Shepherd cauldron This, as the name suggests, a one -pot dish with simple, commonly available ingredients. You can make them at home or outdoors, on a bonfire in a special cast iron cauldron. Then fry the meat immediately in a pot, to which vegetables, potatoes, carrots, peppers, onions, and spices will then reach. Such a dish will not only taste great, but will also become a real attraction of the evening. It comes out slightly spicy and very filling. A ready dish can be served with a slice of fresh bread, certainly everyone will eat it.
To prepare this dish, you will need:
- 750 g of beef (e.g. shoulders),
- 500 g of potatoes,
- 2 carrots,
- 2 red peppers,
- a piece of chili peppers,
- 1 onion,
- 2 cloves of garlic,
- rapeseed oil (for frying),
- 300 ml of meat broth,
- 200 ml of tomato puree,
- 2 teaspoons of tomato concentrate 30 percent,
- 1 teaspoon of marjoram,
- ½ teaspoon of sweet pepper,
- ½ teaspoon cumin,
- 1 tablespoon of chopped parsley (for decoration),
- Salt, freshly ground pepper (to taste).
Rinse the beef, dry with a paper towel and cut into a side with a side about 1.5-2 cm. Sprinkle with salt and pepper.
Peel potatoes and carrots. Cut the vegetables into cubes (size of meat cubes). Remove the seed nests from the peppers. Cut the pulp into pieces with a side 1.5-2 cm. Peel the onion and garlic. Remove seeds from chili peppers. Finely chop the onion, garlic and chili.
Heat oil in a large pan (at medium burner power). Fry the meat. When it is browned on each side, transfer to a pot with a thick, non -stick bottom.
Pour some broth into the pan and heat it. Scrape with a wooden spoon browned meat residues, mix with broth and pour into a pot.
Add all vegetables to a meat pot. Pour the rest of the broth mixed with tomato puree. Boil on a slow fire.
Cook vegetables with meat for about an hour, stirring from time to time. In the middle of cooking, add spices to the pot (marjoram, cumin, peppers), and at the end – tomato concentrate. Season with salt and pepper.
Before serving, sprinkle the dish with chopped parsley.
Sources: Terazpoczy.pl
