One of the well-known cooking methods in Russia is making meat dishes in clay pots – with various vegetable and grain add-ons, filled with broth. The pot contents simmers gently and slowly, loosing little to no moisture and results in delicious and dreamy-tender meal.
The method of preparation of meat / fish in clay pots is well-known from the times of ancient Greece and is very popular throughout the Mediterranean region, including Turkey, with its own Anatolian version, called testi kebab. Africa has its clay pots’ version – tagine; Germany – Römertopf; and other pot shape varieties in Asia.
Russian clay pots are the smallest in size, which makes them an ideal serving size. Lately, I’ve seen amazing clay pots in Russian retail stores, which look more like a work of art than a cooking utility. Generally, the recipes are awfully simple, the preparation is even simpler, and the presentation always gets a wow-feedback.
- 700g / 1,5 lb beef chuck roast, cut into thin strips
- 100g / 2 strips Canadian bacon, diced (optional)
- 250g / 1 cup sliced mushroom
- 500g / 1lb potatoes, diced
- 1/3 cup red wine
- 3 tbsp vegetable oil
- 1 tbsp sugar
- 2 carrot, diced
- 2 stalks celery, diced
- 3 cups beef broth
- 4 tbsp tomato sauce
- 2 tsp herbs of your choice, I prefer herbs de Provence
- Saute onion until soft and golden, add bacon and beef. Cook until tender and browned.
- In a separate bowl combine cut-up vegetables, sugar, salt, pepper, spices to taste. In a separate bowl mix beef broth, wine, tomato sauce, add salt, pepper.
- Fill 1/2 of the clay pot with the meat mix. Add the veggie mix until the pot is 3/4 full and pour the broth over it. The broth should cover the contents by half an inch.
- Cook in an oven for 60 min on 180C / 350F. Once done, take the pots out and let them cool for 15 minutes.
- Serve clay pot roast beef with mushrooms garnished with parsley.
Photo credit: http://abc8.ru/