In order for the meat cooked in a cauldron to turn out juicy, appetizing and tasty, it is necessary, based on existing recipes, to follow and know some of the rules and features of making products in this real “cast iron miracle”.
Therefore, when choosing this or that method of cooking meat, you need to take a meaningful approach not only to the cooking process itself, but also to follow a certain manufacturing technology for the existing components in the cauldron.
The extraordinary aroma, piquant taste, as well as the appetizing appearance of meat cooked in a cauldron will not leave anyone indifferent, be it a real gourmet who is good at his business or an ordinary person who loves to eat delicious food.
General principles and rules for cooking meat in a cauldron
• Any type of meat intended for cooking in a cauldron must first be washed, cleared of films, and, depending on the recipe, marinated, soaked, or simply cut into large pieces and mixed with spices.
• Before you start cooking, especially meat, the cauldron must be thoroughly warmed up. Melt the fat in a heated cauldron, render the lard for further cooking on it. If you need to fry meat in vegetable oil, then it needs to be calcined until a certain smoke appears from the cauldron.
• After this, you can start frying the meat. Frying must be carried out over high heat, in a preheated cauldron, so that the meat from the inside is filled with juice and becomes tender, and an appetizing crispy and golden-brown crust forms on top.
• In order for the meat to be fried well, it must be placed in the cauldron in small portions, otherwise it will release its juice ahead of time and will not be fried, but stewed.
• When adding a large amount of onions to meat, it is better to tightly close the cauldron with a lid. When an onion is placed in a cauldron, it begins to release juice, which flows onto its hot bottom and evaporates. And since the cauldron is covered with a lid, the aromatic vapors emanating from the onions permeate the meat and make it even more tasty and aromatic.
Vegetable pillow with pork in a slow cooker
Pork cooked with vegetables in a slow cooker will not only be tasty, but also very healthy. What you will need for this:
| Products | Required quantity |
| Pork pulp | 0.5 kg |
| Carrot medium | 1 PC |
| Bulb onions | 1 PC |
| Medium zucchini | 2 pcs |
| Tomatoes | 2 pcs |
| Garlic | 2 slices |
| Vegetable oil | 2 tbsp. |
| Salt | taste |
The pork and vegetables will cook in the slow cooker for 1 hour and 35 minutes. The calorie content of such a dish will be about 180 kcal (100 g).
How to cook pork and vegetables in a slow cooker:
- washed sliced pork must be placed in a multicooker bowl, pre-lubricated with vegetable oil, and fry in the “Baking” mode for 20 minutes;
- prepare the vegetables: peel them, cut the carrots + tomato + zucchini into small cubes, onions into half rings, carrots into rings;
- pour the onions and carrots into the bowl with the meat, stir and fry for 5 minutes;
- add the remaining vegetables, fry everything for another 10 minutes;
- switch to the “Stew” mode, after which the dish should be cooked for another 1 hour.
The finished dish is carefully laid out on plates; meat and vegetables should be in equal proportions.
Beet cutlets are a great Lenten dish that you will love.
Read how to prepare homemade canned sprat in tomato sauce.
Airy meringue for dessert is what you need. And it’s very easy to prepare it using our recipes in the microwave.
Meat with onions (beef)
This recipe is very simple and in the original it needs to be cooked in a cauldron. I tried cooking it in a wok pan and the result was excellent.
Required ingredients:
– beef – 1 kg;
— onions – 7 pcs.;
- seasoning for meat, oil, ground black pepper and salt (if they are not in the seasoning).
Cooking method:
Peel the onion and chop it in a vegetable slicer or cut it into cubes. Pour some oil into a cauldron and fry the onion in it. There will be a lot of it, as you understand, so I recommend not going far and stirring periodically.
Cut the meat into cubes, and after 5 minutes add it to the onion, add meat seasoning, ground pepper and salt. Cover the cauldron with a lid and cook the dish over medium heat, stirring the contents in the cauldron every 10 minutes.
You need to cook until the meat becomes soft. During the cooking process, the meat will release its juice, in which it will be stewed. As a result, you will get a natural product, delicate structure and pleasant taste. For lovers of spicy dishes, add a pod of hot pepper to the cauldron 10 minutes before the end of stewing.
You can prepare potatoes and vegetable salad as a side dish - the dinner will turn out great.
A recipe for cooking stew in a cauldron without any problems, and the result is beyond praise!
Good meat stew in a cauldron
I am ready to die in almost unlimited quantities.
And when I am offered something exclusively vegetable, I have no desire to eat this something. But with pork it’s a different matter. I often thank the higher mind for the fact that I was born into a people who are not forbidden to eat this meat by any national traditions. Because it is very, very tasty. And today I will tell you about how to cook vegetable stew in a cauldron
. In general, to be honest, I don’t know what people invented this dish, but I wish these people prosperity and all the best.
