You see that gravy on the plate there? I have been calling it liquid gold because it was so, so good. You will be licking your plate clean, I can almost guarantee it. We recently received a Staub and this is another recipe from Molly Steven’s All About Braising using the cocotte. This was definitely a dish of a lot of firsts for me. This was the first time I ever cooked a whole chicken before, made stuffing from scratch (cooked inside the bird), and made such a delicious pan sauce. This may have been the best thing I ever made and it really was not too difficult at all. Like the pot roast it entailed many steps and a good few hours, but nothing was too technical or intimidating to take on. Again, this was a time consuming Sunday cooking event. I tried to time it so we ate before the AFC Championship game, but it took a little longer than expected and we ate at half time. Luckily since the Steelers had taken such a big lead my nerves were calm enough that I was able to eat!
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Posted in Chicken, Sides
Tagged All About Braising, bacon, baked ham, bay leaves, brasied, bread stuffing, carrots, cocette, gizzards, heart, homemade, lemon zest, Molly Stevens, neck, onions, recipe, rendered chicken fat, rosemary, schmaltz, staub, thyme, whole chicken
For the holidays and our first anniversary present my dad gave us a Staub cocotte. My dad is an avid at home chef as well and he did the research for himself and went with a Staub over Le Creuset and thus gifted us with one as well.
It’s a nice big one too!
He also gave us two cookbooks: All About Braising by Molly Stevens and Anthony Bourdain’s Les Halles Cookbook. So, needless to say this pot has become quite the superstar in our house lately!
The first recipe I made was courtesy of the Molly Steven’s book: Zinfandel Pot Roast with Glazed Carrots & Fresh Sage. Not only was the recipe easy to follow but she also gives good advice on selecting the right cuts of meat, step by step instructions on how to tie it correctly, and even how to select good parsnips. I found the tips on meat selection to be especially helpful as I was sifting through the meat choices at the supermarket. She suggested some cuts and stressed the importance of not selecting others. It gets really confusing to me so that was really nice.
As she suggested, I went with boneless beef chuck. The cuts at the store were on the smaller side so I bought two of them.
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Posted in Beef, Sides
Tagged All About Braising, Beef, boneless chuck roast, braising, dinner ideas, fresh sage, garlic, glazed carrots, Molly Stevens, onion, parsely, parsnips, peppercorns, pot roast, recipe, shiraz, staub, zinfandel, Zinfandel Pot Roast