Casserole recipes.

Champion of Capua · Jul 20, 2015

Just bought my first real Dutch oven and I'm looking for some tasty recipes.
The only website I visit is amazingribs.com for BBQ.
I would greatly appreciate any website recommendations or your personal favorites.
I have a 5 1/2 quart, so I'm hoping it's big enough for most recipes.

Thank you in advance !

DoctorShavegood · Jul 20, 2015

This is an easy one:

1. Carne Gusiada
2. Texas Red Chili (no beans)
3. Picadillo
4. Braised Beef Short ribs
5. Beef Stew
6. Mick's Stewed Chicken
7. Gumbo
8. Pork Vindaloo

Also check out the Wikirecipe area for all kinds of members posted recipes.

Edcculus · Jul 20, 2015

Grand Cru Braised Lamb Shanks is one of my all time favorite dishes to make.

Champion of Capua · Jul 20, 2015

DoctorShavegood said:
This is an easy one:

1. Carne Gusiada
2. Texas Red Chili (no beans)
3. Picadillo
4. Braised Beef Short ribs
5. Beef Stew
6. Mick's Stewed Chicken
7. Gumbo
8. Pork Vindaloo

Also check out the Wikirecipe area for all kinds of members posted recipes.

No idea we had wikirecipes, thanks for that !!

Champion of Capua · Jul 20, 2015

Edcculus said:
Grand Cru Braised Lamb Shanks is one of my all time favorite dishes to make.

OMG that looks amazining !! I'm assuming you've made that recipe, any tip you can give before I jump on it this weekend?

DoctorShavegood · Jul 20, 2015

Champion of Capua said:
OMG that looks amazining !! I'm assuming you've made that recipe, any tip you can give before I jump on it this weekend?

We'd all like to see this. Around here it's; pictures or it didn't happen.

Edcculus · Jul 20, 2015

I've made it several times, once for about 10 people at Christmas.

You can pretty much follow the recipe exactly. You may want to do a little planning ahead because not all grocery stores carry shanks. If you have a butcher or shop at a place like Whole Foods you shouldn't have a problem.

Any of the bold Trappist or Belgian ales really work well in this dish. Make sure you buy a second bottle to serve with the meal.

I obviously do the oven method since I'm using my Le Cruset pot. I also strain all of the stuff from the braising liquid before reducing it down for the sauce.

I'm not so sure I have pictures, but I'll check.

MrSpeedy · Jul 21, 2015

You could do an excellent osso buco in that pot.

Edcculus · Jul 21, 2015

MrSpeedy said:
You could do an excellent osso buco in that pot.

Oh you could!

What specific cut do you need for Ossobucco? Its a shank correct, but its cut cross wise?

Champion of Capua · Jul 30, 2015

First attempt at the Grand Cru Braised Lamb Shank.
Please ignore my plating skills or lack there of.

DoctorShavegood · Jul 30, 2015

Plating skills? I don't see anything wrong anywhere. That's some serious chefing.

Champion of Capua · Jul 30, 2015

Great recipe ! It was a little rich for the wife, but I thought it was spot on.
The lamb didn't have that gamey taste that turns me off sometimes. A great dish for the holidays, every bite reminded me of Christmas.
The only downside was having to pour the whole bottle of Cru in the pot.

DoctorShavegood · Jul 30, 2015

Champion of Capua said:
Great recipe ! It was a little rich for the wife, but I thought it was spot on.
The lamb didn't have that gamey taste that turns me off sometimes. A great dish for the holidays, every bite reminded me of Christmas.
The only downside was having to pour the whole bottle of Cru in the pot.

Ya have to save a little for drinking while cooking.

UncleMush · Jul 31, 2015

Make a good old fashioned pot roast! Buy a 4-5 lb. chuck roast (cheap compared to brisket, and tasty!) and cover with kosher salt and freshly ground black pepper, and brown on all sides. Remove to platter, add a little oil and sweat down some aromatics (onions, carrots, leeks, celery, parsnips, etc.) then add some wine, beer, cider or what have you, and reduce by half. Add the browned chuck back to the pot, along with some stock and fresh herbs tied in a bundle with some bay leaves, slap the cover on and place into an oven preheated to 250°F (120°C) and bake for 4 hours, then check if tender (if not, return to oven and check every 15 minutes). Remove casserole pot to range top, remove meat to let cool a bit so you can slice it, and strain out the vegetables, discarding the herb bundle. Defat the liquid left in pot with a gravy separator or with a ladle and reduce until it thickens. Add 1 tablespoon (15ml) of dijon mustard and stir. return sliced meat veg and and simmer until warmed through. Serve.

