A meat and potato bake is easier when longer-cooking meat is prepared separately from faster-cooking potato slices. Not all raw meat cubes can go in with potatoes at once. Ask about the cut; slow-cooking cuts should be brought near tenderness before assembly.
Ingredients
For four portions, use 800 g meat cubes, 700 g potatoes, two onions, 400 g crushed tomatoes, one tablespoon tomato paste and two garlic cloves. Add two tablespoons oil, salt, pepper, a pinch of spices and hot stock as needed.
Choose a tray that avoids numerous crowded layers. Slice potatoes evenly and onions moderately thick. Parboil very thick potatoes so the meat need not cook too long while they soften.
Preparing meat and sauce
Brown meat in batches, add some onion and hot water, and simmer until nearly tender. Reserve the stock and taste its salt before using. Do not let the meat fall apart if it still needs time in the oven.
Mix tomatoes, paste, garlic and spices with a little stock. Arrange potatoes, onion and meat, distributing sauce between them. Add enough liquid for moist cooking without turning the tray into soup.
Covered cooking, then browning
Cover and bake in a preheated 190°C oven. Check after about 30 minutes, testing potatoes with a knife tip. Once they soften and meat is cooked, uncover to reduce sauce and brown. Monitor liquid and add a little hot stock if more cooking is needed.
Extra overhead browning will not soften hard potatoes beneath a browned top. Cover again, lower heat slightly and continue. Rest a few minutes before portioning to help slices hold together.
Can steak be used in a potato bake?
It can, but is not always the best use: quick-cooking cuts can dry during prolonged baking. Choose cubes suited to moist cooking and reserve steak for recipes benefiting from its characteristics and shorter cooking time.
Related products from ALRAQI MEATS
Boneless Beef Cubes - 1 kg, or Boneless Beef - 3 kg. Check the product page for weight, ingredients and cutting options before ordering. Choose a cut suited to the cooking method; a boneless or mixed-meat label alone does not guarantee suitability for quick cooking.
Further guidance
Safe minimum cooking temperatures, Refrigerated food storage.