How to cook potatoes with meat in a cauldron over a fire
Is it possible to cook your own lunch outside, in a cauldron? Then I recommend doing it today!
Ingredients:
- 3 medium pork loin pieces
- one and a half kilograms of potatoes
- 3-4 carrots
- 1-2 sweet peppers
- hot pepper to taste
- 2-3 onions
- garlic to taste
- parsley and basil to taste (you can use other herbs)
- 2-3 tomatoes
- vegetable oil
- salt to taste
- ground pepper, paprika, granulated garlic or other seasonings to taste
Cooking in a 16 liter cauldron
Preparation:
1. First of all, marinate the meat, as it will need time to marinate.
2. Sprinkle each piece of loin with salt, paprika, ground pepper, and granulated garlic. You can use any other seasonings that suit the meat. Rub on all sides and leave while the cauldron heats up.
3. Light the fire and install the cauldron. Pour vegetable oil along the walls. For such dishes, 250-300 milliliters is enough. We are waiting for the oil to heat up. In the meantime, let's peel the potatoes.
4. If it is not very large, then you can fry it whole. Fry in several batches for about 7 minutes, stirring frequently. The fire should be maximum. Remove the potatoes with a slotted spoon into a separate bowl.
5. Add some salt to taste and season the potatoes. Cover the bowl with a lid and shake so that everything is evenly distributed.
6. Now put meat in the cauldron instead of potatoes. Fry on each side for 3 minutes over high heat. then put it in a separate bowl.
7. Finely chop the hot pepper and garlic. We put it in oil. Fry for literally half a minute. Then we send carrots cut into slices and onions into strips. Stirring, fry for about 5 minutes.
During cooking, make sure that the fire under the cauldron is high.
8. Chop the sweet pepper quite coarsely. Place in frying pan and cook for another 3 minutes. Then cut the tomatoes into slices. Let's move it here. Salt and season to taste. Cook for 5 minutes, stirring.
9. Make the fire quieter, below average. Pour in about 100 milliliters of water. Place potatoes on top, then meat. Don't mix. Cover with a lid. Simmer for another 40 minutes.
10. All products should be stewed together over coals or the lowest heat.
Remove the meat and mix the vegetables. First put the vegetables on a plate and place the loin on top. Looks very tasty. And the taste is simply delicious!
Delicious recipe for potatoes with pork in a slow cooker
A multicooker always makes their hard work easier for housewives. It’s easier to prepare any dish here. All you have to do is choose the right mode. Now I will show you how to cook an incredibly delicious roast with meat and vegetables. It doesn't take much time at all. See for yourself!
Ingredients:
- 400 grams of pork tenderloin (you can use any meat)
- tablespoon salt
- one and a half kilograms of potatoes
- bay leaf, peppercorns to taste
- 1 onion
- 2 cloves of garlic
- 1 carrot
- 200 milliliters hot water
- 1 tomato
- greens to taste
- 4 tablespoons sour cream
Preparation:
1. Wash the meat and cut into medium pieces. It is better to turn on the multicooker in frying mode first, so that by the time the meat is ready for frying, it will be hot. Time - 25 minutes. Pour some vegetable oil into it.
2. Place the meat in hot oil. Stirring, fry until pale. This will take approximately 8 minutes. Without wasting time, cut the peeled carrots into half circles or strips and chop the onion. Carrots, of course, can be grated. But it was during the roast that I got used to seeing it in slices.
3. Place the carrots and onions here and cook for another 3 minutes, until soft. Meanwhile, finely chop the tomato. First, if you want, you can peel it. We send it here and simmer together for another 4 minutes.
4. Peel the potatoes and cut them into pieces, much like meat. Place in a slow cooker. Stir. Let the potatoes fry here for another 10 minutes. Do not stir often so as not to break the potatoes.
5. Finely chop the garlic and fresh herbs. We send it to the potatoes. Stir. Salt to taste. You can add some spices if you want. Pour in hot water. Add sour cream, a couple of bay leaves and a pinch of peppercorns.
6. Mix gently but thoroughly. Select the “Stew” or “Beans” mode in the options. Close the lid tightly. Cooking time - 1 hour.
What I like about working with a slow cooker is that after setting the stew mode, you can leave it alone. There is no need to stir or control the process. This time can be spent on other chores or just relaxing.
As soon as the signal notifies you that it is ready, you can open the lid and feed your family.
Chicken fillet baked with potatoes
INGREDIENTS:
- chicken fillet - 3 pcs.;
- potatoes - 6-8 pcs.;
- zucchini - 1 pc.;
- carrots - 2 pcs.;
- hard cheese - 150 g;
- cream 10% - 200 ml;
- salt, spices - to taste.
PREPARATION:
Peel the potatoes, cut into medium cubes, salt, add spices (I used potato spices).
Place the potatoes on the bottom of a heatproof dish. Peel the carrots and cut into medium cubes.
Place carrots on top of potatoes. Wash and dry the zucchini. If you are preparing a young zucchini, you can cut it together with the peel.
If the zucchini has a rough skin, it is better to remove it. Cut the zucchini into medium cubes and place on top of the vegetables.
You can optionally add bell peppers and tomatoes by cutting them into pieces. Cut the chicken fillet into small pieces and place on top of the vegetables. Add salt to taste. Add cream to meat and vegetables.
I just poured cream on the meat. Grate the cheese on a coarse grater. You can cut the cheese into thin slices or grate it on a fine grater, as you like.
Sprinkle cheese on top of dish. Place the dish in a preheated oven and bake (without top heating) at 200 degrees for about 40 minutes, until the cheese crust is golden brown.
Serve the delicious chicken fillet baked with vegetables hot, arranged on plates.
