Instructions:
- Marinate the Meat:
- In a wide plate or bowl, place the cut meat pieces. Add your selected seasonings, salt, and finely chopped onion to the meat. Mix thoroughly so the meat is evenly coated with the marinade. Allow it to marinate for at least 30 minutes to absorb flavors.
- Prepare the Potatoes:
- Heat vegetable oil in the cauldron over medium-high heat. Fry the whole, peeled potatoes until they are golden and cooked through. Remove the potatoes from the cauldron and set them aside.
- Cook the Meat:
- If making meat skewers, thread the marinated meat onto wooden skewers.
- In the same cauldron with the remaining oil, fry the meat skewers or meat pieces until they are browned on all sides and cooked through. Remove the meat from the cauldron and set aside.
- Assemble and Simmer:
- Remove excess oil from the cauldron, leaving a thin layer to prevent sticking.
- Arrange a layer of fried potatoes on the bottom of the cauldron.
- Place the cooked meat (skewers or pieces) on top of the potatoes.
- Add Aromatics:
- Pour green tea into the cauldron around the meat and potatoes. The steam from the tea will impart a subtle smoky aroma to the dish.
- Simmer:
- Cover the cauldron with a tight-fitting lid. Reduce the heat to low and simmer the meat and potatoes together for about 40 minutes, allowing the flavors to meld and the dish to heat through.
- Serve:
- Carefully uncover the cauldron. The dish is now ready to be served directly from the cauldron. The potatoes will serve as a hearty side dish, complementing the flavorful meat.
- Enjoy!:
- Serve the meat and potatoes hot, straight from the cauldron. Optionally, you can garnish with fresh herbs like parsley or cilantro for added freshness.
This method combines the essence of barbecuing with the convenience of indoor cooking, using the cauldron to create a smoky atmosphere and flavorful dish. It’s a unique way to enjoy barbecue flavors even in winter or when outdoor grilling isn’t possible.
