We planned to make a traditional beef stew. We added some Mediterranean spices and pelati. We got stew Dalmatian way 😀
Anyway, try making this dish by replacing beef with octopus, squid or other seafood and you will get a genuine Dalmatian brudet.
(Zvonimir: Jasmina wanted a stew, I was in a mood for brudet, so we compromised 😀 )
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Tools you need
- Chef’s knife to chop the parsley and onion
- Large cooking pot, about three liters or more to fit all the ingredients
- Cutting board to, yes, cut things on it 🙂
- Ladle to scoop the stew out of the pot and onto the plate once it’s ready
- Small pot to make your lovely polenta
- Spatula to stir all these ingredients
- 600 g of beef chopped in small cubes
- 2 chopped onions
- 3 cloves garlic
- salt and pepper
- 4-5 small tomatoes – pelati
- 1.5 l of water
- 2-3 bay leaves
- 2 tbsp of chopped parsley
- 1 tbsp bread crumbs
- mixed dry seasoning: thyme, marjoram, rosemary, basil and oregano
- 2 tbsp of sunflower oil
Fry chopped onions and garlic on oil.
Add meat, salt, pepper and fry until golden brown, then add parsley and bay leaf with mixed seasoning.
Mix well and add pelati and water. Cook for about 40 minutes to an hour until the meat gets soft and tender.
Finally add a tablespoon of bread crumbs and cook for another 10-15 minutes.
Add more spices or salt as desired.
Cook to the boiling point.
- 50 g of corn meal
- 1 l of water
- 2 tbsp oil
- 1 tbsp salt
- pepper to taste
Boil the water, add salt and oil.
Gently pour the cornmeal into the boiling water, stirring constantly, to avoid creating lumps.
Simmer for 15 minutes, stirring constantly to prevent burning polenta.
Serve the stew with polenta by pouring the stew over the polenta. Lettuce seasoned with vinaigrette makes a great addition to a complete meal.