List of ingredients for stew recipe
: 1) Fresh pork – 0.5 – 0.7 kg. 2) Potatoes. Five pieces is enough. 3) A couple of medium-sized carrots. 5) Five medium onions. 6) Half a head of cabbage. 7) Head of garlic. A tablespoon of tomato paste. You can simply take about three fresh tomatoes for the same purpose. 9) Zira, herbs, salt and pepper - to your taste. 10 Sunflower oil.
How to cook vegetable stew with meat in a cauldron
: 1) Make a fire and heat the cauldron. In the meantime, we select potatoes, approximately the size of a regular egg, and peel them. Cut all larger potatoes into pieces. As soon as we see that the cauldron is well heated, pour sunflower oil into it. 2) Cut the meat. We will need pieces ranging in size from 3 to 5 cm. We remove films and fat from them. 3) As soon as the oil begins to boil, throw in the cuttings. You can even throw the bones in there too. Plus a few meat pieces for taste. 4) Now we take out the fried potatoes and immerse the potatoes in their place. Turn it over and add a little salt before it’s ready. When the potatoes are ready, pull them out and put them in a closed bowl to wait in the wings. Then put the meat in the cauldron and fry on all sides. 5) Add the onion, which must first be cut into half rings. 6) Chop the carrots into cubes, half a centimeter thick. 7) It takes approximately 5 minutes for the carrots to become soft enough in the cauldron. We cut the cabbage into squares or strips and throw it into the cauldron. Do not cover the lid and wait for ten minutes. 9) Add a glass of water and cover with a lid. 10) Simmer for 15 minutes, then add peeled tomatoes or tomato. 11) Add potatoes and mix a little. After this, you can cover the cauldron again and keep it on low heat for about five minutes.
Once upon a time I tried stew in a cauldron over a fire
, and it was wonderful. The recipe that I described was prepared right near the house, on a special metal stand.
The final touch is to cut the garlic and herbs, and then add them along with the cumin to our stew. This completes the cooking process.
Photo of preparing stew in a cauldron according to recipe
This is the kind of vegetable stew I just love. It is also loved by many of my friends who happened to be visiting at the very moment when I decided to cook it again. In general, the cooking process is simple, although somewhat time-consuming. In terms of money, the amount does not particularly impact the budget of an ordinary family. Often the question comes down to choosing good meat, which you need to know how to choose. But here you can write a whole article.
Recipe and photo sent by: Vladislav [email protected]
Meat with onions (in a cauldron)
This time we will cook lamb ribs with onions in a cauldron. A uniquely delicious dish! Ingredients needed: lamb ribs; onions - several pieces; cilantro, cumin and red hot pepper.
You can use the quantity of ingredients at your discretion. Personally, I pitted the ribs and cooked just the meat. But if you wish, you can cook with seeds.
Let's chop the meat into pieces. It is so beautiful, with layers of fat, tender... Don’t remove the fat from it!
Peel a few onions and cut them into half rings.
We take the cauldron, wipe it dry and wipe it inside with lamb fat. Now the cauldron must be warmed up. Place pieces of meat on the bottom, fat side down. Let's give the fat time to melt so that the meat begins to fry, and the fat itself becomes a little richer. Now add generously chopped cilantro, cumin and hot red pepper to the meat.
Salt the contents, mix and continue to fry the meat in its own juice for 5 minutes. Level the meat in the cauldron and add the chopped onion in a thick layer. We also add a little salt on top of the onion, cover it tightly with a lid, reduce the heat to low and continue to simmer everything together. After 15 minutes, you can look under the lid to make sure whether the onion has released juice?
As you understand, our dish is prepared in its own juices of the added ingredients. The onion should release a sufficient amount of juice, and the meat should be stewed, but not fried. If everything in the cauldron is normal (and it couldn’t be otherwise), then it will take us 1 hour to prepare the dish. After an hour, raise the lid, and in the middle our onions should turn brownish, but not burnt.
Prepare a side dish of potatoes or something else, the main thing is that these two dishes go well together. Eat for your health.
Meat with onions - secrets and useful tips from the best chefs
— Never put meat in a cold frying pan or cauldron. As a result, you will end up with dry and tasteless meat.
— To prepare meat with onions, try to cut the onions into rings or half rings, unless otherwise indicated in the recipe.
Other news in the section:
- Meat with mushrooms - the best recipes
- Wok-braised pork with red pepper and tofu
- Pork with peanuts and ginger in wok
- Pork with vegetables and white beans in a wok
- Pork with dogwood sauce
How to cook pork shurpa over a fire?
