Potatoes with meat on a fire in a cauldron

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make potatoes with meat in a cauldron? Prepare all products according to the list. What kind of meat is best to use? You can take absolutely any meat, be it poultry, beef, pork or game. The recipe used a piece of pork neck. Rinse the meat and dry with a towel.

2. STEP 2

   

   Peel the onions, carrots and garlic. Wash the vegetables in cold water. If possible, use bell peppers of different colors, then your dish will look brighter and more appetizing.

3. STEP 3

   

   Peel the potatoes, wash and cover with cold, clean water.

4. STEP 4

   

   Chop vegetables in any way convenient for you. For cooking in a cauldron, I prefer large cuts.

5. STEP 5

   

   Cut the potatoes into slices or cubes, as you prefer.

6. STEP 6

   

   Pour refined vegetable oil into a clean, dry cauldron. Heat it well.

7. STEP 7

   

   Meanwhile, drain the potatoes and place the wedges on a flat surface to dry. In the fresh air this happens quite quickly.

8. STEP 8

   

   Add onions, carrots, bell peppers and garlic cloves to hot oil. Fry, stirring constantly with a slotted spoon, until desired degree of doneness. Vegetables can be lightly simmered in boiling oil or fried until golden brown. Using a slotted spoon, remove the vegetables from the cauldron and place in a separate container. Be careful not to get burned!

9. STEP 9

   

   Next comes the line of tomatoes. Place the cherry tomatoes in the oil in which the onions, carrots and peppers were fried. Leave it for literally 2-5 seconds and immediately remove it. The oil is very hot, so the tomatoes will cook quickly. By the way, cherry tomatoes can be excluded from the recipe if desired.

10. STEP 10

    

    Remove the tomatoes with a slotted spoon.

11. STEP 11

    

    Place the dried potatoes into the cauldron.

12. STEP 12

    

    Fry over high heat until golden brown. Don't forget to stir constantly, otherwise everything will burn.

13. STEP 13

    

    Remove the potatoes from the cauldron.

14. STEP 14

    

    Now get to the meat. Place it in boiling oil and fry until golden brown. Fry the meat in batches so that it is not stewed, but fried. I usually do this in two batches.

15. STEP 15

    

    Remove the first piece of pork from the oil into a separate bowl and fry the remaining meat.

16. STEP 16

    

    Next, throw all the fried pieces into the cauldron, add a little water. Remove a few logs from under the cauldron to reduce the flame to moderate and simmer the pork until cooked under the lid closed. It will take from 40 to 60 minutes. Open the lid periodically and check if the meat is burning. If necessary, add a little water.

17. STEP 17

    

    Finely chop the greens. For brightness and appetizing presentation, I recommend using red lettuce onions. Cut it into thin feathers or thin half rings.

18. STEP 18

    

    When the meat is ready, you can begin the final steps. Open the lid of the cauldron; if there is too much liquid in it, evaporate the required amount. Place potatoes and fried vegetables into the cauldron.

19. STEP 19

    

    Salt to taste, sprinkle with your favorite spices and ground peppers.

20. STEP 20

    

    Stirring gently, bring the dish until fully cooked (focus on the potatoes). The flame should not be strong.

21. STEP 21

    

    At the end of cooking, add greens and onions.

22. STEP 22

    

    Mix everything again and invite family and friends to the table.

23. STEP 23

    

    Serve while it's hot!

Comments on the recipe

Namira

05.12.2023

4.5

A very tasty recipe for potatoes with meat over a fire in a cauldron! It's incredibly delicious and satisfying! Thank you very much for the recipe!

Psenadah

05.12.2023

5

I made it from homemade 5 month old veal, everything else was from the store. Cast iron cauldron 12 liters. Based on the recipe for 10 people, the total came out to 6-7. Add a lot of greens at the end (parsley, dill, celery, cilantro, arugula), be sure to have whole garlic, just like for pilaf. The meat was marinated in advance in spices without salt for about 30 minutes. It is also good to add soy sauce for frying. High temperature is not needed. Everything is very balanced and tasty. I recommend.