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.