The meat cooked in ceramic pots always has an excellent taste, aroma and a very mouth-watering appearance.
In addition, thanks to the thick walls of the clay pot, which are heated slowly and evenly, the meat is not fried or cooked, but languishes, so it retains all its useful properties.
At the same time, cooking meat in a pot is not at all difficult, the main thing is to properly prepare and put the products in it, and only after that you can only wait until a deliciously aromatic and tasty dish can be extracted from the oven. You can cook in pots almost any kind of meat. Of course, its different types require different cooking times: beef should be cooked for at least one and a half hours, pork for at least an hour, chicken in a pot is usually ready in 40 minutes. Also, vegetables, mushrooms or potatoes are usually stewed in pots. which give the meat an excellent taste and aroma, and can also be used as a side dish.
One of the basic principles of cooking meat in pots is the compatibility of the components with each other according to their culinary properties and taste. Meat, especially poultry, goes very well with sour fruits and berries. For example, a combination of a fat duck or a goose with an orange is very interesting. The combination of chicken with apples and potatoes is considered a classic. If the meat is cooked in a pot with cereals, the dish is very well seasoned with onions, garlic and mushrooms.
Potted Meat - Product Preparation
When cooking meat in pots, all the components in them can be laid immediately, without preliminary heat treatment, or you can put already prepared products there.
In the first case, cooking takes less time. In order to be able to cook equally well products that require different durations of heat treatment, you can, for example, cut the meat into small pieces, and vegetables - larger.
If pre-prepared products are placed in the pot, the problem of the difference in the time of their heat treatment does not arise. That is, slicing the meat into pieces of the right size, we fry it in oil in a pan, then we also cook the vegetables and put everything in a pot in layers for cooking.
Meat in pots - preparing dishes
When choosing a pot, you need to calculate which capacity is best for you. Usually use pots from 250 ml to 500 ml.
It is not recommended to use pots with a glazed inner surface in whole culinary products, since tin, which is part of the glaze, can get into food and cause poisoning when the pot is heated.
At the same time, choosing a pot with porous walls, you can get really healthy and tasty dishes. So, having soaked it before cooking in water for about half an hour, you fill its pores with moisture, which during heat treatment will be taken up by the products and make them more juicy.
Recipe 1: Meat in pots with mushrooms and potatoes
The classic combination - meat, potatoes and mushrooms, in this dish finds a completely new sound due to the addition of pickles. Fried carrots, onions, as well as garlic and herbs complete the tasty picture.
Ingredients:
0.5 kg of veal or pork;
10 potatoes;
2 carrots;
200 gr. champignons;
2 pickles;
2 onions;
a bunch of dill;
3 large cloves of garlic;
rast. oil for frying onions;
to taste salt, pepper.
Cooking method:
1. Prepare the products: cut the meat into small pieces, pickled cucumber into small cubes, mushrooms into not too thin slices, chop the garlic with dill, onion, finely chopped, fry in vegetable oil. Cut the potatoes into strips.
2. Put the products in layers in a pot: meat mixed with pickles; mushrooms with dill and garlic; on top - potatoes, salt and pepper.
3. Add water or broth so that the liquid barely covers the contents of the pot, “cover” everything with a layer of sour cream and sprinkle with grated cheese.
4. Covering the pots with lids, put them in the oven and cook our dish for an hour.
Recipe 2: Potato Meat with Young Potatoes
This dish is easy to make without even having a special skill and a lot of time. It is prepared from the most familiar products - meat, potatoes, onions and carrots. However, this meat in pots with its apparent simplicity turns out to be very tasty and nutritious.
Ingredients:
200 gr. chicken meat;
1 carrot;
1 onion;
300 gr small young potatoes;
a few peas of black pepper;
Bay leaf;
vegetable oil;
to taste the salt.
Cooking method:
1. Cut the meat and fry it in vegetable oil, place it in a pot.
2. After peeling the carrots and onions, cut them into small cubes and sauté them in a frying pan from under the meat.
3. Young potatoes thoroughly wash and remove the peel.
4. On the meat in a pot we put the sautéed vegetables, then the whole potatoes.
5. Pour the contents of the pot with hot water, which should barely cover it, salt, pepper, add a bay leaf.
6. Covering the pot with a lid, simmer in the oven for about an hour.
Recipe 3: Meat in pots with vegetables in Turkish.
If you’re tired of regular meat in pots and potatoes, prepare this dish and you won’t regret it! It is prepared just as easily, but its taste and aroma, obtained due to the abundance of vegetables with which the meat is stewed, will delight even the most demanding lovers of good recipes.
Ingredients:
1 kg of lamb;
4 tbsp. l margarine;
10 pieces of shallots;
150 gr. green beans;
1 large eggplant;
2 medium potatoes;
2 medium carrots;
2 large tomatoes;
3 green sweet peppers;
a small bunch of dill;
ground black pepper and salt to taste.
Cooking method:
1. After cutting the lamb into small pieces, put them in a large clay pot.
2. We prepare vegetables: we cut the tomatoes in circles, cut the ends near the green string bean and cut it in half, wash my beans and cut them into long pieces, clean the eggplant and cut it into pieces up to 4 cm wide, peel the green peppers and cut them into 4 pieces, my shallots, peel potatoes and cut into large cubes.
3. Then we put the prepared vegetables in a pot on the meat in layers: tomatoes, beans, eggplant, peppers, on top of the peppers - a whole shallot, on top of it - a few more circles of tomato, then potatoes and again circles of tomato.
4. Salt and pepper, sprinkle with finely chopped dill, put margarine on top, fill with half a glass of water. Having closed the pot with a lid, we simmer everything for about 2 hours. When the meat becomes soft - our dish is ready.
Potted Meat - Tips from Experienced Cooks
To prevent the pots from cracking due to temperature changes, it is recommended to put them in a cold oven so that they evenly heat up with it.
Experienced culinary experts believe that if you put food in a pot in a raw form, the meat in the pots will turn out to be more delicious, as it absorbs the aroma of other products during cooking.
If during cooking you will see that you need to add more liquids to the dish, you need to use only hot water or a small amount of broth for it, otherwise the pot may burst.
Since the top layer of products may dry out during the heat treatment, it is advisable to make it from onions or tomatoes that produce juice. Ideally, you should always cover the pot with a lid or wrap it with foil, or cover it with a piece of dough.
A hot pot, removed from the oven, can only be placed on a wooden stand or board, and not on a cold surface, otherwise its bottom may crack.
It is better to remove the pot from the oven shortly before the dish is ready. So it cools down a bit before serving and comes to readiness under the action of the hot walls of the pot.
Remember that food cooked in ceramic dishes in the oven has good digestibility and the ability to restore the strength of the body, so it is not only tasty, but also extremely useful.
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