Peka
Meat and potatoes under an iron bell buried in embers, three hours untouched.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Build a fire of hardwood and let it burn down to substantial embers, about an hour.
Rub the meat with salt, pepper, garlic and rosemary and leave it half an hour.
Spread the potatoes, onion, carrot and tomatoes over the tray in one layer.
Lay the meat over the vegetables, pour on the olive oil and wine and add the bay leaves.
Cover with the bell and bury it in embers completely, until no metal shows.
Cook an hour and a half, then lift the bell, turn the potatoes and baste everything with the juices from the tray.
Replace the bell and embers and give it another hour and twenty. Serve straight from the tray.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.