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What are some good things to cook with Dutch Oven (2 Viewers)

The french onion brisket looks like a great idea. 

Dutch ovens can be used for a wide variety of things. I typically do stews, chilis, beans and anything that needs to cook/braise for awhile. I don't own a slow cooker because the dutch oven is the original slow cooker. 

Also fantastic for deep frying and baking (I'm not a baker, but can do a great no-knead bread in a dutch oven). 

 
Pork shoulder aka Boston butt is always one of the cheapest cuts at the market but it tastes great after searing and braising it in a Dutch oven.  You can season it a dozen different ways depending on what sauces and spices you have around.  Carnitas braised in orange and milk is one of my favorites.

 
Judge Smails said:
Braised short ribs. Amazing. 
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Started with this. Have moved to whatever roast is on sale. Cut it into cubes(2x2x2 give or take). Sear sides. Put bacon and onions in dutch oven for a bit. Put seared meat back in. Pour stout until meat covered. Place in oven at 275(some variance to this based on size of oven, dutch oven, etc basically liquid should be barely boiling. Like super scarce bubble here, bubble there. My old house crappy oven needed to be at about 290 to get there.)

4-5 hours later enjoy watching faces of happy eaters. If pinched for time I have done without searing meat first and nobody notices a difference. 

 
Jambalaya.  Add a bit of oil cook your chicken and sausage remove meat.  Add your onion, celery, peppers and cooks those until they soften.  Add the meat back in with chicken broth, tomatoes, rice and whatever seasonings you like cover and simmer until the rice is cooked.  

 
If I'm making a small batch of chili I'll used the Dutch oven instead of the big ole chili pot.  

 
love my dutch ovens. 

Shredded meat is my favorite thing to do in these. Pork loins, chicken breasts and beef roasts are all great. 

Here's my routine;

hard sear all sides of the meat, you're not going to burn it don't worry. 

Take out the meat and cover with foil in another container. 

deglaze with whatever wine goes with what you're cooking, add onions, garlic and simmer until soft.

add in the broth and your seasonings you want to going with- I also like to use dried peppers and fresh herbs. Might dice up a couple fresh habaneros for some heat. 

bring to a boil, add in your meat and reduce heat to keep a simmer. The meat should have sweated off a lot of juice(second reason you should sear), dump all that into the pot. add a little water if you need it to cover your meat. 

Once you shred the meat, let it sit for another half hour to absorb the flavors. 

Enjoy :banned:

 
Pipes said:
Jambalaya.  Add a bit of oil cook your chicken and sausage remove meat.  Add your onion, celery, peppers and cooks those until they soften.  Add the meat back in with chicken broth, tomatoes, rice and whatever seasonings you like cover and simmer until the rice is cooked.  
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You're very close, but if you aren't baking your jambalaya you aren't doing it correctly.  Trust me on this....just do everything the same you state above, but bake it covered for 40 minutes @ 350.  Add in your shrimp and lightly stir it into the jambalaya, cook another 5 minutes and shut it off. 

 
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General Malaise said:
Your very close, but if you aren't baking your jambalaya you aren't doing it correctly.  Trust me on this....just do everything the same you state above, but bake it covered for 40 minutes @ 350.  Add in your shrimp and lightly stir it into the jambalaya, cook another 5 minutes and shut it off. 
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Hmm interesting will have to try that 

 
Made a ham and potato soup today 

made a stock out of leftover ham bone

Then in the Dutch oven I rendered down a little salt pork and then browned the leftover ham (not from the stock this was taken off the bone previously)

took meat out and then tossed in some onion, celery and carrots and cooked that down. Added some garlic, quick stir and then poured in the broth.  Let that simmer for an hour or so, then added the ham and some potatoes.  Let that cook another hour then stirred in some Muenster, pepper Jack and heavy cream

Getting ready to eat it now

 
Dan Lambskin said:
Made a ham and potato soup today 

made a stock out of leftover ham bone

Then in the Dutch oven I rendered down a little salt pork and then browned the leftover ham (not from the stock this was taken off the bone previously)

took meat out and then tossed in some onion, celery and carrots and cooked that down. Added some garlic, quick stir and then poured in the broth.  Let that simmer for an hour or so, then added the ham and some potatoes.  Let that cook another hour then stirred in some Muenster, pepper Jack and heavy cream

Getting ready to eat it now
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What time is supper?  Sounds awesome.

 
Growing up in Texas, my mom made blackeyed peas for New Years and invited all the neighbors over.  Supposed to bring good luck.  

So, I did that last year in the Dutch oven and invited neighbors over to bring a container over for a to-go bowl (socially distancing and masked up) - huge hit!  I used ham hocks, bacon...mmmmmmmm.

Did a vegan one separately for all the Oregon weirdos who don't like ham and bacon (including my wife and 2/5 of my kids). 

 
Sausage and cabbage works well in a Dutch oven.  I usually use andouille sausage but any smoked sausage works well.  Cut sausage into rounds and sauté them with a little oil in the Dutch oven until they caramelize a bit and get some crispy edges.  Set the meat aside.  Melt a 1/2 stick of butter in the Dutch oven and add sliced onions.  I use about half of a large sweet onion. Shred a head of cabbage...I usually cut about 1/4 in strips.  Season liberally with celery salt and cracked black pepper.  Sometimes I will add some crushed red pepper as well for an extra kick.  When the onions start to get a little translucent add the cabbage.  Put the lid on and let it wilt down and soften stirring occasionally.  When cabbage/onions start to caramelize a little add the meat back in.  Let it all marry for a few minutes.

 
Galileo said:
Sausage and cabbage works well in a Dutch oven.  I usually use andouille sausage but any smoked sausage works well.  Cut sausage into rounds and sauté them with a little oil in the Dutch oven until they caramelize a bit and get some crispy edges.  Set the meat aside.  Melt a 1/2 stick of butter in the Dutch oven and add sliced onions.  I use about half of a large sweet onion. Shred a head of cabbage...I usually cut about 1/4 in strips.  Season liberally with celery salt and cracked black pepper.  Sometimes I will add some crushed red pepper as well for an extra kick.  When the onions start to get a little translucent add the cabbage.  Put the lid on and let it wilt down and soften stirring occasionally.  When cabbage/onions start to caramelize a little add the meat back in.  Let it all marry for a few minutes.
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