Most of the stores and restaurants lining the upscale Bethesda Lane were closed on January 1, but the Le Creuset store was brightly lit, if empty, and so we walked in. Of course, everything was on sale :)
I have been partial to Le Creuset cast-iron products since a friend sent us an oval french oven as a wedding gift. First of all, they are pure eye candy, with enamel colors ranging from deep black to an almost-white "dune", and make great oven-to-table serving pieces. They are also virtually indestructible; the only change that I noticed in ours over the years was the light brownish patina on the inside which, if anything, seems to work as a non-stick coating.
But, most importantly, they are easy to cook in. Why does the popular sentiment claim that people these days don't cook? Just ask around; if my experience is any guide, 80% of your friends are great home cooks. It is so easy to prepare a delicious meal, after all. Especially with the right tools.
The oval shape of my oven makes it very versatile: I can fit in there three cornish hen, or a larger bird, or a a large fish fillet with all kinds of interesting things above, below and around the protein. But let's keep things simple - let's cook some meat.
It does not really matter what the cut is. In a way, the tougher the better, since we are going to slow-cook it which tends to dissolve connecting tissue. A medium-quality roast may be an overkill, but fits my french oven nicely. I think, any thick-walled cast-iron pot will do, as long as it has a heavy tight-fitting lid, but I have not had much experience with brands other than Le Creuset.
Preheat the oven (not the french oven, but your gas or electic one) to 350 degrees (plastic - phenolic, technically - knobs of Le Creuset are good to about 375.) In the meantime, on the stovetop set to medium-high heat a couple of tablespoons of olive oil in your pot over medium-high . Put the meat in, and lightly brown on all sides. Chop up some onions, celery and carrots, and peel and smash with the flat of side of the knife several cloves of garlic.
Reduce the heat in the oven to 225 degrees. Generously season the meat with salt and pepper, pour the chopper vegetables around, and put in your favorite spices. Last time, I used one package each of SmartSpice rosemary and thyme (see my earlier article). Add a glass of red wine, if you want, or half a glass of Marsala or sherry. Put the lid on, and put the pot in the oven.
That's it, you are done. Pour yourself some of the same wine you used on the meat. For the next three-four hours, you don' t need to do anything at all. Well, maybe check periodically to see how things are going, but the thick walls and the heavy lid of the pot will ensure even heat distribution. Once the meat thermometer reports 160 degrees on the inside, you are done. Even though I prefer my meat oh the rare side, I am always tempted to let my Le Creuset sit in the oven for an extra 40 minutes or so - the result is so tender, you'll swear it is all melting flavor. A real bonus in this weather - your kitchen will be warm ;)
Of course we bought more stuff at the LeCreuset store, so I need to figure out what to cook in my new 3-quart round oven. But this is a good problem to have, if you ask me.
We stopped by the next store, the Cork and Fork - but this is a different story all together. Happy cooking!
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