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Boškarin (boškarin): recipe illustration
Meat

Boškarin (boškarin)

An ancient Istrian cattle breed with spectacular horns, whose meat is very flavourful and lean. Boškarin also refers to traditional preparations of this meat, often smoked and dried.

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Ingredients

Ingredients

Pour servir

Spices & seasoning

Optional extras

Nutrition facts

210 kcal per serving

Protein
28.4 g
Carbohydrates
1.3 g
of which sugars
0.3 g
Fat
10 g
of which saturated fat
2 g
Fiber
0.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Cut the meat into very thin, even slices, a few millimetres thick.
  2. In a dish, mix the salt, pepper, crushed garlic, herbs and olive oil.
  3. Coat each slice with this mixture and lay them out without stacking them.
  4. Cover and leave to marinate in the cool for 2 hours so the meat soaks up the flavours.
  5. If you have a smoker, smoke the slices cold for 1 hour to give them the traditional smoky taste.
  6. Arrange the thin slices with bread and local cheese, and serve fresh.

Variations and tips

With what you can find here. Replace the boškarin with well-marbled beef or rump steak, and the smoking with a spoonful of smoked paprika.

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Original Ecomely recipe.