If desired, you can sprinkle with fresh chopped herbs when serving.
How to properly cook potatoes with chicken in a jar
If you don't have a suitable baking container or sleeve at hand, try using a regular jar. The meat is baked perfectly, the potatoes are saturated with its juice. The secreted juice is not evaporated anywhere - the food is stewed in it. This, at first glance, unusual way of preparing potatoes with meat, you will definitely like. It can't be any other way. We will cook chicken with potatoes. If you wish, you can use other meat. Only for beef and pork the baking time needs to be increased slightly.
Ingredients for a two-liter jar:
- 800 grams of chicken (about half a whole carcass)
- 2 tablespoons mayonnaise
- 5-6 medium sized potatoes
- piece of butter - approximately 20 grams
- 3 cloves of garlic
- small onion
- salt, ground pepper, favorite seasonings for meat or potatoes
- 2 lavrushki
- 3 small carrots
Preparation:
1. You can use any part of the chicken. For example, use half a carcass. You can also take only the legs, breast or wings separately.
2. Wash the meat and cut into pieces that are convenient for eating and placing in a jar.
3. Transfer the chicken to a large container. Add mayonnaise here, salt and season to taste. You can choose your own mixture of spices (khmeli-suneli, coriander, paprika, and so on). If you have a ready-made meat seasoning, you can use it. If you only have ground pepper as a seasoning, that’s okay, it will do just fine. We press the garlic here through a press. Mix everything thoroughly with your hands. Set aside for a while while the rest of the ingredients are prepared.
4. Peel the potatoes and cut them into arbitrary slices, not very small, but not large either. The onion can be cut into half or quarter rings, depending on the size. Chop the peeled carrots into slices or strips. You can grate it with a grater if you wish.
5. Place half of the total amount of meat in a clean jar. Sprinkle half the onions and carrots on top. We also cover the top with all the potatoes at once. Salt and season to taste.
6. Add the remaining onions and carrots. Add the remaining chicken. Let's compact it a little. Pour the marinade left over from the meat on top.
7. Place a piece of butter. Take a piece of foil and make a lid on top, tightening it around the neck. We make a small puncture here with a knife to allow excess steam to escape. Place in a cold oven. Do not place in an already hot oven, otherwise the glass may crack.
8. Turn on the heat to 180 degrees. We leave here for about an hour. After this, turn off the oven. But we’re in no hurry to get the jar. Let her stand here for about 15 minutes to let the heat subside a little.
Now you can remove the lid and put everything in a common dish that is more spacious for laying out on plates.
French meat with potatoes
INGREDIENTS:
- pork 800 gr
- potatoes 500 gr
- cheese 400 gr
- onion 2 pcs.
- mayonnaise
- salt
- black pepper
PREPARATION:
Peel the potatoes, wash them and cut them into slices 3-5 mm thick.
Place the potatoes on a greased baking sheet and add salt.
Wash the pork and cut it into layers about 1 cm thick. Beat the meat well.
To prevent the meat from “breaking” when beating, and to prevent the hammer from becoming clogged with pieces of meat, which are then very difficult to clean, we recommend covering the meat with cling film when beating and beating directly through the film.
Place the meat on the potatoes. Salt and pepper the pork. Peel the onion and cut it into half rings. Place onion on meat. Pour mayonnaise on top.
If you have mayonnaise in soft packaging with a plastic spout, then it is more convenient to cut off a small corner on the packaging and squeeze through it.
This way you will achieve a thinner stream of mayonnaise and be able to apply it in an even and thin layer. For further normal use of mayonnaise, simply cover the cut corner with tape.
Grind the cheese on a coarse grater and place it on a baking sheet. Sprinkle with spices to taste and place in an oven preheated to 180°C for 40 minutes.
The meat should be baked until golden brown. To check readiness, taste the potatoes; they should be soft.
French-style meat with potatoes can be sprinkled with herbs on top.
Video recipe, simple and tasty - stewed potatoes with meat
One of the easiest ways to cook potatoes and meat is to simmer them in a frying pan. The author of this video offers his own version of this dish. From the detailed description you will learn how to make it so that it turns out delicious!
Enjoy watching!
Perhaps the most popular dish on Russian tables is meat cooked with potatoes. It always turns out tasty and satisfying. It's not difficult to prepare. Especially if you use any of the recipes described above.
Take note of them. I will be glad if you find them useful and share them with your friends.
I wish you success! Come visit us more often! See you soon
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Baked meat with potatoes
INGREDIENTS:
- Meat (chicken legs, chicken fillet or other meat of your choice and taste) - 500 gr.
- Potatoes - 600 gr.
- Mayonnaise - 100 gr.
- Spices for meat and potatoes
- Salt
- Pepper
- Garlic - 2-3 cloves
PREPARATION:
Defrost the meat and rinse it under running water. You can take chicken fillet or legs, chicken thighs.
You can also take other meat if you wish, for example, pork or beef, but you will have to cut it into medium-sized pieces (portioned, for example).
We peel the potatoes, wash them and cut them into thick cubes (as we cut them for frying potatoes in a frying pan, but much thicker).
Add salt, pepper, various seasonings to taste (for potatoes and meat), finely chopped garlic cloves to the mayonnaise, then mix everything.
Thus, we have a delicious sauce in which potatoes and meat will be stewed. Lubricate the meat and potatoes with mayonnaise.
Place the chopped potatoes and meat in a deep pan or other container designed for cooking in the oven.
Next, brush the pieces of meat and each piece of potato with your hands with the sauce prepared in advance. Mix everything, cover with a lid and put in the oven over medium heat.
Every 10 minutes you need to mix the potatoes with the meat until the dish is completely cooked.
