Kotlovina

Kotlovina (Croatian Mixed Grill in a Cauldron)

Kotlovina is a hearty Croatian mixed grill traditionally cooked outdoors over an open fire in a large iron cauldron (kotlovina) hung from a tripod. It features a mix of marinated meats, onions, peppers, and bacon, all seared together and finished with a splash of white wine.

Prep

30 min

Cook

50 min

Total

80 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •700 g (1½ lb) pork shoulder, cut into 3 cm chunks
• •400 g (14 oz) beef chuck, cut into 3 cm chunks
• •300 g (10½ oz) skinless chicken thighs, boneless, cut into 3 cm pieces
• •300 g (10½ oz) thick-cut smoked bacon (slanina), diced
• •300 g (10½ oz) fresh pork sausages, sliced into 2 cm coins, Italian-style or kranjska work well
• •120 ml (½ cup) dry white wine, such as Graševina; for deglazing
• •3 tbsp vegetable oil, if needed
• •4 whole medium onions, thickly sliced
• •2 whole red bell peppers, cut into wide strips
• •2 whole green bell peppers, cut into wide strips
• •4 cloves garlic, smashed
• •2 tsp sweet paprika, ground, plus extra for dusting
• •1 tsp salt, or to taste
• •black pepper, freshly ground, ½
• •1 tsp vegetable seasoning (Vegeta), optional but traditional in Croatia; can substitute with ½ tsp salt plus a pinch of nutmeg

Steps

1. 1 In a large bowl, combine the pork, beef, chicken, bacon, sausages, smashed garlic, paprika, salt, pepper, and Vegeta (if using). Toss well, cover, and marinate in the refrigerator for at least 1 hour, ideally 4–6 hours.
2. 2 Traditional cooking: build a wood fire under a large iron cauldron (kotlovina) hung on a tripod and let it burn down to hot coals. Home substitute: use a heavy cast-iron Dutch oven over medium-high heat on the stovetop or on a kettle grill over direct heat.
3. 3 Heat the cauldron (or Dutch oven) until very hot but not smoking. Add the marinated meats and bacon; they should sizzle immediately. Do not add oil unless the pan is completely dry — the bacon fat will render and lubricate the pan.
4. 4 Sear the meats, stirring occasionally, for 15–20 minutes until they develop a deep brown crust on all sides. If using a covered pot, leave the lid off so moisture can escape and browning occurs.
5. 5 Add the sliced onions and bell peppers. Stir to combine and cook for 8–10 minutes until the onions soften and start to caramelize at the edges.
6. 6 Pour in the white wine to deglaze, scraping up any browned bits from the bottom of the pot. Let the liquid bubble and reduce by about half, about 3–4 minutes.
7. 7 Reduce the heat to medium-low, cover, and cook gently for a further 15–20 minutes, stirring once or twice, until the pork and beef are tender and the chicken is cooked through.
8. 8 Doneness cues: pork and beef should show no pink when a piece is cut at the thickest point and feel tender when pierced with a fork; chicken should reach an internal temperature of 75°C / 165°F. The juices should run clear.
9. 9 Taste and adjust salt and pepper. Dust generously with additional sweet paprika for color and aroma just before serving.
10. 10 Serve hot straight from the cauldron, traditionally with crusty bread, simple boiled potatoes, and a green salad. Provide a plate for bones and let diners help themselves family-style.