Le Creuset Dutch Oven

[MrsHapus]

I was gifted a Le Creuset Dutch Oven for Christmas... but I'm feeling totally lost on how to use it.
when I've tried to slow cook meat in the oven before it comes out tough and doesn't fall part like I've seen in the videos. And I don't want to stick to stews!

Does anyone have any tips or recipes they could share please?!

Chilli https://www.goodhousekeeping.com/uk/food/recipes/a46782958/one-pot-chilli/

Nigella’s chicken, lemon orzo https://www.nigella.com/recipes/chicken-in-a-pot-with-lemon-and-orzo

Oven baked risotto https://www.bbcgoodfood.com/recipes/oven-baked-risotto

Oven baked biryani https://www.sainsburysmagazine.co.uk/recipes/mains/chicken-biryani

Sausage casserole https://www.deliciousmagazine.co.uk/recipes/easy-sausage-casserole/

Chicken tagine https://www.deliciousmagazine.co.uk/recipes/chicken-tagine/

Good ideas from PP. We just use ours as a large casserole dish that can stay on the hob or go in the oven. That ability to transfer is useful for things that need browning off but then benefit from longer slower cooking. Use it for anything where you need a consistent temp for a while - the heavy metal holds its heat really well but doesn’t quickly cool or heat.

Ooh these all sound fab. Any tips on how to braise beef so that it falls apart?

How long did you cook the beef for?

i checked on it after 2 hours, and the temperature in the middle said cooked but was soo tough.

oven was set to 140 degrees

What cut of beef was it? I love doing brisket in ours, takes about 3-4 hours. Or pork shoulder.

slow cooking meat isn't just about bringing it to the 'right' temperature, you need the collagen in the meat to breakdown. 2 hours is a relatively short time for this to be achieved, I would normally expect around 3-3.5hours, but can be as much as 4+ depending on the cut and other variables. I normally allow loads of extra time and just keep cooking a prodding until the desired tenderness is achieved.

I switched to a slowcooker from a cast iron Dutch oven, but the principle is the same. It's a very long slow cook. 3hrs would be a quick recipe for a beef casserole. And you need the right cut of meat - too lean and it will toughen up with slow cooking. You want sinewy meat, with a bit of fat. The sort of joint that would be too tough as a roast.

If you want an easy, fool proof two-ingredient recipe, try a piece of brisket plus a tin of French onion soup. Cook long and slow for 3-6 hrs. You'll be able to pull it apart with a spoon when it's done.

I pot roast chicken in my le creuset. Chicken cooking time less half an hour = time cooking with the lid on, and then 30 mins at the end with the lid off to crisp the skin up.

And for something completely different... if you like shellfish, the big cast iron pans are excellent for cooking mussels.

I think it was topside beef... I'll leave it longer next time then to see if that helps... maybe I was too impatient!

Do you put any water or liquid in with it?

I wouldn't personally use topside for slow cooking, it's too lean. Slow cooking really brings out the best from the cheapest cuts.

I think 140 is a bit low for being in for 2 hours.

Did you have any liquid in with the meat?

I prefer really cheap cuts like brisket or a chuck roast and leave it in the oven for a good afternoon.

But you will need to play around to get used to it. Honestly mine is used all the time, and definitely not just for stews. I always make my Bolognese in it, chicken dishes like a la king, or even just a normal roast chicken. I put the potatoes at the bottom and the chicken on top and you end up with the most amazing potatoes too.

Congrats on your new LC. Once you get used to it, you will wonder how you lived without it before 😀

Shin of beef is excellent for slow cooking in le creuset.

@isthismylifenow that chicken a la king sounds divine, do you have a recipe you can share or do you just wing it?

Use braising steak. Toss in seasoned flour and sear it off in hot oil then add to casserole dish. Add some chunks of onion or small peeled shallots, chunks of carrot, celery, and season well. Add a bouquet garni.

Cover with hot beef stock, add wine or ale if you like.

HOT oven - 200 ish for 20 mins, turn down low 140 ish and cook 1.5-2 hrs. Check, cook more if needed.

I do just wing it but I'll share what I do. It may not be the proper way, but it's how we like it.

First boil chicken that is on the bone. Boneless breasts do not work for this. I like thighs best. Give them a decent long boil until the water is yellowed. I add a bay leaf or two in the boil. You don't need a massive amount of water to start, otherwise it would be a bit too loose at sauce stage. But cover all the chicken pieces.

Once they have cooled pick all the chicken off the bone. At this point it should be falling off the bone. Don't discard the liquid.

Put the shredded chicken back into the liquid, add in some mushrooms and frozen green peas. Then I add in cream, and plenty of black pepper. It should come to a not too thick sauce, but if it doesn't I make a slurry with cornflour and use that to thicken a bit. I sometimes just use milk and thicken it up accordingly.

Towards the end I add it a drop of sherry which just gives a nice something to it, but you don't have to do this.

Boil rice. When plating I flatten the rice in the centre a bit and ladle the chicken into the middle.

It's proper comfort food in our house. I boil the chicken in the morning or when I have a gap earlier in the day, as once that is done it is actually very quick to put together.

It's all done in the Dutch oven on the stove top.

I don't put onion in mine as I don't like the texture it gives in the sauce. But you could fry some up separately and add in.

Like I said, no recipe followed so it might not be the correct way according to some recipes.

I don't cook meat in mine, but I've had them decades and they are my only 'saucepans'. I also use them in the oven for sourdough bread.