How to cook meat with potatoes in a cauldron: a step by step recipe

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Meat and potatoes in a cauldron can be cooked both in the apartment on the stove or in the oven, and outdoors - on a fire or barbecue. The most popular dish in Russia is, of course, potatoes with pork. Although some will prefer beef or lamb.

About the dish

It's versatile and very satisfying. It is both a main course and a side dish. Moreover, potatoes with meat cooked in a cauldron on a fire can serve as both the first and the second. Most importantly, not only adults, but also children love this dish.

Dishes cooked in a cast-iron cauldron are much tastier than in a conventional saucepan. In such dishes, due to the thick walls, heat is better retained, and the food languishes in it. In addition, the spherical shape ensures uniform heating. Of course, it is problematic to use such cauldrons on the stove, but today there are models with a flat bottom, designed for operation in a city apartment.

And now about how to cook meat and potatoes in a cauldron on the stove, in the oven, at the stake. Presentedseveral recipes with different types of meat.

With pork

To cook potatoes with pork you will need the following products:

• boneless pork (ham);
• one and a half kilograms of potatoes;
• sunflower oil;
• one large onion;
• one large carrot;
• s alt;
• pepper.

This is a basic recipe with only the most essential ingredients. As for the addition of various seasonings, this is a matter of taste. But even in this version, the dish has a harmonious taste.

How to stew potatoes with meat in a cauldron:

1. Blot the pork with a paper towel, remove films and all kinds of specks and cut into pieces.
2. Heat the cauldron, pour sunflower oil into it.
3. Put the pieces of meat in it and lightly fry.
4. Cut the onion and carrot into cubes and send to the meat.
5. Peel potatoes, cut into bars and put in a cauldron.
6. Add s alt and pepper and stir.
7. The ingredients should give juice in which they will be stewed over low heat. Add water if necessary.

Shift the finished potatoes with meat from the cauldron to a flat dish and serve with fresh cilantro, parsley, dill.

With beef

Delicious potatoes with meat in a cauldron can be prepared according to the following recipe.

Need to take:

• 0.5 kg beef;
• kilogram of potatoes;
• one onion;
• a teaspoon of meat seasoning;
• onecarrot;
• four black peppercorns;
• one bay leaf;
• vegetable oil;
• water;
• a small bunch of parsley;
• s alt.

Cooking meat with potatoes in a cauldron:

1. Wipe the beef with a paper towel, cut off the excess, scrape with a knife and cut into portions.
2. Heat vegetable oil in a cauldron and lay out the meat. Fry until golden brown over high heat on all sides. It is necessary to create a ruddy crust to keep the juice inside.
3. Cut onions into half rings, carrots into circles. Send to the cauldron and fry for about five minutes while stirring, then s alt.
4. Peel potatoes, wash and chop coarsely. Put it on top of the meat.
5. Pour water into the cauldron, while it should not completely cover the potatoes.
6. Add bay leaf and black peppercorns, bring to a boil, reduce heat to low, cover and simmer potatoes with beef for one hour.
7. Before the end of the cooking process, chop the parsley with a knife and put in a cauldron.

Stir the finished potatoes, put on plates and serve with pickles: tomatoes or cucumbers.

With vegetables

This dish will please both taste and juiciness. To cook potatoes with meat and vegetables in a cauldron, you will need the following products:

• 1 kg beef;
• 1 kg potatoes;
• 500g bell pepper;
• 80 g tail fat;
• 400g eggplant;
• 500g tomatoes;
• large bunch of parsley;
• 250 g onion;
• s alt;
• pepper.

How to cook meat in a cauldron with vegetables:

1. Cut fat tail fat into thin layers, send to the bottom of the cauldron.
2. Beef cut into large pieces and put on the fat.
3. Cut the onion into thin half rings, disassemble into feathers, throw into the cauldron.
4. Peel the potatoes (preferably small ones), wash and put them whole (or halves if not very small) in a cauldron.
5. Wash the eggplant, cut into 1 cm thick circles with the peel, place on top of the potatoes.
6. Wash sweet pepper, remove seeds, cut into four parts and put in a cauldron.
7. Tomatoes cut into circles - this is the last layer of vegetables.
8. Add s alt, top with parsley and cover.
9. Cook over medium heat for about an hour and a half.

Stir the finished potatoes with beef and vegetables and arrange on plates.

How to cook meat and potatoes in a cauldron over a fire

This is the perfect dish for a country picnic. A voluminous cauldron makes it possible to feed a large number of guests.

The following items will be required:

• kg of pork (pulp);
• kilogram of potatoes;
• two onions;
• 250 ml vegetable oil;
• garlic head;
• seasoning to taste;
• glass of hot water;
• pepper;
• s alt.

