Potatoes with meat in a cauldron - recipes for cooking on the stove, over a fire and in the oven

In the oven

Potato

Potato with meat

With meat

Potatoes with meat in a cauldron - recipes for cooking on the stove, over a fire and in the oven

In the oven

Potato

Potato with meat

With meat

Potatoes with meat in a cauldron are equally wonderful on the stove or on an open fire. It seems that there is no longer a dish that could easily replace the first or second and be loved by children and adults. Even ladies who are passionate about counting calories will never refuse a plate of rich potatoes. At least in nature. It is worth writing down several popular recipes for this hearty dish.

The right recipe on the stove

In a cauldron on the stove, potatoes and meat come out delicious. The whole secret is in the cauldron: its thick walls retain heat perfectly, simmer, no worse than in a stove. It is not for nothing that smoke, pilaf, khashlama and other Asian dishes are prepared exclusively in this vessel.

It is better to use boneless meat - pork or veal.

For preparation we will need:

• a hefty piece of boneless pork (preferably ham);
• 1.5 kg of potatoes;
• large onion;
• a little sunflower oil;
• salt, spices to taste;
• big carrot.

You can also add bay leaf. But the seasoning gives a characteristic bitterness, so this is not an essential component. Now let's start cooking. If you want the dish to be reminiscent of the first one, to turn out “with a yushka”, add a little water to the cauldron.

Preparation:

1. Heat a cauldron on the stove and pour oil into it.
2. Fry pieces of meat, cut into large pieces (like shish kebab).
3. Add onions, carrots, cut into cubes.
4. Place potatoes cut into slices.
5. Mix. Pepper and salt.

Meat and vegetables should give juice, and then stew in it until soft, that is, ready. To do this, reduce the heat and simmer all the ingredients of the roast. Anyone who likes a fragrant crust at the bottom can turn the heat up higher at the very end of cooking and kind of fry the dish. All that remains is to serve everything, placing it on a large flat dish or placing it on plates. It would be correct to supplement everything with fresh vegetables, herbs, and any tasty sauce.

With added mushrooms

With meat and mushrooms, potatoes turn out even more flavorful and certainly more satisfying. You don't have to buy mushrooms. Frozen honey mushrooms and salted milk mushrooms are also suitable. We recommend soaking the latter slightly in water to remove excess salt. And you most likely won’t need to add additional salt to the potatoes.

To prepare we need:

• a large piece of boneless pork or beef (ham or pulp);
• 1.5 kg of potatoes;
• large onion;
• a little sunflower oil;
• spices to taste;
• large carrot;
• mushrooms – 400 g;
• a large bunch of greenery.

Preparation:

1. Heat a cauldron on the stove and heat the oil.
2. Fry large pieces of meat.
3. Add onions, carrots, and diced mushrooms.
4. Add potatoes cut into squares.
5. Mix. Season with spices.
6. Simmer over medium heat until the meat and potatoes are soft.

Almost before serving, pour a bunch of herbs into the cauldron and let it brew for a bit: it should imbue the dish with aromas. Serve in deep plates.

How to cook a tender cauldron of pork kebab

This recipe is for those who do not like lamb because of its specific smell. The kebab turns out a little different, but no less tasty. The meat is extremely tender – it literally melts in your mouth. The potatoes simply fall apart - and only the crispy crust on the outside holds their shape.

When you cut the onion, do not make it small: it will fry with the meat for a long time, and it is important that it remains and does not evaporate. Don't worry about too much onion - it fries very much, so it's practically not noticeable in the finished dish. At the same time, it gives meat and potatoes a special unique aroma. Take medium-sized potatoes so that you can cook them whole – it’s at least more beautiful.

You will need:

• potatoes – 3 kg;
• pork – 2.5 kg;
• onion – 1 kg;
• garlic – 2 heads;
• cumin to taste;
• ground black pepper to taste;
• salt to taste;
• vegetable oil.

Cooking stages.

Peel the potatoes, garlic and onions. Place the potatoes in water to prevent them from turning black.

Rinse the meat and dry with napkins or paper towels.

Cut the prepared meat into small pieces. Set aside.

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Now you can start working on the bow. It needs to be cut into half rings or whole rings, depending on the size of the onion itself.

Squeeze the garlic with a knife so that it opens better and releases its juice when cooked.

Drain the potatoes and place them on a paper towel to dry - wet potatoes should not be put into oil.

Place the cauldron on maximum heat and pour vegetable oil into it - you need quite a lot of it - 350-450 grams.

When hot, add garlic to the oil. Fry until slightly darkened so that the garlic releases its scent. Don't overdo it.

Now add some potatoes to the boiling oil. You need to spread it in portions so that the cold potatoes do not cool the oil. Fry not until cooked, but until golden brown.

