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Dutch Ovens

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/10/2011 at 19:55
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A couple of weeks ago, I finished up seasoning a 16quart Dutch Oven... cast iron, of course.  Since then, I've cooked three roasts in it, with potatoes, carrots, celery, onion, some garlic, 2 cups beef or chicken stock,  and just a touch of salt and pepper.  I don't use exceptional cuts of meat when cooking in a Dutch Oven and it always turns out very tasty and tender.  My wife said tonight that I had cooked the best roasts we ever had.  One of the keys is browning the meat thoroughly with onions, salt, pepper, and about 1/4 of the celery.  In the oven, I roast at 170-200 degrees until done.  It's always a different time because time depends on how many ingredients and size of the beef.  I guess generally about 3 hours.  On an open fire, you want to put some coals on the sides and top of the oven for even heating.  I like to use big chunks of wood, preferably hickory, for this.  
Cooking is great fun for me.  I especially like it when I see the smiles on diners' faces.  
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: October/17/2011 at 07:55
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Dan, been meaning to ask.
 
1)  how did you seson your oven?
 
2) did you brown over open flame or on the stove?
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