Oven-Braised Meat with Garlic and Herbs

Divinely delicious and incredibly appetizing! Meat in a cauldron in the oven, with garlic, in aromatic herbs, turns out so tender and tasty — you can eat your mind off! It literally melts in your mouth. A hearty dish for a family dinner or for a holiday!
cook time: 3h
Caleb Huxley
Oven-Braised Meat with Garlic and Herbs

Nutrition Facts (per serving)

584
Calories
55g
Fat
2g
Carbs
1g
Protein

Ingredients (2 portions)

Basic:

Garlic (2-3 heads) to taste
Salt to taste
Ground coriander 0.5 g
Vegetable oil (or olive) 60 ml
Dry rosemary 0.5 tsp
Basil 0.5 tsp
Meat (I have lamb, but you can use any meat) 1000 g
Ground pepper mixture 1 tsp
Cognac 40 ml

Recipe instructions

Step 1

Step 1
How to cook meat in a cauldron in the oven? Prepare all the ingredients specified in the recipe. To make the meat as juicy as possible, take large pieces on the bone (100-150g each) with layers of fat. The recipe used ribs. I took lamb, but you can use any meat of your choice (just keep in mind that the cooking time may vary).

Step 2

Step 2
Rinse the lamb and pat dry with a kitchen towel or paper towels. Peel the garlic, wash and dry.

Step 3

Step 3
Heat vegetable or olive oil in a frying pan. Fry the garlic cloves until they change color. Remove the garlic from the pan and set aside for a while.

Step 4

Step 4
In the same oil, fry the lamb ribs on all sides until an appetizing golden crust appears.

Step 5

Step 5
Place the fried ribs in a cauldron or pan with a thick bottom and edges. You can use a casserole dish; the meat in it will also turn out amazingly tasty. Place on fire and pour in cognac. If you donʼt want to use alcohol, skip this and the next step. Proceed directly to step #7, adding spices.

Step 6

Step 6
Light the cognac. Be extremely careful! Alcohol ignites easily and quickly, so don’t get burned!

Step 7

Step 7
When the cognac has burned and all the alcohol has evaporated, add all the spices for the lamb and salt to taste. I used dried rosemary, ground coriander, a mixture of ground pepper and basil.

Step 8

Step 8
Stir the meat and add garlic. There is no need to stir any more.

Step 9

Step 9
Cover the cauldron with parchment paper and then a tight-fitting lid. Place the cauldron in a preheated oven. The temperature should be set to medium so that the meat simmers and does not burn during cooking. I set the top-bottom mode, temperature 150-160 degrees and baked for about two hours. If you have large pieces, the simmering time in the oven will increase.

Step 10

Step 10
The lamb is ready in the oven, serve only hot. Sprinkle the finished meat with aromatic fresh herbs on top if desired.

Step 11

Step 11
Offer potatoes prepared in various ways and fresh vegetables with meat.

Additional rubrics

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