Serves 1
Directions
- 1Cut the pljeskavica.
- 2Mix the ground beef with salt, using 2% of salt for the meat quantity.
- 3Knead the meat until it releases sweat and tears.
- 4Cover the meat and refrigerate for 24 hours.
- 5Prepare an onion soup to start the fermentation process of the meat.
- 6Add the onion and garlic to a pot, and then water. Cook until reduced to 2 deciliters.
- 7Sieve the soup and cool.
- 8Prepare a spritzer drink with the cooled onion soup and mineral water.
- 9Knead the meat again while adding the spritzer slowly.
- 10Cover the meat and refrigerate.
- 11Repeat the kneading and refrigerating steps for the next days.
- 12On the fourth day, sear the bones in a pan.
- 13Pour the onion soup, add water and cook.
- 14Prepare the grill and heat it.
- 15Take a portion of the meat, add onion and fresh hot pepper.
- 16Knead well, shape the meat.
- 17Grill the pljeskavica.
- 18Soak the somun in the onion soup and grill.
- 19Add the pljeskavica in the somun.
Ingredients
- fresh beef
- salt
- onion
- hot fresh pepper
- water
- mineral water
- bones
Equipment
knifecutting boardbowlpotlidsieveglassfoilgrill
Tips
- Use fresh beef for the best results.
- Knead the meat well, until the mixture starts releasing sweat and tears.
- Don't overdo the mineral water.
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