The order of cooking potatoes with meat in a cauldron over a fire:

1. First you need to marinate the pork. Cut it into fairly large pieces, rub each of them with pepper and seasonings, put in a bowl, tighten with cling film and leave for 40 minutes.
2. Peel, wash and cut potatoes into halves.
3. Chop the garlic, cut the onion into rings.
4. Hang the cauldron over the fire, warm it up and pour vegetable oil into it.
5. When the oil is hot, add the potatoes and onions and fry for seven minutes. Transfer with a slotted spoon to a dish.
6. In the oil that remains after frying the potatoes, send the meat, quickly bring it to a light golden crust on all sides, then transfer to a separate container.
7. Drain most of the oil from the cauldron, put half the meat and onion into it, then the potatoes and the second half of the meat.
8. Sprinkle with chopped garlic, s alt, pour in hot water, cover and simmer for an hour over smoldering coals.

With lamb

A very easy lamb potato recipe especially for beginner cooks. It is best to cook the dish outdoors on a fire or barbecue. It is very convenient if there is a stove on the grill under the cauldron.

What you need:

• two kilograms of lamb (upper hind legs or saddle);
• a little tail fat (can be replaced with refined sunflower oil);
• one and a half kilograms of potatoes;
• large quince;
• redpepper;
• zira;
• s alt;
• set of dry herbs to taste.

How to cook:

1. Peel potatoes, wash, cut into halves (if small, leave whole).
2. Meat cut into large pieces, weighing about 200 g.
3. Cut fat-tail fat into slices and put on the bottom of the cauldron. If the dish is cooked in vegetable oil, then you must first calcine it with the onion and cool.
4. On lard (or in cooled vegetable oil) put potatoes, s alt, throw in some dried herbs.
5. Sprinkle the lamb pieces on all sides with seasonings. If there is meat with bones, then put it in a cauldron first of all, then pieces of pulp.
6. Cut the quince into slices and place between the pieces of lamb. Potatoes will be saturated with meat and quince juices.
7. Kazan should be no more than two-thirds full.
8. Close the cauldron as tightly as possible. For example, you can reinforce the lid with a weight.
9. First, put the cauldron on a strong fire so that fat tail fat quickly melts and all the contents of the cauldron warm up. After 20 minutes, reduce the heat so that it is slightly above average, and leave the cauldron for two hours.
10. After two hours, open the cauldron, put the pieces of lamb in a separate bowl, and send the potatoes and quince to a dish that needs to be warmed up in advance. Return the meat to the cauldron and let it soak in the mixture of quince juice and fat, then put it on top of the potatoes.

Serve potatoes with lamb and quince with leaveslettuce, fresh vegetables, lots of greens, thinly sliced onion rings. In winter, you can complement the dish with sauerkraut from a barrel.

In the oven

And now about how to cook meat and potatoes in a cauldron in the oven. In this case, it turns out, rather, a baked dish. It is advisable to have a cauldron with a lid, but if not, you can use a piece of thick foil.

What you need:

• one and a half kilograms of potatoes;
• large piece of veal;
• one bulb;
• 100 ml sunflower oil;
• one carrot;
• pepper;
• glass of water;
• garlic;
• s alt;
• bunch of greens.

How to cook:

1. Coarsely chop the veal, carrots, potatoes and onions.
2. Heat oil in a cauldron and lightly fry meat, onions, carrots. Then put the potatoes, pour in water, s alt, throw in ground pepper and put in the oven, preheated to 200 degrees.
3. Cook for about an hour. If the water from the cauldron starts to run away, reduce the fire.
4. A few minutes before the readiness, add crushed garlic and chopped greens.

With forest mushrooms

If you were lucky enough to collect forest mushrooms while relaxing in the country, it's time to cook potatoes with meat and mushrooms in a cauldron. If there are no forest ones, you can also buy champignons.

Must take:

• 800g pork (carb);
• forest mushrooms (about half a bucket);
• eight potatoes;
• five teethgarlic;
• three onions;
• greens;
• pepper;
• s alt;
• vegetable oil.

Cooking order:

1. Disassemble the mushrooms, clean, rinse and boil in s alted water (about 5 minutes).
2. At this time, prepare vegetables: cut carrots into halves of circles, onions into quarters of rings, potatoes into cubes.
3. Meat cut into small pieces.
4. When the mushrooms are ready, drain the water from them, transfer to a separate bowl.
5. Heat the oil in a cauldron and fry the potatoes until half cooked, then transfer them to a separate bowl.
6. Put onions and carrots in a cauldron and lightly fry in oil, transfer to another bowl.
7. Slightly fry the meat in a cauldron, then add onion and carrots to it, s alt, sprinkle with pepper, squeeze out the garlic and mix.
8. Pour in water to cover the contents of the cauldron. Simmer covered for about 20 minutes.
9. Put potatoes and mushrooms into a cauldron, add water so that the contents are barely covered, and simmer covered for about 30 minutes. Stir towards the end.

Sprinkle the finished dish with fresh chopped herbs, such as green onions and dill.

Conclusion

Now you know how to cook meat and potatoes in a cauldron. It is quite simple even for a beginner cook. A cauldron is a grateful dish, it is not in vain that they say that he will do everything himself, the main thing is to cut and lay the ingredients in the correct sequence. Indeed, the main efforts and time are spent onfood preparation.