Meat and potatoes in a cauldron can be prepared both in an apartment on a stove or in an oven, or in nature - on a fire or barbecue. The most popular dish in Russia is, of course, potatoes with pork. Although someone will prefer beef or lamb.
About the dish
It is universal and very satisfying. This is both a main course and a side dish. Moreover, potatoes with meat cooked in a cauldron on a fire can serve both the first and second immediately. The most important thing is that food is loved not only by adults, but also by children.
Dishes prepared in a cast-iron cauldron turn out to be much tastier than in a conventional pan. In such dishes, thanks to the thick walls, heat is better retained, and the food languishes in it. In addition, the spherical shape provides uniform heating. Of course, using such cauldrons on the stove is problematic, but today there are models with a flat bottom on sale that are designed for use in a city apartment.
And now about how to cook meat and potatoes in a cauldron on a stove, in the oven, on a fire. Several recipes with different types of meat are presented.
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;
- salt;
- pepper.
This is a basic recipe that includes only the most necessary 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:
- Blot the pork with a paper towel, peel off the films and all kinds of specks and cut into pieces.
- Heat the cauldron, pour in sunflower oil.
- Put pieces of meat in it and lightly fry.
- Dice the onions and carrots and send to the meat.
- Peel the potatoes, cut into bars and put in a cauldron.
- Add salt and pepper and mix.
- Ingredients should give juice in which they will be stewed over low heat. Pour water if necessary.
Transfer the finished potatoes with meat from the cauldron to a flat dish and serve with fresh herbs of cilantro, parsley, dill.
With beef
Delicious potatoes with meat in a cauldron can be prepared according to the following recipe.
Have to take:
- 0.5 kg of beef;
- a kilogram of potatoes;
- one onion;
- a teaspoon of meat seasoning;
- one carrot;
- four peas of black pepper;
- one bay leaf;
- vegetable oil;
- water
- a small bunch of parsley;
- salt.
Cooking meat with potatoes in a cauldron:
- Wipe the beef with a paper towel, cut off excess, scrape off with a knife and cut into portions.
- Heat vegetable oil in a cauldron and put the meat out. Fry until golden brown over high heat on all sides. It is necessary to create a golden crust to preserve the juice inside.
- Cut the onion in half rings, carrots in circles. Send to the cauldron and fry for about five minutes with stirring, then salt.
- Peel potatoes, wash and chop coarsely. Put it on top of the meat.
- Pour water into the cauldron, while it should not completely cover the potatoes.
- Add bay leaf and peas of black pepper, bring to a boil, reduce heat to a minimum, cover and simmer potatoes with beef for one hour.
- Before the end of the cooking process, chop the parsley with a knife and put in a cauldron.
Mix the finished potatoes, put on plates and serve on the table with pickles: tomatoes or cucumbers.
With vegetables
This dish will delight you with taste and juiciness. To prepare potatoes with meat and vegetables in a cauldron, the following products will be required:
- 1 kg of beef;
- 1 kg of potatoes;
- 500 g of bell pepper;
- 80 g fat tail fat;
- 400 g eggplant;
- 500 g of tomatoes;
- a large bunch of parsley;
- 250 g of onion;
- salt;
- pepper.
How to cook meat in a cauldron with vegetables:
- Cut fat tail fat into thin layers, send to the bottom of the cauldron.
- Cut beef into large pieces and put on bacon.
- Cut the onion into thin rings, disassemble into feathers, throw into a cauldron.
- Peel the potatoes (preferably small), wash and whole (or halves, if not very small) put in a cauldron.
- Wash the eggplants, cut together with the peel in circles of 1 cm thick, place on top of the potatoes.
- Wash sweet peppers, remove seeds, cut into four parts and put in a cauldron.
- Cut tomatoes into circles - this is the last layer of vegetables.
- Add salt, put parsley on top and cover.
- Cook over medium heat for about an hour and a half.
Mix the prepared potatoes with beef and vegetables and arrange on plates.
How to cook meat and potatoes in a cauldron at the stake
This is an ideal picnic dish in the country. Volumetric cauldron makes it possible to feed a large number of guests.
The following products will be required:
- kilogram of pork (pulp);
- kilogram of potatoes;
- two onions;
- 250 ml of vegetable oil;
- head of garlic;
- seasoning to taste;
- a glass of hot water;
- pepper;
- salt.
The order of cooking potatoes with meat in a cauldron at the stake:
- 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.
- Peel potatoes, wash, cut into halves.
- Chop the garlic, chop the onion into rings.
- Hang a cauldron over a fire, warm it and pour vegetable oil into it.
