Perfect Home Enamel Gulas Cauldron 22 l
The word cauldron is first recorded in Middle Englishas caudroun (13th century). It was borrowed from Norman caudron. It represents the phonetical evolution of Vulgur Latin caldario for Classical Latin caldārium “hot bath”, that derives from cal(i)dus “hot”.
A cauldron (or caldron) is a large cast iron pot (kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger. In other words, a large kettle.
As the weather is getting better and better, the season of outdoor programmes returns. If you don’t know what to do at the weekend, let us recommend you something.?
Perfect Home Enamel Gulas Cauldron 25 l
Material: enamel iron
Capacity: 25 liters
Weight: 5.25 kg
Cleaning: Wash with neutral liquid dishwashing detergent! Avoid using scratches and tools,then lubricate with grease to avoid rusting.
Use: on an open fire
50 dkg of beef
2 heads of onions
3 tbsp lard
2 tbsp Sweet-noble red pepper
2 mc ground cumin
2 cloves garlic
2 green peppers
50 dkg potatoes
1 bunch of soup vegetables
0.5 liters of dry red wine
1.The meat is cleaned and then cut into small cubes.
Peel the onion, chop it, then simmer on the heated fat over low heat in the Perfect Home Enamel Gulas Cauldron
2.Add the meat and simmer until white, stirring slowly.
Remove from the heat, stir in the red pepper, some salt and cumin seeds, then pour in the wine and at least the same amount of water.
3. Add the 2 cloves of peeled garlic, halved tomatoes and chopped peppers and cook the meat almost soft.
When almost done (after about 1.5 hours), add the cleaned, chopped carot and celery greens to the soup and cook for 10 minutes.
Add the diced potatoes as well and cook for another 10 minutes. Serve with chopped parsley and fresh white bread.
You can serve it serve cauldron