Sounds like the cast iron dutch oven, or a job for the pressure cooker.
Braise on high heat in the pan first of course, marinate a day in some bourbon, garlic, shallots, rosemary, coriander and cumin and peanut oil all in a big plastic bag. MMMMM....Fry the hell of the outside, then low n slow...
Serve up with some hashed potatoes, reduce the sauce and thicken with some cornstarch, possibly a side of broccoli or brussel sprouts... a bottle of shiraz... damn, if i am not making myself hungry.
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