Top 3 Istrian Beef Dishes

Tagliata od boškarina na posteljici od rikule is a traditional dish originating from Istria. The star of the dish is boškarin – Istrian long-horned cattle that has almost disappeared in the past, but nowadays it’s saved due to the intervention from the Federation of Istrian Cattle Breeders. The dish is usually made with a simple combination of boškarin meat, olive oil, rocket (arugula), aceto balsamico, and salt. The meat is cut into thin slices and seasoned with salt. It’s then shortly browned on both sides in a pan. The rocket is sprinkled with salt and drizzled with olive oil, and the meat is then placed on a bed of rocket, drizzled with aceto balsamico and olive oil, and the dish is ready to be enjoyed.Expand

Njoki s boškarinom is a traditional dish originating from Istria. The star of the dish is boškarin – Istrian long-horned cattle that has almost disappeared in the past, but nowadays it’s saved due to the intervention from the Fedration of Istrian Cattle Breeders. The dish is usually made with a combination of gnocchi, boškarin meat, onions, garlic, tomatoes, red wine (preferably Teran), flour, olive oil, bay leaves, marjoram, salt, and black pepper. First, the meat is cut into smaller pieces, rubbed with oil, seasoned with salt and pepper, and browned in a pan. It’s then dusted with flour and cooked with sautéed onions and garlic, tomatoes, bay leaves, marjoram, and red wine. Once the sauce thickens, the dish is served with cooked gnocchi.Expand

Fuži s boškarinom or pljukanci s boškarinom is a traditional Istrian pasta dish. The star of the dish is boškarin – Istrian long-horned cattle that has almost disappeared in the past, but nowadays it’s saved due to the intervention from the Fedration of Istrian Cattle Breeders. The dish is made with local pasta such as fuži or pljukanci, along with boškarin meat, onions, garlic, tomatoes, red wine (preferably Teran), flour, olive oil, bay leaves, marjoram, salt, and black pepper. First, the meat is cut into smaller pieces, rubbed with oil, seasoned with salt and pepper, and browned in a pan. It’s then dusted with flour and cooked with sautéed onions and garlic, tomatoes, bay leaves, marjoram, and red wine. Once the sauce thickens, the dish is served with cooked pasta. Expand