L'Univers FOODHUB · Recette
Dutch oven braised beef: less liquid, more flavor
In a tightly closed cast-iron Dutch oven, half a glass of liquid is enough: the vegetables release their water. Two and a half hours, without opening the lid.
A cast-iron Dutch oven does two things a saucepan can't: it holds a steady temperature and it makes added liquid unnecessary. In a closed Dutch oven, the meat cooks in its own moisture. This is the Sunday winter dish, for six, made with a cut that doesn't cost A5 prices.
The principle: very little liquid
Many recipes drown the meat. In a tightly closed cast-iron Dutch oven, half a glass of liquid is enough: the vegetables release their water, the steam circulates and falls back. The result is concentrated, not diluted.
Ingredients for 6
- 1.5 kg beef chuck or shin, in large cubes
- 4 carrots, 3 potatoes, 2 onions, 1 leek
- 10 cl dry white wine or stock
- 2 garlic cloves, thyme, bay leaf
- Salt, freshly ground pepper
The method
- Heat the empty Dutch oven, then brown the cubes on all sides, in two batches.
- Add the vegetables in large chunks, onions at the bottom, potatoes on top.
- Add barely any liquid: 10 cl, no more. Garlic, thyme, bay leaf, salt, pepper.
- Cover and leave for two and a half hours over very low heat, or at 140 °C in the oven. Don't lift the lid: every opening costs ten minutes of cooking.
- Adjust at the end: if there's too little juice, add a little stock; if it's too thin, ten minutes uncovered.
Mistakes to avoid
- Drowning the meat. This is a braise, not a boiled pot-au-feu.
- Opening it often. Cast iron loses its heat and takes a long time to get it back.
- Vegetables cut too small. They fall apart: large chunks are a must.
- Using a premium cut. A5 has no business here; a chuck does better.
Frequently asked questions
Can I make it the day before?
Yes, it's even recommended. Reheat covered, over very low heat.
Which cut should I choose?
Chuck, shin, shoulder clod or cheek. Collagen-rich cuts that melt down over time.
Do I need a cast-iron Dutch oven?
It's what works best: thermal mass and a heavy lid. An enameled Dutch oven works too.
Further reading
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