Several hours of slow cooking that fills your entire home with the most comforting aroma. This is perfect for a stormy or rainy day (better on a cold wintery day I am sure) like we’ve been having for the past few weeks… Sorry, I don’t have a recipe. This is a cook from the hip, hope it comes out okay kinda thing. But if you follow the basics, you should be able to replicate this with no problem… The jumping off point were a couple of packages of New Zealand short ribs that caught my eye at the grocery chiller. They were cut smaller than the nice beefy pieces typical in North America, but they looked good nonetheless, so I bought them.
There was a secondary reason for wanting to slow cook something… baptism by fire for the latest Burgundy Staub dutch oven that has joined the growing collection in the Marketman kitchen. I purchased it at a discount the last time I was at a Sur La Table, and the handsome piece wanted to show off a bit. After acquiring several Staub’s over the past couple of years, I can now say that I definitely prefer them over Le Creuset. They are heavier, the enamel seems thicker, and on a totally superficial note, they have the most stunning colors; rich and almost jeweled in feel. Sort of like a Jaguar or Rolls Royce against a Ford or Chrysler. And yet both Le Creuset and Staub are French… :)
But back to the stew. In a thick stainless steel saute or fry pan over medium high heat, add some olive oil and then some well seasoned pieces of short ribs to brown them well. Don’t move them around too much, let them happily caramelize and brown, that’s where the flavor is. Transfer the short ribs to the dutch oven and cook the remaining short ribs and add those to the dutch oven. Next chop up a handful each of onions, celery and carrots and add them to the stainless pan and saute until softened and aromatic. Some folks blitz this mirepoix or mixture of three veggies in a food processor instead and saute that over the fat. After a few minutes, I added 2-3 tablespoons of tomato paste to cook that and brown it slightly, 3-4 cups of good red wine and let that reduce for a few minutes. Next I added two small cans of beef broth and one can of water and mixed this all to blend it together. Throw in a few sprigs of thyme and several fresh bay leaves and pour the liquid mixture all over the browned meat in the dutch oven. The liquid should come up to the top pieces of meat, but not totally submerge the meat. You want to braise, not boil the meat. Place the dutch oven over medium flames until it starts to simmer, then cover and place in a 350F oven for some 3-3.5 hours until the meat is tender. Check the contents every half hour or so and add some water if it seems to be drying out a bit too fast. You may also lower the oven temperature a bit if it seems to be on a rolling boil. Towards the last half hour of cooking, I added in some freshly cut carrots and onions and seasoned with salt and pepper to taste. Remove the cover of the dutch oven for the last 15-20 minutes of cooking to brown the pieces of meat nicely. Serve with creamy mashed potatoes. Some folks like to marinate the meat overnight in wine, which I am sure is a nice touch, but I didn’t bother and cooked this straight through… total prep and cooking time was roughly 4.5 hours.
Make enough so that you have lots of leftovers. They heat up nicely the next day. Or you can shred the meat, add some tomato sauce or puree and make yourself a really easy but incredibly delicious pasta sauce. Enjoy the weekend!
60 Responses
*drooling*…I knew I should never frequent your blog when I’m hungry…:) but I’m hooked…
anytime on a steaming white rice, newly baked wheat bread or pandesal but for those kanto boy this will be a perfect pulutan :)
A cheap beef meat like brisket will also do well on slow cooking.
a new post always puts a smile on my face. Thank you for sharing! You’re an inspiration!
Saw the top photo on my Reader and felt something akin to pain at the thought that I’m not having THAT for dinner. Then I clicked to the full post and you have mashed potatoes that taunt me even more. Hay buhay, MM … :)
Oh I love your new acquisition MM. Yup, definitely Staub over Le Creuset. Anyway, I will definitely try this IF we have leftover wine which is almost impossible as my hubby’s bibulous colleagues seem to be bottomless pits. And wine is way too expensive here as they are levied 250% tax. In any event, I wonder if the braising will yield good results if I just use broth..
Looks yummy! Will try this.
