Meat in pots

Meat in pots

Category: Culinary recipes

Ingredients
Pork meat	0.5KG
Potatoes	1 kg
Bulb onions	2 pcs.
Fresh champignons or 1 can canned chopped	300 g
Cheese	200 g
Bunch of dill
Bunch of green onions
Bunch of cilantro
Seasoning for meat, pepper, salt

Cooking method

• To cook meat in pots, you will need: directly the pots themselves or one large, but always ceramic, because in ceramic pots the heat is evenly distributed and practically does not burn. If there is no home, I advise you to run to the nearest store and buy, it costs only 300 rubles - this is a large 2-3 liter, and preferably thick-walled. You will also need 0.5 kg. pork (it is softer and tastier). Better to take escalopes and preferably not frozen. Cut them into cubes and dump them on the bottom of the pot. Salt (a pinch of three salts), pepper, sprinkle a little seasoning for meat (whatever is in the house). If there is not, there is enough salt and pepper. Then finely chop two medium onions and pour into the pot as well. Then, peel and finely chop the potatoes, as for frying, about 1 kg. and put it there. Your pot is almost full, it remains to fill the top with chopped mushrooms - champignons (you can choose from fresh or canned). In jars in the store, mushrooms should be taken exactly cut, do not mix it up, otherwise you will have to cut it by hand. The smallest jar. Now we again take salt and salt again two or three pinches. We salt it twice because this way the salt is distributed more evenly. Since this dish is made in layers, you do not need to stir it during cooking. It remains to pour a tablespoon of vegetable oil. It will flow to the bottom and thereby prevent the meat from burning until it produces juice by itself. Well, that's all, we put the pot in the oven, put it on medium heat and wait about forty minutes. In the meantime, we will eat a little cheese, 150-200 grams and cut the greens. You will need a bunch of dill, a bunch of green onions, and I always add a bunch of cilantro, but some people don't like the smell of it, but I think that it gives the meat exactly the necessary bouquet, which is called the right one. So, forty minutes have passed, it's time to get the pot out of the oven. We open the lid, mix everything thoroughly and cover with grated cheese. We close it, put it back in the oven, the gas has already been turned off, and we wait for fifteen to twenty minutes. This is necessary in order for the roast to sweat a little. By the way, an important point, this applies to all hot dishes, let them brew, sweat and cool slightly - the taste changes dramatically. While the roast is languishing, you can start setting the table. Red wines or something stronger go great with roast. After such a snack, you will not be hungover, although measure is also important in this matter. Well, that long-awaited moment has come when everything is finally ready. Open the lid, mix everything again and lay out on plates. Sprinkle with herbs on top (do not regret it! You cannot spoil the porridge with butter), decorate with fresh chopped cucumber, tomato and serve. All preparation will take about an hour with smoke breaks.

Note

Rarely does a man refuse a good piece of meat. However, the question arises of how to cook it, so that it is not long and not difficult, but at the same time, so that it is tasty. In this regard, I propose a recipe for cooking meat that does not require any special skills.

So, the main thing in the implementation of this process is desire and good mood. Yes, yes - just a good mood, because the dish, no matter how strange it sounds, is charged with some positive energy, which in turn directly affects the final result. For example, I turn on a TV or a radio tape recorder with good music, and now the right mood is ready.

I think friends and girlfriends will be delighted, but you deserve a reputation as a pro who doesn't need to build a house, let alone such a trifle as meat ...

Photo Yelenochka Nikolaevna

Well, that's all, we put the pot in the oven, put it on medium heat and wait about forty minutes.

do you need to preheat the oven beforehand? or can not you put the pot in a hot oven ?.
what does medium fire mean ?.

do you need to preheat the oven beforehand? or can not you put the pot in a hot oven ?.
what does medium fire mean ?.

Alain, ceramics have a strict rule, if it is necessary that they serve for a long time and do not lose their appearance.
In a cold pot, put cold food and put it in a cold oven, then turn on the heating.
And do not cool down sharply.
Well, or you can heat the pot, put food there, the same temperature as the pot, and put it in an oven heated to the same temperature.
But the first option is simpler.

And ceramics will withstand any oven temperature, it is fired in an oven with a temperature of 950 °.

But the first option is simpler.

I will do so! .. Helen, thank you!

