot
A Shishkov recipe. Red beetroot was a widely grown root crop in our lands, along with the turnip and swede. Our ancestors called it chukundur. From it they made both pickles and petmez (grape molasses); in winter they baked it in the embers of the home hearth.
🍳 Cook: 210 min
Ingredients
| 800 g | veal meat |
| 2 с.л. | red pepper (paprika) |
| 1 | veal stock |
| 4 | heads of red beetroot |
| 3 – 4 | hot peppers |
| 10 | garlic cloves |
| 3 | onions |
| 30 – 40 ml | oil |
| — | salt and pepper |
Instructions
Serves 4. Cook time: 210 min. Difficulty 2/5.
- Salt the veal and fry it in a pot on all sides until golden. Cut the onion coarsely and add it to the meat in the pot. Add the red pepper (paprika) and the veal stock. Once it boils, transfer the whole mixture to a clay pot and bake in the oven for 3 hours at 160° C with a lid, and then another 30 minutes without a lid.
- In the same oven, at the same time, bake the unpeeled beetroot in a separate tray or wrap each head in aluminium foil and place them around the clay pot. If using ready-cooked beetroot, add it in a separate dish towards the end of cooking the veal, so it roasts lightly. Once it cools, peel it and lightly mash it in a mortar with garlic, salt, oil and the hot peppers.
- Serve the beetroot as a base and place the veal meat on top of it.