MM, what is the difference on slow-cooking method with the slow cooker vs. dutch-oven in the oven? I usually do this recipe in my slow cooker (almost same everything), but it always comes out runny; not thick like yours.. and I wonder if I used too much liquid or that I the slow cooker is of lower temperature than having a dutch oven and putting it in the stove.
My hubby won’t go for this long method of pan-frying the ingredients before putting them in the pot; he just throws everything at the same time and cook it for 6 hours. Start it before going to work and when we come home, there’s dinner, pour over rice for me, and french bread for him.
EbbaBlue, I don’t own a slow cooker, so I can’t say for sure. But from stuff I’ve heard on television, slow cooked food often looks “dead” and devoid of color/life if you can say that about food. Technique does matter, utensils can matter, type of heat does matter, etc. The frying creates caramelization on the surface of the meat, that’s flavor (not sealing in juices as most are wont to say) that finds its way into your sauce or gravy. The fond or gunk on the bottom of the pan after frying also has flavor, and it lifts off with the sauteed mirepoix or vegetables. The tomato paste is “rawish” or “harsh” on its own, hence the step to cook it which darkens it and mellows it somewhat. The addition of the wine at that stage helps to flavor the veggies, but also burn off the alcohol without it swimming with all the other ingredients. The broth is another key flavor tool, best if using good home made, but at least find the best canned you can afford otherwise. The slow cooking in the oven provide heat from ALL AROUND the vessel, not just underneath. A good dutch oven will return some of the juices to the dish, but some do evaporate slowly, concentrating flavor. I never attended Chef school or cooking classes, so I can’t get scientific on you, but I will say that this method of cooking is tried and tested over the centuries, from hearths or brick fireplaces hundreds of years ago to the snazziest of ovens today. I realize not everyone has the time to do this the way I describe, but may I suggest you do it on a slow weekend, when you will be home anyway, and attending to many other chores and duties otherwise. Then when it’s done, keep it in the fridge for up to a week, just heat up when you want it and serve with mashed potatoes, rice or crusty bread. A second iteration is as a pasta sauce. I used to work nearly 100 hour weeks every week as a consultant in New York, but I still found time to have real food on the weekends, and prepared meals for the rest of the week, regardless of what time I managed to enjoy them… Of course I did love my neighborhood Chinese take out place as well for their stir fried szechuan beef. Oh yeah, and I did my own laundry and ironing as well, since I couldn’t get myself to pay $4 a shirt at the dry cleaners nearby… :)
MP, the wine adds a lot of flavor. I haven’t done this with just good broth… I suppose it would be good as well… but the wine is key…
Hi Mr. MM, I must admit I want to get a Staub dutch oven too!
This recipe reminds me of Beef Bourguignon! :)
Left over will be good also to make pulled beef on a bun with coleslaw.
You’re the second person who’s used a car analogy when comparing Le Creuset and Staub.
Some months ago, I posted this Facebook status update: “Le Creuset or Staub? Discuss.” A friend of mine replied, “Staub, of course. Why buy a Lexus when you can buy a Mercedes?” :)
Of course the analogy is slightly flawed, because Staub is actually a bit cheaper than Le Creuset. lol. But anyway, I think that enough people have convinced me to switch to Staub for any future enameled cast iron purchases.
Your metaphorical putdown, “Jaguar or Rolls Royce against a Ford or Chrysler” makes no sense whatsoever. You do know what a Le Creuset is right? Comments like that makes me think otherwise. It might fly to your pinoy readerbase who won’t know any better but it makes the rest of the world simply laugh at its absurdity.
Thanks MM, that just sealed my decision – – my hubby wants me to buy the a set and he loves a good stew… salamat talaga. They have a sale of Paula Deen’s brand at the mall.
I suppose you are right MM. A bottle or 2 of good wine for a tastier dish won’t break the bank. My hubby also says life is too short to scrimp on ingredients/food. I’m lucky that he likes to live well.
