"Friendship" with beef in a pumpkin! Pumpkin baked in the PIT!!!
Hello dear friends, autumn has come, mid-September, and the first frosts have come to the Chernozem region, white frost has enveloped delicate plants, it is so sad and meanwhile so beautiful. Today I collect the queen of autumn - a pumpkin. Juicy, sweet and incredibly aromatic. Its elegant orange color is so pleasing to the eye and reminiscent of colorful autumn leaf fall, tangerines and a warm sunset.
Traditionally, I cook porridge with pumpkin at home in a saucepan, but today I bake stuffed pumpkin in a pit-oven that I improvised on the eve, I want a pumpkin like from a Russian oven))) but there is no oven, but there are bricks from the oven, a pumpkin and a desire to cook)) ) For the recipe, I took fresh beef, vegetables, a small pumpkin and millet and rice. In order for the pumpkin to bake well, you need to warm up the brick pit well. While I cook in the pit, a good fire will continuously burn, warming up the bricks and the ground around them.
I chose a small 2.5 kg pumpkin, it has a lot of pulp and it bakes quickly.
I cut the beef 500g into small pieces and fry well with onions (1 large onion) and carrots (2 medium)
The aroma is gorgeous juicy roast beef, onions and campfire smoke mmmm.
Thoroughly rinse the cereals, long-grain rice and millet, (350g 1:1 each) until the water remains clear. The quality of the prepared dish depends on this. This is how friendship works
I put meat in the pumpkin in layers, a little more tomato cereal (1 pc) and bell pepper (1 pc) and sprinkle with salt and pepper to taste, a little garlic.
I fill it with water as much as the pumpkin allows, (I have 500 ml) while languishing in the fire, the pumpkin pulp will give all its juice to the porridge.
I make a star out of foil, these are 4 layers crosswise and after smearing the pumpkin well with vegetable oil I cover it with foil.
The pit warmed up well, I take out the excess coal and lay the pumpkin, it is important to maintain the temperature in the upper part, I put burning coals on the lid throughout the cooking. In this way, I languish the pumpkin for 2.5 hours, and while the pumpkin is being prepared, I am doing things on the site. Although the day has erased the traces of morning frosts, many plants are already cold, they stop growing and it's time to clean them up.
The pumpkin is ready ... the aroma is magnificent, it is perfectly baked, the meat is tender, I sprinkle with herbs and you can eat.
More free space should be left for porridge, I was greedy, I put a lot of porridge, the pumpkin cracked a little. But I am very pleased with the pit-oven working, I will try to bake a chicken there.
Thank you friends for your attention, kind words in the comments and support, with her I understand that my hobby with videos is not a waste of time and that my videos are useful for you. Good luck until we meet again!
If you want to cook a dish, and have questions, do not hesitate to write in the comments, I will always answer everyone with pleasure.