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First things first: what color le creuset did you get?
Bourguignon might be a good start. I wonder if omitting the flour is okay or if I need to find something like almond flour that will work. I am just trying to justify now having 3(!) of these things. I have found between the old oven to stove pot my inherited from my grandfather's kitchen and our big stock pots (somehow have multiples of these too) and our crock pot (which I actually will only use for pot roast) we get by just fine. But despite a strict no gift wedding we had very generous cousins who really wanted to give and my DH really wanted these and he's really happy so they aren't going anywhere (except maybe the 7 quart which is huge, heavy, and of unknown quality given the brand).So I want to figure out what they do that other things don't do so well. It's like finding out I can make tahini in the vitamix. Now I feel at least it beats my blender in some regard.(Yes, I'm crazy about clutter and would be happy living out of one backpack the rest of my life )
I made this brisket for Easter and used my enameled Dutch oven, and it was amazeballs. Only changes were that I made and served it the same day (poor planning), and I used my immersion blender to whiz the gravy & veggies instead of a regular blender.
Oops, sorry I didn't include the link! Doh!http://www.spencerchan.com/2009/04/spencer-easter-brisket.html