Dutch-Oven Braised Meat in the Oven

Cooking method

1. Step 1:

   

   How do you braise meat in a Dutch oven? Gather all the ingredients listed in the recipe. For the juiciest results, use large, bone-in pieces (about 4–5 oz / 100–150 g each) with some marbling of fat. I used ribs here. I chose lamb, but you can use any meat you like — just keep in mind the cooking time may change.

2. Step 2:

   

   Rinse the lamb and pat it dry with a kitchen towel or paper towels. Peel the garlic, rinse it, and pat it dry.

3. Step 3:

   

   Heat the vegetable or olive oil in a skillet. Fry the garlic cloves until they take on color, then remove them from the pan and set them aside.

4. Step 4:

   

   In the same oil, sear the lamb ribs on all sides until they develop a golden, appetizing crust.

5. Step 5:

   

   Transfer the seared ribs to a Dutch oven or a heavy-bottomed pot with high sides. A roasting pot works too — the meat turns out wonderfully either way. Set it over the heat and pour in the brandy. If you'd rather not use alcohol, skip this and the next step and go straight to step 7, adding the spices.

6. Step 6:

   

   Carefully flambé the brandy. Be extremely careful — alcohol ignites quickly and easily, so don't burn yourself!

7. Step 7:

   

   Once the flames die down and the alcohol has cooked off, add all the spices for the lamb along with salt to taste. I used dried rosemary, ground coriander, a ground pepper blend, and basil.

8. Step 8:

   

   Stir the meat and add the garlic. There's no need to stir any more after that.

9. Step 9:

   

   Cover the pot with a sheet of parchment paper, then a tightly fitting lid. Put it in the preheated oven. Keep the temperature moderate so the meat gently braises without scorching. I used the conventional (top-and-bottom) setting at about 300–325°F (150–160°C) and braised it for about two hours. If your pieces are large, they'll need longer.

10. Step 10:

    

    The oven-braised lamb is done — serve it piping hot. Scatter fresh aromatic herbs over the top if you like.

11. Step 11:

    

    Serve the meat with potatoes prepared any way you like and some fresh vegetables.