Tag Archives: dutch oven

The Best Slow Cooker Short Ribs With a Delectable Red Wine Sauce

Richly satisfying and beefy, our easy short ribs are also deeply comforting with a reduced wine sauce and loads of veggies to stave off any guilt you may hold while hibernating from the frigid winter temperatures. Sear your short ribs and vegetables, transfer to your slow cooker and tuck in.

Slow Cooker Short Ribs with Reduced Wine Sauce and Vegetables

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes (plus 3-6 hours in the slow cooker)
Servings: 4

Ingredients:
4 lbs short ribs cut into 2- to 4-inch pieces
1 ½ tsp each kosher salt and coarsely ground black pepper, divided
1 Tbsp canola oil
2 carrots, cut in thirds
2 onions, quartered
1 head garlic, halved crosswise
2 Tbsp tomato paste
3 cups full-bodied red wine (like Cabernet Sauvignon)
2 sprigs rosemary
6 sprigs thyme
2 bay leaves
2 cups no-salt added beef broth
12-14 small cremini mushrooms


Directions:
1. Sprinkle short ribs with salt and pepper on both sides. Heat oil in large Dutch oven over medium-high heat. Add ribs and cook in batches, turning to brown all over, 6 to 8 minutes. Transfer to slow cooker insert.

2. Add carrots, onions, garlic, rosemary, thyme and bay leaves to same Dutch oven and cook, turning carefully until browned, 4 minutes. Add tomato paste in centre of pan and cook, stirring until fragrant, 30 seconds. Stir in wine and broth; bring to a boil.

Tip: For a tomato based short rib ragout, add 1 can of good-quality plum tomatoes in place of beef broth. Remove the bones after removing from slow cooker and use 2 forks to shred the meat for a lovely rich ragout.

3. Pour vegetable mixture over ribs. Cover and cook on low until meat is very tender, on low for 6 to 8 hours or on high for 3 to 5 hours, adding mushrooms the last hour (if using).

4. Remove short ribs and vegetables to a large bowl and cover. Strain sauce into medium pot and skim fat. Add mushrooms and bring to a boil over medium-high heat and reduce to half, about 2 cups. Add short ribs and vegetables to pot and serve with mashed potatoes or potato gratin.

Tip: For ease of skimming, let the wine sauce and fat sit overnight in the refrigerator. Pour remaining wine sauce over ribs.

Stay cozy all season with these 15 Dutch-oven recipes made for winter, our best slow cooker soups and stews, and 10 slow cooker casseroles that’ll warm you right up.

Simple One-Pot Campfire Power Breakfast

The amount of energy we burn while camping with kids requires breakfasts of epic proportions. It’s essential to start the day with plenty of protein, nutritious veggies and big flavours, all accompanied by tons of coffee, of course.

Finished breakfast -1

Made in a Dutch oven, this one-pot power breakfast is super easy to cook, with no chopping required. It does take some time to cook, however, so make sure you have a pot of coffee brewing and a good book on hand while you wait by the fire. Whether you’re fueling up for a hike, wrangling children or just tossing a Frisbee on the beach, this hearty breakfast will keep you full well into the morning.

Note that cooking times will vary as not all campfires are created equal. Just try for an even medium heat and it will turn out just fine.

Ingredients-1

Ingredients:
1 Tbsp olive oil
2 Tbsp unsalted butter
4 organic pork sausages, raised without antibiotics (about 1 lb)
1 green pepper, seeded and quartered
4 green onions, trimmed to fit pot
10 large eggs
Fresh mild herbs, such as parsley or basil
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
5 oz baby spinach
1 cup grated cheddar cheese
A handful of fresh cherry tomatoes
Tabasco, for serving

sausages Step 1-1

Directions:
1. Heat a cast-iron Dutch oven over the camp stove or campfire, then add olive oil and 1 tsp of butter. Add the sausages, green peppers and green onions to the pot. Cook everything together, turning occasionally, until it gets plenty of colouring (a little char means a more flavourful dish).
2. Remove the onion after a few minutes and reserve. Continue cooking the sausage and peppers for a total of about 15 minutes. Remove everything from the pot and keep warm in tin foil.
3. Crack the eggs into a bowl and beat gently with a fork just to break the yolks. Tear up the herbs and add to the eggs; season with salt and pepper. Melt 2 tsp of butter in the pot and add the spinach. Stir until the greens are cooked down, then transfer to paper towel and blot dry.
4. Add the remainder of the butter to the pot and swirl to coat the bottom. Pour in half the eggs; then arrange spinach over the egg. Sprinkle 3/4 of the cheese over the spinach. Pour over the remainder of the egg.

