Meat in pots - the name alone is appetizing. Images of a white Russian stove, embroidered national aprons, and country cuisine pop up in my head. Indeed, this old Russian dish comes from a peasant life. Then the housewives cooked stewed seasonal vegetables with meat in a large clay pot. Such food was enough for the entire peasant family.
Even before the advent of stoves, food in pots was cooked over an open fire. The thick-walled containers were placed in the coals and the products were cooked in a common kettle under a tight lid. In order for the pot to fit into the stove, they began to make it more convenient in shape for a comfortable grip with the stove grip. For this, the neck of the pot was narrowed, and the middle was made wide and voluminous.
Earthenware in Russia for a very long time was the only device in which food was prepared. Even pots cracked from time to time or from heat were glued together, braided with vines and used simply for storing cereals. The clay dishes that were used for cooking in the oven were spoiled by soot. Therefore, the hostess traditionally had a festive set of hand-painted dishes for feasts. Meat in pots is a historically primordial Russian dish, although many neighboring countries also actively used this baking method.
Beef with mushrooms in pots
A good dish for preparing any seasonal vegetables. Anything that has been collected from the garden will do. In combination with selected beef and mushrooms, they will acquire a special juiciness and pleasant taste.
Ingredients:
- potatoes - 500 g;
- carrots - 200 g;
- medium onion - 2 pcs.;
- mushrooms (porcini, champignons, oyster mushrooms, chanterelles, boletus, honey agarics, morels - any) - 300 g;
- beef - 500 g;
- seasonings and salt;
- sour cream - 300 g;
- any broth or warm water - 500 ml.
Step-by-step cooking recipe:
- Boil the mushrooms in boiling water for 25-30 minutes (except for mushrooms and oyster mushrooms - they go raw to the pot). If the mushrooms are dried, soak them in cool water for a couple of hours (do not pour out the water - it is fragrant, it is better to add it to the roast in pots). Chop them finely.
- Rinse and peel potato tubers. Carrots too. Cut into slices and place in the bottom of the baking pots. This volume of products is enough for 6 portioned pots of 0.5-0.75 liters.
- Peel and chop the onion. Lay it out in the next step.
- Rinse the beef well under running water. Cut into cubes across the grain and distribute into pots.
- It was the turn of the mushrooms. They go to pots on top of the beef. Finally, pour a tablespoon of sour cream and 70 ml of water or broth into each container.
- Season and season with salt. Do not preheat the oven beforehand, otherwise the dishes may crack from the sudden temperature drop.
- Cover the pots with lids or seal the neck with a cake made of any kind of dough. Turn on the oven at 200 ° C and put them to stew for 1, 5 hours. Serve in portions.
Beef with vegetables in pots
When paired with vegetables, even the toughest beef will become soft and tender. The main thing is the correct sequence of layers.
Ingredients:
- beef - 400 g;
- large onion - 1 pc.;
- large sweet pepper - 1 pc.;
- carrots - 1 pc.;
- medium tomatoes - 3 pcs.;
- zucchini, squash or eggplant - 300 g;
- salt or spices.
Recipe in stages:
- Rinse the beef and cut into cubes. Rub a pinch of salt and the same amount of spices into it. Leave to drink for an hour.
- Brown the pieces in a frying pan for 10 minutes.
- Rinse and peel the vegetables, cut into slices of approximately the same size. Chop the onion in half rings.
- Dip the tomatoes in boiling water for 10 seconds and remove the skin, chop into cubes.
- Combine meat with vegetables in a common bowl, mix thoroughly and add 300 g of water. Season with salt and pepper.
- Distribute in pots and bake at 200 ° C for more than 1 hour.
Beef with buckwheat
Meat is a source of protein and useful microelements, and buckwheat is rich in vitamins, because it is considered the queen of cereals. Combine them in pots for an amazing outlet!
Ingredients:
- beef - 500 g;
- buckwheat - 350 g;
- medium carrots - 1 pc.;
- large onion - 1 pc.;
- bay leaf, spices, salt;
- garlic - 3 teeth.;
- butter - 50 g;
- broth (vegetable, meat, mushroom) - 500 ml.
Recipe in stages:
- Rinse the meat and salt. Cut into thin shavings across the grain. Fry the beef a little in a pan, just to get a crust on each bite. Add chopped onion and bring it to translucent.
- Prepare the pots, put the beef and onions on the bottom.
- Grate peeled carrots, it will go in the second layer. Peel the garlic and add to the pots.
- Four tablespoons of buckwheat (raw). Add lavrushka, salt and pepper to it.
- Pour hot or warm broth over everything until it covers the contents and rises 1 cm above it.
- Cook in the oven for at least 1 hour at a temperature of 180-200 ° C. Put a piece of butter into the pot before serving.
Beef with cheese
Meat under a cheese coat goes well with potatoes. It is so tasty and juicy that, perhaps, you are unlikely to limit yourself to one pot for dinner.
Ingredients:
- beef - 400 g;
- onion - 1 pc.;
- carrots - 1 pc.;
- tomato - 1 pc.;
- potatoes - 500 g;
- any cheese - 300 g;
- butter - 50 g;
- (bell pepper, green peas, green beans - if possible)
- seasonings and salt.
Cooking recipe in stages:
- Rinse the beef and cut into strips. Salt.
- Peel the onions and carrots and turn into strips.
