Stainless Cookware Source Blog

(orig. posted 4/28/09)

I love talking about clay pot cooking because it gathers together in one lovely vessel so many things that appeal to me: cooking of course, creation of something to delight my family, ancient ideas still viable and relevant in this crazy modern world, the earthy beauty of terracotta, smart choices and f a b u l o u s flavor. Tasty multi tasking:)

Romertopf 140

One reason I feel that unglazed earthenware is such a smart choice is that no nutrients are lost during the cooking process. The food is cooked by the steam released from the pot, which you soak – top and bottom – in water for about 15 minutes prior to adding the recipe ingredients. Once filled with the food and seasonings, the covered pot is placed into a cold oven which is then set at the required temperature. In clay pot cooking, food is cooked at a higher temperature, but more slowly as the thick pottery insulates it against the full effect of the heat.

This recipe makes 6 servings.

• 1 1/2 lbs. corned eye of round beef, trimmed of fat
• 6 1/2 cups water
• 4 bay leaves
• 9 peppercorns
• 1/4 cup red wine vinegar
• 6 russet potatoes
• 6 cups coarsely sliced red cabbage

Soak a medium-size (between 2 and 6 lbs capacity, or 1.5 – 3 qt) clay pot and lid in water for 15 minutes. Drain both pot and lid. Place the beef in the pot and add the water, bay leaves, peppercorns and vinegar. Arrange the potatoes around the beef.

Cover the pot and place in a cold oven. Set the oven to 425°F (218°C) and cook for 2 hours and 45 minutes. Add the cabbage and replace the lid onto the pot. Cook until tender, about 15 minutes.

Per serving: 325 calories, 4.5 g fat, 729 mg sodium, 5.5 g dietary fiber Helpful hint: if you leave a bit of core with each slice when you prepare the cabbage the pieces stay together!

see also:  How to Live Happily Ever After with Your New Clay Pot and  Clay Pot Grecian Beef Stew.

Bon apétit!

Ruth

This entry was posted on Thursday, August 13th, 2009 at 1:39 pm and is filed under All Products, Earthenware Cookware, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.