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Stewed meat in pots in the oven

Meat Stewed in Clay Pots in the Oven

Easy, simple, and melt-in-your-mouth good—perfect for dinner as a main course. Made this way, the meat comes out incredibly soft, juicy, and fragrant. Slow-cooking in ceramic pots gives it that gently braised quality, like something from an old-fashioned hearth. The prep takes just a few minutes; the oven handles the rest.

naniki

Recipe author

Composition / ingredients

Servings:

Pork (or any other meat)

400

Onion

Tomatoes

Water

Sunflower oil (for frying)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 6 g

Fats 53 % 10 g

Carbohydrates 16 % 3 g

124 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you stew meat in clay pots in the oven? Gather your ingredients. I'm using pork, but any meat works—beef, lamb, chicken, or turkey. If you like, you can add potatoes, bell pepper, or different spices, and you'll get a new dish every time. This is a basic recipe you can tweak to your taste.
Step 2:

Trim any membranes from the meat, then rinse it, pat it dry, and cut it into small pieces.
Step 3:

Peel the onions and cut them into large dice.
Step 4:

Heat the oil in a skillet and lightly cook the onion—not until browned, just until softened and translucent. It's best to do this over low heat.
Step 5:

Divide the sautéed onion among the prepared pots.
Step 6:

Next, sear the meat in the skillet in batches with a little oil. Turn the heat up higher now so the meat actually browns rather than stews. That sear creates a crust that seals in the juices, keeping the meat soft and moist.
Step 7:

Fill the pots with the seared meat, right up to the top.
Step 8:

Peel the tomatoes. The easiest way: wash them, score a shallow cross in the top with a sharp knife, and drop them into boiling water for 1 to 2 minutes. Take them out, let them cool slightly, and slip off the skins. Cut the tomato flesh into small dice.
Step 9:

Spoon the diced tomatoes over the meat. Add about half a cup of hot water to each pot, then season with salt and pepper. Feel free to add your favorite spices and a couple of bay leaves. Cover the pots with their lids, or use foil if you don't have lids. Another nice trick is to seal each pot with a round of dough—store-bought puff pastry or a simple homemade unleavened dough.
Step 10:

Put the pots in an oven preheated to 350°F (180°C) for an hour to an hour and a half. Adjust the exact time to your oven and your meat: chicken cooks faster, beef takes longer.
Step 11:

Serve the dish hot with fresh herbs and any side you like. Enjoy!

This dish takes almost no fuss. Just pick out some good meat, layer it with chopped onion and tomato, season with salt, ground black pepper, and a bay leaf, then put it in the oven and forget about it for an hour and a half—that's it. Pull out the pots of fragrant meat and serve with your favorite side.
Keep in mind that every oven is different. Your temperature and cooking time may vary from what's listed here. To get any baked dish just right, it helps to know your own oven's quirks.
To keep your eyes from stinging while you chop onions, rinse both the onion and the knife in cold water. And to keep your cutting board from holding onto that oniony smell, rub it with a slice of lemon before you cut.
Remember that properly thawing your ingredients has a lot to do with how the finished dish turns out. To avoid mistakes and pick the best method, read up on defrosting.