The people from the old ages used to cook meat in clay pots. It was a time when people used only organic food. So clay is a traditional material used for cooking purposes for years. Cuisines that have rich tradition and culture are familiar with clay pot cooking. For instance, Pakistani and Turkish cuisines are two among them. In this article, Pakistani food box will give you an Eid gift from Turkish cuisine. Actually, this recipe will tell you the recipe for Meat Cooked in Clay Plates.
There are several recipes in Turkish as well as Pakistani cuisine in which clay gadgets are being used. Personally, I love the food that is cooked in clay pots. In Pashtuns’ culture, cooking pots made up of clay and stone are common. Dishes like Dam Pukhat, Lamb Roast, Beef Roast and many more are cooked in such pots. Cooking in these pots will enhance the tenderness and taste of the dish. In the same manner, recipes like Turkish Testi Kebab are cooked in pots made up of clay. You can get the authentic Turkish Testi Kebab recipe by clicking here.
What is the Name of this Recipe?
In Turkish cuisine, there are so many dishes that are cooked in clay pots. The following recipe is known as Guvec or Turkish beef stew. You can also make this recipe in pots other than clay, but I highly recommend you that cook this in clay pots. This will make your meat more juicy and tasteful. I guarantee you that if you make this dish on Eid according to the given recipe then your cooking skills will definitely be appreciated by your family. So, any further delay, let’s go to the recipe.
What is güveç?
The word for the earthenware clay pots that are frequently used in Turkish cooking is guveç (or guvec). In these clay pots, several classic casserole and stew meals from Turkey are prepared. These meals are also known by other names that sound similar, such as chicken güveç, lamb güveç, or beef güveç (chicken stew). The English word stew now replaces the Turkish word güveç. So the meal is still referred to as güveç even though it wasn’t prepared in a clay pot.
Since clay pots are heat-proof, you may use them to cook on the stovetop or in an oven, just like cast iron. To guarantee that your meat is juicy and flavorful, they assist in retaining oil and moisture. When prepared in a clay pot, the food has a distinctive, genuine flavour. They must be cooked slowly, which enhances the dish’s ability to mix its tastes.
Why Should You make this Recipe on Eid?
- It’s a quick and simple beef stew that doesn’t take much effort. It doesn’t take a lot of work, but it does take some time to make. Check-ins are permitted every 30 minutes.
- This flavorful meat dish from Turkey is full of flavour. The naturally occurring meats fluids, veggies, and spice mixtures we utilise in this dish are all incredibly tasty and well-balanced.
- The meat is remarkably tender. This has all been made possible by the slow cooking method we are employing.
- This recipe may be frozen. This beef dish may be prepared in advance and simply frozen for later use.
Ingredients Tips:
This dish is a vegetable and meat casserole from Turkey. When considering possibilities, keep these two groups of elements in mind.
Beef: We advise against using any lean meats when selecting beef stew meat. To enhance the stew and make it tender and juicy, make sure the meat is marbling (contains fat).
Lamb, turkey, or chicken can simply be used in place of the beef; however, the cooking periods will be substantially shorter.
Only a few onions (brown and pearl), cloves of garlic, potatoes, and carrots are added as vegetables. The brown onion is chopped, while the pearl onions are left whole. You have the option of using just one variety of onions or both, as we do. Once cooked, all of these components have a rich taste that doesn’t overpower the flavours of the meat and spices.
A larger range of veggies, such as green beans, celery, eggplant, red or green pepper, and zucchini, can be included if you’d like.
How to Cook Beef in Clay Pot?
This unique Turkish casserole meal is produced by cooking the beef stew in a clay pot. Even though it takes a long to cook, it doesn’t take much work, and the result is a hearty beef stew.
In clay or cast iron saucepan (or whatever other pot you’re using), preheat some olive oil. The onions should then be added and sautéed until transparent. Stir the mixture before adding the meat chunks.
Cook the beef, covered, over low heat until the juices begin to come out.
Combine the tomato paste, 1 cup of boiling water, salt, pepper, and paprika while the meat is cooking. To the cooked beef, add this tomato sauce combination.
Over low heat, simmer the mixture for at least an hour. Check the amount of water remaining after 30 minutes and add more if necessary. This will lessen the likelihood of the materials burning.
Add the potatoes, carrots, and one more cup of boiling water after one hour of simmering. Bake the stew for 45–50 minutes in a 350°F/180°C oven with the lid covered with foil.
When ready, immediately serve the Turkish casserole with some finely chopped parsley.
For Meat Cooked in Clay Pot Video Click Here!
The best Turkish Beef Stew Recipe
It's a quick and simple beef stew that doesn't take much effort. It doesn't take a lot of work, but it does take some time to make. Check-ins are permitted every 30 minutes. This flavorful meat dish from Turkey is full of flavour. The naturally occurring meats fluids, veggies, and spice mixtures we utilise in this dish are all incredibly tasty and well-balanced. The meat is remarkably tender. This has all been made possible by the slow cooking method we are employing. This recipe may be frozen. This beef dish may be prepared in advance and simply frozen for later use.
Ingredients
- Olive oil, 4 tablespoons
- one sliced onion
- a few pearl onions that have been peeled but not yet sliced (optional)
- Non-lean beef dice, 500g (1.1 pounds) (or beef chuck cut into 1-inch pieces)
- 1/fourth cup tomato paste
- 1 salt shakerful
- 1/2 tsp. of black pepper
- 1/2 tsp. paprika
- 2 cups of hot water, split
- 1 inch slices of each of the two medium potatoes
- chop two medium carrots into 1-inch pieces.
- Garlic cloves, six
- garnishing with parsley
Directions
- Step 1 Cast iron or a clay saucepan both work well for heating olive oil (or whatever pot you have).
- Step 2 Translucent onions should be sautéed.
- Step 3 Stir in the meat chunks after adding them. Cook it covered over low heat until the beef releases juices, which it then nearly completely absorbs.
- Step 4 Combine tomato paste, 1 cup of boiling water, salt, black pepper, and paprika in a small bowl. Pour it over the steak in the saucepan, cover it, and simmer it for an hour on low heat. After about 30 minutes, check it, and if there isn’t enough water left, add some more (14 cup) to keep it from burning.
- Step 5 During the final 15 minutes of cooking, preheat the oven to 350F/180C.
- Step 6 Remove it from the flame once the hour of cooking is up. Put carrots and potatoes in the pot. Pour the last cup of boiling water.
- Step 7 Use foil to cover the pot’s top. Pour the dish into a baking pan and cover it with foil if the pot you’re using isn’t oven-safe.
- Step 8 45 to 50 minutes for baking
- Step 9 When serving, garnish with parsley.
