Meat in pots in the oven: recipes with photos
The taste of food cooked on the stove, even with cast-iron cookware, and in the oven is very different. If you have once tried meat stewed in a pot, you will remember it forever and want to know how to cook such a dish yourself. What defines the taste and texture of a perfect roast?
If you’ve never tried this kind of cookware, you may have a lot of questions about the process. In fact, the principle of action is not more complicated than with the stove. Cooking meat in pots in the oven is as follows:
- If the recipe calls for the use of cereals, they must first be soaked. You don’t have to boil it.
- The meat is cut in small pieces, the vegetables can be a little coarser, as they cook faster.
- Meat can be pre-fried, boiled or stewed until half-ready, to reduce the cooking time for the oven.
- Pots are filled either in layers, or any mixture. Add water or broth to it, not letting it reach the edge. when boiling it can pour out.
- Filled pots are placed in the oven, and then it is turned on. When the desired temperature is reached, a timer is set.
- After turning off the oven, let the pots stand for about an hour to allow the meat to cook on its own.
How long to cook
Even professionals will not name the exact time of baking, if there is no specific recipe in front of them. How long to cook meat in pots in the oven, depends on a number of factors:
- Pre-roasted or boiled food can be baked in half an hour.
- If you have raw meat, it will be 1.5 hours for lamb and duck, and an hour for pork and beef.
- The larger the pieces, the longer it will take to bake.
Many useful qualities are ascribed to clay. Since ancient times, the profession of a potter was popular: everyone needed pots. But everything goes in a spiral, and pots, though well forgotten, but well tested, confidently come back, in the arsenal of hostesses. In the past, most meals in pots were cooked in the oven, which gave them a wonderful taste and smell. And they were also used for storing food and milk, making winter preserves and even preserving meat (fat for home-made sausages or smoked carcasses).
Choosing and preparing the pot
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Nowadays modern kitchens do not have the same clay pots used by our ancestors. There are two types. clay and ceramic. Do not confuse them with terracotta: the surface of such a pot is covered inside a glaze containing tin and other harmful substances. A terracotta pot should not be used for cooking.
When choosing a pot, look at the thickness of the walls: if the product is made with a potter’s wheel, they will be thick, which contributes to long-term preservation of heat and maintain temperature balance. If the pot is made with a stamp or casting, make sure that the walls are not too thin: if so, the pot could quickly crack.
It is better to buy unglazed pots, because thanks to this the food breathes and acquires special flavor nuances. On the other hand, a glazed surface is more practical and easier to clean. Some, however, believe that a glazed pot is better because the glaze is a thin layer that protects the clay from food particles getting into it, and the modern formula is safe to use.
To make the clay pot last for a long time, put it in cold water for half an hour before use, to saturate the surface with water. Before you put the pot in the oven, there is no need to wipe it dry. It is necessary that the pot was slightly moist, so before each meal should be immersed briefly in cold water. So, in the process of cooking there will be steam around the food, evaporating from the walls of the pot, so that they will be cooked in a kind of water bath. Put pots in a cold or slightly warm oven: if you do the opposite, the pot can crack.
When choosing a pot, pay attention to the surface: there should be no cracks, flaking, visual defects. Pot used to check the pot by the way it sounded: knock, and if the product did not come from a clear clear sound, the tone was muffled, then inside it was hidden crack. After buying a pot, hostesses strengthened it in different ways: some boiled milk in it, some boiled liquid wheat porridge or flour pobukhankaka inside. They tried to coat the outside with lard or lard, if they did not have it, then with vegetable oil. Such pots could serve for a very long time: some copies were preserved for about half a century, passing from mother to daughter.
After cooking, the pot should not be washed with synthetic detergents. due to the good absorbency of clay can collect many harmful substances that adversely affect the taste of food. It is because of the high adsorption of pots should be used for cooking with the same ingredients: if you bake fish in one pot, for cooking meat dishes it is necessary to get other.
If the pot is very dirty, you can wash it by filling it with a baking soda solution overnight and rubbing it vigorously with a stiff brush the next morning. In parallel, baking soda will destroy the aromas after cooking strongly smelly foods. After washing, place the pots on cotton towels or cloths and let them air out. It is not for nothing that hostesses used to hang pots on the fence so that the clay would air out and fill with the energy of the sun. Of course, if you own a private home, you can do it now.The Art of Tasty Cooking in a Pot
What are the advantages of the clay pot? Thanks to the gradual heating, the food in it languishes, so it retains most of its nutrients. If you cook food in a pot, know that it retains heat for a very long time. Similarly, cold milk in the pot will remain so for a long time: not for nothing in the old days the shepherds and reaper took milk in the field in the clover.
It’s easy to heat up food in a crock-pot. If on the weekend there is a desire to treat the family, put portion pots with soup or borscht in the oven, covering the opening instead of the lid with plates of yeast or unleavened dough, tightly gluing it to the edges. The loaf lid will brown as it heats, and the vapors of the first course will allow it to come up and give it flavor. The whole family will eat such a dish with great appetite, even if they are not fans of the first course.
