Beef is a type of meat that requires a very long heat treatment. For the preparation of this product, the traditional dishes of the peoples of Central Asia - a cauldron - are simply ideal. Such a heavy spherical oriental cast iron has a thick bottom and walls, to which nothing ever sticks.
In a cauldron, beef, if desired, can be both fried and stewed. Also, the first meat dishes are prepared in such dishes.
When cooking beef in a cauldron, you must, among other things, follow certain rules. If the dish is supposed to be fried, such a cast iron is thoroughly heated before loading the ingredients and the vegetable oil is heated in it until a characteristic haze appears. When preparing stews, the cauldron must be tightly covered with a lid.
Beef with vegetables: dumlyama
This delicious dish was invented in Uzbekistan and is traditionally prepared not only from lamb, but also from beef. The technology of its preparation, so that it turns out to be truly oriental, it is recommended to adhere to it exactly.
Ingredients:
- beef fillet - 800 g;
- fat tail fat - 150 g;
- tomatoes and turnip onions - 1 kg each;
- carrots, potatoes, eggplants - 500 g each;
- sweet pepper - 4 pcs;
- cilantro and dill - 50 g each;
- cabbage leaves - 6 pcs;
- hot red or green pepper - 1 pod;
- garlic - 1 head.
You will also need spices to prepare this dish:
- hops-suneli and zira - 1 h / l each;
- coriander powder - 0.5 h / l;
- two types of pepper - ground and allspice;
- salt.
An Uzbek dumlyam is being prepared in a cauldron with a tightly closed lid. In this case, the products are stacked in layers during stewing.
Dummy recipe
Peel the onions, carrots, garlic and potatoes and rinse with any other cooked vegetables. Cut off the stalks of sweet and bitter peppers, tomatoes and eggplants. Remove the seeds from the pepper.
Chop all vegetables, except for garlic and hot peppers, into rings and arrange them in bowls. When cutting, try to observe the following ring thicknesses:
- onions and eggplants - up to 7 mm;
- potatoes, tomatoes and peppers - up to 1 cm;
- carrots - up to 5 mm.
Divide dill and cilantro into 2-3 parts in bunches and rinse. Rinse the beef, wipe it off and cut into pieces about 6x6 cm in size. Do the same with fat tail fat.
Rinse the cauldron with water, wipe and dry. Put bacon and some onion at the bottom. Toss both ingredients and place the beef slices on top. Season the meat with salt and sprinkle with cooked spices.
Place the layers on the beef one by one:
- Luke;
- carrots;
- sweet pepper;
- tomatoes;
- eggplant.
Salt the resulting beef and vegetable “pie” on top and sprinkle with spices. Cover the eggplant with three cabbage leaves and spread the potatoes over them.
Next, place the cilantro, dill, garlic cloves and a whole pod of hot pepper. At the very top, place the remaining three cabbage leaves.
Place the cauldron on the stove with high heat. During cooking, steam will push the food up, so you should put something heavy on the lid of the cauldron, for example, a pot of water.
After boiling the juice from vegetables and meat, cook the dumlema for another 30 minutes. Then reduce the heat in the stove and simmer the dish for another 1.5 hours. During all this time, do not remove the lid from the cauldron in any case.
Beef in a cauldron with potatoes
The meat cooked according to this recipe becomes very juicy, and the potatoes soaked in vegetable sauce become aromatic and soft.
Ingredients:
- beef - 250 g;
- potatoes - 4 pcs;
- carrots and onions - 1 pc each;
- peas and lavrushka - 2 pcs each;
- garlic - 2 teeth;
- pickled tomatoes - 4 pcs;
- salt and pepper to taste.
How to cook
Rinse the beef, dry and cut into pieces about 3x3 cm in size. Heat the oil in a cauldron and fry the meat until golden brown.
While the beef is cooking, remove the skins from the potatoes, wash and cut into cubes. Add the potatoes to the sautéed meat and stir the ingredients.
Cut the onion into smaller cubes, coarsely grate the carrots. Fry both ingredients in a separate skillet. Grind the tomatoes in a blender.
Transfer all the products prepared in this way to the cauldron for the meat. Pour a small amount of water into a dish and add spices. Close the cauldron and simmer the meat and potatoes until tender.
Beef lagman in a cauldron
This oriental thick rich noodle soup is traditionally cooked in a cauldron and it is from beef.
Required products:
- beef - 800 g;
- carrots and bell peppers - 1 pc each;
- potatoes, tomatoes and onions - 2 pcs each;
- noodles - 250 g;
- garlic - 2 cloves;
- tomato sauce - 2 tbsp / l;
- lean oil - 60 g;
- pepper, salt, parsley.
The cauldron for making lagman is best taken not too large.
Lagman recipe
Peel the onions and carrots, rinse and chop coarsely. Rinse the meat and divide into slices about 4 cm thick. Spread the slices evenly and wait until they dry.
Heat vegetable oil in a cauldron, send meat into it and fry it over high heat, stirring occasionally. Once the meat is white, place the carrots on top of it. You do not need to stir the ingredients.
Put the onion in a cauldron and pour water into it in such an amount that it only covers the vegetables. Close the container with a lid, reduce the heat to low and simmer the dish for about an hour, adding small portions of water if necessary.