everything in. Step 3-1
5. Return the sausage, green pepper and green onions to the pot, arranging them in a single layer. Sprinkle the cherry tomatoes and the remaining cheese over the top. Add a few herbs if you have any leftover.

Cooking. Step 4-1
6. Cover the pot and place over low heat (low coals, rather than full flame). Carefully, with a pair of sturdy tongs, pile a few embers on the lid. Cook, covered, for about 30 minutes or until the egg is nearly cooked through. Time will vary with campfire heat, so just keep checking under the lid to see how the eggs are cooking.
7. Remove from heat and let sit, covered, for about 10 minutes. The eggs will continue cooking during this resting period.
8. Serve hot with hot sauce on the side.

Campfire power breakfast final-1

Looking for more long weekend breakfast ideas? Watch this Lumberjack Breakfast recipe video and check out our 24 Easy Breakfast Casserole Recipes.

WestCoastFishChowderBowl

The Seafood Chowder That Represents Vancouver Island

By Amy Bronee

One of the perks of living on the southern tip of Vancouver Island is being able to go for a walk on the beach any time of year. In the cold months, the blustery winds churn up the ocean, sending waves crashing onto the rocky shore. Standing there looking out at fishing boats in the strait, it’s easy to start daydreaming about comfort seafood, the kind that warms the belly and soothes the soul. It was after just such a walk that I first made this creamy fish chowder. It uses seafood commonly found around Vancouver Island – salmon and rockfish – along with diced potato, carrot and chopped kale. Use chicken or vegetable broth if it’s what you have on hand, but nothing beats chowder made with homemade fish stock. I save fish bones and tails and simmer them in water with onions, carrots and celery, then freeze the stock for another day. For me, this fish chowder is Vancouver Island in a bowl.

West Coast Fish Chowder, Courtesy Amy Bronee,  FamilyFeedbag.com, Victoria

With rockfish and salmon, this chowder represents some of the West Coast’s best seafood.

WestCoastFishChowderBowl

Prep time: 10 mins
Cook time: 30 mins
Yields: 4 to 5 servings

Ingredients
1 tbsp (15 mL) butter
1 cup (250 mL) diced yellow onion
1 cup (250 mL) diced peeled carrot
1/2 tsp (2 mL) salt
2 tbsp (30 mL) all-purpose flour
1 tsp (5 mL) dried thyme
3 cups (750 mL) peeled diced potato
3 oz (85 g) smoked candied salmon nuggets, chopped (about 1/2 cup)
4 cups (1 L) fish stock (or chicken or vegetable stock)
10 oz (280 g) rockfish fillet, cubed (or other firm white fish)
1 cup (250 mL) roughly chopped kale
1/2 cup (125 mL) heavy cream
1.5 oz (45 mL) white wine

Directions
1. Melt butter in soup pot or Dutch oven over medium-high heat. Add onion, carrot and salt. Cook for 5 minutes to soften, stirring frequently.
2. Stir in flour and thyme to coat vegetables. Add potato and candied salmon. Pour in stock. Turn heat to high and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes, stirring occasionally.
3. Stir in rockfish, kale and heavy cream. Increase the heat to medium-high and cook, uncovered, for 10 more minutes, stirring frequently. Remove from the heat. Stir in wine.

FamilyFeedbag
Amy’s home-cooking blog FamilyFeedbag.com has earned her several recognitions, including a Jamie Oliver Blog of the Month award and being named to Western Living magazine’s list of the Top 40 Foodies Under 40. Amy’s bestselling cookbook The Canning Kitchen: 101 Simple Small Batch Recipes is a celebration of home canning traditions in the modern home kitchen. Through her hands-on cooking classes in Victoria, Amy loves to connect with other home cooks and make simple, delicious food together.