Buckwheat with meat in a cauldron

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make buckwheat with meat in a cauldron? Very simple. First, prepare the necessary ingredients. You can use any meat: beef, pork, lamb. Chicken or turkey will also work. You can add or replace the vegetable part to your liking.

2. STEP 2

   

   Sort the buckwheat, rinse thoroughly until the water is clear and dry. To do this, it is better to place the cereal on a sieve and let all the water drain. All the details about buckwheat can be found in the article. The link is at the end of the recipe. Buckwheat can be replaced with any other cereal you wish. In this case, the cooking time may change in one direction or another. Do not forget that some cereals (for example, pearl barley) require pre-soaking.

3. STEP 3

   

   Wash the meat, dry and cut into small pieces. The meat is required without bones, only pulp. I have pork ham with a minimal amount of fat.

4. STEP 4

   

   Peel the onion and cut into cubes or half rings, as you like. If you or your children don't like onions, you can omit them altogether or replace them with another vegetable, such as bell pepper.

5. STEP 5

   

   Peel the carrots and cut into strips or grate on a coarse grater. I have been using a grater for Korean carrots lately; I like the shape of the vegetable shavings.

6. STEP 6

   

   Heat vegetable oil and half the butter in a cauldron over medium heat. Add the onion and fry until golden brown for 5-7 minutes. You will learn which little is better to choose for frying from the article on this topic. There is a link to it at the end of this recipe.

7. STEP 7

   

   Add meat and fry, stirring, 15 minutes until half cooked.

8. STEP 8

   

   Add carrots to the cauldron. Then pour in about 600 ml of hot water. When the water boils, add salt and pepper.

9. STEP 9

   

   Simmer the meat and vegetables over low heat, covered, until the meat is done, about 40 minutes.

10. STEP 10

    

    Heat the remaining butter in a skillet over medium heat. Add the washed buckwheat and fry, stirring, for 10 minutes.

11. STEP 11

    

    Transfer the buckwheat to the cauldron with the meat and smooth it out. Pour in the remaining hot water so that it is 1.5 cm above the level of the cereal. Cook over medium heat without a lid until excess liquid boils away.

12. STEP 12

    

    Using the handle of a spoon, make deep punctures in the porridge. Cook uncovered over low heat for about 10-15 minutes. At the end, stir the porridge.

13. STEP 13

    

    Place the prepared buckwheat porridge with meat on plates and serve. Bon appetit!

Comments on the recipe

Natalia M

22.08.2023

4.6

Today I cooked buckwheat with meat in a cauldron for lunch. Instead of pork, I took two duck breasts. Duck takes longer to cook than pork, so after frying, I simmered the pieces of meat for a little over an hour until tender. I used frozen carrots, grated on a coarse grater. My cauldron holds two glasses of cereal, so I calculated the amount of food using the site’s calculator. I fried the washed buckwheat in butter, which not only gave it a pleasant taste, but also made the grain crumbly. This is actually my first time using butter in preparing a dish like this. I really liked this technique, it makes vegetables and cereals much more tender and tastier. And the meat acquires a velvety texture and juiciness. The buckwheat with meat turned out very tasty, satisfying, and aromatic. Thanks for the recipe!

Pesok

22.08.2023

4.6

It turned out great! It’s clear that I had my own seasonings, as well as more carrots and onions (I love vegetables). I added a little spiciness, the dish is super"

Andrey N.

22.08.2023

4.9

I really liked the recipe) Thanks to the author!