How to cook meat in a pot

Potted meat is one of the traditional recipes of Russian cuisine. Many housewives are attracted by the simplicity of cooking, its invariably great taste and the breadth of permissible variations. The stewed meat in pots is soft and tender, the vegetables are aromatic, the gravy is saturated and thick.

Pick your recipe

You will need

Pot Braised Beef
- 1 kg of beef;
- 2 large heads of onions;
- 2 medium carrots;
- 3 tablespoons of olive oil;
- 3 tablespoons of tomato paste;
- 2 glasses of beef broth;
- 2 tablespoons of wheat flour;
- 4 bay leaves;
- 4 peas of allspice;
- 8 peas of black pepper;
- salt and freshly ground black pepper.
Meat in a pot with vegetables
- 1 kg of beef;
- 4 medium carrots;
- 3-4 stalks of celery;
- 1 large head of onion;
- 2 tablespoons of olive oil;
- ¼ cup of wheat flour;
- 4 cloves of garlic;
- 2 cups of beef broth;
- 2 tablespoons of Dijon mustard;
- 1 tablespoon of Worcester sauce;
- 1 tablespoon of soy sauce;
- ½ tablespoon brown sugar;
- ½ tablespoon dried rosemary;
- ½ teaspoon dried thyme;
- salt and pepper.
Pork with buckwheat porridge in a pot
- 1 kg of pork;
- 2 tablespoons of vegetable oil;
- 2 heads of onions;
- 1 large carrot;
- 3 cups of buckwheat;
- 6 glasses of boiled water;
- 4 bay leaves;
- 12 peas of black pepper.
Chicken with mushrooms in a pot
- 500 g of chicken (breast or thighs);
- 50 g of dried porcini mushrooms;
- 1 cup boiling water for soaking mushrooms;
- 2 heads of onions;
- 50 g of butter;
- ½ tablespoon flour;
- 200 ml cream with a fat content of 10% to 23%;
- a pinch of nutmeg;
- salt, freshly ground black pepper.

Instruction manual

Pot Braised Beef

Comparatively cheap cuts of meat are suitable for stewing in a pot. You will not need either a tender sirloin or a delicate tenderloin. Take meat from the rim, neck, or upper thigh (rump or chops). A good way to find out if the meat is suitable for stewing is to simply pierce it with a sharp knife. If the blade easily enters the cut, the meat is not suitable for braising. Rinse the beef under running water and pat dry with paper towels. Cut the meat into small pieces - cubes with a side of 3-4 centimeters. Roll the beef cubes in a mixture of flour, salt and pepper. In a wide pan with a heavy bottom, heat a tablespoon of olive oil. In several batches, fry the meat until golden brown and transfer either to portioned pots or to one large pot.

Peel the carrots, garlic and onions. Chop the carrots in rings, and cut the onion into cubes. In a clean deep frying pan, fry the onions until transparent, add the carrots and fry, stirring, for another 7-10 minutes. Put the garlic and fry for about a minute. Pour in tomato paste, mix and simmer for about another 5 minutes. Transfer the mixture to a pot or pots, add allspice and black pepper, bay leaf, pour in warm beef broth. If you add diced pickles (about 5-6 pieces) to this mixture, you will get the meat in Novgorod style.

Mix the contents of the pots and cover with lids or foil folded in several layers. Put the dish in the oven. Since the ingredients in the dishes are already warmed up, you can put them in a warm oven. In the event that the food and the pot are chilled, they are placed only in a cold oven so that the dishes do not crack, and the dish does not burn. Cook the meat at a temperature of 160-180 ° C for 1 ½ -2 hours.

Meat in a pot with vegetables

The special charm of dishes in a pot for many is that at the same time you can cook both the main dish and the side dish. Most often, the meat is stewed with potatoes, onions and carrots, you can also add celery to these vegetables. Carrots should be peeled and cut into slices 2-3 cm thick. Wash the potatoes well and cut into quarters. Cut celery into slices 4-5 centimeters long. First, chop the peeled onion into four parts, and then cut each of the quarters again in half. Wash the meat and cut into large cubes. Roll in flour mixed with freshly ground pepper. In a large heavy skillet over medium heat, heat the olive oil and fry the garlic cloves in it until they are soft and a characteristic aroma appears. Remove the garlic and fry the pieces of meat in oil. If flour is left in the bowl in which you have chopped meat, pour it into the pan. When the brown crust appears on the beef, transfer it to the pot. Put the vegetable mixture on top.

Pour the hot broth, Worcester and soy sauce into the pan in which the meat was fried, add Dijon mustard, brown sugar, rosemary and thyme. Bring the sauce to a boil over low heat, stir it so that all the fried pieces stick to the pan are included in the gravy. Pour the sauce into a pot of meat and vegetables and place it in the oven, heated to 180 ° C. Simmer for 2-2 ½ hours.

Pork with buckwheat porridge in a pot

Pork stewed in a pot along with buckwheat is called merchant pork. For its preparation, a neck, loin or meat from the scapular part of the carcass is suitable. Rinse the pork, dry and cut into large cubes. Melt the butter in a pan and fry the meat on it until golden brown. Transfer the pork into several portioned pots.

Peel the carrots and onions. Grate the carrots on a coarse grater, and chop the onions in half rings. In a pan where the meat was fried, fry the onions until transparent, add carrots and fry for another 3-4 minutes. Put the vegetables on the meat, pour the buckwheat, put on a bay leaf, a few peas of black pepper, salt and pour warm boiled water, cover with lids or wrap with foil. Place the pots in an oven preheated to 180 ° C and cook the dish for 40-60 minutes.

Chicken with mushrooms in a pot

You can put out a chicken in a pot. It is especially tasty with mushrooms. You can cook in a pot and lean breasts, and more fat thighs. The meat should be washed under running water, dried and cut into strips. Fry the chicken in a preheated pan in melted butter. Put in a pot. Pre-soaked porcini mushrooms cut into julienne. Do not pour the infusion in which the mushrooms have soaked; it will come in handy later. Chop the peeled onions in half rings. Fry the onions until transparent in the same pan in which the meat was fried. Add mushrooms and fry, stirring, until half cooked. Transfer mushrooms with onions to chicken. Season with salt, thyme and freshly ground black pepper.

In a clean, dry pan, fry the wheat flour until a characteristic nutty flavor appears. Pour in a pre-heated thin stream of mushroom infusion, constantly stirring the resulting sauce, add cream and a pinch of nutmeg. Pour the sauce with meat and mushrooms. Cover the pot with a lid and bake in an oven preheated to 180 ° C for 40-60 minutes.