Beef shin with vegetables in Dutch oven

This recipe particular benefit from being  cooked in wood burner stove. The dish need to be cooked for relative long time. Once the woods burn out to smouldering hashes it is very easy to maintain low heat in the stove for long period of time, and then you have, the smokiness flavour, that add deep background overall rustic flavour to the stew. I don’t know, there is some magic that happening to the food by using open fire as the cooking method.

If you don’t have wood burning stove in your house, you can always do it outdoor in a camping trip or in your back garden. Hanging the Dutch oven above open fire. If you do it well you will probably get a high standard chef reputation among your friends.

In the stew i used frozen broad beans from my garden. We picked them late in the season and, they become tough to some degrees. That is actually good, for when you use it in a long cook dish.

Okay to the business of cooking the recipe.

Ingredients:

2 Medium size aubergine cut to chunky strips.

3 Turnips each cut to half.

2 Sliced onions.

10 Peeled garlic cloves.

2 Cups broad beans. Defrost.

2 Big cow shin. You can make it four smaller one if you like.

½ Lt Unflavoured tomato sauce (tined are good too).

½ Lt chicken broth.

Bunch of coriander, chopped coarsely.

4 Short sprigs of rosemary.

Salt and pepper.

Olive oil.

 

Preparation:

Fry the chin in the Dutch oven on high heat  until golden . Take it out and turn down the heat.

Add the onions and slow cook until soft. Add the rest of the vegetables and mix to coat the vegetables with oil.

Add the chicken broth and the tomato sauce and bring to the boil. Boil gently for few minutes.

Add the meet to the pan and make sure it’s cover by the liquid. Add the seasoning and again bring back to the boil. Turn the heat down to keep the dish worm wile you attend to the fire in the stove.

When the fire weaken and most of the woods become smouldering hash, move the hashes to the sides of the stove to make room to the pan and put it in.

Cook it for at least three hours. Check the dish every thirty minutes to make sure that there is enough liquid, if there isn’t add some more boiling water.

Enjoy.

Beef shin recipe

 

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Dutch oven and smoke flavoured chicken with potatoes

As the name suggest it is a recipe for smoke flavoured chicken with potatoes cooked in Duch oven ion wood burner stove.

It was early Saturday evening when me and Tamsin return from nice walk around Low pool near Helston down in Cornwall UK.

So none of us add energy to cook supper, then Tamsin lit the fire in the stove. During that activity she add un epiphany, she turn back to me and said: Why don’t we cook the already defrost chicken thigh and cook it in the stove?

Dutch oven recipe

So make long story short, we did. It was very good and i will share it with you.

Ingredients:

We have a small Dutch oven 210mm in diameter that can accommodate the given quantity.

1 Dutch oven (https://en.wikipedia.org/wiki/Dutch_oven)

1 Wood burner stove.

4 Chicken thighs.

3 Medium size potatoes quartered.

2 Roughly sliced carrots.

150mm long polish smoke kielbasas, sliced.

1 Teaspoon garlic powder.

1 Teaspoon onion powder.

1 Teaspoon sweet paprika.

1 Teaspoonful ground coriander seeds.

½ teaspoon turmeric.

1 Stalk tarragon.

Olive oil.

Salt and pepper.

Water to two third cover the chicken thighs.

Preparation:

You can cook everything using the Dutch oven, on the stove while you let the woods burn into smouldering hashes.

Anyway, fry the thighs in little bit of oil until golden. Drain the fat, then.

Then put all the test of the Ingredients in the pan, making sure the thigh are completely submerge in the stock. It is okay to let the potatoes be (to some degree) out of the stock, as it’s help them to get nice golden colour.

Boil the lot for few minutes (covered with the pan lid).

By now the woods in the stove turn to hashes (still smouldering). It is time to put the pan in the stove. Move the hashes to the sides of the oven and put the dish in the middle, and shut the stove door.

It take around one hour for the dish to be ready. During this time you better check it and add some more water (boiling) and or woods if needed. Don’t be too generous with the water, as you don’t want the dish to be too runny.

Dutch oven recipe

Enjoy.

P.S   As it was very good dish, expect some more recipes that are going to come from the stove and the Dutch oven.

 

 

 

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