Печеня

Name: Печеня
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 6 servings
Cuisine: Ukrainian
Ingredients: 800g beef chuck, cut into large pieces; 4 potatoes, quartered; 2 carrots, cut into chunks; 1 onion, quartered; 8 prunes, pitted; 3 cloves garlic, whole; 2 tbsp vegetable oil; 1 cup beef broth; 1 bay leaf; 1 tsp allspice; salt and pepper to taste

Печеня (peh-CHEH-nya)

Ukrainian Beef Roast in Clay Pot

⏱ Prep Time 150 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 470 kcal

Slow-roasted beef with root vegetables and prunes in a traditional clay pot, yielding fork-tender meat in an aromatic sauce.

Nutrition & Info

Protein 36.0g

Carbs 32.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free nut-free dairy-free

Equipment Needed

clay pot or Dutch oven heavy skillet sharp knife

Presentation Guide

Vessel: clay pot (horshchyk)

Garnishes: fresh herbs

Accompaniments: pickled vegetables, dark bread

Ingredients

800g beef chuck, cut into large pieces
4 potatoes, quartered
2 carrots, cut into chunks
1 onion, quartered
8 prunes, pitted
3 cloves garlic, whole
2 tbsp vegetable oil
1 cup beef broth
1 bay leaf
1 tsp allspice
salt and pepper to taste

Instructions

1
Brown beef pieces in oil in a hot skillet on all sides, about 8 minutes. Season with salt and pepper.
2
Layer potatoes, carrots, and onion in a clay pot or Dutch oven.
3
Place browned beef on top, tuck in prunes, garlic, and bay leaf.
4
Pour beef broth over, sprinkle with allspice, and cover with lid.
5
Roast at 160°C (320°F) for 2.5 hours until beef is fork-tender.
6
Serve directly from the clay pot at the table.

💡

Did You Know?

Ukrainian clay pot cooking (v horshchyku) is so beloved that many restaurants serve individual portions in small clay pots brought straight from the oven.

Chef's Notes

Equipment Tips

clay pot or Dutch oven
heavy skillet
sharp knife

Garnishing

fresh herbs

Accompaniments

pickled vegetables, dark bread

The Story Behind Печеня

Pechenya is rooted in the Ukrainian tradition of slow clay-pot cooking that dates to the era of the pich (traditional oven). The massive clay ovens of Ukrainian homes retained heat for hours, making slow-roasted meats a natural culinary technique.

Served at weddings, christenings, and major holidays, pechenya was the centerpiece of festive tables, symbolizing abundance and hospitality.

Modern pechenya preserves the clay-pot tradition while adapting to conventional ovens, and remains one of the most popular dishes at Ukrainian restaurants specializing in traditional cuisine.

🕐 Traditionally enjoyed festive meals, sunday dinner 📜 Origins: Medieval

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