Stew in a cauldron
Description
The recipe won't take much time. Cooking stew in a cauldron is a special ritual. Many recommend coating the meat in flour after frying, so that the simmering process in the cauldron goes smoothly. The indicator of readiness will be the potatoes, which should be fully cooked in the cauldron. I recommend using good wine, as it directly affects the taste of the dish. Good luck! Serve hot.
Instructions
- 1
Step 1
First, you need to prepare the rabbit by dressing the carcass and removing excess parts. In general, the rabbit should be cut into 8-10 separate pieces.
- 2
Step 2
Wash and peel the vegetables. Cut the potatoes into quarters. Slice the carrots into rounds. Cut the onion and bell pepper into pieces of arbitrary size.
- 3
Step 3
Boil the potatoes in a cauldron until half-cooked. Meanwhile, sauté the rabbit in a frying pan. Drain the water from the potatoes and transfer all ingredients into the cauldron. Place potatoes, carrots, onions, peppers, and garlic at the bottom. Put the rabbit on top and pour in the oil used for frying. Heat the cauldron, then mix everything. Pour in red wine and let it completely evaporate, then add canned tomatoes. Season with salt and pepper, cover with a lid, and simmer over low heat for half an hour.
- 4
Step 4
Can be served.