Roast pork in a cast iron cauldron in the oven

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Prepared by: DianaV

03/10/2014 Cooking time: 5 hours 0 minutes

Beef and potatoes are a classic combination. It takes a long time to cook the roast in a cauldron, but the dish is worth it, the result is a fragrant, tender roast, full of flavor and juices. Prepare on Sunday.

About the dish

It is versatile and very satisfying. It is both a main dish and a side dish. Moreover, potatoes and meat cooked in a cauldron over a fire can serve as both the first and second. Most importantly, not only adults, but also children love this food.

Dishes cooked in a cast iron cauldron turn out much tastier than in a regular pan. In such dishes, thanks to the thick walls, heat is retained better, and the food languishes in it. In addition, the spherical shape ensures uniform heating. Of course, using such cauldrons on a stove is problematic, but today there are models on sale with a flat bottom, designed for use in a city apartment.

And now about how to cook meat and potatoes in a cauldron on the stove, in the oven, or over a fire. Several recipes with different types of meat are presented.

Potatoes stewed with meat in a cauldron

Stewing potatoes with meat in a cauldron takes quite a long time – up to two hours. But believe me - it's worth it! No miracle saucepan will turn out so delicious: tender juicy meat, crumbly potatoes, thick aromatic gravy. This dish has many variations, everyone prepares it differently. I use pork, you can use beef or veal. By the way, potatoes with meat in a cauldron is one of those dishes that can be cooked outdoors, over a fire. Grilled over coals and with smoke, it will be even tastier! Picnics are still ahead, but for now I’ll tell you how to stew potatoes and meat in a cauldron in the oven.

A cauldron, a duck pot, or any heavy dish with a lid and thick walls to hold the heat well will work well as a cauldron. You can increase the quantity of products and cook more; on the second or third day the taste will be no worse.

With pork

To prepare potatoes with pork you will need the following products:

• boneless pork (ham);
• one and a half kilograms of potatoes;
• sunflower oil;
• one large onion;
• one large carrot;
• salt;
• pepper.

This is a basic recipe that only includes the essential ingredients. As for adding various seasonings, this is a matter of taste. But even in this version the dish has a harmonious taste.

How to stew potatoes and meat in a cauldron:

1. Dry the pork with a paper towel, remove films and all kinds of debris and cut into pieces.
2. Heat a cauldron, pour sunflower oil into it.
3. Place pieces of meat in it and lightly fry.
4. Cut the onions and carrots into cubes and add to the meat.
5. Peel the potatoes, cut into bars and put in a cauldron.
6. Add salt and pepper and stir.
7. The ingredients should release juice in which they will be simmered over low heat. Add water if necessary.

Transfer the finished potatoes and meat from the cauldron onto a flat dish and serve with fresh cilantro, parsley, and dill.

With beef

Delicious potatoes with meat in a cauldron can be prepared according to the following recipe.

Have to take:

• 0.5 kg beef;
• kilogram of potatoes;
• one onion;
• a teaspoon of meat seasoning;
• one carrot;
• four black peppercorns;
• one bay leaf;
• vegetable oil;
• water;
• a small bunch of parsley;
• salt.

Cooking meat and potatoes in a cauldron:

1. Wipe the beef with a paper towel, cut off excess, scrape with a knife and cut into portions.
2. Heat vegetable oil in a cauldron and add meat. Fry until golden brown over high heat on all sides. It is necessary to create a golden brown crust to preserve the juice inside.
3. Cut the onion into half rings, carrots into circles. Place in a cauldron and fry for about five minutes while stirring, then add salt.
4. Peel the potatoes, wash and chop coarsely. Place it on top of the meat.
5. Pour water into the cauldron, but it should not completely cover the potatoes.
6. Add bay leaf and black peppercorns, bring to a boil, reduce heat to low, cover and simmer the potatoes and beef for one hour.
7. Before finishing the cooking process, chop the parsley with a knife and put it in a cauldron.

Stir the finished potatoes, place on plates and serve with pickles: tomatoes or cucumbers.

Preparation

Rinse the beef, dry it and cut it into pieces approximately 3x3 cm in size. For this recipe, it is best to take the meat of a young animal, it will cook faster and will not be tough.

Heat a cauldron, pour in oil and fry the meat until golden brown. Our task is not to cook the beef completely, but to brown it so that all the juice remains inside. Therefore, frying should be quick, over high heat.

While the meat is cooking, cut the onions and carrots into half rings. Add vegetables to the cauldron. Continue stir-frying for 4-5 minutes.

Grind the tomatoes in a blender (it is best to use tomatoes in their own juice; if you don’t have these, then take regular pickled tomatoes that are rolled with vinegar - do not forget to remove the skin from them), pour into the cauldron. Add diced bell pepper. Add bay leaf, ground black pepper, thyme and about 0.5 tsp. salt. Stir and fry everything together for a couple more minutes.

Peel the potatoes, wash them, chop them coarsely and place them in a cauldron on top of the beef - tightly. Sprinkle with dried dill and about 1 tsp. salt. Don't mix!

Fill with hot water - it should not completely cover the potatoes, but reach somewhere up to half of the upper tubers (as in the photo). Without stirring, cover the cauldron with a lid. Bring to a boil over high heat, then reduce heat and simmer the beef and potatoes for 1 hour.

