Le Creuset ‘fo ‘sho: The dutch oven to rule them all!
Photo from cookingequipment.about.com
My Le Creuset Dutch oven pot was the best kitchen tool investment I have made to date. I use it for everything: from deep-frying to tomato sauce to wonderful slow cooked stews and braises (gryta). If you cook, this item is essential. Forget the price: it has a lifetime guarantee.
Now that fall is upon us, slow cooking on Sundays is on the agenda. Not only is it easy to throw your ingredients into the pot to let it cook on low for hours while you get on with your day; but flavors are like none other.
PLUS: If you cook a lot of meat, you can use the leftovers in a couple of dishes during the week, making your weekday meals not only easier but also a lot more luxurious.
Basically, your braise will consist of protein + spices + liquid + vegetables. The trick is to brown your meat, bring all you ingredients to a light boil and then turn down the heat and cook on low for hours until the meat falls a part. If you cook with high heat the meat will be tough and chewy. I like to start on the stove top and then slow cook on low in the oven. Here is a good article on the basic tips for braising from my favorite magazine Bon Appetite: 4 Simple Rules For Braising Anything.
Here are some of my favorite ingredients to play with:
Meat: Chicken breast (Kycklingfilé)/ Pork shoulder (Fläskkarré)/ Oxtails
Base: Onions/garlic/shallots/Carrots/ Chipotlé chili/ Smoked paprika/ Bay leaves/ Lots of spices and herbs
Liquid: Chicken broth (bouillon)/ Wine/ Beer
Want some recipes for inspiration? Visit my slow cooking Pinterest page to see some glorious photos, recipes and resources!