Oven-Braised Meat in a Cauldron
Divinely delicious and incredibly appetizing! Oven-braised meat with garlic and herbs becomes so tender it literally melts in your mouth. A hearty dish for dinner or festive occasions.
Updated : 25 November, 2025
Easy
About 30 min.
Ingredients
1000 grams
Any type of meat
40 milliliters
Cognac
to taste
Garlic
60 milliliters
Vegetable oil
to taste
Salt
1 teaspoon
Ground pepper mix
0.5 teaspoon
Dried rosemary
0.5 teaspoon
Basil
0.5 grams
Ground coriander
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to prepare oven-braised meat in a cauldron? Prepare all listed ingredients. For juicier meat, choose large bone-in pieces (100-150 g each) with some fat. Ribs were used in the recipe. I used lamb, but any meat works - just keep in mind the cooking time may vary.
Step 2
Rinse the lamb and pat dry with kitchen towels. Peel the garlic, rinse, and dry.
Step 3
Heat vegetable or olive oil in a skillet. Fry the garlic cloves until their color changes. Remove the garlic and set aside.
Step 4
In the same oil, brown the lamb ribs on all sides until they develop a golden crust.
Step 5
Transfer the browned ribs to a cauldron or a heavy-bottomed pot with high sides. A roasting pan will also work well. Place over heat and pour in the cognac. If you prefer not to use alcohol, skip this step and move directly to step 7, adding the spices.
Step 6
Ignite the cognac carefully. Alcohol ignites easily and burns fast, so be cautious.
Step 7
When the cognac burns off and the alcohol has evaporated, add all lamb spices and salt to taste. I used dried rosemary, ground coriander, mixed pepper, and basil.
Step 8
Mix the meat and add the garlic. Do not stir further.
Step 9
Cover the cauldron with parchment paper, then with a tightly fitting lid. Place it into a preheated oven. Use medium heat so the meat gently stews without burning. I used top–bottom mode at 150–160°C (about 300-320°F) and baked for around 2 hours. Larger pieces will need more time.
Step 10
The lamb is ready. Serve only hot. Sprinkle with fresh herbs if desired.
Step 11
Serve the meat with potatoes prepared in any style, along with fresh vegetables.
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