Repeat with the rest of the potatoes. Add salt and pepper to the still hot potatoes.

Pour off some of the oil from the cauldron (about half) - you don’t need that much to fry meat.

Place the meat in hot oil - it should not completely cover the meat.

Fry on one side until crust forms and turn over to the other side.

When the meat is “sealed”, add onions to it. Continue cooking, stirring the onions with the meat.

When the onion “settles,” salt and pepper the meat and onion, add cumin. Mix everything well.

Carefully place the potatoes on top. Add a little boiling water. Close the lid and cook for 40 minutes over low heat.

Serve sprinkled with fresh dill.

How to cook in the oven

You can stew potatoes in the oven directly in the cauldron. The result will be a juicy, slightly baked, and at the same time stewed dish. Braising in the oven imparts a special flavor that is difficult to achieve on the stove. We buy a juicy piece of fresh meat and start cooking!

Not all cauldrons come with a lid: if necessary, a piece of thick foil will fill its role.

What we will need:

• a large piece of veal or lamb without bone;
• 1.5 kg of potatoes;
• one onion;
• sunflower oil – 100 ml;
• spices, salt;
• glass of water;
• carrot;
• a large bunch of greenery.

How to prepare:

1. Cut potatoes, meat, onions, carrots into large pieces.
2. On the stove, heat the oil in a cauldron and lightly fry all the ingredients.
3. Fill with water, add some salt, and place in an oven preheated to 220 degrees.
4. Leave for about 60 minutes.
5. If you feel that the potatoes are running away, reduce the temperature to 180 degrees.
6. At the end, be sure to add herbs and a little crushed garlic.

Place on deep ceramic plates and eat, savoring it! Believe it or not, it’s very tasty to top such potatoes with sour cream or any creamy sauce, only homemade.

Potatoes with meat in a cauldron on a fire

You will say that everything turns out much tastier over a fire. There is some truth in this. But potatoes, and even meat, stewed over an open fire are a classic of the camping genre. The best thing about outdoor cooking. Let's teach you how to cook correctly!

If you are going to bring potatoes into the wild, then take the white variety: they are crumbly and tasty; We'll leave the pink ones at home for soup.

Required components:

• pork – ham or neck – 1 kg;
• potatoes – 2 kg;
• 500 ml water;
• salt, pepper to taste;
• 70 ml vegetable oil.

Cooking steps:

1. In nature, as you know, there is no time for frills. Fresh air, the smell of a fire - these are the main seasonings for potatoes. So let's start by cleaning it.
2. While the wood is burning, cut the meat into cubes.
3. Fry the potatoes and meat together at the bottom of the cauldron.
4. If you have onions, add them too, but if you don’t, it doesn’t matter. We'll make do with what we have.
5. Turn on the heat and simmer until done, stirring occasionally.
6. Women are not very good at understanding what the right fire should be for cooking. Let's call the men for help: the fire under the cauldron should not burn too hot.
7. Simmer until done.

All that remains is to gather around the fire, put everything on plates, celebrating a good moment and a wonderful hearty dinner.

Principles of cooking French fries over a fire

In order for the potatoes to get a golden brown crust, it is important to remember the following nuances in preparation:

1. You need high temperature to make the oil boil. To do this, you should light a fairly large fire and place the cauldron in the presence of flames, not coals.
2. The smaller the cubes with which the potatoes are cut, the faster they will cook.
3. Under no circumstances should salt get into the cauldron, as this can cause a lot of trouble when the oil starts to actively shoot out and get on the skin, causing burns. The dish is salted only after the potatoes have been lifted from the oil.
4. To reduce the amount of fat, remove the potatoes using a slotted spoon and then place them on a paper towel for 10-15 minutes.

To cook fries over a fire, a high temperature is required
. Please note! Drops of water should not fall into the cauldron. If this happens, you should move away from the cauldron as quickly as possible, since the oil will splash in all directions, which can cause burns.

Cooking in Uzbek

Potatoes are the second bread not only in Russia. In Uzbekistan, they also very often prepare stewed potatoes and stew them with meat in a cauldron. There, in general, a cauldron is a universal utensil, and they love it for its large volume and thick walls: the food turns out to be completely special. The highlight of Uzbek-style potatoes, of course, is a special set of spices and one more nuance: first the potatoes are fried with onions, and only then they are stewed.

In Asia they use a special onion - it is sweetish and not at all pungent; that’s what it’s called: Uzbek onion; Here you can find it at vegetable markets where residents of sunny Asia sell it.

What we need:

• 2 kg potatoes,
• 2 large onions;
• a large piece of lamb;
• 500 ml water;
• 100 ml vegetable oil;
• cumin seeds, a pinch of red pepper;
• salt to taste.

Additionally, we will prepare a large green radish, a large carrot for the salad and a red onion for the salad: Uzbeks adore this salad and always eat it with pilaf, potatoes, smoke and other national dishes.