If you decide to have a picnic in nature, then be sure to cook pork shurpa over a fire in a cauldron. Believe me: it’s not difficult, the main thing is to stock up on all the necessary products in advance and, of course, recharge yourself in a good mood. Yes, and don’t forget to take a cauldron.
Compound:
- 1 kg pork on the bone;
- eggplant;
- 2 heads of white onions;
- 1 carrot;
- 1 kg of potatoes;
- 2 heads of red onion;
- greenery;
- 7-8 fresh tomatoes;
- 2-3 bell peppers;
- 1 chili pepper;
- vegetable oil;
- head of garlic;
- 1 tsp. coriander;
- 2 tsp. seasonings for meat;
- 1 tsp. black pepper;
- 1 tsp. cumin;
- filtered water;
- rock salt.
Preparation:
- We wash the meat and cut it into large pieces. Place it in a cauldron and fill it with water.
- Cook the pork for about an hour, periodically skimming off any foam that forms.
- Peel the red onion and cut into half rings, and chop the carrots coarsely. Place vegetables in a cauldron. Boil everything together for about forty minutes.
- Chop the eggplant into cubes and cut the white onion into half rings. After the specified time has passed, add them to the cauldron.
- We remove the skin from the tomatoes and cut them into four parts, peel the bell pepper and chili from the stalks and chop them into half rings. We clean the garlic cloves and cut them into slices.
- After 20 minutes, add all these ingredients to the shurpa.
- Peel the potatoes, cut them into cubes and put them in a cauldron.
- We wash and chop the greens, add them to the shurpa along with spices and salt.
- Cook the shurpa for 10 minutes and remove from heat.
- The correct way to serve shurpa to the table is to take out the pork and vegetables and place them on plates.
- And we serve the delicious rich broth separately along with bread flatbreads.
Preparation
1. Wash the meat in water and remove the veins and blue films that can twist it during frying. Cut into portions for barbecue. Peel the onion, rinse and cut into half rings.
2. Warm up the cauldron and pour vegetable oil into it - you will need very little of it so that the meat does not stick to the walls of the container until the juice releases. Add the sliced meat to the cauldron and let it fry for 1-2 minutes, and then stir until all the meat is coated in oil.
3. Fry for 15-20 minutes over high heat. It is advisable to cover the container with a lid so that the fat does not splatter.
4. As soon as the kebab pieces are properly browned, add the onion slices and fry for about 10 minutes. Then add salt and black pepper, pour in a glass of boiling water and reduce the heat to low. We will simmer the pork for about 1 hour. Pork takes longer to cook in a cauldron than over coals, but the heat itself is significantly different from a gas burner and a barbecue!
5. While the meat is stewing, cut the second peeled, washed onion into half rings. Pour the slices into a container, pour vinegar, add salt, sugar, red berries and chopped herbs. Stir and let marinate for about 20-25 minutes.
Place the finished pieces of pork from the cauldron on a dish and serve along with pickled onions. There will definitely be enough meat and side dishes for everyone!
Comment Rating:
3.7 /5.
From 3 votes. Please wait...
Recipes for cooking in a cauldron
A cast iron cauldron retains heat well, food in it does not burn and cooks quickly enough. In a cauldron, vegetable and meat dishes are fried or stewed in their own juice; only some recipes require additional liquid. A definite plus - you can cook it for a large company at once.
Roast lamb and potatoes (Uzbek roast)
What do you need:
Meat with onions
Required ingredients:
- lean pork - 1 kg;
— onions – 3-4 pcs.;
- soy sauce - 1 tbsp;
— vodka – 30-40 ml;
- sugar - 1 tbsp.
Cooking method:
Cut the pork into medium-sized pieces and boil the meat in a saucepan for 5 minutes. Drain the water and rinse the meat in cold running water. Such a little trick will not only allow you to cook meat faster, but also rid it of substances unnecessary for our body.
Peel the onion and cut it into half rings or rings. Place a saucepan on the stove to heat up, add a little oil and move the pieces of meat. Add the prepared and chopped onion to it, add vodka and simmer all the ingredients together over low heat for about 40-50 minutes. Then add soy sauce and sugar to the dish. Stir and continue to simmer for another 20 minutes.
For those who prefer, 10 minutes before cooking, you can add a little garlic, salt and pepper to the meat. This is not at all necessary, because the meat already turns out tasty, juicy and especially tender.
The most original way to go with this type of meat is rice noodles as a side dish or rice. Cook it for dinner - it’s not only tasty, but also healthy, because here you get a completely natural product as a result.