Informed, from my perspective, its more a reference to the colors on offer, and the feel of the equipment. The U.S. cars feel more mass produced and of a “thinner” metal, whether or not that is true, I can’t say, it’s a perception of mine. Their colors are also more “common” in that they sell a lot of white, black, blue, etc. I have at least a dozen LC pieces but they are no longer my favorites. While the Jags and RR I refer to feel more custom made or at least with more attention to detail and luxury. As my dad used to say, watch out for how the doors sound when you shut them… it’s the little things. They also have deeper, richer colors that make them distinctly European, although I am sure they sell a lot of white and black as well. Sorry you don’t like the analogy, you don’t have to, and as a first time commenter, who didn’t even feel confident enough to comment and leave a real email address, well, that’s your opinion. :)
On a side note, I have cooked using a vintage set of LC which must have been a good 50+ years old, and I can tell you those old pots are DIFFERENT from the ones sold in stores today, they were heftier and more substantial in feel. The ones today feel like an accountant has trimmed production costs to improve the bottom line.
fried neurons, actually, I have always found the Staubs to be more expensive, unless found in a good sale. Whereas Le Creusets are chock a block at outlet mall stores, heavily discounted. If there is a Staub outlet somewhere easily accessible, I am so there…
Hi MM,
It’s a bit difficult to do a direct one-to-one price comparison, because Staub and Le Creuset don’t make exactly the same sizes (i.e. quart capacity) of cookware, but for nearly equivalent sizes (within a .25 quarts) of dutch ovens, for example, both Williams-Sonoma and Amazon sell Staub at a lower price. However, Amazon puts Le Creusets on sale far more often than they do Staubs. The LCs that I’ve seen at outlet malls are typically “second quality”, in contrast to the “first quality” pieces you’ll find at Williams-Sonoma or Amazon (regular price).
Anyway, your post is my tipping point. My next purchase will be Staub. :)
i never knew till now that you could get a case of pot envy.
drooling at both the braised ribs & the Staub french oven. I fell in love with the Grenadine Coq au Vin when Williams Sonoma started carrying it & saw it also at Sur La Table. I’ve seen some pieces on sale at Sur La Table last time I was there. I also love the Staub roasting dishes..
Beef braise or stew is my ultimate comfort food. I always throw in a pound or so of fresh mushrooms in addition to the usual aromatics. You have a sleek sexy Dutch oven!
yum! i’m thinking if we can cook caldereta and beef rndang that way. hey MM where can i find staub here in the philippines? i love your blog, and zubuchon :-)
oops sorry i mean beef rendang
Hi, MM. I’ve always eyed and coveted a Staub, but proved that Le Creuset works just as well and is, in fact, more non-stick and easier to clean – a plus here in North America where I don’t have household staff :-). Its enamelled cast iron dutch ovens are the only Le Crueset still made in France according to tradition (the rest are now made in China), so maybe that’s the only Le Creuset worth having.
Ah, the friendly rivalry between Le Creuset lovers and the Staub troops… Oddly, Staub is significantly older, as a company, dating back to the late 1800’s, but only started making pots in 1974, 50 years after LC. LC was started by a couple of Belgians in France in the 1920’s… but for the pot obsessed here are some previous posts… This post from two years ago when we got our first Staub, and I used the comparison between a Mercedes and a RR or Maybach, this post on a yellow green set of LC I managed to get at a spectacular discount, this post from four years ago comparing pots and pans, a reprint from an earlier post way back in 2005…
If looking to buy in the Philippines, Bacchus Epicerie carries LC, while a competitor Zwilling at the basement of Rockwell dipped its feet in the waters and brought in a few small staub ceramic cocottes but they don’t seem to have anywhere near the full line. Lodge cast iron can be found at large SM department stores, but differ from the enamel coated cast iron pots. Finally, if you want the slightly cheaper and flimsier looking Mario Batali line of enamel coated cast iron, you can find some pieces at Gourdo’s at Fort Bonifacio. If I could only have ONE pan in my kitchen, I think it would have to be a large lodge cast iron pan, followed closely by a sitram stainless steel one… :)
@Informed – talk about putdowns, i don’t know where you got that perception that this blogs readership would be less wordly than the rest of the world, but boy do i have news for you! I have interacted with the rest of the world and they don’t seem to always measure up with the intellect and class that this site’s commenters have shown…you’re definitely a misnomer!!!
