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Started By
Message
Help me christen my new Dutch oven
Posted on 4/1/25 at 5:55 pm
Posted on 4/1/25 at 5:55 pm
Need a good first meal to set it on a proper path. Gumbo is probably my favorite thing to cook so that an option, but I also love braised meat dishes. Thought about maybe some oxtail. What says the FDB?
15
Posted on 4/1/25 at 6:04 pm to Riseupfromtherubble
Both of your ideas are good options and things that I commonly cook in a dutch oven
I like doing some osso bucco or braised short ribs in a dutch oven also
Chuck roast is also good in a dutch oven
Literally any soup or chili or soup adjacent dish like a stew is going to be great in there also
I like doing some osso bucco or braised short ribs in a dutch oven also
Chuck roast is also good in a dutch oven
Literally any soup or chili or soup adjacent dish like a stew is going to be great in there also
Posted on 4/1/25 at 6:07 pm to Riseupfromtherubble
Beef short ribs are great to braise with a tomato and red wine.
I love braising country style pork ribs with any of a number of different flavor combinations, green chiles with tomatillos always works well.
I love braising country style pork ribs with any of a number of different flavor combinations, green chiles with tomatillos always works well.
Posted on 4/1/25 at 6:31 pm to Riseupfromtherubble
Beef bourguignon
Posted on 4/1/25 at 6:50 pm to CoachChappy
Y’all got my mouth watering
Posted on 4/1/25 at 7:01 pm to Riseupfromtherubble
Short Rib Sauce Picante.
Posted on 4/1/25 at 7:25 pm to Chipand2Putts
quote:
Beef short ribs are great to braise with a tomato and red wine.
Is the inner lid dimpled or flat? If flat, it will not baste the meat continuously during the cook.
This post was edited on 4/1/25 at 7:31 pm
Posted on 4/1/25 at 7:49 pm to jmon
The lid on my Le creusets are all flat. I’ve braised many a dish with delectable results.
Posted on 4/1/25 at 8:14 pm to Riseupfromtherubble
Get you some Barkeeper’s Friend to help keep it clean.
Posted on 4/1/25 at 8:33 pm to Riseupfromtherubble
Pork roast and gravy
Posted on 4/1/25 at 9:19 pm to Chipand2Putts
quote:
The lid on my Le creusets are all flat. I’ve braised many a dish with delectable results.
Sounds reasonable. The Staub pots have the lids with spikes and dimples that promote more vigorous basting.
Posted on 4/1/25 at 9:22 pm to Riseupfromtherubble
Osso bucco.
/thread
/thread
Posted on 4/2/25 at 5:43 am to Duane Dibbley
I second beef short ribs. Braised to your preferred tenderness, these babies will provide you a meal that’s hard to beat.
Posted on 4/2/25 at 7:07 am to Riseupfromtherubble
Pork Chops and Smothered Cabbage.. but after the beef bourguignon.
Posted on 4/2/25 at 7:55 am to Riseupfromtherubble
baked Spaghetti:
Posted on 4/2/25 at 7:56 am to Riseupfromtherubble
The GOAT chili recipe:
Posted on 4/2/25 at 12:15 pm to CoachChappy
quote:
Beef bourguignon
Posted on 4/2/25 at 12:49 pm to Riseupfromtherubble
Posted on 4/2/25 at 6:19 pm to Riseupfromtherubble
Pork Routee w/ fresh sausage
eta: nice pot.
eta: nice pot.
This post was edited on 4/2/25 at 6:21 pm
Posted on 4/3/25 at 8:09 am to Riseupfromtherubble
I caved. As much as I wanted the first cook to be a 3-5 hour marathon, my impatience got the best of me and I used it for a quick weeknight meal.
Chicken thighs, Brussels sprouts, onion, leeks, quinoa. Stove top, 20 minutes in the oven at 400. Ignore the presentation and shitty camera work- my wife is a notorious chicken breast only person and she devoured it. Pot cleaned up like new and the chicken all seared evenly, even on my janky stove top
Chicken thighs, Brussels sprouts, onion, leeks, quinoa. Stove top, 20 minutes in the oven at 400. Ignore the presentation and shitty camera work- my wife is a notorious chicken breast only person and she devoured it. Pot cleaned up like new and the chicken all seared evenly, even on my janky stove top
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