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Meat in a jar in the oven with potatoes

Meat and Potatoes Baked in a Jar

Meat and potatoes baked in a jar is a two-in-one dish. As it cooks, you get the main course — the meat — and the side — the potatoes — all at once. Whether to add extra vegetables and seasonings is up to you, but onion and carrot are never out of place with meat, and they make the dish look brighter and prettier, flavor aside. Serve the meat and potatoes with fresh herbs and vegetables for lunch — enjoy!

naniki

Recipe author

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Composition / ingredients

Servings:

Pork (or any meat)

400

Potatoes

400

Salt

Carrots

0.5

Onion

Spices dry

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 8 g

Fats 35 % 9 g

Carbohydrates 35 % 9 g

146 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

For meat and potatoes baked in a jar, use any meat you like (pork here) — ideally not too lean — along with potatoes, onion, a little carrot, spices, salt, and bay leaf.
Step 2:

Rinse all the vegetables and the meat well and pat them dry. Peel the onion, carrot, and potatoes. Cut the meat into medium pieces and the carrot and onion into medium cubes, then add the spices, salt, and mix well.
Step 3:

Cut the potatoes into larger slices.
Step 4:

Layer the potatoes and the meat (with the onion, carrot, and spices) in a suitably sized jar. A wide-mouth canning jar works well for baking. Add the bay leaves and salt.
Step 5:

Seal the mouth of the jar with foil and put it into a cold oven. Set the oven to 350°F (180°C) for two hours. After the first hour, you can lower the temperature and let the dish finish gently. Check doneness by the potatoes — they should be very soft and falling-apart tender.
Step 6:

Let the dish cool a little, then serve right away, spooning the meat and potatoes from the jar onto plates.
Step 7:

Your meat and potatoes baked in a jar are ready! The dish comes out fragrant, juicy, and appetizing.

Meat and potatoes baked in a jar is a simple dish that home cooks have known for ages — from a time when clay pots and baking dishes were hard to come by. There's no shortage of those now, yet every so often a forgotten recipe like this resurfaces. Baking in a jar is handy because you can see everything through the glass — how the meat and potatoes are bubbling and how much juice has formed — so you can judge doneness at a glance. Very convenient, really. That's why this little recipe never quite fades away.