MM,the stew look so goood!! the Staub DO do look like a Jewel! until then when i can acquire one, will be cooking this Short rib stew on LC.. i love everything on your blog!! its all about my love of food,flower arranging, your world travels all about what i can learn from you and everyone Fr,all regulars Betty Q,Millet,Apicio,Artisan etc & and I appreciate Everything i learned from you & esp, the pinoy based one ,its my window to home , when i am not”home” Sometimes,I guess some commenter forgets… .this blog is yours and who you are!! and love it or leave it..i luv it!! I have cooked more homecooked meal with your recipe, since i read your blog regularly..my home..fresh flower arrangements!! yes i am one, who swoon all over ,whatever,you blog:):) and get pissy when someone cannot help themselves to sound like geniuses !!Till then, i will be licking my chops with your Short Rib Stew.Thanks..
FestiveRebel, now, now… :) Let me take another swipe at this…
Informed, you are correct in that the majority of the readership base of marketmanila.com are Filipino ethnicity or descent. However, the majority of visitors to the site are based in North America (U.S. and Canada), followed by the Philippines, and then after that Australia and whole lot of other foreign countries. Duhh, obviously it would attract Filipino readers, probably those like yourself as well, unless you are not Filipino and only know the vernacular of “pinoy” instead of Filipino. They are a robust group of readers, and I don’t assume they will not get what I wrote in the post up above.
Yes, I do know my Le Creusets, I have a dozen or more of them. And I have used them for several decades. And I do know they used to be made in France for the most part, and that the wise proprietors of the company figured out America was their biggest market and so they designed their products, colors, etc. for that lucrative market. For a while, perhaps more than 70-80% of Le Creuset pots were sold in the U.S. and possibly Canada to a lesser extent. They are good pots and pans.
But it is also possible that there are better ones. Or that people perceive there to be better ones, as I have alluded to in the post above. Of course it’s subjective to a degree, and I only have four Staubs at this point, and on-line forums can go on and on about the topic, but the bottom line is that you can purchase and use whichever one that pleases you. I just happen to have shifted my preference over the past couple of years to Staub. No drama really, just a personal choice.
As for the “putdown”… I wouldn’t be so certain or so touchy, and I hope it isn’t an issue of nationality, as, you must be aware if well informed, Ford once owned Jaguar, before it was eventually sold to Tata Motors of India. So it has nothing to do with the nationality of the brand, but simply the brand itself. Even smart companies like Ford recognized the need to differentiate products through branding, and had several brands of cars around the world at its peak, with varying attributes and features and pricing… What differentiates the cars happens both under the hood, and what is outside and visible to the customer’s eye… colors of paint, wood panelling, leather seats, etc. As to the reference to color, Jags and RR’s have similar deep rich colors in their paint options as some of the Staub options — aubergines, deep burgundies, dark greens, etc. And just to check my perception of common American car colors that are the best sellers, here is a list from Forbes.com describing the top five selling colors of cars in the U.S., accounting for 79% of all cars sold:
White 20%
Black 17%
Silver 17%
Blue 13%
Gray 12%
See the range of beautiful colors on jaguars, here. I’m so liking the opalescent hues… Aren’t they gorgeous? Oh, and what about these colors from Rolls Royce, equally rich and snazzy… Of course, you can get black and white, silver, blue and grey at either maker as well. :)
I can’t find any data on popular LC colors sold in the U.S., but I would wager a stew that white and blue (ocean or coastal) are amongst the two most common colors of LC sold today… And the other 14 colors include: flame, caribbean, cobalt, black onyx, cherry, dune, dijon, fennel, cassis, truffle, kiwi, linen, coastal blue and spinach.
