If you own the French oven also called Staub cocotte and want to make the best use of it. You can do so. As there are many recipes you can make in your Staub cocotte. This winter you can try all the mentioned below recipes on your Staub cocotte that you have kept idol for longer. As we have mentioned the tastiest and easiest ever recipes that you and your family will love cooking and eating as well. Since Staub cocotte is one of the luxurious and expensive sets of kitchen utensils so why not prepare certain recipes in your dutch oven.
Here we have mentioned 8 recipes you can make in your Staub cocotte this winter.
Table of Contents
Osso Bucco
- Wash the veggies in freshwater after cleaning them. Thinly chop the onions, celery, and veggies after peeling and cutting them into circles. Garlic should be peeled and crushed. Parsley should be washed and chopped. Strain and smash the anchovies. Strip the peels and core from the tomatoes by plunging them into boiling water. Quickly slice into bits.
- In a Cocotte, add the oil then fry the knuckles till golden brown across all edges. The onions are then added and broiled. Toss in the veggies, including the onions, celery, carrots, and tomatoes. Sprinkle with salt then cook for 1 hour on low flame.
- Next, combine the anchovies paste, basil, garlic, tomato puree, and white wine in a mixing bowl. Take the meat from the oven after it has finished cooking and warm it up.
- To the roasted sauce, add the anchovies, basil, white wine, garlic, and tomato puree. Raise the water to a boil. Return the meat to the sauce and season with rosemary. Serve.
Vegetable with Saffron and Chicken Breasts
- Strip the onions and garlic bulbs. The onions should be finely chopped, the garlic should be coarsely diced, and the tomatoes should be split in half. The leftover veggies and meat should be washed and sliced into mouth bits.
- In the staub cocotte, melt 1⁄2 the butter well with oil, and next saute the chicken breasts with seasoning. Remove the chicken from the pot, add the veggies, and cook for about five min, reduce to a simmer. Salt & pepper to taste. Take the vegetables from the dish and set them aside.
- Saute the garlic and onions in the leftover butter for a few minutes. Raise the broth to boil, then remove it from the heat. Stir the simmering stock with salt and add the rice and saffron.
- Lower the heat, cover, and boil the rice in a moderately simmering broth for around fifteen minutes.
- Cook for a further 5 minutes following adding the cooked veggies and chicken breasts to the rice after around 15 minutes. Pull the dish from the stove, gently lift the top, and then let the moisture from the pilaf dissipate for minutes.
Chevre Frittata with Chervil
- Preheat oven to 350 degrees Fahrenheit. Whisk together the eggs, kosher salt, and peppers in a clean mixing bowl. Remove from the equation.
- In a cast-iron frying pan, add the oil on moderate flame. Sauté for minutes, or until onion is softened. Stir for 5 minutes, or when the mushrooms are tender. Cook for 3 to 5 minutes, until the asparagus, becomes bright green and starts to tender somewhat.
- Cook for the next thirty seconds after adding the garlic.
- Place the egg mixture on top of the asparagus-mushroom combination. Prepare the frittata on the burner for 3 minutes, just until the edges commence to solidify.
- Cook for a few minutes, just until the topping is golden brown and the whites are set, in the oven.
- Garnish with peppercorns, chervil, and a dusting of flaked sea salt and serve right away.
Moroccan Chicken With Olives and Couscous
- Season the chicken legs on all sides with salt. In a Cocotte, heat 1/2 tbsp oil over moderate flame.
- After cooking the chicken, set it aside on a platter. Sauté the leeks once they are tender and translucent.
- Sauté the olives, apricot, and chicken broth together. Then, wet the lemons and cut them into smaller bits with cool water. Toss the chicken and lemon slices into the Cocotte. Reduce the temperature.
- Simmer for half an hour on low heat, covered. The water must be brought to a boil. Retrieve the couscous from the steamer and place it in a large mixing dish.
- To guarantee there are no lumps, gently stir with such a large spoon. Pour in another 240 mL of water and whisk well.
- Toss the couscous back into the large basin. 2 tbsp olive oil, is stirred in until the oil is evenly distributed throughout the couscous.
- Sprinkle seasoning on top and serve.
Roasted Brussels Sprouts
- Bring a big cast-iron cocotte of salted water to a boil. Cook, stirring occasionally, till the brussels sprouts are tender but not cooked.
- After draining, shock them in icy water. Drain once more and pat dry with paper towels.
- Preheat oven to 400 ° degrees Fahrenheit. In a big cast-iron fry pan, heat the oil on medium-high heat. Whisk in the brussels sprouts and 1 tsp salt to evenly coat them in the oil. Place in the oven and bake until browned and uniformly cooked, stirring periodically.
- Retrieve the brussels sprouts first from the oven and place them on a paper towel-lined plate.
- Heat the oil in the same pan as the brussels sprouts and heat over medium-high heat. Fry for around 30 seconds with the basil, mint, chia seeds, and chile.
- On a serving tray, arrange the brussels sprouts and avocado.
- Dressing should be drizzled over the top arrange potatoes on the dish, garnished, and served.
Hungarian Goulash
- Onions should be peeled and finely chopped. Peel and scald the tomatoes. Remove from the equation.
- In a roasting pan, melt the butter, then add the bacon and stir with a wooden spoon. When the butter has begun to brown, add the meat first, followed by the onions. Season with salt and pepper, toss in paprika powder, and stir once more.
- Season the tomatoes with salt. Cover and simmer for about an hour with the bouquet garni and wine. Stir once in a while.
- Meanwhile, peel the potatoes and boil them in salted water 30 minutes before the end of the cooking period.
- Remove the saucepan from the oven at the end of the cooking time and pour in the cream.
- Reheat and season to taste if necessary. Serve.
Kimchi Fried Rice
- Boil the oil in a large frypan over medium heat. Sauté until the onion is transparent. Simmer till the fluid around the rims of the kimchi begins to simmer, then add the kimchi and gochujang.
- In the same pan as the kimchi, add the rice and 14 cups of green onions.
- Sprinkle the soy sauce so over the rice and stir-fry for 4 to 5 minutes, just until the rice is heated and the water has been consumed completely. If necessary, season with salt.
- Remove the pan from the heat, ladle the mixture into dishes or onto a plate, and sprinkle with the remainder of 14 cups of green onions, shredded nori, and sesame seeds.
- A fried egg should be placed on top of each bowl, Serve.
Basic Roast Chicken
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
- From the inside out, wash the chicken and allow it to dry with kitchen towels. Rub the olive oil across the chicken and treat liberally with salt and pepper both inside and out.
- Place the chicken in a cast-iron baker large enough to hold it with the lid on, breast side up. Thyme leaves should be strewn over the bird.
- Place the chicken in the oven to roast. Throughout the last 10 to 15 minutes of roasting, remove the cap.
- Allow the chicken to stand for 10 minutes on a cutting board. Fill a gravy boat halfway with the pan juices. Sculpt the chicken and serve it with the juices.
