A dish for lazy meat eaters is beef with potatoes in oven pots. You can supplement with your favorite seasonal vegetables, mushrooms, experiment with spices, gravy, if necessary, choose another type of meat.
Under a lid in a clay container, the hardest roots and the toughest meat "reach" softness.
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Ingredients:
Potatoes - 500 g
Beef - 300 g
Onions - 1 pc.
Carrots - 1 pc.
Garlic - 1 tooth
Water - 300 ml
Vegetable oil - 30 ml
Salt, black pepper - to taste
Greens - for serving
Step by step recipe:
To cook delicious and tender beef with potatoes in the oven (and in ceramic pots), take the products from the list. If necessary, defrost the meat beforehand.
You can stew meat pulp with vegetables in a delicate, relatively dietary mode: cut everything without frying immediately load into pots, season, pour boiling water, cover and put in a hot oven. I suggest making the dish more satisfying, fatty and nutritious - before stewing, fry the beef with onions and carrots until light caramelization, thus enhancing the taste and aroma.
In a preheated pan with the addition of sunflower or refined corn oil, first fry the meat - before that, we cut the clean beef into large bars or cubes. Immediately throw the garlic clove cut in half, it is more appetizing with it. If moisture is released, completely evaporate it at high heat, sometimes shake or stir.
After a couple of minutes, add carrots and onions to the meat - cut in a way convenient for you, but not finely. Salt a little (many throw in a pinch of sugar), stir and bring 3-4 minutes to light charring.
We shift the mixture of beef, onions and carrots into pots - portioned or one volumetric.
The next layer is to lower the peeled potatoes: cut into quarters or halves, about the same size, so that everything is milled at the same time. Salt and pepper.
Fill with boiling water or boiled meat broth - cover the meat with potatoes up to about half. We install the lids and put containers on a baking sheet or pallet in a preheated oven.
We simmer beef in pots with potatoes in the oven for about 30-40 minutes. We pierce the potato tubers with the tip of a knife, taste the meat for softness.
Raise the meat from the bottom: mix all the layers to the top. We supplement with fresh herbs and serve the simplified version of the roast immediately to the table.
Enjoy your meal!
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