Finally, huling hirit, since you seem to suggest I don’t know what I am talking about, I will absolutely grant you that I am not an expert pot reviewer in any way, and what I write about is mostly based on personal experience over years of cooking more dishes than you will ever dream to do yourself. However, unless you have reviewed pots professionally, and have published a detailed comparison of the two brands in a recognized medium, then I would say my opinion is just as good as yours. Or maybe, just maybe, even more credible… seeing as how as an amateur cook and neophyte blogger, my 2005 post on “pots and pans” was heavily re-quoted with permission and used by the american staff writer T. C. Mitchell, of the Anchorage Daily News, in his article titled “Material Matters: comparing five kinds of pans” published on August 2, 2006. So okay, it was an Alaskan newspaper, (but Alaska being part of the U.S.), and doing what? Heavily quoting a pinoy food blogger on the topic of pans in their american newspaper for their american readership… Your comment “pinoy readerbase who won’t know any better but it makes the rest of the world simply laugh at its absurdity” is funny indeed. Hahaha. :)
Hahaha! well done on your last comment MM :) going back to topic, I love the beef recipe, will cook them as soon as the cold spell sets in, very nice indeed for winter nights and reheating them makes it more delicious, I guess the flavors comes out with time lol…thanks for sharing MM :)
MM, whenever we cook something tomato-based in our lodge dutch oven, the dish always has metallic undertone..not too strong, but it’s there. i wonder if you get that with your lodge, too. or maybe ours isn’t seasoned enough? help!
millet, no, no, no… :) NEVER cook in a lodge dutch oven when your dish includes anything acidic like lemons or citrus juice, tomatoes, wine, vinegar, etc. The acid strips the iron and yes, you get the metallic undertone… :( The acid will also strip away at your seasoning of the pot… I have to admit, I have once or twice added kalamansi to a cast iron pan while cooking bistek tagalog, but removed the food very shortly after. For anything tomato based, best to use an enameled pot like a Le Creuset or a Staub or stainless steel…
Wow MM! The braised short ribs look sooooo good! Drool… : ) Don’t mind
FestiveRebelInformed. Just keep on doing what you do. I know many of your followers enjoy reading your blog and that they really respect your opinion. Even if its only about “pots and pans” ! : )Having used LC pots for 40 years I can say that the quality has certainly gone downhill. In the last 10 years or so the enamel lining wears out rapidly and I have had to discard many an LC. Their “lifetime guarantee” is BS, just try returning a damaged pot to them. After getting permission for the return you are basically offered a similar model at 50% off full retail which is a joke when LC’s are available at discounted prices almost everywhere. Maybe since they started manufacturing in China the LC’s are of lesser quality. Granted that my pots are used pretty often it is still annoying to have to replace LC’s more frequently.
The Staubs are still of very good quality and so far so good but I’ve had them only about five years in response to my disgust over LC’s. Now I will only buy Staub whenever I dispose of an LC.
Better to brown your meat thoroughly in an iron or stainless steel pan prior to braising. Neither the LC nor the Staub does a better job and you run the risk of compromising the enamel if you heat it up to the temperatures high enough for a good searing of the meat.
MM , thanks for correcting my comment. : ) Got confused for a moment there. Sorry, my bad ! He he….. : )
I’m so craving to taste this! Looks so good!
@EbbaBlue: Hi. :-) I mostly use the slow cooker too, but I still brown the meat and vegetables and sauté the onions before putting them in the slow cooker. The slow cooker doesn’t reduce the sauce, though. So when the meat is already tender, I strain it into a saucepan and let it reduce as a final touch before pouring over the meat and vegetables in a serving plate.
@millet: “i never knew till now that you could get a case of pot envy.” <– I know! Hahaha. Your comment made me giggle. Count me in with the pot envy. But my pot envy is no good as I have no oven to use it in. It got submerged during Ondoy and we haven't bought a replacement.
” If I could only have ONE pan in my kitchen, I think it would have to be a large lodge cast iron pan, followed closely by a sitram stainless steel one…”
Does it matter to you MM if the pan has “ribs”?
My wife and I have been discussing whether to get one – Gourdo’s has one (not Mario Batalli’s) with a good price, but we’re still mulling it over. While my wife had one (her only pan then, herself) when she worked in NY, she finds it a ” high maintenance” piece of equipment compared to the regular pans, and worries that the pan might just end up seldom used and rusted.
I have tried your Milanese and it’s very good. Will try this one too. I also bought my Staub at La Sur de Table in SF. This place give me a high!