- Chop the tomato into cubes, peel and chop the potatoes into slices.
- The layers in the pots are in the following order: potatoes, carrots, onions, beef, tomatoes, salt and spices, cheese. If other vegetables are added, they should be placed under the beef.
- Add a piece of butter to each pot and pour in 100 ml of water, bake at 200 ° C for about 60-80 minutes. Serve immediately.
Beef with barley
Ingredients:
- beef - 400 g;
- pearl barley (raw) - 300 g;
- medium onion - 1 pc.;
- broth - 500 g;
- butter - 50 g;
- salt and pepper.
Step-by-step cooking recipe:
- Soak the pearl barley in water overnight.
- Rinse the meat and cut into cubes, salt, leave to marinate for an hour. Fry the beef over medium heat for 5 minutes.
- Peel and chop the onion, fry until golden brown. Mix with barley and meat. Salt.
- Divide mixture into pots and add broth. He should cover the porridge by a centimeter. Add a slice of butter.
- Send the pots to a cold oven and turn it on at 180-200 ° C. Readiness - in 1, 5 hours.
Beef with prunes
The dried fruit of their plum will soften and enrich any type of meat. Noble and spicy prunes will complement the beef baked in a pot.
Ingredients:
- prunes - 150 g;
- beef - 400 g;
- potatoes - 400 g;
- medium onion -1 pc.;
- broth - 500 ml;
- garlic - 2 teeth.;
- sour cream - 100 ml;
- greens - 1 bunch;
- salt and spices.
Step-by-step cooking recipe:
- Rinse the beef, blot with napkins and chop. Season with salt and season, sprinkle with a crushed garlic clove, stir and set aside for 30 minutes.
- Rinse and peel vegetables, cut in any way.
- Remove pits from prunes, rinse with hot water and cut into halves.
- Put carrots, chopped onions, prunes, beef, the remaining chopped garlic, potatoes in the pots.
- Season with salt and season, pour broth (so that it does not reach the top of the potatoes a little).
- Bake at 180 ° C for at least 1.5 hours. At the end, you can sprinkle with chopped herbs and add a spoonful of sour cream.
Azu in Tatar style of beef
Azu is a classic national Tatar dish traditionally made from horse meat. However, the structure and taste of horse meat is very close to beef. And the version of the basics in the Russian manner with beef is quite an excellent alternative to the Tatar basics.
Ingredients:
- beef - 400 g;
- pickled cucumber - 2 pcs.;
- potatoes - 400 g;
- onion - 1 pc.;
- tomatoes in their own juice - 200 g;
- tomato paste - 50 ml;
- garlic - 3 teeth.;
- salt, bay leaf and pepper;
- vegetable oil - 20 ml;
- broth - 500 ml.
Step-by-step cooking recipe:
- Rinse the beef tenderloin and cut into small pieces. Fry them in hot oil in a frying pan for no longer than 5 minutes.
- At this time, chop the pickles into small cubes. Peel the onion and chop it too. Send all vegetables to the pan with meat and simmer, stirring, no longer than 2 minutes.
- You should not add salt, as the cucumbers will give juice, in which there will be enough salt and enough for all the ingredients in the pot.
- Fill the pots halfway with a mixture of their meat, cucumber and onion, pepper and season as desired. The next layer is potatoes, which are pre-peeled and chopped into half rings. The potatoes should not reach the edges of the pot, for this you can slightly condense them. Put a bay leaf in each container.
- If frozen tomatoes are taken, then they can be grated. If you use tomatoes in their own juice, it is enough to knead them with a fork until they become mushy. Put tomatoes and crushed garlic in the last layer.
- It remains to mix the tomato paste with water and pour into each pot up to the edge of the potatoes.
- Cover the pots with lids. Now they can be sent to the oven, turned on at 200 ° C, for 1, 5 hours.
Azu in Tatar style is well complemented by a fresh salad of cabbage and sour cream, combined with chopped herbs.
Beef with beans
Bean lovers will love the delicate combination of legumes and red meat.
Ingredients:
- beef - 500 g;
- beans - 200 g;
- tomatoes - 300 g;
- sweet bell pepper - 300 g;
- large onion - 1 pc.;
- vegetable oil - 20 ml;
- water;
- salt and spices.
Step by step cooking:
- Soak beans in water overnight.
- Cut the beef tenderloin into strips, salt and set aside to marinate.
- Wash the pepper and chop into half rings.
- Wash and chop the tomatoes.
- Peel the onion and, chop, fry until transparent in a pan in oil. Put the meat on it and fry for no longer than 5 minutes.
- Add pepper to the pan and add salt and fry for another 3 minutes. After adding the tomato, turn off the heat and, stirring occasionally, let the remaining heat of the frying pan reach the frying pan.
- Time to put the ingredients in pots: meat with vegetables on the bottom, beans on top and pour water over it. Simmer under a lid in the oven at 180 ° C for 1 hour or a little longer.
Why are pots ideal for roasting beef?
Ceramic or earthenware has dense and thick walls, its composition is natural and non-toxic.
Meat and other ingredients are stewed in their own juice, without frying, retain all the benefits.
There is no need to follow the process. Everything in the pot will come to readiness on its own.
Any type of meat is cooked equally well, juicy and tasty in pots: beef, beef offal, chicken, lamb or pork, offal.
