Quart Dutch
Could someone provide me with a recipe that fits the specs that I have listed below?
My wife and I recently bought a Mario Batalli 6 quart dutch oven at Crate & Barrel because we wanted something heavy that can be used on the stovetop and also in the oven. Now we don't know what to do with it. Here are the specs for the recipe:
1. do some of the cooking on the stovetop and then finish it up in the oven
2. lots of expensive ingredients or not expensive
3. lots of prep work, chop chop, mise en place
4. Creole, Cajun, South-West, European, African, South American, Asian - it's all good
5. I can make a sauce
Please help.
Braised Short Ribs with Carrots
The dish is even better if served the next day. Let cool to room temperature, then cover and refrigerate overnight. The next day, lift the solidified fat from the surface and discard. Rewarm the ribs, carrots and sauce over medium heat and serve.
Ingredients:
* 6 bone-in beef short ribs, kosher cut,
5 to 5 1/2 lb. total
* Salt and freshly ground pepper, to taste
* 2 1/2 cups all-purpose flour
* 1/4 cup olive oil
* 6 garlic cloves, chopped
* 1 Tbs. plus 1 tsp. ground cumin
* 2 cups beef stock
* 1 to 2 cups water
* 1 head garlic, cloves separated, unpeeled
* 3 large carrots, peeled and cut into large chunks
Directions:
Preheat an oven to 350°F.
Generously season the short ribs with salt and pepper. Spread the flour on a plate. Dredge the ribs in flour, coating all sides. Shake off the excess.
In a Dutch oven over medium-high heat, warm the olive oil until nearly smoking. Add half the ribs and brown on all sides, about 10 minutes. Transfer to a plate. Repeat with the remaining ribs.
Remove the pot from the heat, pour off the excess oil, and stir in the chopped garlic and cumin. Return the ribs to the pot and set over medium-high heat. Add the stock and enough water to almost cover the ribs and bring to a boil.
Cover the pot and bake for 30 minutes. Add the whole garlic cloves and carrots and bake until the meat is just tender, about 1 hour more.
Uncover the pot and bake until the meat and carrots are very tender and the liquid is reduced to a flavorful sauce, about 30 minutes more.
Spoon off any fat from the sauce. Transfer the ribs, carrots and sauce to individual shallow bowls and serve immediately.
Serves 6.
Lamb Shoulder with Figs
Ingredients:
* 1 boneless lamb shoulder, 4 to 4 1/2 lb.,
rolled and tied, bones cut into pieces
* Salt and freshly ground pepper, to taste
* All-purpose flour for dredging
* 4 to 5 tsp. olive oil
* 1 large yellow onion, thinly sliced
* 4 large garlic cloves, crushed with the side of
a knife
* 1/2-inch-wide strips of peel from 1 lemon
(with no bitter white pith)
* 1 cup dry red wine
* 1 cup chicken stock
* 1 Tbs. tomato paste
* 1 tsp. dried oregano
* 1/4 tsp. ground cinnamon
* 1/8 tsp. ground cloves
* 6 large dried figs, about 8 oz. total, hard stems
trimmed, figs halved or quartered
* 1 Tbs. chopped fresh dill
Directions:
Preheat an oven to 325°F.
Pat the lamb dry with paper towels and season with salt and pepper. Put the flour in a shallow bowl and dredge the lamb in the flour, shaking off the excess.
In a large heavy pot over medium-high heat, warm 4 tsp. of the olive oil. Add the meat and bones and brown on all sides, about 10 minutes. Transfer them to a platter. Reduce the heat to low and add the onion, garlic and lemon peel to the pan along with the remaining 1 tsp. oil, if needed. Cook, stirring frequently to incorporate some of the browned bits, until the onion starts to wilt, about 3 minutes.
Lay the meat and bones on the onion mixture and add the wine, stock and tomato paste. Bring to a simmer and add the oregano, cinnamon and cloves. Cover the pot and transfer to the oven. Cook until the meat is very tender, about 2 1/4 hours, adding the figs during the last 30 minutes of cooking.
Transfer the meat and figs to a platter, cover loosely with aluminum foil and let rest for 15 to 20 minutes. Discard the bones and skim the fat from the sauce. Set the pot over low heat and simmer until the sauce is slightly thickened, flavorful and reduced to about 1 1/4 cups, about 10 minutes. Taste and adjust the seasonings with salt and pepper.
Discard the strings from the lamb, slice the meat across the grain and arrange the slices on the platter, surrounded by the figs. Spoon some of the sauce over the meat and sprinkle with the dill. Transfer the remaining sauce to a sauceboat and pass alongside. Serves 6.
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