After cooking the hot pot is placed on a wooden board, which should be dry. If you put it on a cold or wet metal surface, the pot will crack. To prevent food from escaping from the pot, the ingredients are placed, leaving a space of 2-3 fingers under the lid.
Benefits for the hostess and the housewives
Do not stir anything, add the minimum of water. Do not be afraid that the dish will burn. and this is thanks to the tasteless pots! The pot can be considered as a substitute for the multicooker: who does not have enough time to cook, just put the products (preferably with approximately the same cooking time), pour water, milk or tomato juice. and send for a couple of hours in the oven. If we put the products requiring different cooking time, for example, meat and potatoes, then by the time the dish is fully cooked the meat will be in the potato puree, so the vegetables will be stewed. Therefore, the meat must be prepared and lightly fried before sending it into the pot (pork stew with potatoes in pots). Similarly cooked and dumplings in pots: roasting makes them golden, with a fragrant crust.
By the way, the food cooked in a pot, not only has an amazing taste: it is perfectly digested and restores a person’s strength, removing toxins and waste from the body. The pot is also suitable for those who cook with a minimum amount of fat, as it does not need to fry the ingredients and the dish turns out dietary. It goes without saying that you need much more time to prepare this dish, but thanks to its stewing in a pot, every product gets an extraordinary taste.
In the pot, In the oven
A hearty hot tasty dish, which is also called “rich roast” for its multi-ingredient.
pork, liver, potatoes, beans, carrots, garlic, onions, butter, vegetable oil, lard, milk, eggs, flour, salt, ground black pepper.
A dish of grated potatoes in something like taste reminds potato flapjacks, only in this case potatoes are baked in pots. The potatoes are grated and baked with a brisket, fried with onions. The potato casserole is also served with a brisket and onions. It turns out very appetizing, tasty and nourishing!
potatoes, pork belly, onions, garlic, flour, egg yolk, salt, ground black pepper, oil, herbs
Perlovka with mushrooms and onions cooked in the oven in pots. very tasty and healthy.
I had a craving for some tasty fish. Made fish a la canned today. How about my sprat in tomato sauce?
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Very tasty dish of potatoes, porcini mushrooms and smoked meat cooked in a pot.
Potatoes, fresh porcini mushrooms, smoked meat, onions, carrots, butter, red pepper, bay leaf, black pepper, ground black pepper, salt.
Meat and potatoes in crockpots cooked by a special recipe. Chanakhi is traditionally made with lamb or beef, but I, given my husband’s tastes, cook everything with pork. I also didn’t add eggplant, but it was delicious!
meat, potatoes, canned green peas, carrots, onions, tomatoes, tomato paste, garlic, pepper, turmeric, coriander, salt, water
Georgian dishes made of chicken are very popular in our country. I recommend a recipe for a dish called “Georgian chicken”.
chicken, onions, oil, lemon, wine, parsley, vinegar, tomato puree, water, salt, pepper
I had a craving for pot roasted vegetables with meat? No problem. You just need to work with your hands a little bit and say the magic words “Pot, bake, bake”!” And for sweetness, to make it like a fairy tale, add fruit to the pot.
meat, potatoes, prunes, canned pineapple, olive oil, parsley greens, dill greens, garlic, hot pepper, pepper, zira, salt
Fish baked with potatoes, onions and carrots is a very tasty dish. Potatoes with vegetables and fish turns out tender and juicy. Cooking and serving in pots, as well as a ruddy crust of sour cream and cheese, make this fishy dish exceptionally appetizing.
Pangasius, potatoes, onions, carrots, hard cheese, sour cream, butter, seasoning, salt, ground black pepper
Pot, boil it!) It’s pumpkin season, and I wanted something tasty and healthy. Why not bake a pumpkin in a “pumpkin”?) And add porridge, milk to it. So, let’s make millet porridge with pumpkin, milk and honey.
The meat is delicious, moderately spicy (I didn’t put much paprika). But the sauce is pretty spicy.
beef, bacon, onion, sweet pepper, garlic, vegetable oil, thyme, paprika, ground black pepper, salt, lemon, refined sugar, broth
liver, potatoes, carrots, onions, bell peppers, leeks, celery root, green peas, frozen green peas, salt, pepper, bay leaf, cloves.
Everyone who cares about their figure, we recommend to cook this amazing pot roast with eggplants. Prepares a delicious roast chicken, with potatoes, tomatoes, carrots, eggplant.
chicken breast, eggplant, tomatoes, carrots, onions, potatoes, garlic, ground paprika, ground black pepper, salt, dill greens, parsley greens, basil greens
Recipe for cottage cheese casserole with pumpkin, baked in a pot in the oven. Tasty, fragrant pumpkin adds a fresh note.