How many pots is the recipe for (I have only 4) and how many pots to put in the pots? It seems to me that this recipe is for at least 6 pots, so how many ingredients should you put in 1 pot? and at what temperature?

[Larissa]

Larissa, I have more meat, I divided it into five pots .. but I haven't put it in the oven yet ... it feels like my pot is for two servings and ...
Vika-Korolek hinted to me about the temperature ... from a cold oven to a temperature of 210 degrees ...
I won't tell you anything else yet, I'm sorry ...

How many pots is the recipe for (I have only 4) and how many pots to put in the pots? It seems to me that this recipe is for at least 6 pots, so how many ingredients should you put in 1 pot? and at what temperature?

no, it seems to me that the recipe is not designed for 6 pots. Of course, I cooked by eye, but I looked at the weight of the chicken fillet before starting to cut, there was more than half a colo and I had enough for 5 pots, I had to cut a little meat. I put the potatoes to the top, and only after I put them in the oven did I read that I hadn't put the mushrooms.But it was still delicious to me, the homemade ones dared to roast in years.
I put the meat 2-2.5 cm, approximately, it turned out just right. I put it in a cold oven for 40 minutes, after 40 minutes in my oven, the potatoes were hard, after adding herbs and cheese, I put it for another 20 minutes at 210 degrees. then I left it to rest, I don't take it out of the oven, it turned out not dry just right. Tasty!

Added Saturday 01 Oct 2016 04:39 PM

Yes, and the pots, it feels like, are mine, too, for 2 servings, in any case, I can't eat the whole thing at once

Girls, I have a similar recipe too

Meat in pots (Kara)



The main thing here is languishing in the oven, and the ingredients can be selected at your discretion: meat + vegetables that are in the house

[Kara]

Kara, where did you rush about before ?. until I put it in the oven, I'll take a look ..

Apparently, I saved a lot of Meat, read somewhere that we put it, Meat in one layer, I put it, it took 300 grams of meat for 4 pots. ... I also think that the pots are for two servings, but I put the meat as if for one.
The meat is still left))) a week ahead to correct all the mistakes

[Kara]

Kara, where did you rush about before ?. until I put it in the oven, I'll take a look ..

I just saw

[Larissa]

Saved meat heavily

Do you have a degree in economics ?.Larissa, and put the raw meat ?. I looked yesterday, figured, I got 170 grams of raw per pot ... but I did not enter the economic one at the time))) I went to the builders)))
Larissa, have you already tried it?

Added Saturday 01 Oct 2016 07:50 PM

DJ, Larisaaaaa !. Well?. I'll start schA)))

[Larissa]

Do you have a degree in economics ?.Larissa, and put the raw meat ?. I looked yesterday, figured it out, I got 170 grams of raw per pot ... but I did not enter the economic one at one time))) I went to the builders)))
Larissa, have you already tried it?

bull's-eye,
I even made the second call)))
I'll tell you, I have 600 ml pots. I put the meat somewhere 70-80 gr, so that the bottom covered, onion, 2 medium potatoes, well, and 1 large mushroom.
Meat is enough for me for one serving, here you can have more mushrooms.
1 time I soaked the pots and nothing burned to the walls, and the second time I did not soak it, and it did burn!

1 time I soaked the pots and nothing burned to the walls, and the second time I did not soak it, and it did burn!

That's what I wrote in the subject about cooking, but I was told prejudices ...

Tanya, thanks for the advice! This is a discovery for me. I listened to your advice and soaked the pots, and the second time I was in a hurry, I thought it would do, so I got the result.

[Larissa]

1 time I soaked the pots and nothing burned to the walls, and the second time I did not soak it, and it did burn!

Larissa, I had an experiment even "cleaner" - I soaked two out of five pots and baked in five at once ... a situation like yours))) therefore, henceforth I will always soak, and I will not assume that it is

prejudices

Giraffe, Tan, special thanks!

That's what I wrote in the subject about cooking, but I was told prejudices ...

No, Tatiana, you are slightly inaccurate.
This statement was called prejudice:

I don’t know how anyone, but I always pre-soak the pots in water so that the clay is nourished. Otherwise, the cooked will be dry.

And then, in relation to the pots glazed inside.