The step-by-step instructions look like this:

1. Cut potatoes and meat into large cubes.
2. Chop the onion into half rings.
3. Heat the oil in a cauldron and fry the onion until golden brown.
4. Add potatoes, meat, cumin, pepper, salt and fry everything together again.
5. Add water and simmer until the lamb fibers become soft.

While the meat is stewing, make the salad. To do this, cut the radishes and carrots on a thin long grater (vegetable peeler), chop the onion into half rings, add salt and lightly knead everything so that the juice is released. At the end, sprinkle with vinegar, vegetable oil, and you can sprinkle with pepper.

Don't forget to serve the meat with a large bunch of greens! In Asia they simply adore her! All that remains is to wish each other “ekimli ishtakha” - this is how “bon appetit” sounds in Uzbek.

Kazan lamb kebab with Uzbek potatoes

Incredibly delicious cauldron kebab with potatoes according to a real Uzbek recipe. Unrealistically tasty aromatic meat, which is only emphasized by a small amount of seasoning. The juicy meat is very successfully complemented by equally aromatic potatoes, which turn out soft, like mashed potatoes, but at the same time with an appetizing dense crust.

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When choosing meat, give preference to loin ribs. When you salt meat, it is better to do it in advance - ideally 1 hour in advance. And add a little more salt than you are used to. Take large potatoes - it will be both more beautiful and tastier. The special highlight of this dish is that the potatoes are crispy on the outside and soft and juicy on the inside. You will learn how to do this by reading the recipe.

You will need:

• meat – 2 kg;
• potatoes – 1.6 kg;
• fat tail – 0.5 kg;
• oil;
• salt to taste;
• ground coriander to taste
• cumin to taste.

You will need to submit:

• French baguette;
• pickled onion.

Cooking stages.

First, wash the meat, then dry it with napkins.

Place the meat on a baking sheet and season with salt. Then sprinkle with ground coriander and cumin. Move.

Cover with cling film and, if possible, leave the meat for 1 hour. If you don’t have that much time, then let it sit for at least 20 minutes.

Peel the potatoes and cut them into 2 halves. Leave in water to prevent it from turning black.

Cut the fat tail into pieces 5 millimeters thick. Leave under cling film while the meat marinates.

Place the fat tail in a cold cauldron - each piece should be close to each other.

Place meat on top. Very important: it should not touch the cauldron.

Place the potatoes in the center of the meat - they should also not touch the cauldron.

Cover the cauldron with a lid and heat it as high as possible for 5-10 minutes so that the fat tail begins to melt.

After 5-10 minutes, reduce the heat to medium so that the meat does not burn. It should release juice, begin to stew, and our potatoes will cook in the rising steam.

Simmer until the potatoes are ready. When it reaches the desired consistency, carefully remove it from the cauldron.

Then move the bottom meat to the top and the top meat to the bottom and increase the heat to high so that the new meat is also well cooked.

Pour in 100 grams of water and close the lid. After 5 minutes, reduce heat to medium and cook for another 15-20 minutes.

Remove the finished meat from the cauldron. Pour vegetable oil into the cauldron, increasing the heat to maximum.

While it's heating, slice the French baguette.

Place it in hot oil. Fry on 2 sides until golden.

Then place the potatoes in the same oil and fry in the oil until a crust forms - do not stir under any circumstances.

When it appears, turn it over to the other side.

When the potatoes are almost ready, place the meat in the cauldron for just a couple of minutes. Important: do not cover with a lid.

Serve with pickled onions.

In tomato sauce

With the addition of tomato, you get an interesting spicy version, reminiscent of basics, but without pickles (although you can always add them). In season, use ripe tomatoes, and in winter, a good quality paste will do.

What do we need:

• 1 kg potatoes,
• 1 onion;
• piece of lean pork – 500-600 g;
• 100 ml water;
• 2 tbsp. l tomato paste;
• spices, salt to taste;
• vegetable oil for frying.

How we will cook:

1. Cut the potatoes into cubes and prepare pieces of pork of the same size.
2. Cut the onion into large cubes.
3. Heat the cauldron on the stove, pour a little oil into it and fry the onions, meat, and potatoes.
4. Dissolve tomato paste in water.
5. Let's pour it over the meat.
6. Let's simmer everything until ready.

Sprinkle the finished potatoes with parsley or any other herbs. And we eat it with fresh Borodino bread and any vegetable salad or pickled cucumbers for a bite. It’s incredibly healthy to eat potatoes with herring and sprat: we’ll put it on black bread and eat it as a bite.

