Selsko meso
Village-style Braised Meat
Selsko meso is a dish of braised meat with mushrooms, onions and peppers of peasant origins. It's very popular in North Macedonia, particularly in winter. It was originally made with pork, but North Macedonians use other stewing meats as well. Each family has their own recipe, as it's the case with most such dishes, and some include carrots, potatoes and other veggies.
The slow braising makes the meat extremely tender and the overall dish is very tasty.
PRINT PDF
Village-style Braised Meat
Ingredients
- 2 lbs stewing meat (beef chuck, pork shoulder, lamb shoulder, chicken dark meat)
- 1 lbs onions, finely chopped
- 8 oz mushrooms, chopped
- 1/2 cup white wine, divided
- 1 Tbsp tomato paste
- 2 tsp sweet
paprika
- salt and ground pepper to taste
- 1/2 cup beef or vegetable broth
- 4 dried Macedonian peppers (substitute with Allepo, Anaheim or poblano peppers),
chopped
-
Directions Preheat oven to 350°F/180°C Cube meat and reserve some of the fat. Heat a saute pan over medium high heat, add the fat and cook until enough has rendered to coat the bottom
of the pan. Add the meat chunks and brown on all sides. Remove meat from the pot and set aside. Reduce heat to medium, add the chopped onions and cook until soft. Add the chopped mushrooms and cook until the liquid they
release has evaporated. Add 1/4 cup of wine and deglace. Return meat to the pan. Stir in tomato paste, paprika and salt and pepper to taste. Turn off heat and transfer all the meat to a oven-safe casserole dish. Pour the
remaining 1/4 cup wine and broth on top. Add dried peppers. Cover tightly and cook for 2 hours. Check half way through and add more wine or broth if necessary.
|
Adapted from several recipes
Do you have a comment on this recipe? Please make it here
Macedonian Recipes | Marga's International Recipes | Marga's Best Recipes | Marga's Food Blog | E-mail
|