Vegetables with meat - the perfect combination of foods. Dishes in pots - timeless classics of world cooking. Ceramic and earthenware still remain in use, not only to create a certain style, but also as a way to preserve the maximum benefit of the products, taking into account the environmental and other useful properties of the material from which it is made. Experienced chefs, nutritionists, and gourmets will agree with this statement.
Nutritionists recommend eating meat with vegetables based on the knowledge of the biochemical properties of products and the characteristics of digestion: vegetables contribute to better absorption of animal protein, and heat treatment in pottery in the oven allows you to better preserve the valuable vitamins contained in foods of plant origin.
Real professionals know how to cook any dish of two or three products on hand, and even create a culinary masterpiece. There are so many options for compiling a dish from all existing types of meat in combination with various vegetables that it is impossible to systematize and recount them. Heat treatment of meat with vegetables in pots is an additional way of expanding the taste range and range of dishes. Pottery is a natural material that allows you to emphasize the natural properties of each component.
It remains only to find a suitable recipe, for accurate reproduction or creative improvisation, and at the same time to be convinced of the ability to properly deal with earthenware, to refresh theoretical knowledge about the peculiarities of the technological process, fixing them in practice.
Meat with vegetables in pots - basic technological principles
Every woman is engaged in cooking every day from two to five hours. This is a tangible time cost, if we take into account that, in addition to the troubles in the kitchen, there is work, family, and other household chores. How to save precious time, but at the same time to feed the family a tasty, useful and delicious lunch? Stew with vegetables in a pot in the oven - a great solution to the problem. Oven or microwave - what you need for a quick lunch without much hassle. Meals in the Russian stove were cooked by our ancestors for many centuries in a row. It was the greatest invention of household appliances, and the only drawback was that the Russian stove was heated with wood. Now the oven has changed under the influence of scientific and technological progress, but the principle of heating food in modern ovens remains the same: all modern kitchen appliances ensure uniform heating of food.
Ancestors cooked in pottery, which can now be found in the outback. But not every clay pot is suitable for cooking in a stove (oven). Cookware made of clay gains strength only after firing. It is desirable that the clay pots were covered with glaze. Clay "breathes", that is, it easily absorbs moisture, odor, as well as the smallest particles of products under the influence of high temperature.
It is also important to pay special attention to the care of preparing pottery for cooking. After use, pots can only be washed in soda or vinegar water solution, remembering that detergents contain fragrances that are easily absorbed into the walls of pottery, and can spoil the dish, passing the smell to the products during the quenching process.
Clay, in comparison with other materials from which modern tableware is made, has a high fragility. Therefore, pottery should be protected from sudden changes in temperature. Do not put the pot out of the hot oven on a cold surface; use a wooden stand. It is also necessary to gradually heat the pots: for this they are placed in a cold oven and only after that they turn it on.
Of course, pottery is not very convenient to use, due to the features listed above, but it has some advantages. Due to the uniform heating of the pots in the oven, the food in them never burns. Pottery as it regulates the moisture content in the dish, because it is hygroscopic.
One way of cooking dishes in the pots will help save time to a great extent. This technology was used many centuries ago, and it consists in the simultaneous laying of all the ingredients of a dish in a refractory dish, followed by stewing (stewing) in the oven. This method of cooking frees up time for housewives: you only need to wash, clean and chop the food, put the pot in the oven and you can do other things, waiting for the oven timer to work or just the kitchen is filled with the aroma of the finished dish. The second method - preliminary heat treatment of individual ingredients of the dish, followed by combining them in a pot and bringing to readiness in the oven, appeared relatively recently. For example, meat is pre-fried in a pan, and its further cooking takes place in the oven, in combination with vegetables, which do not require long-term cooking, but give the meat a special flavor. Using this method reduces the duration of heat treatment in the oven, but at the same time, it requires additional time for the preparation of ingredients. There is one more nuance in this method: the meat, brought to readiness or half-ready in the pan, no longer requires a long heat treatment in the oven. This means that the vegetables added to the meat in the pot will save more vitamins while reducing the time of stewing.
Recipe 1. Potted meat with vegetables - roast with duck, rustic
Products:
Potatoes 900 g (net)
Duck (wings, legs, breast) 1.2 kg
Onions 600g
Parsley
Bay leaf
Wine (dry, red) 200 ml
Muscat, ground
Honey 50 g
Carnation
Salt
Lingonberry or cranberry 150 g
Pepper Mix
Bouillon
Preparation:
Split large cubes of peeled and washed potatoes into prepared pots: 150 g per serving. Portions of meat (70-80 g), put on the potatoes on top. Chop the onion into strips and cover the meat with it. Sprinkle with berries on top. In the finished meat broth Add honey, salt, wine, spicy spices. Boil, let it stand for half an hour, then pour the contents of the pots with strained broth. Cover and simmer until soft.
Recipe 2. Meat with vegetables in pots - gjuvech with lamb. Bulgarian cuisine
Ingredients for 6 servings:
Mutton (fillet portion) 900 g
Tomatoes 300 g
Onions 360g
Eggplant 300 g
Salad pepper 180g
Carrot red 240 g
Eggs 6 pcs.
