Baked Meat with Vegetables & Pears – Geory Kavkaz

1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg meat (beef, lamb, or pork shoulder), cut into large chunks
• 3–4 tbsp animal fat (tallow or lard) or vegetable oil
• 2–3 onions, cut into thick wedges
• 3–4 carrots, sliced into large pieces
• 3–4 pears, I recommend slightly firm ones (e.g., Bosc or Anjou), quartered
• 4–5 garlic cloves, smashed
• 1 tsp coarse salt, ½ tsp freshly ground black pepper
• 1 tsp paprika or mild chili flakes (optional, for color and warmth)
• 200–300 ml water or broth (to moisten the bake)
• Optional garnish: fresh parsley, rosemary, or thyme

2. SEAR THE MEAT & BUILD FLAVOR

1. Preheat your oven to 180 °C (350 °F).
2. In a large, oven-safe skillet or pot, heat fat or oil over medium-high.
3. Add meat in batches, searing each piece for 3–4 minutes per side to get a deep, golden crust. Transfer the browned pieces to a plate.
4. Leave the flavorful fat in the pan—this is the base of your dish.

3. LAYER VEGETABLES & PEARS

1. In the same pan, add onion wedges and carrots. Sauté for 5 minutes until they begin to soften and pick up browned bits from the meat.
2. Stir in smashed garlic and add salt, pepper, and paprika.
3. Spread the seared meat back into the pan, nestling it among the vegetables.
4. Tuck the pear quarters gently around and between the meat—these will roast to tender, caramelized sweetness.

4. BAKE SLOWLY

1. Pour water or broth into the pan—just enough to reach halfway up the meat and vegetables.
2. Cover the pan tightly with a lid or foil.
3. Bake for 60–75 minutes, until the meat is tender and the fruits are soft but not mushy.
4. Remove the cover and bake for an additional 10–15 minutes to lightly caramelize the pears and develop a glossy sauce.

5. REST, GARNISH & SERVE

1. Take the pan out of the oven and let it rest 10 minutes—covered—to let the flavors meld and the juices redistribute.
2. Taste and adjust seasoning.
3. Garnish with fresh herbs for color and aroma.
4. Serve warm, ideally with:
   • Crusty bread or flatbread to soak the juices
   • Rice, mashed potatoes, or polenta to complement the sweet-and-savory profile
   • A crisp green salad or pickles for balance

✅ NOTES

• Meat searing is essential—it sets the flavor foundation.
• Pears add a gentle sweetness without overpowering the dish.
• Layering ingredients allows each element to shine in its own time.
• Slow baking with cover ensures tenderness; finishing uncovered brings caramel depth.
• Resting matters—it transforms good into unforgettable.