Although the Boškarin dishes belong to a modern and not traditional Istrian cuisine, Boškarin-meat is considered a true gourmet delicacy in Istria prepared delicately.
In the past, boškarin was a local cattle intended for work in the fields, but today is cultivated for the preservation of the species and also for food. It can be prepared as a goulash and served with gnocchi or Istrian pasta like fuži or pljukanci, or even as a tagliata with baked potatoes and grilled vegetables. The cooking process is slow and delicate, but both are exquisite.
We can prepare boškarin in different ways, but here is a recipe for a stew made with the meat of a boškarin.
Ingredients for Boškarin stew:
- boškarin meat
- olive oil
- onions
- carrot
- celery
- garlic
- tomato paste
- red wine
- salt
- pepper
- optional parsley, rosemary, mažuran
Recipe for preparation: Boškarin stew
Organization in the kitchen is the key to successful cooking, so the first thing to do is to clean the meat from skins and veins and cut it into 2-3 cm cubes. Chop the vegetables and prepare the spices.
Heat a few tablespoons of olive oil in a pot and add onions, carrots, and celery. After a while, add a few cloves of garlic and place the sliced meat on top of the vegetables. Season with salt and pepper and fry it over medium-high heat until the onion softens.
Next, add hot water, with or without Vegeta, a Croatian vegetable flavor enhancer. Gently mix everything and let it simmer on low heat. Once the liquid evaporates, add some tomato paste and pour in the red wine. You will probably need to add more water to cover the ingredients, after which you can cover the pot and continue to cook on low heat, by occasionally stirring, for a few hours, until the meat softens.
Serve the stew with fuži or gnocchi, or pasta of your choice.
