Any Dutch Oven Cooks ??

[WhHorn]

Brand new to this. Bought a Lodge 12" oven. Looking for beginners tips and recipes anyone may have.

Any help appreciated!!!!
Thanks

 

[IRC]

Yesterday, I found chuck roast on sale at HEB, sooooo,

I rubbed it with a prepared spicy Montreal style steak rub and heated about two tablespoons of bacon fat in my Lodge cast iron DO.

After browning both sides, I removed it from the DO and set it on a plate.

I then caramelized about half of an aggy 1015 and deglazed with about a cup of chicken stock.

I returned the roast to the DO and added a handful of dried shiitake mushrooms and two dried chipotle peppers.

I put the lid on the DO and put it in the preheated 350' oven.

Then I took a nap.

About two hours later, I peeked and found my roast to be falling apart tender.

I drained and strained the cooking liquid, added another half cup of flour slurry and reduced until thickened.

I shredded about half of the roast and added it back into the thickened cooking liquid, (sauce, gravy?).

When heated through, I served open faced on slices of fresh baguette with a thin slice of gruyere.

Yummy.

 

[MirrOlure]

I've got some great resources at home, and will update later.

One useful tip when baking.....use a cake or pie pan as opposed to cooking directly in the oven, and put the pan on some sort of "stand" to elevate it.

I did a jalapeno cornbread in mine a couple of weeks ago, and it was outstanding.

 

[WhHorn]

Thanks guys for the info. I will look forward to more information