Hearty Cauldron Potatoes with Meat

Fragrant, satisfying, incredibly tasty. Real jam! Potatoes with meat in a cauldron turn out not only appetizing, but also very beautiful. Therefore, the dish can be served both on an everyday and festive table. You can make these potatoes with meat both on the stove and over the fire.
cook time: 2h
Maya Lindell
Hearty Cauldron Potatoes with Meat

Nutrition Facts (per serving)

210
Calories
17g
Fat
9g
Carbs
6g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Water 150 ml
Pepper to taste
Potato (Medium, adretta variety/it is better to take white, crumbly one.) 7 pc
Carrot 1 pc
Bulb onions (large) 1 pc
Vegetable oil 250 ml
Pork (Any meat available will do, even on the bone.) 800 g
Dry spices (for meat) to taste

Recipe instructions

Step 1

Step 1
How to make stewed potatoes with meat in a cauldron? Prepare the necessary products. It is advisable to choose potatoes of the correct shape and the same, medium size. This way it will cook faster and the finished dish will have a more aesthetic appearance. Wash and dry the meat. Peel the potatoes and leave in cool water. Wash and peel the garlic, carrots and onions.

Step 2

Step 2
Leave the garlic and potatoes whole. Cut the onion into half rings and the carrots into medium-sized cubes. Cut the meat into large, approximately equal pieces, trying to leave a little lard or fat on each piece.

Step 3

Step 3
Before you start baking, you need to fry the potatoes one by one until golden brown. To do this, you must first heat the cauldron, pour about one glass of refined oil into it and heat it well. Dry the potatoes well with paper towels. Fry the potatoes 1-2 at a time to keep the oil warm.

Step 4

Step 4
Using a slotted spoon, remove the fried potatoes and immediately sprinkle them with salt while they are hot. Fry all the potatoes this way.

Step 5

Step 5
Similarly, dry and fry all the pieces of meat one by one.

Step 6

Step 6
Salt the hot pieces of meat and sprinkle with black pepper, cumin crushed in your hands or other spices to your taste. Both the meat and potatoes are still raw inside, of course, but thanks to frying, a crust was created that will retain all the juiciness of the food inside during further cooking.

Step 7

Step 7
A lot of oil was used for frying; you don’t need as much for further cooking, so pour off some of it. You need to leave so much so that the bottom of the cauldron is hidden by 1-1.5 cm.

Step 8

Step 8
Now put the products back into the cauldron, laying them in layers. Place the potatoes first.

Step 9

Step 9
Place pieces of meat on top.

Step 10

Step 10
Place chopped onions and carrots, garlic cloves and, if desired, dry spices (I used pork seasoning) on the layer of meat. These vegetables will not be consumed in the future; they will need juices and aromas, which they will give to the lower layers. And of course, in order for everything to bake well, it is necessary to create steam. To do this, carefully pour a little water along the walls.

Step 11

Step 11
Now cover everything with a ceramic plate so that the temperature is higher and the moisture evaporates less, and then tightly close the cauldron with a lid. Turn the heat below medium and simmer everything for about 1 hour or a little more. There is no need to open the lid unless necessary, just to check the presence of liquid and add a little water if necessary.

Step 12

Step 12
Potatoes in a cauldron with meat on the stove are ready. Serve the dish hot, place it on a large platter, sprinkle with herbs. Bon appetit!

Additional rubrics

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