Dutch Oven Cooking Basics

Pioneer Cooking

A good starting temperature is 350 degrees F.Strain cooking liquid and scrape fat from the surface. Cut short ribs into 8 equal squares, about 5 to 6 ounces each. Place meat in baking dish, cover with the cooking liquid. Place in the oven, basting often until the short ribs are nicely glazed, about 35 minutes Carefully remove meat to a heated dish, cover and keep warm. Strain liquid through a chinois into a saucepan. If it is too watery reduce until it coats the back of a spoon. About 3/4 cup will remain, season lightly with salt and pepper.From Josiah Citrin, chef/owner of Melisse Restaurant in Santa Monica, Calif. This may also be made with brisket. If the amount of wine seems excessive, remember it reduces into a rich delicious sauce over the long cooking period. You can use less expensive wine or save your old wine in a cool dark place for this special occasion.When cool enough apply a third layer of oil, but this time it is ready for use.After baking , allow the Dutch oven to cool slowly.CleaningYou will need to do some scrubbing with a non-abrasive scubber.Remove cover, raise the heat to medium and gently fry the mixture until it is golden brown and lightly caramelized, about 10 minutes. If desired, season with additional salt and pepper to taste. Let the compote stand at room temperature for a few hours to further blend the flavors. Reheat the compote to lukewarm just before serving.2 tablespoons vegetable oil3 bottles red wineTip: Here's another idea. If you need to store an oven for long periods of time, use a light-weight food-grade Mineral Oil and coat the oven, inside and out. It's cheap and effective. Once you have sealed the oven with mineral oil, no oxygen can reach the seasoning and it will last many months.Set the oven at 350 degrees. Lightly season the short ribs with salt and black pepper. In a Dutch oven or heavy casserole heat the oil. When hot, lower short ribs into the pot. Sear for 4 to 5 minutes on each side, until well browned. Transfer short ribs to a plate. Remove all but 1 tablespoon of the oil from the pan. Lower heat and toss in the vegetables and herbs. Brown them lightly, 5 to7 minutes. Add the tomato paste and cook for 1 minute, stirring to blend.From Mediterranean Clay Pot Cooking by Paula Wolfert (Wiley) Inspired by a recipe created by Chef Christian Etienne of Restaurant Christian Etienne, Avignon, Francesalt and freshly ground pepperTo cure your oven, pre-heat your kitchen stove to 350 degrees. Place the Dutch oven on the center rack, with the lid open slightly.Place your oven back inside the stove with the lid slightly open. Bake your oven for about an hour.For any food that sticks a little, use a non-abrasive scrubber.Protect your Dutch oven again by warming it in the stove, applying a thin coating of oil and letting it cool. Its now ready for storage.Because this age-old technique is both familiar and festive, we asked these chefs for some tips and special recipes because we thought a menu of braised delicacies would be perfect for bar/bat mitzvah weekend entertaining. No matter which main courses you choose, you can still spend the day aiding and abetting your teen, entertaining your favorite aunts Dena and Dorothy, and attending to lastminute bar mitzvah details and still have a juicy, flavorful Shabbat dinner waiting for you and your guests as soon as you open the oven And even though it will look like it, family and friends will never guess that you haven't been slaving in the kitchen all day.Preparing To Cure Your Dutch OvenCast Iron can only be dried by heating. Heat dries out the moisture in the pores. If a pot is not completely dried after it is used, it will rust. The pores must be opened by heating up, and the moisture dried out of it. Don't let the oven set around after washing, go straight from draining the rinse water into the kitchen oven if possible. If you are camping and don't have a kitchen oven to dry a Dutch Oven, dry it the best you can and try and store it away from moisture.2 bottles ruby red port brought to a boil with red wineThis is to hold your heat source, which will be briquettes.1 1/2 ounces thinly sliced kosher turkey bacon or beef fry, shreddedWhen it is cool enough to handle, repeat the oil again the same as before and bake again.Dutch ovens can be used for frying, baking, boiling, and steaming as well.This will help you to reach the proper temperature needed for whatever cooking you are wanting to do , with the exception of boiling or frying.In a large sauce pan set over medium heat bring red and port wine to a boil; allow wine to reduce by half. Remove from heat.6 cups beef or chicken stock, low sodium, if possibleAdd wine mixture, stock, and short ribs to the Dutch oven. Bring to a boil, cover, and place in oven. Let meat braise for 3 hours or until the short ribs are tender enough to pierce with a fork.Once the covering is removed, rinse and dry the oven and then let it air dry.If you are planning on baking, you need more heat on the top than on the bottom.1/4 cup dried currants or raisinsJosiah Citrin, chef/owner of the Michelin two-star Melisse restaurant in Santa Monica, Calif., features braised veal cheeks, brisket and short ribs cooked to perfection in a heavy cast iron Staub Dutch oven. In a rustic kitchen in Tel Aviv, Israel, Ido Shapira, the creative, chef/owner of Cutlet Catering, cooks braised Osso Buco lamb shanks in enameled cast iron Le Creuset Dutch Ovens while the chef/owner of the sustainable Akasha restaurant, Akasha Richmond, presents duck legs braised in red wine cooked in "green" stainless steel 360 Cookware, which, she feels, contributes to good health. And cookbook author Paula Wolfert braises Mediterranean and Moroccan dishes in unglazed and glazed clay pots and flameproof ceramic cookware.

Protect your Dutch oven again by warming it in the stove, applying a thin coating of oil and letting it cool. Its now ready for storage.

Author: Robin Shortt