Dutch Oven Recipes

Well, it's not a recipe ... but ...

take some meat, a handful of onions, some tomato and red bell pepper, Carrots, some mushrooms and some spices
like salt, pepper, rosemary or thyme - according to taste.

A little garlic and then, very importantly, Heinz.
Fry, steam and cook everything in succession - and after a good two hours it's ready.

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warming up Dutch Oven

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brown the meat well

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and then first add the onions - after they have browned a little, then the tomatoes - Garlic can also be added

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after about half an hour, add the carrots and peppers - Then the spices

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HEINZ as you like
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the mushrooms are added at the very end

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regards
Michael

Looks great, but what is this “a little garlic”?!? You measure garlic with your heart!!

Don't forget the lid and heat on top.
How much garlic is enough? One time after 7 days on the Klamath River in CA we made a large pot of spaghetti for 7 people. Each person added a bulb, not a clove a whole bulb. We could not really stand being the same vehicle together.

Woodpuppy said:

Looks great, but what is this “a little garlic”?!? You measure garlic with your heart!!

Click to expand...

this is a little garlic ...

ppine said:

Don't forget the lid and heat on top.

Click to expand...

sure - there was all the time the lid on Top - as well as some coals for the top heat.
I only ever took the lid off before taking the photos and put it to one side ...





the iron ball was only used as reinforcement for the lid ... the roast was a little too thick, so that the lid didn't rest completely on the pot.
Later, when the roast had shrunk, this no longer needed to be on it ... the lid lay flush on the edge of the pot by itself.

regards
Michael

kahel said:

this is a little garlic ...

View attachment 142499

Click to expand...

It’s better than I feared, but I might well have doubled it!

The Adirondack BSA camp I often helped at featured one night each week as "Iron Chef competition meal night". Every troop was given a milk crate of the same food ingredients to prepare in Dutch ovens, including one special "secret ingredient" to be featured. Each troop came up with their own recipes and ways to prepare full the meal of their own method. Some were really tasty with desserts enhanced with native plants and berries found locally. I’ll never forget the boiled ground beef with pasta that was supposed to turn into goulash – not. When time was up, the staff would walk around with a clipboard of evaluation questions and taste sampled each to grade for scoring. Some dishes turned out spectacularly well and delicious. Others, as you might imagine, turned out spectacularly bad and disgusting. It was so much fun (and educational) for everyone.

Separately, one long time adult scouter, "Vito", would vertically stack as many as 8 Dutch ovens with charcoal burning between each level, each perfectly cooking different items all at the same time. Yum.

We multiplied that amount of garlic by over 30 times.
It was definitely too much.

I like to read recipes for ideas. Then just find some ingredients and commence to cookin. Dutch Ovens are very forgiving. Learn to get your oven to around 350 degrees which works for almost everything. One important thing to keep in mind is the order of adding ingredients. Some should go in first. Some should go in last.

Remember what Butch Welch of Idaho says: "If you can't smell it, its not done. If you can smell it is done. If it smells burnt, you over cooked it."