Thread: Fave new method

As I don't have an oven, I have been on the lookout for a way to cook stews etc on low slow heat. My sis suggested I try a Tagine, so when I found a Maxwell Williams one in new condition at the local op shop for $15 I thought I would give it a go.
First try out on top of my wood burner was a Venison stew, cooked for aprox 3 hours. It retained a heap of moisture and was by far my best effort to date.
Goat curry tonight, using the same method.

I was thinking they should be green? the curry might sort that?

Those tangines are bloody great for cooking stews and casseroles.

I use a cast iron Dutch oven on our wood burner to cook stews, casseroles, soups and sometimes bread.

Cheers
Pete