Bosnia Herzegovina

Dish

Lonac or Bosnian Pot is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables. It has been on tables of both the rich and the poor for hundreds of years. Rich people used more meat and other expensive ingredients, while the poor used what was available. Typical ingredients are: beef, lamb, cabbage, potatoes, tomatoes, carrots, parsley, garlic, peppercorns (whole, not ground). Many different vegetables or meats may be used. Lonac is prepared by layering meat and vegetables (alternating layers of meat and vegetables until the pot is full) into a deep pot, then adding water or white wine. The ingredients should be cut into large pieces rather than finely chopped or minced. Originally, Bosanski lonac was made in ceramic pots, that were then put in the fireplace or pit in the ground. That would be perfect, but today, not everyone has a fireplace available for cooking, so cooks may use a regular pot and their kitchen stove. Since the pieces of meat and vegetables are rather large, it takes about 3 - 4 hours till the meal is cooked. 4 – 6 servings

Ingredients

  • 1.5 - 2 lbs beef chuck cut into cubes ( or a mixture of beef pork or lamb )
  • 2 lg. carrot cut into large chunks
  • 5 potatoes cut into large chunks
  • 1 head of cabbage cut into chunks
  • 2 onions quartered
  • 4 tomatoes cut into chunks
  • 2 greenpeppers cut into chunks (optional)
  • 1 bay leaf
  • 1 garlic clove
  • 2 Tbs. olive oil (separated)
  • dash of vinegar
  • Boiling water to cover
  • Salt
  • 1 tsp black peppercorns

Method

  1. Drizzle some of your olive oil in the bottom of your stew pot.
  2. Add some of the meat in layer in the bottom of pot. Then a layer of onion, carrots, potatoes, peppers and tomatoes.
  3. Top with a layer of cabbage. Sprinkle the cabbage with salt drizzle some though not all of the leftover oil on top.
  4. Repeat the layers until you have no more ingredients.
  5. Tuck the bay leaf into the pot with the garlic clove and add salt and the teaspoon of peppercorns.
  6. Add your boiling water to cover all of the ingredients and bring the whole pot to a boil.
  7. Lower the heat ad a splash of vinegar and simmer gently for 3 hours hours.
  8. Check if the stew is done by forking a piece of beef–it should be very tender, you’re ready to eat. If not, continue simmering and check every 15 minutes.