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Dutch Oven Recipes for a Novice

d
DaisyM Feb 11, 2013 12:00 PM

Any hints on using a dutch oven? Any amazing recipes using a dutch oven that you make? Thank you!

  1. paulj Feb 11, 2013 12:15 PM

    Could you describe your dutch oven? Size, material, etc? What you like to cook? Have you braised meat before?

    1. d
      DaisyM Feb 11, 2013 12:52 PM

      It is cast iron and quite large. I got it at Costco. It could easily hold a whole chicken. I'd like a recipe for beef or chicken to start.

      1. Db Cooper Feb 11, 2013 02:34 PM

        Braise something like beef short ribs in stock and red wine. Braising is usually one of the easiest things because you just get it started and then let it go in the oven. Short ribs I think are the easiest. There are tons of recipes all over the Internet for them.

        If your heart is set on chicken, take a look at Coq au Vin which is a classic and works well in a dutch oven.

        Another option is to make a soup of some kind. I often use mine for hearty stews or thicker soups like chicken wild rice.

        2 Replies
        1. re: Db Cooper
          c
          chloebell Feb 11, 2013 02:36 PM

          Braising is the bomb! Short ribs, a chuck roast, chicken (cut up), but whatever cut you choose - searing is a must!

          1. re: chloebell
            h
            Healthyfoodie121 Feb 11, 2013 07:58 PM

            I agree with the both of you Braised short ribs are an incredible way to introduce a novice to the wonderful world of dutch oven.

            This is a really great recipe for awesome braised short ribs: http://slimpalate.com/red-wine-braise...

        2. mcf Feb 11, 2013 02:40 PM

          Here are a couple I really like, pot roast is a great way to get acquainted with braises:

          http://www.foodnetwork.com/recipes/ina-garten/company-pot-roast-recipe/index.html

          This one is my favorite flavor combination, but I skip the cream and horseradish step:

          http://www.huffingtonpost.com/tyler-f...

          1. juliejulez Feb 11, 2013 02:49 PM

            Boeuf Bourginon (I'm sure I'm spelling it wrong) is my favorite! I don't have my own dutch oven but I used my moms when I lived close to her.

            But if you want something quicker and easy, this recipe was quite good. I have a small 2.5 qt enameled cast iron casserole and it worked out OK, but it would have been great in a bigger pot. http://ellysaysopa.com/2010/08/13/bra...

            1 Reply
            1. re: juliejulez
              C. Hamster Feb 11, 2013 04:02 PM

              + 1 Beef Burgandy

            2. l
              LuluTheMagnificent Feb 11, 2013 04:12 PM

              I feel embarrassed to ask this because I've been cooking for years, but what exactly is braising? Yes, I could google it, but I like dialogue.

              6 Replies
              1. re: LuluTheMagnificent
                juliejulez Feb 11, 2013 04:17 PM

                I'm no expert here but my definition of braising is basically... searing the meat and then adding liquid, and cooking the meat in the liquid until it's done. Basically most stews and pot roasts are braised dishes.

                1. re: juliejulez
                  l
                  LuluTheMagnificent Feb 11, 2013 04:19 PM

                  Ha! If that's all it is, I'm an expert. I do that all the time.

                  1. re: LuluTheMagnificent
                    juliejulez Feb 11, 2013 04:27 PM

                    Yup! That's basically what crockpots are too... big bad braising machines.

                2. re: LuluTheMagnificent
                  C. Hamster Feb 11, 2013 04:21 PM

                  Braising means to cook in liquid in a closed container low and slow. Like how you make a stew.

                  You don't have to brown the meat but you will be much the better if you do.

                  1. re: C. Hamster
                    paulj Feb 11, 2013 04:55 PM

                    There is an overlap between stewing and braising, but usually there is a difference in the amount of liquid. In stewing there is enough liquid to submerge or float the meat. In braising the meat is only martially submerged. For example if cooking a whole chicken, you might start with an inch or so of liquid. If cooking pieces, as in beef stew, or a cutup chicken, the distinction is harder to make. Is bœuf bourguignon a stew or braised beef?

                    1. re: paulj
                      C. Hamster Feb 11, 2013 05:28 PM

                      Braising and stewing are essentially the same, technique-wise.

                      Some suggest that stewing is reserved for smaller chunks of meat.

                3. c oliver Feb 11, 2013 05:39 PM

                  http://chowhound.chow.com/topics/5826...

                  You will get down on your knees and thank ME for passing this on to you and Will Owen (THE MAN!!!) for adapting it from the LA Times and then sharing it. I've made it many, many times and now my family and n-laws are making it. No better way to christen your DO. You're gonna love this.

                  1. maria lorraine Feb 11, 2013 05:53 PM

                    You have just embarked on one the most flavorful cooking methods that exist.

                    I love the book All About Braising: The Art of Uncomplicated Cooking.

                    http://www.amazon.com/All-About-Brais...

                    1. porker Feb 11, 2013 06:09 PM

                      Just my 2c...
                      The dutch oven is great for all items already listed (chicken, beef bourgignon, pork, etc).
                      However, I'd suggest to go through some Philly grocery flyers to find chuck roast on sale. Also known as blade roast, it looks like this
                      http://www.grillmeats.com/chuck_blade...
                      Why do you want it on sale? 'Cause its a tough, cheap sumbitch of a cut that you will transform to elegance (to me, this is part of the dutch oven charm, changing a cheap cut to greatness).
                      You'll want some aromatics; onion, celery, garlic, whatever herbs you have (although fresh rosemary is great), dry red wine, and maybe potatoes and carrots (peas and tomatoes a nice addition as well).

                      Look for a pot roast recipe that appeals to you. Basically sear the meat in some oil in the pot with S&P, remove. Sweat the onion/garlic/celery, deglaze with 1/2 bottle of wine (drink the rest plus more), add stock or water, put the meat back in. Season with herbs, cook covered on stove or in oven a coupla hours.
                      Your house will smell wonderful.

                      1. chowser Feb 11, 2013 06:51 PM

                        Something completely different from braising, no knead bread. Its been life changing for me to be honest. Not because I make it all the time but because it got me started on the road to making bread, all different kinds..

                        http://www.nytimes.com/2006/11/08/din...

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