Braised Potatoes
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What to Buy1. Meat - need 500-600 grams, best to use goulash meat or some kind of tenderloin
If it (the goulash meat, that is) is already cut, that's fine, but if the cubes are too big, cut them in half, each piece should be about 3 cm
2. Carrots - 2 pieces if large or 3 if small
3. Tomatoes - 3 pieces
4. Onion - 3 pieces
5. Potatoes - 3 pieces if large, white potatoes are best
6. Sweet potato (yam) - 2 pieces, if you don't have any, just add a couple more regular potatoes
7. Fresh garlic - 5 heads
8. Bay leaf - 4 leaves
9. Baking paper (parchment) - it doesn't burn and you can line it under the pot to make cleanup easier and avoid flare-ups; foil works too
10. Salt - 2 teaspoons
11. Black pepper - 10 peppercorns
12. Bay leaf - 4-5 leaves
13. For those who like it spicy, you can add one hot pepper
Prep Before Cooking1. Wash the meat thoroughly and cut into medium cubes, about 3 cm each
2. Peel 2-3 carrots, trimming the ends slightly. Now cut the carrots into large pieces - for example, lengthwise, then cut the halves lengthwise again, then cut each strip into 6-7 pieces
3. Cut the onion into large pieces too - just cut it into parts, then halve it, then cut lengthwise into 5 pieces, then cut each piece in two
4. Peel 5-6 potatoes, cut into large 3-4 cm cubes, and put them in water
5. Score the tomatoes, dip them in hot water, then peel them, and cut into 8 pieces - in half, then in half again
6. Cut the garlic crosswise, then into strips Checkpoint1. You should have carrots, potatoes, chopped onion, meat, tomatoes and garlic ready
2. Also salt, pepper, bay leaf
3. You can turn on the oven now and pull the tray out of the oven, otherwise it will get hot Frying and Braising1. Pour olive oil into the pot - about 4 tablespoons. Heat for a couple of minutes
2. Now add the carrots and fry for two to three minutes, stir and keep stirring for another minute
so fry for about 3-4 minutes, until it turns golden
3. Add the onion and stir until it becomes slightly translucent, fry stirring for a couple of minutes
4. Add the garlic, before the meat, and mix everything together
5. Now put the kettle on, you'll need hot water
6. Add the meat and stir evenly, don't lower the heat - the meat will braise for about 20 minutes, stir occasionally but not too often. The juice from the meat should nearly evaporate
7. After 20 minutes, pour in water to cover the meat by about two finger-widths and bring to a boil. Now add the salt - two teaspoons, black peppercorns - about 10, no more, and 4 bay leaves
8. Lower the heat by half once the water starts to bubble, cover with a lid and simmer for 5 minutes
9. Now add the potatoes, sweet potato if you have it, and the tomatoes, and mix everything gently
if the water doesn't cover the potatoes, add more hot water from the kettle. Cover everything with the lid
10. If you have a rack, place the pot on the rack. Put a tray underneath it, and on the tray place a sheet of baking paper or foil, whichever you bought, then into the oven, heat on full - again, if it's boiling too hard, lower it by a third; the temperature should be about 180 degrees
Important!!! When you take it out, the pot will be very hot!!! The handles and the lid too - use a towel to take it out!!!
11. After about 30 minutes, take it out and check if the potatoes are soft - if a fork goes in easily, they're soft; if not, braise for another 10 minutes, and if it's still not ready, another 10 minutes
The lid should stay on the whole time it's in the oven
It all looks like the pictures below
If it (the goulash meat, that is) is already cut, that's fine, but if the cubes are too big, cut them in half, each piece should be about 3 cm
2. Carrots - 2 pieces if large or 3 if small
3. Tomatoes - 3 pieces
4. Onion - 3 pieces
5. Potatoes - 3 pieces if large, white potatoes are best
6. Sweet potato (yam) - 2 pieces, if you don't have any, just add a couple more regular potatoes
7. Fresh garlic - 5 heads
8. Bay leaf - 4 leaves
9. Baking paper (parchment) - it doesn't burn and you can line it under the pot to make cleanup easier and avoid flare-ups; foil works too
10. Salt - 2 teaspoons
11. Black pepper - 10 peppercorns
12. Bay leaf - 4-5 leaves
13. For those who like it spicy, you can add one hot pepper
Prep Before Cooking1. Wash the meat thoroughly and cut into medium cubes, about 3 cm each
2. Peel 2-3 carrots, trimming the ends slightly. Now cut the carrots into large pieces - for example, lengthwise, then cut the halves lengthwise again, then cut each strip into 6-7 pieces
3. Cut the onion into large pieces too - just cut it into parts, then halve it, then cut lengthwise into 5 pieces, then cut each piece in two
4. Peel 5-6 potatoes, cut into large 3-4 cm cubes, and put them in water
5. Score the tomatoes, dip them in hot water, then peel them, and cut into 8 pieces - in half, then in half again
6. Cut the garlic crosswise, then into strips Checkpoint1. You should have carrots, potatoes, chopped onion, meat, tomatoes and garlic ready
2. Also salt, pepper, bay leaf
3. You can turn on the oven now and pull the tray out of the oven, otherwise it will get hot Frying and Braising1. Pour olive oil into the pot - about 4 tablespoons. Heat for a couple of minutes
2. Now add the carrots and fry for two to three minutes, stir and keep stirring for another minute
so fry for about 3-4 minutes, until it turns golden
3. Add the onion and stir until it becomes slightly translucent, fry stirring for a couple of minutes
4. Add the garlic, before the meat, and mix everything together
5. Now put the kettle on, you'll need hot water
6. Add the meat and stir evenly, don't lower the heat - the meat will braise for about 20 minutes, stir occasionally but not too often. The juice from the meat should nearly evaporate
7. After 20 minutes, pour in water to cover the meat by about two finger-widths and bring to a boil. Now add the salt - two teaspoons, black peppercorns - about 10, no more, and 4 bay leaves
8. Lower the heat by half once the water starts to bubble, cover with a lid and simmer for 5 minutes
9. Now add the potatoes, sweet potato if you have it, and the tomatoes, and mix everything gently
if the water doesn't cover the potatoes, add more hot water from the kettle. Cover everything with the lid
10. If you have a rack, place the pot on the rack. Put a tray underneath it, and on the tray place a sheet of baking paper or foil, whichever you bought, then into the oven, heat on full - again, if it's boiling too hard, lower it by a third; the temperature should be about 180 degrees
Important!!! When you take it out, the pot will be very hot!!! The handles and the lid too - use a towel to take it out!!!
11. After about 30 minutes, take it out and check if the potatoes are soft - if a fork goes in easily, they're soft; if not, braise for another 10 minutes, and if it's still not ready, another 10 minutes
The lid should stay on the whole time it's in the oven
It all looks like the pictures below
