Beef in red wine with Jerusalem artichoke cooked in a cauldron in the oven

Category: Meat dishes

Ingredients
Beef on the bone	2 Kg
Jerusalem artichoke	200 gr.
Tomatoes	200 gr.
Carrot	150 g
Onion	150 g
Fresh thyme	4 twigs
Fresh rosemary	2 twigs
Dry red wine	100 ml
Vegetable oil	3 tbsp. l.
Spice Blend (Italian Herbs)	2 tsp
Salt (slightly to taste)	1/2 tsp
Garlic	2-3 cloves

Cooking method

I cooked this dish in a lightweight cauldron, I have a cauldron made of cast aluminum with a non-stick coating and a glass lid. I like it because you can cook in it both on the stove (I have glass ceramics) and in the oven! Moreover, when you cook in the oven, the cooking process (to a greater extent this applies to meat, especially cut into large pieces) can be regulated - first, simmer for 1.5-2 hours under a lid, and then bake without a lid. I really like the result! The meat turns out to be very tender, soft and juicy and at the same time baked with a delicious crust!
Cooking process:
Prepare all ingredients: Wash the meat, dry with a paper towel and cut into large pieces. Peel, wash the vegetables, cut the onions, cut the tomatoes into 4 slices, carrots into 3-4 parts, cook the whole Jerusalem artichoke if it is of medium size.
Put the cauldron on the stove, add 3 tbsp. l. vegetable oil, 2 sprigs of thyme and a sprig of rosemary, whole, crush the cloves of garlic with the flat part of a knife (slightly) and also add whole to the butter. Heat the oil until a pleasant aroma of garlic and rosemary with thyme appears. Then, take out the garlic, thyme and rosemary from the oil on a plate (do not pick it up, and then add it to the meat when baking). Fry the meat in hot oil (this must be done to "seal" it and preserve its juiciness during further cooking). I got 2 pieces of meat when frying. After 1 tab of meat has been fried on 2 sides, put it on a plate and then fry 2 tab of meat.
Then, add sprigs of rosemary, thyme and garlic (which are on our plate) to the fried 2 tabs of meat in the cauldron, put a layer of vegetables - carrots, onions, Jerusalem artichoke, tomatoes in random order, put 1 fried tab of meat on top and again a layer of vegetables on top ...
Add the spice mixture, salt, and the remaining fresh rosemary and thyme (without sprigs) to the wine and pour the wine over the contents of the cauldron. Wine does not have to be aged; ordinary table dry wine is suitable for baking dishes.
Close the cauldron with a lid and put in a preheated oven 180-190 degrees for 2 hours. All products are different and the meat of course may differ, so during the cooking process you can add water, but quite a bit. Then open the lid, set the temperature to 200 degrees and bake until golden brown.
Serve with fresh vegetables (cucumbers, tomatoes) and herbs.
Bon Appetit!!

The dish is designed for

for 4-6 servings

Time for preparing:

30 minutes (and in the oven for 2 hours)

Cooking program:

Oven baking

Note

This recipe is included in my summer cottage recipes, because it is at the dacha, surrounded by beautiful Siberian nature, among fragrant pines and herbs (and when vegetables and greens ripen on the beds) I get inspiration

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please

Super, only you can replace Jerusalem artichoke with potatoes, I don't like it!

Bianchi

please, Thank you If you don’t like it, then of course! It's just that the dish turns out easier with Jerusalem artichoke. It certainly has a specific taste, but in this dish everything turns out very harmoniously!

Admin

What a fragrant and fried meat! I really like this
An excellent recipe for the oven, and the cauldron only enhances the heat - that's the thing for frying meat!

Bianchi

Admin, Thank you so much!! I also love this very much, as an alternative to kebabs and when you want to eat a large piece of meat In a cauldron in the oven it turned out just great - the meat just melted in your mouth!

Admin

Quote: Bianchi