Lentils in this recipe are cooked in chicken broth, with sweet peppers, tomatoes, spinach, carrots, onions and garlic. Such nourishing and tasty lentils combined with juicy vegetables. a wonderful side dish that can be served on its own or as a complement to meat, fish or poultry. The dish is baked in a pot, has no fat and is considered low-calorie. It can be included in a diet diet.
It does not matter whether meat, fish, vegetables or mushrooms are cooked in pots in the oven, the general principles remain the same. The whole process is divided into three steps: preparing the food, filling the dishes, stewing in the oven. Each of them is mandatory and affects the final result.
- Preparing the food. All ingredients, once in the pots, stew the same amount of time, but they have different cooking times. Therefore, in order to ensure that some of the food is not soggy, the food is first cooked until it is semi or fully cooked by frying or boiling.
- Adding the ingredients. Fill the pan about three quarters full, because foods that have absorbed the liquid will expand in volume, and a full pan will boil over. If juicy vegetables are used, sometimes their juice is enough for a complete stew. often, however, broth, dry wine or pure water is added to the pots. The more liquid you add, the fatter the dish will be.
- Stewing. Pots in the oven should be covered with a lid, so that the aromas are preserved inside and the food is stewed at the same temperature throughout. Dough tortillas are sometimes used as a lid, which not only keep out moisture and odors, but also become a tangy addition to the dish. Cooking time and temperature in the oven depends on the recipe and products, usually time varies between half an hour and a couple of hours, and the temperature. between 150 and 200 ° C.
Buckwheat with meat in a pot
Buckwheat with meat in a pot
Buckwheat with meat in a pot: step by step recipe
- Cut the meat (pork is better) into pieces, finely chop the onion, place it in the pots.
- In each pot pour 3 tablespoons of washed groats (buckwheat or millet or both), add a crumbled bay leaf.
- Pour the contents of the pots with cubed broth (preferably chicken or mushroom). Place in the oven for an hour at medium temperature.
Buckwheat with meat and mushrooms in a pot cooked in a kupecki way turns out crumbly and tasty. This recipe has been known for a long time, so it is worth trying to make it at home. You will need classical ingredients, cooking time. about 1 hour. Due to the stewing with the use of the oven, the groats turn out fragrant and juicy, children and adults like.
- onion. 1 pc.;
- Garlic. 2 cloves;
- butter. half a packet;
- vegetable oil. 50 ml;
- buckwheat. 3 cups;
- pork. 1 kg;
- carrot. 2 pc.;
- bay leaf. 4 leaves.
- Cut the pork into slices, fry in sunflower oil until crispy, place inside the pots.
- Fry chopped onion and coarsely grated carrot in the same oil until half cooked and place on top of the meat.
- Season the contents of the pots with salt and pepper, pour buckwheat on top, pour water to the top, put bay leaf and garlic, butter.
- Bake in the oven for 40 minutes at 180 degrees.
What you can use instead of baking pots?
If you don’t have a baking pot in the oven, you can replace it. You can use a good wide stock cup or a large tea cup. something that will not melt or fall apart in the oven, and from which it will be convenient to eat.
What you need to consider when using earthenware crockery
Put the clay pot in a cold oven, or at least on a cold baking tray, so it doesn’t crack. Wash the clay pot with a soft sponge, as a stiff brush can leave scratches on it. Choose clay pots with comfortable lids that fit snugly.
When it comes to stew, it’s mostly the most hearty version. stewed potatoes in a pot with lamb, boiled egg, and beans. Dish is incredibly nutritious and ideal for a hot lunch on a cold winter day. Choose spatula or ribs. You can cook for 3 or 4 people using a large clay pot.
- lamb. 550 gr;
- White beans. half a cup;
- potatoes. 4 units.;
- 2 kt. eggs 2 pcs.;
- Oil it with vegetable oil;
- bay leaf. 3 pcs.;
- black pepper.
- Soak the beans for the evening. Boil the eggs.
- Rinse lamb, cut into cubes.
- Chop onion, pass until golden.
- Add the meat, cook for another 6-7 minutes, until it has a crust.
- Peel potatoes, cut into short slices.
- Fill the pot with all (including peeled eggs cut in half) ingredients, add 1.5 cups water. Cover.
- Cook at 180 degrees for 1,5-2 hours.
Rule Take out the pottery very carefully
You can leave the pot in the oven until it cools, but in most cases you still need to take the pots out immediately after cooking. At this point, the dishwasher is exposed to a dramatic temperature change. It is important to protect them from rapidly cooling. Use a wooden trivet for this purpose.
Do not leave pots to “dry out” with food scraps after use. fill them with water. Remember, ceramic pots should not be washed with chemicals.
Tip! The best way to clean gravy, grease, and other residue off the walls of products is with baking soda.
After you’ve washed the dishes, leave them to dry upside down on a towel. Before you put them in the dishwasher, wipe them with a soft cloth to make sure all the moisture has evaporated.
Pottery should also be stored upside down. The same rules apply for large pots (1.5 to 2 liters) for baking. And remember, not all ceramics can be washed in the dishwasher.