Gej, a flat Lodge cast iron pan would get my vote. Just use it at least 1-2x a week and it will be a breeze to maintain… Ours date back nearly two decades and they still keep going, and going and going… I think the ones at Gourdo’s are Lodge. If you have relatives in the states or plan a trip, they appear to be 30-40% less in the U.S., but very heavy to cart back…
Gej and MM, Gourdo’s has the Lodge (enameled and cast iron) and Batali lines. I have several of both lines and they are great. The Batali dutch ovens are much heavier, though. And yes, the flat Lodge cast iron pan is tops.
i can tell ‘informed’ got your goat. which, incidentally, would be good stewed in either an LC or Staub. in practical terms, next to zero in results. its all about technique and invested love and time.
its like eating anything with christoffle vs. other else [one’s fingers? god forbid]; most of these are in our head.
contracts are no stronger signed by a bic vs. a gold waterman.
[and yet… i own an audi (and christoffle and waterman) versus an escort so there you go…]
This is one of those fantastic dishes that tastes better the next day….very Filipino!!
It is remarkably identical to a wonderful oxtail dish which originated in Córdoba (“Rabo de Toro”) but is now omnipresent throughout Spain with slight regional differences. The preparation & non-meat ingredients are very similar (just need to add a little pimentón de la vera and saffron). Sometimes the meat is removed from the bone (not my preference) and certainly not in the Cordobés style.
Also, in Córdoba one would use a white wine (denominación Montilla Moriles), but I’ve seen red wine used outside of the region and is definitely not unusual.
Anyway, I find that oxtails and short ribs are interchangeable in many dishes with pleasing and successful results.
Hi MM. Gaita here from Vancouver. Would like to let you know that I still could not access your site directly. Still getting swaab. What I do now is go to an old post then to your archives. Was scrolling comments and it seems your other readers have direct access already. Just wondering. Am not a computer techie so I can’t do the technical stuff but I am just glad that I have access to your site even if I have to go the roundabout. FYI. Thanks and hope the week-end in the beach was able to recharge you even with the hacking news.
MM…just have to let those over here in my neck of the woods who have no access to papaya for acharra …let them know of an EXCELLENT substitute I came across just last week.
Sister, Thelma, and everyone! …last week a gardener gave me one of her young TROMBOCINO. Now, here where I garden, people leave Trombocino either on your doorstep or on your plot just like zucchinis. After cutting it, I noticed the flesh is very much like young papaya esp. the texture! So, ….another AHA moment, I made it into ACHARA! Lo and behold, ….I hit jackpot!
I gave a few jars to the Pinay who gave me the TROMBOCINO! Downside, more Pinays in the garden gave me more young Trombocinos to turn them into achara for the winter! I am making your Thai green papaya salad for this week-end with the other young Trombocino.
So, Thelma…if you have don’t have papaya growing in your backyard in San Diego, try growing Trombocino (trumpet squash) next year but harvest them when they are fairly young if you want to turn them into achara.
Thanks for the pasingit, MM….now back to regular programming!
I will be on the lookout for Staub during our road trip. Thanks for the heads up on Staub, MM…I will ask a complete set from hubby …our anniversary just yesterday!
Ouch, I have actually bought my first two LC pieces not a month ago! I went for the red (crazy about red) although their light blue and green were on discount. I haven’t used them yet, my tennis elbow hurts, so I wonder why I bought such heavy pots, LOLZ…Luckily, I found a Staub (and Le Creuset)outlet where I can buy online and they deliver door-to-door…I believe in the saying the right tools do half the work and every cook is entitled to his figures of speech.
By the way, I’ll have that stew breakfast, lunch, or dinner. Two thumbs up!
atbnorge, the LC’s will serve you very well, I am sure. bettyq, I have no clue what a trombocino is, oh, and off-topic, I am emailing you shortly please check… Margarita, you need to clear your cache and cookies, as swaab has left something on your computer, not a virus or anything, just a notice to keep forwarding you to them… Rob, oxtails, yum, we LOVE ox tails… lobrow/hibrow, so true indeed, and in our garage? A couple of Fords. :)
Speaking of Lodge Iron Pan, I used to have a whole set of skillet and pans which I bought from an old pharmacy/hardware store in a little town in North Carolina. (This place was opened (I was told) around early 1940’s). I followed the “seasoning” method, but after using it, they still rusts. Also too heavy for me to use – so I gave them away. Ngayon, nanghihinayang ako, kasi wala na akong makitang ganuon.
