Pod sač (Bosnian), also known as a peka (Serbian), is a large metal lid, shaped like a shallow bell, used to cook meat in woodfired ovens. The lid is covered in ashes and live coal, creating an even, convection-like heat because the pod sač allows the steam to recirculate, leaving the meat, vegetables and potatoes juicy and flavourful.
Cooking
3 8-ounce bone-in beef short ribs or 1½ pounds lamb sirloin, cubed
2 onions, roughly chopped
12 cloves of garlic
12 carrots
4 Yukon Gold potatoes
3 peppers, roughly chopped
½ bunch rosemary
½ bunch sage
½ bunch parsley
1 tablespoon fresh thyme, finely chopped
Kosher salt and black pepper to taste
If braising this dish under coals in a wood-fired oven or barbecue, place all of the ingredients in a ceramic pot. Season heavily with salt and pepper and place all herbs on top of the meat and vegetables. Cover and braise under the hot coals and ash for a few hours or until the meat is tender. Try to maintain the heat at approximately 400F, checking on the dish every 30 to 45 minutes.
If braising this dish in the oven, use an oval-shaped chafing dish with a lid and cook at 400F until the meat is tender. Serve in the pot or on a big platter. If desired, the meat can be seared before going into the roasting dish with the raw vegetables to make it even juicier.
