The same dishes can be prepared in several different ways. And their difference is not what ingredients are included in the recipe. They will be different due to the method of preparation: whether the components were cooked in a pan, fried in a pan or stewed in a cauldron. About the selection of the best recipes using a cauldron, we will tell in our article.
Meat with vegetables: a delicious dish in a cauldron
In order to cook delicious meat with vegetables in a cauldron, you will need a small list of products and a good mood of the hostess. Which of the ingredients will be needed for cooking:
- Beef - one and a half kilograms.
- Potato - one kilogram.
- Cabbage - one kilogram.
- Onions - a pound.
- Carrots - four hundred grams.
- Garlic - two heads.
- Eggplant - two pieces.
- Parsley - eight branches.
- Zira - a dessert spoon.
- Bell pepper - three pieces.
- Tomatoes - five pieces.
- Hot peppers are one thing.
- Salt is a dessert spoon.
- Dry basil, coriander and cilantro - a tablespoon.
- Dill - six branches.
Step by step recipe
The combination in this dish in a cauldron of meat, vegetables and spices makes it fragrant, moderately spicy and very tasty. It is not difficult to cook it, the main thing is to follow the procedure specified in the recipe. The ingredients for this dish in the cauldron can be prepared both before cooking and in the process. It only depends on already established habits.
Wash the purchased piece of meat, remove all moisture from it, and then cut into slices with a knife about three by three centimeters in size. As a marinade, you should sprinkle pieces of meat with seasoning of zira and mix. If there are fatty layers on the meat, then you don’t need to cut them off - you can simply put the pieces in the bold part on the bottom, this will give the dish extra piquancy and juiciness.
Vegetable preparation
Then, in any order, you can prepare all the vegetables for this delicious dish in a cauldron of vegetables and meat. With carrots, cut the top layer, then wash it and cut into large strips.
Onions after cleaning and washing should be cut into half rings. Tomatoes should be sliced into large slices. You can not remove the film from them, but nevertheless it is better to do this, since in the process of cooking it separates itself. To do this, tomatoes need to be doused with boiling water, and then with very cold water. After that, there is no difficulty removing the film. Bell peppers and eggplant need to be washed. Peppercorns cut into halves, remove the insides, and then cut along the strips. Grind eggplant into cubes.
Potatoes for this dish in a cauldron should be selected about the same size - not very large. Cut the peel from all the tubers, wash and divide into two parts. Forks of white cabbage to clear from two or three top leaves. Then additionally separate a few more whole leaves, and chop the remaining cabbage. Now all the components indicated in the recipe with the photo of the dish in the cauldron have passed the initial preparation, and now it is necessary to lay them correctly.
Dish formation
The first to the bottom of the cauldron should be laid out pieces of meat, infused with seasoning of zira. On top of the pieces of meat, spread the onion chopped in half rings evenly. This is followed by large slices of tomato, peeled from films, which need a little salt. The next layer should be from carrots, chopped into large strips. Cover the carrots with halves of medium-sized potatoes and salt again a little. Then lay out strips of bell pepper and eggplant cubes.
After the described manipulations, it is necessary to sprinkle a spoonful of dry spices on the entire surface, then put on top whole heads of garlic. Next you need to lay out whole branches of fresh dill and parsley. Grated chopped cabbage, grate gently with zira or salt and put in a cauldron. All layers must be laid out exactly according to the recipe of the dish in the cauldron on the stove. Next, you need to take the deferred whole leaves of cabbage and cover them with the contents of the cauldron.
Now the cauldron must be put on the stove and tightly cover it with a lid. The steam that will be formed during the cooking process must not go outside. Turn on a medium fire under the cauldron, and after the contents boil, be sure to reduce it to a minimum. On such a small fire, the dish in the cauldron will be cooked for an hour. After cooking for about fifteen to twenty minutes, the lid must not be opened, the contents should be rumpled in their own juice.
When the stew with vegetables obscured a little more under the lid, it can be removed. The upper leaves can be laid out on a plate into which the contents will be transferred. And you can just throw it along with sprigs of greenery, this will not affect the taste of the dish itself. From the cauldron, carefully and take turns putting all the layers on a plate. By the way, the strong and rich broth remaining in the cauldron can be used as the first dish. After that, serve the rich dish with the unique aroma of vegetables and meat stewed with spices.
Delicious buckwheat pilaf
Another option involves the preparation of unusual buckwheat pilaf in a cauldron, as it should be done according to tradition in the case of ordinary rice. Product Composition:
- Buckwheat - 350-500 g.
- Spices for pilaf - a teaspoon.
- Buckwheat groats - two glasses.
- Fatty pork - one kilogram.
- Onion - two pieces.
- Black pepper - half a teaspoon.
- Carrots - two pieces.
- Garlic - a whole head and three more cloves.
- Salt is a dessert spoon.
- Butter is half a large glass.
The method of cooking pilaf
Buckwheat pilaf can definitely be attributed to the best delicious dishes in a cauldron. It differs from traditional pilaf only in that buckwheat is used instead of rice. A recipe prepared in a cauldron, such a pilaf will appeal to even those who do not like buckwheat and practically do not cook anything from it. Try to make buckwheat pilaf, and you will change your mind about this healthy product.
Buckwheat groats for pilaf must be carefully sorted out. Then rinse the cereal well and pour into any bowl. Leave aside for a while. Next are the carrots and onions, which must be peeled and washed. After this, the carrots should be grated, and cut onions into cubes. Three separate cloves can also be rubbed through the grater with the smallest holes. First wash the pilaf meat, dab it with paper towels and cut into not very large pieces. From a cutting board, transfer it to a bowl, salt, pepper and mix. Leave in a bowl for now.
Roasting ingredients
We will fry in turn all prepared ingredients for pilaf with buckwheat immediately in a cauldron. Place the cauldron on the stove, pour in the oil and let it warm up well. The first to put pieces of meat in a cauldron and fry them for about twenty minutes, until they get a brown tint. Then collect the fried meat with a slotted spoon and let the oil drain back to the cauldron. Put all the pieces in a separate bowl. To the remaining fat, pour a little more oil into the cauldron and put the onion.
Fry the onion until transparent and add the carrots to it together and chopped garlic cloves. Ten minutes later, return the pieces of pork to the cauldron and mix. Fry for no more than ten minutes, after which pour buckwheat into the cauldron. There you need to add black pepper, spices for pilaf and salt to taste. Then pour hot boiled water so that it covers all the ingredients with a margin of two centimeters. After carrying out these manipulations, it is necessary to stir everything, since all spices must be evenly distributed between the ingredients.
Stewing dishes
Take a head of garlic, carefully, without taking apart the cloves, remove the husk and place it in the center of the cauldron, crushing on top. Cover with a hole and, after boiling, immediately reduce the heat. Stewing pilaf with buckwheat on the stove should be about twenty-five minutes. To make it friable, almost all the water from the pilaf must be evaporated. After turning off the fire, the dish prepared in the cauldron should be left for fifteen minutes without opening the lid. Then put it on plates and try. You will be able to see for yourself that buckwheat pilaf is as tasty, fragrant and satisfying as traditional rice pilaf.