About halfway through the stew, add the garlic, chopped with a knife. Adjust the amount of salt to taste.

Now that the beef stewed with potatoes in a cauldron is ready, you can carefully mix it and serve it. In addition, it would be nice to serve homemade pickles - barrel cucumbers, pickled tomatoes, hot peppers and sauerkraut, you can add a portion of fresh herbs (place directly on plates).

On the second day, the dish can be reheated, it will remain just as tasty, thicken a little and absorb the taste of the sauce and the aromas of spices even more strongly, so I recommend preparing a double portion at once. Enjoy your meal!

With vegetables

This dish will delight you with both taste and juiciness. To prepare potatoes with meat and vegetables in a cauldron, you will need the following products:

• 1 kg beef;
• 1 kg of potatoes;
• 500 g bell pepper;
• 80 g fat tail fat;
• 400 g eggplants;
• 500 g tomatoes;
• a large bunch of parsley;
• 250 g onions;
• salt;
• pepper.

How to cook meat in a cauldron with vegetables:

1. Cut fat tail fat into thin layers and place in the bottom of the cauldron.
2. Cut the beef into large pieces and place in lard.
3. Cut the onion into thin half rings, separate it into feathers, and throw it into the cauldron.
4. Peel the potatoes (preferably small ones), wash them and place them whole (or in halves, if not very small) in a cauldron.
5. Wash the eggplants, cut them together with the skin into 1 cm thick circles, place on top of the potatoes.
6. Wash the sweet pepper, remove the seeds, cut into four parts and place in a cauldron.
7. Cut the tomatoes into circles - this is the last layer of vegetables.
8. Add salt, put parsley on top and cover with a lid.
9. Cook over medium heat for about one and a half hours.

Mix the finished potatoes with beef and vegetables and place on plates.

How to cook meat and potatoes in a cauldron over a fire

This is an ideal dish for a picnic at the cottage. A voluminous cauldron makes it possible to feed a large number of guests.

The following products will be required:

• kilogram of pork (pulp);
• kilogram of potatoes;
• two onions;
• 250 ml vegetable oil;
• head of garlic;
• seasonings to taste;
• a glass of hot water;
• pepper;
• salt.

The procedure for cooking potatoes with meat in a cauldron over a fire:

1. First you need to marinate the pork. Cut it into fairly large pieces, rub each of them with pepper and seasonings, place in a bowl, cover with cling film and leave for 40 minutes.
2. Peel the potatoes, wash them, cut them into halves.
3. Chop the garlic, cut the onion into rings.
4. Hang the cauldron over the fire, heat it up and pour vegetable oil into it.
5. When the oil is hot, add the potatoes and onions and fry for seven minutes. Using a slotted spoon, transfer to a dish.
6. Place the meat in the oil that remains after frying the potatoes, quickly bring it until a light golden brown crust appears on all sides, then transfer it to a separate container.
7. Scoop out most of the oil from the cauldron, put half the meat and onions into it, then the potatoes and the other half of the meat.
8. Sprinkle with chopped garlic, salt, pour in hot water, cover with a lid and simmer for an hour over smoldering coals.

Potatoes stewed with meat in a cauldron

• 500 g – beef pulp, maybe pork or lamb.
• 2 onions, 1 carrot
• 2-3 potatoes
• 1 tbsp. l. flour, salt, spices to taste

• cut the meat, fry in a hot cauldron with vegetable oil
• take it out, add onions and carrots, fry
• return the meat to the cauldron and keep everything together for 5 minutes
• add diced potatoes and add water and flour
• simmer for an hour and a half
• salt and pepper to taste
• 10 minutes before readiness, add spices to taste

Who among us as a child did not have a mother or grandmother prepare stewed potatoes with meat! Yes, with homemade pickled tomatoes or cucumbers. This dish was swept up with a bang by the young growing organism! Today we will prepare a hearty and simple dish - stewed potatoes with meat in a cauldron . The utensils in which we will cook are a universal tool. You can fry, stew, boil in it, I wouldn’t be surprised if they also bake in it!

You can choose any main ingredient for the dish. I took beef. Cut it into small pieces, the onion into half rings, and the carrots into circles.

Next, heat the vegetable oil. Fry the beef. The main thing is that it does not cook! To do this, lay it out in portions. We fried one portion and placed it in a pan nearby. Then add the next portion, etc. One more moment! If you are using a product that has been frozen, it must be completely defrosted, otherwise a lot of juice will be released and the frying process will turn into a boiling process.

Remove the beef from the cauldron and place onions and carrots there. Fry.

Return the meat to the cauldron with the vegetables and, without turning down the heat, stir the contents for 5 minutes.

After this, potatoes are used. It needs to be cleaned and cut into small cubes, smaller than beef.

Place the potatoes and add water so that it lightly covers the contents. Next, flour comes into play. It makes the broth sticky, but if you don’t like thick gravy, you don’t need to add flour.

Now bring the contents to a boil and reduce the heat. Leave with the lid ajar for an hour to an hour and a half. After this time, we taste the beef. It should be completely cooked, soft, but not salty.