Use a larding needle to insert strips of bacon into the chunk of meat. Place the meat in a deep dish and cover with brine. Leave to brine for 48 hours, turning the meat occasionally.
Remove from brine, dry and simmer in oil until red hot on all sides. Remove from oil. Add and simmer the pancetta. Add the quartered onions and tomato purée and dilute with a little bit of water.
Return the meat and add just enough water to cover the meat midway. Add the bay leaf from the brine. Bring to a boil and cook for 1 hour, turning the meat occasionally. Add more water and brine if needed.
When tender, remove the onion, crush it using a fork and return to the dish. Add chopped garlic and parsley and celeriac leaves. Season with salt and pepper. Boil until the meat is thoroughly tender, adding wine and water alternatively.
When tender, remove the meat and cut into 1 cm thick slices. Add the prošek dessert wine to the sauce. If the sauce is too thin, add 1 – 2 tablespoons of breadcrumbs. Return the meat and bring to a boil.
The dish is served with fried croquettes which the locals pet-named njoke.
1 kg baby beef round (in one piece)
30 dag meaty bacon
3 medium onions
2 garlic cloves
1 bunch parsley leaves
4 tbsp tomato purée
2 dl red wine
1 dl prošek dessert wine
salt and pepper
breadcrumbs to taste
BRINE (to cover the meat completely):
1/3 of wine vinegar and 2/3 water
salt, pepper corns, bay leaf
1 kg white potatoes
25 dag hard flour
2 egg yolks
Boil the unpeeled potatoes. Peel and mash the potatoes using a potato ricer. Combine the potatoes, flour, eggs and butter into dough and leave it to rest for half an hour. Hand-form gnocchi and fry them in oil. Drain on paper towels and season with salt.