Ms. BettyQ, happy anniversary.
Got it!!!!!!!
Trombocino, MM, is the Italian equivalent of our upo though the texture is not quite like our upo. It looks like a super duper extraordinarily looooong upo tapering at the base with a bulb where the seeds are and can reach up to 4 to 5 feet when mature. I prefer to harvest them young and very much a high yielder like zucchinis…one plant is enough! Now for the texture….the young Trombocino has the texture of our young green papaya and has the dagta? beads upon cutting them. So, I salted it and squished it for a few minutes. Then proceeded to do acharra. I just finished 1 Trombocino and 2 more Trombocinos are coming my way in the next few days!
If you would like to try planting it in Cebu, I can get you seeds to take back with you. Just in case you get checked at the border, I will get you the packaged ones and I think it is a US package!
Maraming Salamat, Ebba! Can you grow papaya in Texas? If not, naku, Ebba, magtanim ka ng Trombocino next year for acharra! You will be totally surprised!!!!
many thanks for the reply, MM..must keep that in mind. sister, didn’t know the enamel could wear off.
Thanks MM! That’s right, the one I saw at Gourdo’s was a Lodge one.
I think I saw the large flat and ribbed Staub pan at the Zwilling store in Mall of Asia, as well as the small ones.
Happy Anniversary Betty Q!
@betty q – While living stateside, I use spaghetti squash as alternative to papaya for achara.
I think the only reason why i’d get today’s LC is that its lighter than the original, when the mrs. throw them at you, when you come home late….hehehehe
MM: the Dragon breathes fire!
I used to read a few popular food blogs/sites and one of the things I noticed about the audience on this site is the intellect/logic of comments (whether such comments are funny, snarky, etc.) and not focused on the commenters themselves…
artisan chocolatier, that is so funny….hmmm…talking from experience, huh? (joke, joke… i miss the kesong puti and the puff pastry dough!)
bettyq, i had to google “trombocino”. thanks to you, i learned about a “new” vegetable!
Hi MM, just cooked this today and it took the whole afternoon! It was well worth the effort though since the meat was so tender and the sauce was flavorful..thanks again!
@bettyq..belated happy anniversary. Must look up the trombocino so I can plant that next year. Then I can do the acharra. Thank you.
MM, when are you coming to the Pacific Northwest? We have such good summery weather these days. Hopefully you will have nice weather when you come.
I have 2 very old LC and they are very heavy, that is why I seldom use them. I inherited them from a very dear old friend, bless her soul. Now, maybe I should use one for the short ribs stew. Yummy, MM. Beautiful pot.
@millet……hahahahaha
@betty q…..happy anniversary!
Sister, thanks for the tip about searing meat in a stainless steel pan before braising it in an enamelled cast iron dutch oven. MM, enjoy Vancouver!
I’m trying this for Sunday dinner for four tomorrow – I hope it turns out well…
Does this recipe call for a kilo of beef?
Jade186, I think this pot helf roughly 2.5 kilos worth. I like to make a lot so that we can enjoy the leftovers. A kilo would make enough for 3-4 people, I think… socky, thanks!
Folks – Once again, MarketMan gets 5 thumbs up on cookware advice! I just made the delectable dish using goat ribs instead of beef. I’ve taken the liberty of adding “calabasa” to the dish in addition to baby carrots, readily available at the local farm market here in Buckingham, PA, U.S.A.
I have both a Staub Dutch Oven and an LC, and since I’ve made chicken adobo, lamb calderetta and all sorts of “one pot” dishes in the LC, I pulled out the Staub 5.5 pot, which I purchased last year but have not used. Presto! One benefit of Staub’s even cooking distribution is one should not have to fear any type of burning on the bottom, which I did not experience. Furthermore, I noted that the flavor was better as the juices were trapped in at an even temp.
Try the dish with black goat if you dare, a touch of soy sauce and use Pinot Grigio wine. Impeccably delectable!
Bon appetit!