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How to stew potatoes with meat in a cauldron? Recipes

Potatoes stewed in a cauldron with meat are the most delicious country dish, especially if cooked over an open fire.

If you don’t know how to put out potatoes with meat in a cauldron, then study. Even if there is no bonfire, the dish still promises to be excellent.

Benefits of cooking in a cauldron

The cast-iron cauldron has not only not sunk into oblivion, but still remains indispensable for the preparation of many oriental dishes.

It has many advantages:

  • The spherical shape provides heating of products from all sides, mixing is not required, the food is stewed.
  • Thanks to the thick walls, the food heats evenly and stays hot for a long time.
  • The food in it does not burn.
  • It practically does not wear out and serves for many years.
  • This is an ideal cookware for cooking on an open fire.
  • Dishes are incredibly aromatic and delicious.

And now about how to put out potatoes with meat in a cauldron at the stake.

Potato with meat

Classic dish

In Russia, it is customary to stew potatoes with pork, but beef, chicken, lamb, and even beef with pork will do.

The following ingredients will be required per kilogram of pork tenderloin:

  • a kilogram of potatoes;
  • 0.25 liters of vegetable oil;
  • head of garlic;
  • two medium onions;
  • salt;
  • pepper;
  • seasoning to taste.
Potato in a cauldron

How to stew potatoes with meat in a cauldron? Step by step recipe with photo:

  1. Kindle a fire, set a cauldron over it, calcine and pour vegetable oil.
  2. Scrape the meat with a knife, wipe, cut into large portions.
  3. Peel the potatoes, cut them into two halves or leave the whole, depending on size.
  4. Cut the onion into rings.
  5. When the oil in the cauldron is heated, put onions and potatoes in it, fry briefly (about 5-7 minutes), then put into a bowl with a slotted spoon.
  6. After potatoes and onions, send the pieces of pork to the cauldron for 10 minutes.
  7. Get half the meat from the cauldron and scoop out some of the oil. Lay potatoes, then leftover meat and onions.
  8. Peel and divide the garlic and toss them in a cauldron. Salt, pepper, pour water (the amount depends on the required density of the dish - about a glass), cover and leave for an hour.
Meat in a cauldron

After an hour, extinguish the fire, let the dish brew a little and you can sit down at the table. Potato with meat served with brown bread and herbs.

Potato with meat and vegetables

Uzbek

If a cauldron and a bonfire are available, the question may well arise about how to stew potatoes with meat in a cauldron in the eastern.

For this dish, it is advisable to take a loin. Fat tail fat, which is required by prescription, can be replaced with vegetable oil (about 150 g) or fresh pork fat. The following products will be required for 2 kilograms of meat:

  • potatoes - one and a half kilograms;
  • fat tail fat - about 300 g;
  • salt;
  • zira.

How to stew potatoes with meat in a cauldron? Step-by-step recipe for Uzbek dishes:

  1. Cut the meat into pieces of 200 grams.
  2. Peel the potatoes and, depending on the size, leave them whole or cut each in half. Make cuts in it with a knife for better soaking with the juice that is formed during braising.
  3. Fat tail fat cut into arbitrary small pieces and put in a cold cauldron. The bottom should be completely covered with fat.
  4. Salt the potatoes, sprinkle with pepper and zira, lay on top of the bacon. Do the same with meat. If there are pieces with bone, put them down and the flesh on top.
  5. The cauldron should not be filled by more than two-thirds.
  6. Cover and place on high heat. You can put a load on the lid.
  7. After 25 minutes, when the cauldron and its contents are warmed up, reduce the fire, but it should still be above average.
  8. Simmer for at least two hours.
Uzbek style meat and potatoes

Remove the lid, remove the meat, put the potatoes on a large plate, which must be preheated. Set the meat in a cauldron, mix so that it is saturated with juice and fat, then put on top of the potatoes. Pour the remaining oil over the dish and sprinkle with chopped herbs. Separately serve onions, sliced ​​in rings, sprinkled with salt and sprinkled with vinegar.

If there was no fat tail fat and had to be cooked with vegetable oil, then it needs to be poured into a cauldron, put onion there and heated. After that, cool and spread the potatoes.

Cooking Tips

How to put out potatoes with meat in a cauldron correctly? What could be the secrets? They are few, but they are.

  • Do not take fresh potatoes. For stewing meat it is better to take the old one.
  • Cut the potatoes into halves or leave whole, if it is not very large.
  • Pieces of meat should be large.
  • If a broth dish is required, simply add water.
  • Under the lid, the potatoes with meat will cook faster.

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