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Le Crueset Dutch Oven

There is nothing like a Le Crueset Dutch oven (yes, technically this is a French oven, but let’s not pick nits.) I know it’s been said a hundred times, but it remains a stone-cold truth. Is it worth dropping a couple hundred bucks? Hells yeah. This is heirloom material. AND if you buy it online instead of some place like Sur La Table, you’ll pay a hundred bucks less.

Warning: it’s heavy. But you can use it on the stove, in the oven or in a fire pit – whatever tickles your fancy. Try this:

Short Ribs Recipe

Get some good ol’ short ribs (they’re all the rage these days – 5 pounds or so depending on the size of your feedlot AND Dutch oven). Get some shallots. Three big bulbs or so. A carrot. Two celery stalks. A couple big garlic cloves. Dice these and saute (in your Le Crueset, of course) in olive oil until the onions are just translucent. Remove vegetables and throw in the meat and sear it off, allowing the meat to sear on each side for a few minutes. Try to drain some of the grease off, then ump enough red wine in there to cover the meat, a little can of tomato paste. Toss in a sprig of rosemary and a bay leaf. Chuck in the oven at 375 degrees for 3 hours – check the water level and top off as necessary with hot water (heat some up on the stove for this purpose)…

Tuscan White Bean Cassoulet

Vegetarian? Try this: soak a cup or more of Cannelloni beans overnight. On stove, brown a medium onion and 4 (or more!) cloves of garlic…both diced…in olive oil. Add in the leaves only of two rosemary stalks and salt and pepper, then, if you have some Parmesan rind, throw it in (if not, no worries). Add a full carton of vegetable stock – the big ones from Whole Foods, add more water to cover. Chuck it in the oven @ 375 for 3 hours, checking the water level intermittently – keep them moist. When they’re done, plop a large dollop into a bowl and drizzle it with good olive oil and shave a little Parmesan, serve with fresh baguette (great for dipping) and some lovely tomatoes sliced. I love it. Could live on it.

Come back to comment and let us know how it turns out!

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