[Elena]

Elena, I have glazed ones, but in not soaked everything got stuck ... but they were preparing at the same time ... whatever you call it ...
Well, in general, I liked it very much ...
I even just put some marinated meat, and some of it was already cooked ... I was afraid that I would have to feed my own raw meat .. but no))) everything was prepared very well ... I am happy with the result ...

[Elena]

Elena, I have glazed ones, but in not soaked everything got stuck ... but they were preparing at the same time ... whatever you call it ...
Well, in general, I liked it very much ...
I even just put some marinated meat, and some of it was already cooked ... I was afraid that I would have to feed my own raw meat .. but no))) everything was prepared very well ... I am happy with the result ...

Alain, I also really like to cook in pots!
For me, this is the "lazy" option.
When you come home tired and you don't have the strength to cook, but you need to, you can just throw everything that comes to hand into the pot and put it in the oven, the result will always be excellent.

My pots are all glazed.
And I never soaked them until nothing stuck.
But maybe my pots are different?
This also matters.

My pots are all glazed.
And I never soaked them until nothing stuck.
But maybe my pots are different?
This also matters.

My pots were taken out of the house, in the form of pumpkins, well, I think you know which ones. many have them. it stuck, and it was inconvenient to wash because of their "wavy! shape. Here I bought a large pot of 3 liters from German clay, a very famous brand here, inside it is not glazed, but somehow shiny, not a matte surface, covered with something .but nothing stuck ...

But maybe my pots are different?

for sure ... I just noticed something else - after soaking, the color of the pot changed ... it became darker ... you know how the fabric darkens when soaked .. here and then the same effect! .. maybe the glaze is bad or what else?..
in general, I made conclusions!
I think we still need to cook dumplings in a pot ... I haven't done it for a long time ... but I usually make dumplings in small clay cocotte makers, which are for julienne)))

for sure ... I just noticed something else - after soaking, the color of the pot changed ... it became darker ... you know how the fabric darkens when soaked .. here and then the same effect! .. maybe the glaze is bad or what else?..

Yes, Alain, somewhere the glaze is cracked and water is penetrating under it. Bad.

bad

What should I do?. maybe some interesting ones will come across, I will buy (if it feels like it, of course) ...

at the expense of cracking I don't even know ... here is a pot empty dry))) if you drip on it and wait, a dark speck appears at the place of the drop ... so I think this glaze itself is not so hot ... maybe I have decorative pots in general and I decided to cook in them

What should I do?. maybe some interesting ones will come across, I will buy (if it feels like it, of course) ...
at the expense of cracking I don't even know ... here is a pot empty dry))) if you drip on it and wait, a dark speck appears at the place of the drop ... so I think this glaze itself is not so hot ... maybe I have decorative pots in general and I decided to cook in them

Win the next challenge!
I will make the pots a prize.

It should not be.
Throw a photo of your pots or something, it will be easier to understand the problem.

And we do not have a separate Temka, to talk about ceramics?
Here is a recipe, inconvenient in front of the author.

Win the next challenge!

yeah, I never won the lottery ... probability 0%, incredible 100%

I have new pots, I bought them, cooked them 1 time, they burned, and the second time I soaked them and everything is super! glazed inside, nothing is cracked. I think that the pots feed on moisture and during cooking they dry out and do not allow food to burn.
I think that most of them have such pots, maybe there is some nuance when buying pots, I don't know him, I bought it more beautifully and that's it.

[Larissa]

Larissa, I don't even remember how I bought it .. it was a hundred years ago ... it seems to me that in those days there was nothing at all in stores ... but here the pots .. I bought a heap .. with a grip ... and I found a grip from them (at the small one in the table) .. so with this grip it is very inconvenient ... the pot will definitely not come off it .. but it’s simply impossible to put it on .. and if you put it on, then forever ... in short again offered the small one, but he refused to throw it out

I cooked it today. How to insert a photo here?

so with this grip it is very inconvenient ... the pot will definitely not come off it ... but it is simply impossible to put it on ... and if you put it on, then forever ... I had to throw it out

When I work at Ladya, everyone who buys pots with a grabber has to learn how to use it. The skill has been lost, probably many have stoves, but few cook in them.
It is necessary to grip the bottom of the pot under the pot, under the narrow bottom, at an angle, and then raise the pot. Shoot in reverse order.

