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Taste specialities prepared with Istrian boskarin meat

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Istrian boskarin beef dishes – a highlight of the local cuisine

When speaking about Istrian cuisine, we must mention dishes made from Istrian oxen known as boškarin. Boškarin is the name of the Istrian ox that was used as a working animal until approximately sixty years ago; today the meat of this ox is the main ingredient of certain specialities of Istrian cuisine. Over the last fifteen years, the boškarin has been saved from extinction thanks to the efforts of the local authorities and an initiative of the local people.

Today, the breeding of this type of ox and the production of its meat represents an important part of the Istrian economy and its tourism offer. The specially prepared meat can only be found in top restaurants and taverns whose chefs have been specially trained in preparing dishes using the meat of this unique ox. One of the licensed chefs for the preparation of boškarin dishes is Davor Capan, chef at the Hotel Ambasador in Opatija.

How is boskarin ox meat prepared?

Boskarin meat is quite demanding to prepare since the ox grazes on natural pasture, which makes its meat rather tough and more challenging to cook. Classic boskarin meat dishes in Istria usually include a sauce with pasta or gnocchi. However, the training of a large number of chefs in Istria and the surrounding region has resulted in a wider variety of more imaginative dishes, such as boškarin tail as a soup or with various sauces, boskarin beefsteak and tagliata combined with vegetables and spices, boškarin fillet with extra virgin olive oil, and vacuum-cooked shank bone. Of course, every dish needs its appropriate seasoning, preparation and matching with the best extra virgin olive oil and wine from the local region. Ready-made boskarin products available on the market include several types of gourmet salamis with the addition of indigenous local foods: black truffle and typical Istrian Teran wine. The meat of this ox is special for its aroma and taste and has become a kind of brand. As a rule, boškarin dishes are usually accompanied by quality red wines from the region.

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