Beef in a cauldron: recipe for pilaf and shurpa

A traditional oriental cauldron - a cauldron - is intended for cooking food over an open fire. Its bottom is hemispherical, so it is suspended or placed on a special stand above the fire. Thanks to this form, the food in it heats up faster and does not cool longer.

They prepare meat, cereal and vegetable dishes of Asian cuisine in the boiler: pilaf, basma, domlama, dolma, shurpa and others.

We offer two beef recipes in a cauldron. This is a universally known pilaf and oriental fat soup - shurpa.

Recipe for pilaf with beef in a cauldron

Pilaf is prepared from a wide variety of meats: lamb, chicken, turkey, pork, veal. There is even a vegetarian. We will have beef in a cauldron. The recipe involves the use of such ingredients:

• A glass of long grain rice.
• 0.5 kg of beef tenderloin.
• One carrot.
• Three onions.
• A quarter cup of vegetable oil.
• 9 cloves of garlic.
• Three pinches of a mixture of peppers.
• Three leaves of lavrushka.
• Three peas of allspice.
• Salt to taste.

Cooking:

1. Rinse rice and soak in clean water.
2. Meat does not like water, so you do not need to wash it. In extreme cases, rinse slightly. Peel the beef tenderloin from the films, scrape with a knife and cut into small pieces.
3. Pour oil into a cauldron, heat it, lay out pieces of beef. Make the fire smaller and fry under the lid, remembering to mix.
4. Dice the onion and pour into the meat.
5. Grind the carrots in any way (cut into semicircles or grate coarsely), send to the cauldron. Stir the contents of the boiler and fry for 7 minutes.
6. Add water (about two-thirds of a glass), a mixture of peppers, bay leaf, allspice peas. Then salt. Continue cooking for another 7 minutes.
7. Stir, put rice and pour water so that it covers the contents of the dishes on 1 finger. Cover, simmer until liquid boils.
8. Peel the garlic, cut each clove into thin slices. Stick the plates in rice, add half a glass of water and cook without a lid until the liquid evaporates.
9. Remove from heat, cover, cover with a blanket, let it brew.

Serve in a large dish.

Beef shurpa recipe in a cauldron

This is a hearty meat dish, popular in Central Asia, Moldova, Bashkortostan, the Balkans. In different regions, its composition is not the same. So there is no single recipe.

Shurpa is allowed to cook not only from lamb, but also from poultry. We will cook it from beef in a cauldron. The recipe involves the use of such products:

• 2 kg of beef pulp.
• Head of garlic.
• 1 cup vegetable oil.
• 6 bulbs (red).
• 1 kg of tomatoes.
• 1 apple (preferably juicy).
• 1 kg of potatoes.
• 1 carrot.
• 1 bell pepper.
• 1 hot pepper.
• 6 liters of boiling water.
• Greens to taste: dill, parsley, basil.
• Salt and ground pepper to taste.

Cooking:

1. Cut the meat into small cubes, about the same size.
2. Chop the carrot into pieces.
3. Cut one onion into large slices, three into cubes, two into half rings.
4. Pour the vegetable oil into the cauldron. Add the onion into slices and fry until brown, then remove from the dishes.
5. Put the beef into the cauldron and fry, stirring constantly. When the meat is ready, it needs to be removed.
6. Pour the onion into cubes in a cauldron, fry until golden. Add carrots. Fry for three minutes, add half the finely chopped tomatoes, continue cooking for a few more minutes.
7. Put the meat in the boiler, pour hot water, leave to cook.
8. Sliced ​​bell pepper and the second half of tomatoes.
9. Send to the cauldron the remaining onion in half rings, after 10 minutes - tomatoes with bell pepper, pods of hot pepper, a whole head of garlic.
10. Peel the potatoes, chop and put into the pot, add chopped apple, pepper, salt.
11. Cut greens with a knife, pour half into an almost finished shurpa, use the rest as a decoration for the finished dish.
12. Cook for about ten minutes. Then remove from heat.

Serve the dish hot, with fresh vegetables, previously decorating with herbs.

Summarize

It’s not so difficult to cook beef in a cauldron. The recipe can be modified by adding your favorite seasonings. If a bonfire and a cauldron are not available, they will be replaced by a gas stove and a cast-iron pan, but this will still be to the detriment of taste.