MrSpeedy · Jul 31, 2015

Edcculus said:
Oh you could!

What specific cut do you need for Ossobucco? Its a shank correct, but its cut cross wise?

Veal shanks, cross cut. I've not made it yet but plan to when the weather cools.

Edcculus · Jul 31, 2015

Glad to see you liked it! It is indeed a rich dish. Its perfect for the fall and christmas time. Did you do the parsnip puree, or or those some roasted veggies on the side?

Also, depeinding on how many shanks you are doing, and the size of your braising dish, you may not have to use the entire bottle. You just need enough liquid to cover about a quarter of the item being braised. Enough liquid so that it will not evaporate out through the entire cooking time, but enough so that there will be enough liquid to make a sauce with at the end. You can also sub some veggie stock in place of some of the beer. That will stretch the beer and help to make the flavors a little less rich too.

Champion of Capua · Jul 31, 2015

Edcculus said:
Glad to see you liked it! It is indeed a rich dish. Its perfect for the fall and christmas time. Did you do the parsnip puree, or or those some roasted veggies on the side?

Also, depeinding on how many shanks you are doing, and the size of your braising dish, you may not have to use the entire bottle. You just need enough liquid to cover about a quarter of the item being braised. Enough liquid so that it will not evaporate out through the entire cooking time, but enough so that there will be enough liquid to make a sauce with at the end. You can also sub some veggie stock in place of some of the beer. That will stretch the beer and help to make the flavors a little less rich too.

I used mashed potatoes and the rest was veggies. Yeah I probably didn't need to use the entire bottle of Cru, but being my first time I wanted to stick to the recipe as much as possible, next time I'm going to enjoy more of it first.
The lamb came out perfect, first time I've made lamb.
Btw, is there an easy way to remove the Coriander seeds when it's all cooked and I'm straining the veggies ?

Champion of Capua · Jul 31, 2015

UncleMush said:
Make a good old fashioned pot roast! Buy a 4-5 lb. chuck roast (cheap compared to brisket, and tasty!) and cover with kosher salt and freshly ground black pepper, and brown on all sides. Remove to platter, add a little oil and sweat down some aromatics (onions, carrots, leeks, celery, parsnips, etc.) then add some wine, beer, cider or what have you, and reduce by half. Add the browned chuck back to the pot, along with some stock and fresh herbs tied in a bundle with some bay leaves, slap the cover on and place into an oven preheated to 250°F (120°C) and bake for 4 hours, then check if tender (if not, return to oven and check every 15 minutes). Remove casserole pot to range top, remove meat to let cool a bit so you can slice it, and strain out the vegetables, discarding the herb bundle. Defat the liquid left in pot with a gravy separator or with a ladle and reduce until it thickens. Add 1 tablespoon (15ml) of dijon mustard and stir. return sliced meat veg and and simmer until warmed through. Serve.

Now that's not your ordinary pot roast ! It's on the list, thank you.

DoctorShavegood · Jul 31, 2015

Champion of Capua said:
I used mashed potatoes and the rest was veggies. Yeah I probably didn't need to use the entire bottle of Cru, but being my first time I wanted to stick to the recipe as much as possible, next time I'm going to enjoy more of it first.
The lamb came out perfect, first time I've made lamb.
Btw, is there an easy way to remove the Coriander seeds when it's all cooked and I'm straining the veggies ?

You could toast the seeds first in a skillet, then grind down to a fine consistency. No removal necessary.

Edcculus · Jul 31, 2015

This recipe calls for whole seeds in the braising liquid. I strain all of the liquid through one of these guys

It catches all of the dead veggies in the braise, and all of the whole spices this recipe calls for. I throw out all of the stuff I put in to flavor the braise. I think in this case its come onion, carrot, celery, leeks etc.

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