- When the oil is warm, put the potatoes with onions and fry for seven minutes. Transfer with a slotted spoon to a dish.
- Send the meat into the oil left after frying the potatoes, quickly bring it until a light brown crust appears on all sides, then transfer it to a separate container.
- From the cauldron, scoop out most of the oil, put half of the meat and onions in it, then potatoes and the second half of the meat.
- Sprinkle with chopped garlic, salt, pour hot water, cover and simmer over the embers for an hour.
With lamb
A very simple recipe for potatoes with lamb, designed specifically for aspiring cooks. It is best to cook a dish outdoors on a fire or barbecue. It is very convenient if there is a stove on the barbecue under the cauldron.
What is required:
- two kilograms of lamb (upper hind legs or saddle);
- a little fat of fat (can be replaced with refined sunflower oil);
- one and a half kilograms of potatoes;
- large quince;
- Red pepper;
- zira;
- salt;
- set of dried herbs to taste.
How to cook:
- Peel potatoes, wash, cut into halves (if small - leave whole).
- Cut the meat into large pieces, weighing approximately 200 g.
- 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 bake it with the onion and cool.
- On the lard (or in the cooled vegetable oil) put the potatoes, salt, toss some dried herbs.
- Sprinkle pieces of lamb on all sides with seasonings. If there is meat with pits, then put it in a cauldron first of all, then pieces of pulp.
- Quince cut into slices and put in between the pieces of lamb. Potatoes will be soaked in juices of meat and quince.
- The cauldron should be filled no more than two-thirds.
- Close the cauldron as tightly as possible. For example, you can strengthen the lid with a load.
- First, put the cauldron on a strong fire so that the fat tail fat melts quickly and the entire contents of the cauldron are warmed up. After 20 minutes, reduce the heat so that it is slightly above average, and leave the cauldron for two hours.
- Two hours later, open the cauldron, transfer the lamb chunks into separate dishes, and send the potatoes and quince to a dish that needs to be preheated. Return the meat to the cauldron and let it soak in a mixture of quince juice and fat, then lay on top of the potatoes.
Serve potatoes with lamb and quince with lettuce, fresh vegetables, lots of herbs, thinly sliced onion rings. In winter, you can supplement 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 it is not, you can use a piece of dense foil.
What is required:
- one and a half kilograms of potatoes;
- a large piece of veal;
- one onion;
- 100 ml of sunflower oil;
- one carrot;
- pepper;
- glass of water;
- garlic;
- salt;
- a bunch of greenery.
How to cook:
- Coarsely chop veal, carrots, potatoes and onions.
- Heat oil in a cauldron and lightly fry meat, onions, carrots. Then put the potatoes, add water, salt, toss the ground pepper and put in the oven, heated to 200 degrees.
- Cook for about an hour. If the water from the cauldron begins to run away, turn down the fire.
- Add crushed garlic and chopped greens a few minutes before cooking.
With forest mushrooms
If during a vacation in the country it was lucky enough to pick forest mushrooms, it's time to cook potatoes with meat and mushrooms in a cauldron. If there is no forest, you can buy champignons.
It is necessary to take:
- 800 g of pork (carbonate);
- forest mushrooms (about half a bucket);
- eight pieces of potatoes;
- five cloves of garlic;
- three onions;
- greens;
- pepper;
- salt;
- vegetable oil.
Order of preparation:
- Disassemble, clean, rinse and boil the mushrooms in salted water (about 5 minutes).
- At this time, prepare vegetables: cut the carrots into halves, onions into quarters of rings, and potatoes into cubes.
- Cut the meat into small pieces.
- When the mushrooms are ready, drain the water from them, transfer to a separate bowl.
- In a cauldron, heat oil and fry the potatoes until half-cooked, then transfer it to a separate bowl.
- In the cauldron, put onions and carrots and lightly fry in oil, transfer to another dish.
- Lightly fry the meat in a cauldron, then add onions and carrots to it, salt, sprinkle with pepper, squeeze the garlic and mix.
- Pour in water to cover the contents of the cauldron. Simmer under the lid for about 20 minutes.
- Transfer potatoes and mushrooms to the cauldron, add water so that the contents are barely covered, and simmer under the lid for about 30 minutes. Stir closer to the end.
Sprinkle the finished dish with fresh chopped herbs, such as chives and dill.
Conclusion
Now you know how to cook meat with potatoes in a cauldron. It is quite simple even for a novice cook. A cauldron is a grateful tableware, it is not for nothing that they say that he will do everything himself, most importantly, cut and lay the ingredients in the correct sequence. Indeed, the main effort and time is devoted to preparing products.