It is necessary to grip the bottom of the pot under the pot, under the narrow bottom, at an angle, and then raise the pot. Shoot in reverse order.

I called my mother, asked to get it out of the garbage ... I got him, grab the entot, pushed the pot down his throat
oh, Len, I can't imagine how "the chest just opened" ...

I can't insert the second photo The size of the file you uploaded is too large (maximum allowed 6400 KB)!
What should I do about it? I can't fully use the forum, constant problems with posting photos.

Still, this dish is best eaten straight from the pot. When you put the view on a plate, it’s not the same, you don’t see that there was a cheese crust. My meat is beef, and I took 500 grams of raw mushrooms for mushrooms. I still have carrots in the recipe, but if I were to deal with bell peppers, then I would remove the mushrooms.

No, Tatiana, you are slightly inaccurate.
This statement was called prejudice:

Quote: Giraffe on Sep 29. 2016, 10:46

I don’t know how anyone, but I always pre-soak the pots in water so that the clay is nourished. Otherwise, the cooked will be dry.

And then, in relation to the pots glazed inside.

I always answer for my words, and so, a few posts below I wrote about sticking.
And the dish will be dryish, without soaking, because the clay, anyway, will take its moisture.

Still, this dish is best eaten straight from the pot.

By the way, the little one said the same to me ... he says it tastes better ...

Still, this dish is best eaten straight from the pot. When you put the view on a plate, it’s not the same, you don’t see that there was a cheese crust.

Sure!
That's what portioned pots are for.
Transfer to a plate if cooked in a large pot.
And the portions are straight from the oven, but on a plate ...

[Vinokurova]

Vinokurova, These pots are just big for me, I won't eat a whole pot alone. So I put half of it on a plate.

Added Monday, 03 Oct 2016, 01:50 PM

That's what portioned pots are for.

I also have them portioned. Just portion pots come in different sizes.

[Vinokurova]

Vinokurova, These pots are just big for me, I won't eat a whole pot alone. So I put half of it on a plate.

Lena, I thought that I had big ones (you need to measure, by the way) probably 800 ml ... the tab was under the neck ... it boiled down, of course ... so I put it on a plate, it's full ... I don't even I thought that the little one would post it all ... and he ate))) my mother and I mastered half the pot ...

that I have large ones (you need to measure, by the way), probably 800 ml ...

Alyon, I have these too, but there are probably half a liter ...
The son will sit down now and probably two after school. That's why I bought bigger pots. But I myself will not master this.
My husband has a fasting day today, otherwise he would have to cook another portion without meat.

I also have them portioned. Just portion pots come in different sizes.

Yes I know.
The Pskov potter has: 0.3; 0.5 and 0.8.
If the whole pot is too big for the eater, you can cook in half of the pot.

I made these pots! For the second time in the last week ... Very tasty! : wow: We eat them straight from the pot, put them on a flat plate and go

Added on Monday, 03 Oct 2016, 02:25 PM

Oh, what a sensible idea to cover the pot with foil, I would like a little more juice, not that it was dry for me, but the top of the potato dried out a little. Eh, we will have to see again in the week, for the third time, to cook the roast

and I overexposed my pots in the oven .. my top layer of potatoes is very dry

new if you put it on a plate, it turned out quite passably

Well, since we put the pots here, then here is mine)

The meat could have been cut into larger pieces, but then I won't have children!

I got him, grabbing an entot, stuck a pot in his throat

and how did you manage that

[Lelka]

Lelka, you won't believe it, but I'm right in the neck .. in the neck ... well, I really didn't think it was for another place .. and he also, most importantly, climbed into the neck and snapped ... well, nifigase, I thought ... I need six grips)))

but don't add water at all?

[Kira]

Kira, not,. there will be enough broth

climbed into the neck and snapped

And how did you take it off the pot? We were looking for this grip, they are nowhere with fire anywhere in the daytime!

Luckily, a friend bought the second half of the house, after the deceased neighbor she got the whole household, there were 2 grips, we got one, with such a beautiful, like a juniper shaft. But, as always there is, but we have a high "threshold" in the stove, and it is not very convenient to use the grip, somehow it turns out to stick it in there, but it is very difficult to remove the grip and take it out ..

I will note so as not to lose the topic.