A simple recipe for cooking cauldron kebab with chicken and potatoes

There is also a recipe for chicken lovers. Yes, perhaps this is not a true Uzbek kebab, but that doesn’t make it any less tasty. Juicy tender chicken meat in a duet with aromatic potatoes. By the way, I would like to say something about her separately. Very soft inside - this is especially evident in the contrast with the crispy golden crust.

This kebab turns out to be more tender, with a milder taste and less intense aroma. To add an extra twist to it, you need to use seasonings. Regulate the spiciness with adjika - the more of it, the spicier the dish will be. But don’t forget that it also adds a slight sourness.

You will need:

• chicken – 2 kg;
• potatoes – 2 kg;
• vegetable oil – 600 ml;
• water – 500 ml;
• onion – 1 pc.;
• salt to taste;
• dry adjika to taste;
• dry garlic to taste;
• ground black pepper to taste;
• cumin to taste.

Cooking stages.

Rinse the chicken, dry with napkins and cut into portions.

Salt, sprinkle with ground black pepper, dry adjika and cumin. Mix well, rubbing the spices into the meat.

Peel the potatoes and dry with paper towels or napkins.

Place the cauldron on the fire and pour vegetable oil into it.

When the oil is hot enough, add the potatoes to the cauldron. Most likely, you will have to fry it in 2 batches.

Fry on all sides, turning with a slotted spoon, until golden brown. Important: the potatoes remain raw inside.

Place the prepared potatoes in a separate dish.

When you have fried all the potatoes, add the chicken to the same oil – also in 2-3 stages.

Fry on each side until golden brown - all this must be done over maximum heat.

Place the browned chicken in a separate dish.

Approximately 2/3 of the total volume of oil will need to be poured out when the whole chicken is browned.

Peel the onion and cut into half rings. Place it in a cauldron.

Fry slightly, stirring. Level the bottom of the cauldron.

Place potatoes on top. Sprinkle with salt, dry adjika, dry garlic, cumin and again a small amount of dry garlic.

Place the fried chicken pieces on the potatoes. Repeat the salt and spices on top of the meat.

Pour in half a liter of water, cover with a lid and reduce heat. Simmer for 40 minutes.

Serve the kebab cauldron with potatoes and fresh herbs.

How to stew in a cauldron

Stewed potatoes with meat in a cauldron will be delicious even with ordinary budget chicken. Sometimes she helps out when family funds are limited. Pink meat is suitable for this dish - thighs or drumsticks. We will cut them into large pieces.

What we need:

• 800 kg of potatoes,
• one onion;
• 800 g chicken;
• 100 ml of boiling water;
• seasonings and salt to taste;
• vegetable oil for frying.

The cooking steps look like this:

1. Cut the potatoes into cubes, chop the chicken into large pieces.
2. Chop the onion into cubes.
3. Heat the dishes on the stove, heat the oil in it, and then fry the onions, chicken and potatoes.
4. Fill everything with water and simmer until the potatoes and meat become soft.

You can always add carrots, bell peppers, eggplants, zucchini, and tomatoes to this recipe. The result will be a surprisingly tender and rich-tasting stew. It's perfect even when cold!

Simple recipe

A classic of Central Asian cuisine, when the simplest set of products, without any frills, finally turns into a hearty, appetizing dish.

Required ingredients:

• 1 kg of young, firm potatoes;
• 300 g fat tail fat;
• half a kilo of onions;
• 300 g of any smoked meat;
• a couple of bell peppers;
• any fresh herbs;
• salt;
• cumin;
• spices as desired.

The advantage of food prepared in this way is obvious: everything is together, in one container. The result is delicious stewed potatoes with vegetables and meat

Cooking technique:

1. First you need to melt fat tail fat in a cauldron. If you don’t have it, you can fry it in oil.
2. Peel, wash, and cut potato tubers into large slices. Fry in batches until golden brown. Then remove, dry and salt. Continue until the potatoes are gone.
3. Divide the onions into rings. Cut smoked meat (chicken, rabbit, brisket, loin) into cubes. Place the onion in the slightly cooled oil. Place the meat on it. Place fried potatoes on top. Sprinkle with chopped cumin. Place pre-cut bell pepper pieces on the potatoes. Finish the display with trimmings and stems of some fresh herbs (cilantro, parsley, dill, basil). Cover the cauldron tightly with a lid.
4. Cook for about 10 minutes over moderate heat. Then reduce the heat and simmer for another 10 minutes. After which the finished dish can be served to the table.

Amazing roast in a cauldron

An interesting version of tender roast veal ribs is called “Ushnoe”. The dish is considered originally Russian, is prepared from meat and potatoes, and has nothing to do with ears in any form. Let's learn how to cook "ear"!

What we will need:

• 800 kg of potatoes,
• one onion;
• carrot;
• 900 g veal ribs;
• 300 ml water;
• spices, salt to taste;
• greenery;
• large bell pepper;
• vegetable oil for frying.