Dill and parsley 120 g
Sour milk 250 ml
Pepper “Ratunda” 120 g
Vegetable oil 100 ml (for the passage of vegetables)
Table wine, white (for marinade)
Ground spices: pepper mixture, coriander, cloves, bay leaf
Sugar and salt to taste Preparation:
Washed and cleaned from the film and fat mutton cut into large cubes and fold into a bowl. Pour marinade made of wine and spices for a couple of hours. After fry until half ready.
Blanch the tomatoes and peppers, then peel and remove the seeds, cut into slices. Peeled eggplants, sweet carrots, cut into large bars and fry in a deep pan with the addition of vegetable oil. Put the rest of the vegetables here, stew them until soft.
In the heated pots spread out the prepared lamb, on top - vegetables. Add freshly ground spices to taste. Eggs and sour milk, smash, pour the resulting mass of the contents of the pots, sprinkle with chopped greens. Covered with lids, put the pots in the oven, turn on the average heating mode and simmer for 40 minutes.
Recipe 3. Potted Vegetable Meat - Pork, Cabbage, and Rice
Composition of products:
White cabbage 1.2 kg
Bold pork 1.4 kg
Onions 400g
Carrots 360 g
Tomato sauce 350 ml
Greens 120 g
240 g rice
Spices: paprika, black pepper, bay leaf, coriander
Oil, vegetable 90 ml
Yield: 6 servings
Preparation:
Chop cabbage, carrots and onions, cut the prepared meat into medium-sized bars. To the tomato sauce add ground spices, sugar and salt, to add flavor to the dish.
Spread the meat on the bottom of the pots. Place washed and soaked rice on top, covering the meat in a thin layer. The next layer is cabbage.
Onions and carrots pre-passe in a pan, adding tomato sauce, seasoned with spices. Divide the dressing into 6 parts, pour into pots. Cover them with lids. Simmer for 1.5 hours at 180 ° C. Sprinkle with chopped greens before serving.
Composition of products (weight: net):
Onion 160g
Fat, melted 90 g
Beef (pulp) 720 g
Puree, tomato 100 g
Potatoes, peeled 1.2 kg
Garlic 30g
Salted cucumbers 240 g
Spice
Flour 45 g
1/2 bunch greens
Broth 1.2 l
Working order:
Meat cut into pieces of 20-25 g. Fry in a pan. For roasting, use boiled beef tallow or, if desired, replace it with margarine, vegetable oil, and pork fat. Beef tallow in the recipe is offered taking into account the peculiarities of the Tatar national cuisine, where pork meat and lard are not consumed. Fried meat spread out in clay pots of 120 g.
Separately, pass the sliced onions with the addition of fat and flour. Add tomato puree to onion and fry it for 3-4 minutes, then pour in meat or vegetable broth, adjust the taste of the dressing by adding spices, cut into small cubes of pickled cucumbers.
Place 200 g potatoes in slices into the pots and pour the prepared dressing. Also put in pots 5 g of minced garlic and a pinch of chopped greens. Stew at medium temperature. Ready meat should be soft and juicy.
Recipe 5. Meat with vegetables in pots - solyanka. Spanish cuisine
Cooking Products:
Marinated olives 180 g
Salami 360g
Brisket 240 g
Ham 420 g
Marinated mushrooms 180g
Rabbit (fillet) 0.5 kg
Rice, round 360 g
Basil 60g
Dill 90 g
Green Peas 250 g
Olive oil 150 ml
Lemon (slices) 120 g
Spices, ground: saffron, paprika, chili
Walnut Kernels 120 g
Garlic 60g
Bouillon
Tomato puree 100 g
Baked milk 150 ml
Onion, 240 g
Cooking:
Cut rabbit meat into large cubes, ham, salami and brisket into thin bars. Fry.
Wash rice and soak for 3-4 hours in cool water. Cook until half cooked in salted water and rinse.
Slice olives and mushrooms. Chop garlic, kernels of nuts with a blender, add 2-3 spoons of oil and 50 ml of lemon juice.
Combine tomato puree with baked milk, add spices. Sliced onions in vegetable oil until transparent and pour in milk-tomato sauce.
Put all prepared ingredients in pots, if necessary, add broth to cover the solid components with liquid. Stew in the oven for twenty minutes at a moderate temperature, covering the pots with lids.
Recipe 6. Meat with potted vegetables - goulash with prunes. Hungarian cuisine
Products:
Onions 300 g
Veal (neck) 900 g
Tomatoes 450 g
Pepper, ground 30 g
Clove 10 g
Coriander 25g
Prunes 150 g
Garlic
Dill 90 g
Salo, fresh 200 g
Parsley 120 g
Salt
Carrots 500g
Cooking: Finely chop the bacon. In a heated frying pan, heat the fat from it and remove the greaves. In pork fat, fry finely chopped browned onions, carrot and tomato cubes.
Cut the veal into cubes and place in pots, spreading it into 6 servings. Top with vegetable dressing, add chopped prunes and garlic. Sprinkle with fresh chopped greens and simmer for about an hour at an average temperature in the oven.
Meat with Potted Vegetables - Tips and Tricks
- For dishes in the pots, try to select crumbly potatoes. Hard potato varieties are long boiled soft, especially if potatoes are stewed in tomato sauce containing acid. Hard potato varieties should be pre-soaked in water or boiled until half cooked.
- It is known that different types of meat have different duration of stewing or boiling. Combine hard meat (beef, mutton) with hard vegetables or pre-cook it, so that the readiness of meat and vegetables in the pots occurs simultaneously.
