Welcome to a recipe that redefines comfort food! This Tender Boiled Meat Baked with Potatoes is a heartwarming dish that feels like a hug on a plate. The secret lies in a simple yet brilliant technique: boiling the meat before baking. This two-step process guarantees incredibly tender, juicy meat that melts in your mouth, perfectly complemented by soft potatoes and a rich, savory sauce. It's a rustic, satisfying meal that brings the family together, proving that the most memorable dishes are often made with simple ingredients and a little bit of love.
Tender boiled meat baked with potatoes
Ingredients for Tender Boiled Meat Baked with Potatoes
- 800 g pork shoulder
- 600 g new potatoes
- 230 g onion
- 30 g all-purpose flour
- 15 ml vegetable oil
- 30 g butter
- 50 g cheese
- 1 chili pepper pod
- 2 bay leaves
- garlic, pepper, salt, dill, parsley to taste
How to Make Tender Boiled Meat Baked with Potatoes
Place the lean meat in a deep pot and add 2 liters of cold water.
For this recipe, both pork and beef work well. It’s important to choose a lean, boneless cut of meat that is young enough not to require a long cooking time.
Add a chili pepper pod, dill, parsley, bay leaf, and garlic to the pot. Salt to taste. Bring to a boil over high heat, then reduce the heat and simmer for about 1 hour.
To speed up the process, you can cut the meat into several pieces instead of boiling it whole.
Thoroughly wash the new potatoes with a brush, place them in a pot, cover with hot water, and boil until tender. Salt at the end of cooking.
You don’t need to peel new potatoes; a good wash is sufficient.
Place the lean meat in a deep pot and add water
Add spices. Bring to a boil over high heat, then reduce the heat and simmer for about 1 hour
Boil the potatoes until tender, salting at the end of cooking
Peel and dice the onion. Sauté the chopped onion in a mixture of butter and vegetable oil until translucent.
Transfer the sautéed onion to a deep baking dish.
Place the sautéed onions in a deep baking dish
Add the boiled potatoes to the onion. Leave small tubers whole, and cut larger potatoes into 2-4 pieces.
Add the boiled potatoes to the onions
Let the cooked meat cool slightly in the broth. Then, remove it and chop it into large pieces. Strain the broth through a sieve.
Let the cooked meat cool slightly in the broth, then remove and chop coarsely. Strain the broth
Add the boiled pork to the potatoes, distributing the pieces evenly among the potatoes.
Add the boiled pork to the potatoes
Whisk the all-purpose flour into the slightly cooled broth. There’s no need to add more salt as the broth is already seasoned, but a little ground black pepper is a good addition.
Whisk the broth with all-purpose flour and add pepper
Pour the prepared sauce over the ingredients.
Grate hard cheese over the top. Parmesan works very well for this recipe, but it will also be delicious with a common Rossiysky cheese (a popular semi-hard Russian cheese; you can substitute with Gouda or a mild cheddar).
Place the chili pepper pod from the broth into the dish and sprinkle everything with black pepper or paprika. Preheat the oven to 160°C (320°F) and place the dish on the middle rack.
Pour the sauce over the ingredients
Grate hard cheese on top
Place the chili pepper pod in the dish, sprinkle with black pepper or paprika. Place the dish in a preheated oven
Bake for 25-30 minutes until a golden-brown crust forms.
Bake the meat and potatoes until golden brown
And there you have it—a beautifully golden and bubbly bake, ready to be enjoyed! This dish is wonderfully versatile and can be served as a complete meal, though a simple green salad or some pickled vegetables on the side can add a lovely fresh contrast. Don't be afraid to experiment with different herbs or cheeses to make it your own. We hope this recipe brings warmth and comfort to your table. Enjoy every delicious bite, and happy cooking!
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