Meat in a cauldron in the oven

Divinely delicious and incredibly appetizing! Meat in a cauldron in the oven, with garlic, in fragrant herbs, turns out so tender and delicious - you can eat your mind! It literally melts in your mouth. A hearty dish for a family dinner or for a holiday!

Pearl

The author of the recipe

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Composition / ingredients

Servings:

Any meat (I have mutton, but you can use any meat)

1000

Cognac

Garlic (2-3 heads)

to taste

Vegetable oil (or olive)

Salt

to taste

A mixture of ground peppers

Rosemary dry

0.5

Basil

0.5

Ground coriander

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 95 % 55 g

Carbohydrates 3 % 2 g

584 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 3 h

Step 1:
How to cook meat in a cauldron in the oven? Prepare all the products specified in the recipe. To make the meat as juicy as possible, take large pieces on the bone (100-150gr.) with layers of fat. The recipe used ribs. I took lamb, but you can take any meat of your choice (just keep in mind that the cooking time may vary).
Step 2:
Rinse the lamb and dry it with a kitchen towel or paper napkins. Peel the garlic from the husk, wash and dry.
Step 3:
Heat vegetable or olive oil in a frying pan. Fry the garlic cloves until the color changes. Remove the garlic from the pan, set aside for a while.
Step 4:
In the same oil, fry the lamb ribs on all sides until a golden appetizing crust appears.
Step 5:
Transfer the fried ribs to a cauldron or to a saucepan with a thick bottom and edges. You can use a goose coop, the meat in it will also turn out amazingly delicious. Put it on the fire and pour in the cognac. If you don't want to use alcohol, skip this and the next step. Go straight to step
Step 6:
Light the cognac. Be extremely careful! Alcohol ignites easily and quickly, do not get burned!
Step 7:
When the cognac burns out and all the alcohol evaporates, add all the spices for the lamb and salt to taste. I used dry rosemary, ground coriander, a mixture of ground peppers and basil.
Step 8:
Mix the meat and add the garlic. It is not necessary to mix more.
Step 9:
Cover the cauldron with parchment paper, and then with a tightly fitting lid. Send the cauldron to a preheated oven. The temperature should be set to medium so that the meat languishes and does not burn during cooking. I set the top-bottom mode, the temperature is 150-160 degrees and baked for about two hours. If you have large pieces, then the time of languor in the oven will increase.
Step 10:
Lamb is ready in the oven, serve exclusively hot. Sprinkle the finished meat on top with fragrant fresh herbs if desired.
Step 11:
Offer potatoes cooked in various ways and fresh vegetables to the meat.

If you are cooking meat for the first time in a cauldron in the oven, then periodically check it when baking. Since everyone has different ovens, it is important to choose the right temperature so that the ribs languish slowly, otherwise at high temperature the meat will dry out and become stiff.

Bon appetit!

For this recipe, it is better to take fresh meat instead of frozen, otherwise the finished meat risks getting dry.

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !