Instructions

Trim and debone the meat, cut each piece in half and then flatten it horizontally in half again (creating a pocket), season with salt, pepper, and dried garlic. You can sear it on all sides in fat or, as I do, refrigerate it overnight (marinated meat is just a level higher in my opinion, tastier, and more tender).

Place the seared pieces in a roasting pan, add onions and garlic to the drippings, sauté, add ground chili, honey, and then pour in broth. Let it simmer, scrape off any bits stuck to the bottom, mix well, pour this mixture over the meat in the roasting pan, and add beer. Seal tightly with a lid or aluminum foil and bake at 150 degrees Celsius for about 2 and a half to 3 hours, until the meat is perfectly tender, occasionally basting with broth.

Today I tried a slightly different method for preparing spinach, and it tasted really good. Sauté onions and garlic in oil, add milk and frozen spinach. Cover the pot, reduce heat, and let the spinach wilt. Then gradually stir in flour to prevent lumps, mix thoroughly, season with salt, and cook while stirring occasionally until thickened to the point where it lightly sticks to a spoon. Season to taste, you can add dried garlic or a pinch of ground chili for a more pronounced aroma, and season with Podravka seasoning.

Dumplings

In a saucepan, mix cream with salt and eggs, pour over chopped rolls, add flour and mix gently. Let it rest for about 5 minutes, then mix in parsley and gently shape small round dumplings, being careful not to make them too dense and heavy (if the dough sticks too much, just dip your hands in water). Cook the dumplings in boiling salted water for about 10 minutes. From this amount, I made 30 small dumplings.