The Dutch Oven Cookbook by Sharon Kramis & Julie Kramis-Hearne

Author:Sharon Kramis & Julie Kramis-Hearne [Kramis, Sharon]
Language: eng
Format: epub
ISBN: 978-1-57061-941-0
Publisher: Sasquatch Books
Published: 2014-12-02T00:00:00+00:00

This chapter features our favorite one-pot meals, many of which involve using the Dutch oven for braising. We like to brown the meat first in our cast iron skillet, then transfer it to a large Dutch oven, add the liquid suggested in the recipe, and cover and cook for several hours. Braising is ideal for cooking the tough muscle cuts of meat, such as chuck roast, short ribs, shanks, shoulder meat, and stew meat. Using the Dutch oven for slow-cooking in the oven results in evenly cooked entrées that are fork tender—no knives needed!

The beauty of one-pot meals is that they can be easy centerpieces of a Sunday supper. Served with crusty bread, a simple green salad, and a favorite dessert, they allow you to enjoy family and friends without being busy with last-minute preparations in the kitchen. Delicious aromas will greet your guests, and you can be a very relaxed host. As the seasons change, these dishes are a welcome diversion from the outdoor grill. We love to serve the Baked Short Ribs with Pasilla Pepper Sauce or the Braised Tender Beef with Red and Yellow Peppers on a cool Northwest evening.

There is a very friendly, communal sharing that is present with one-pot meals, and recipes from around the world celebrate slow-cooking. In Provence, the daube—a traditional meat stew often made with lamb—has a special pot that is set inside the hearth of a wood-burning fireplace and allowed to cook for hours while the flavors blend and the meat becomes tender. We hope you enjoy these recipes and develop many of your own.

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