Peel the potatoes and cut them into large cubes. Add potatoes to the cauldron to the stews and vegetables. Wash the bell peppers, remove the seeds and cut them into medium-sized slices.
Wash the tomatoes and cut each into several pieces. As soon as the potatoes are cooked in a cauldron until half cooked, add tomatoes and peppers to the dish. Season the soup with salt and pepper, and season with tomato sauce.
Stir all ingredients and simmer for another 7 minutes. During this time, finely chop the parsley and crush the garlic cloves under a press. Turn off the heat, add these ingredients to the soup and put the lid on the cauldron.
Boil the noodles in a separate saucepan. When serving, spoon it into bowls and add the infused beef soup to it.
Khashlama in a cauldron
One of the specialties of this dish is that you can even cook it from old beef. In any case, the meat will be soft and tasty.
Ingredients:
- beef and fresh tomatoes - 1 kg each;
- basil and dill - 2 g each;
- sweet pepper - 0.5 kg;
- turnip onions - 0.2 kg;
- garlic - 3 teeth;
- parsley - 50 g;
- salt, spices for beef.
Cooking algorithm
Chop the clean dried beef into large pieces. Sprinkle the meat with salt and spices, stir and set aside to infuse for about an hour.
Rinse the greens and divide into 2 parts. Tie one of the parts into a bunch, and finely chop the remaining greens. Remove the husk from the garlic, grate on a fine grater and mix with herbs.
Rinse the tomatoes and make a cruciform incision on the side opposite to the stalk. Dip the tomatoes first in boiling water for a couple of minutes, and then briefly in cold water. Remove the skins from the tomatoes and cut the flesh into not too large cubes.
Peel the onion and chop into rings of medium thickness. Rinse the bell peppers, remove the seeds from it and cut into thin strips.
Put the infused meat in layers on the bottom of the cauldron, and then the onion. Spread the tomato slices on top, and then the pepper and a bunch of greens. Cover the container with a lid and simmer vegetables and meat for 2.5 hours. For 30 minutes. until tender, pour the grated garlic with herbs into the cauldron.
Technology of cooking beef pilaf in a cauldron
When preparing this dish, an equal amount of meat, rice and carrots is placed in the cauldron.
Ingredients:
- beef fillet, carrots, rice - 500 g each;
- fat tail fat - 150 g;
- garlic and onion - 1 large head each;
- bitter pepper - 1 pod;
- salt to taste.
Step by step recipe
Warm up the cauldron well, put the fat tail fat cut into pieces and melt it. Peel the carrots and chop into large strips. First cut the onion into rings and then divide the latter into quarters.
Rinse the meat and pat dry with napkins. Cut the beef into chunks as for goulash. Remove the greaves from the lard from the cauldron and place the meat in the fat for frying. After the beef turns white, put the onion in the cauldron.
Once the onions are lightly browned, add the carrots to the dish. Mix all the ingredients well, salt them and add half of the cooked cumin to them. After the carrots turn golden, pour the water over the vegetables and meat so that it covers them.
Use your fingers to peel any loose garlic skins. Rinse the head well and put it in the cauldron. Also add chili peppers to the dish.
Simmer the dish for another 10 minutes, then put rice in it, well washed under running water. Smooth the cereals over the surface of the dish without stirring the food. If necessary, add a small amount of boiling water to the cauldron. The water should cover the rice by about 1 cm.
Sprinkle the remaining cumin on the dish, cover the cauldron and cook the pilaf for about 25 minutes. over very low heat. Add water in small portions if necessary.
At the end, stir the pilaf ingredients, after removing the head of garlic and pepper pod from it. Serve hot.
Beef in a cauldron on the fire
If desired, in nature or in the yard in the country, you can cook, among other things, very appetizing beef in a cauldron with smoke.
Ingredients:
- beef - 1.5 kg;
- onions and carrots - 3 pcs each;
- flour - 3 tbsp / l;
- tomato sauce - 3-4 tbsp / l;
- garlic - a large head;
- chili pepper - 2 pods;
- vegetable oil - 4-5 tbsp / l;
- lavrushka - 2-3 leaves;
- pepper, salt to taste.
Cooking technology step by step
Make a fire using wood from deciduous trees. Rinse the beef, dry it and remove unnecessary films and fat. Cut the meat into small pieces.
Pour vegetable oil into the cauldron and place it over the fire. Put pieces of beef in the heated oil and fry them, stirring occasionally.
Peel the carrots and grate finely. Cut the onion into thick enough half rings. Peel the garlic and crush or grate on the finest grater.
As soon as a golden crust appears on the meat, put all the vegetables prepared in this way into the cauldron. Fry the ingredients for a couple more minutes and add flour and tomato sauce to them. Mix everything gently.
Pour enough boiled water into the cauldron so that it only covers the meat. As soon as the liquid in the cauldron boils, salt the beef, pepper it and add lavrushka and chili peeled from seeds to the dish.
Cover the cauldron and simmer the ingredients for a while, until the beef is tender. This usually takes about 40-60 minutes. Serve the dish to the table with any side dish.
