Rachael Ray Dutch Oven Recipes

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RACH MAKES THE EASIEST BRISKET EVER



Rach Makes The EASIEST Brisket Ever image

The sweetness of caramelized onions gives Rach's easy beef brisket tons of flavor.

Provided by Rachael Ray

Number Of Ingredients 15

4 tablespoons butter
4 large onions
chopped or quartered and thinly sliced
2 bay leaves
Salt and black pepper
About 1 teaspoon white pepper
1 teaspoon ground thyme or small bundle fresh
2 to 3 tablespoons dry sherry
optional
One 4-pound well-trimmed brisket
Kosher salt and black pepper
2 tablespoons olive or canola oil
2 cups beef bone broth or low-sodium beef stock
2 tablespoons demi-glace (optional) or 1 bouillon cube
2 tablespoons Worcestershire sauce

Steps:

  • In a large cast iron skillet or large cast iron enamel Dutch oven over medium-low to medium heat, caramelize the onions: melt butter, add onions, season with bay, salt and black pepper and white pepper, thyme, cook to golden and soft, 25 minutes, then add sherry if using and remove to bowl
  • Meanwhile, bring meat to room temperature
  • Season liberally with salt and pepper
  • Preheat oven to 325˚F
  • Return skillet to medium-high heat with oil, 2 turns of the pan
  • Brown meat 5 minutes on each side, then top with caramelized onions, add the broth and melt in the demi-glace or bouillon and add Worcestershire
  • Cover pan with heavy foil or lid and bake 3 to 3½ hours to very tender, then slice and serve

BEEF AND BROCCOLI



Beef and Broccoli image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 32

2 or 3 Italian cherry peppers or Fresno chile peppers
Sea salt
1 clove garlic, very finely chopped
4 tablespoons harissa
Sea salt
1 large bunch broccoli rabe, trimmed and cut into 2-inch pieces
2 tablespoons high-temperature cooking oil, such as peanut oil
1 onion, quartered lengthwise and then sliced
1 small red bell pepper, seeded, quartered and then sliced
4 cloves garlic, sliced
One 2-inch piece fresh ginger, peeled and grated
1/2 cup dry sherry
1 tablespoon cornstarch
1 cup beef stock
3 tablespoons hoisin sauce
2 tablespoons soy sauce, reduced-sodium soy sauce or tamari
4 Southern Italian-Style Short Ribs, shredded, recipe follows
1 cup long-grain white rice, jasmine rice or brown rice
Zest of 1 lime, plus lime wedges for serving
Shredded scallions and chopped fresh cilantro or parsley, for garnish
10 bone-in beef short ribs, trimmed of excess fat
Salt and freshly ground pepper
2 tablespoons EVOO, plus more for drizzling
3 to 4 anchovy fillets
4 cloves garlic, sliced
2 bay leaves
2 onions, cut into wedges with root end attached
1 large or 2 medium bulbs fennel, cut into wedges
1/4 cup tomato paste
Scant palmful chopped golden raisins
Pinch ground cloves
1 bottle Nero d'Avola or other spicy red wine

Steps:

  • For the chile paste: Finely chop the chiles (remove the seeds if you want to curb their heat a little). Sprinkle some sea salt over the chiles on the cutting board, then mash in the garlic to form a paste. Mix with the harrisa in a small container. Cover and store in the refrigerator.
  • For the beef and broccoli: Bring a couple inches of water to a boil in a saucepan and add some salt. Add the broccoli rabe and cook for 5 to 6 minutes. Transfer the broccoli rabe to a large bowl of ice water to stop the cooking. Drain well and pat dry. Heat the cooking oil in a large skillet with a rounded bottom over high heat. Add the onions and bell peppers and stir-fry for 2 to 3 minutes. Add the garlic, ginger and 1 teaspoon of the chile paste and stir-fry for 2 minutes. Add the sherry. Dissolve the cornstarch in a small amount of the stock, then add it to the skillet along with the remaining stock. Stir to thicken a minute, then add the hoisin sauce, soy sauce, broccoli rabe and short ribs. Cook until heated through. (If not serving the stir-fry immediately, cool and then store it in the refrigerator. Reheat over medium heat with a splash of water to loosen it up.) Before serving, cook the rice according to the package instructions. Add the lime zest. Serve the beef stir-fry over the rice, with lime wedges and the remaining chile paste on the side. Garnish with the scallions and cilantro.
  • Preheat the oven to 500 degrees F. Bring the short ribs to room temperature. Pat the ribs dry, then sprinkle liberally with salt and pepper and drizzle with EVOO. Arrange the ribs on a broiler pan and roast until well browned, 12 to 15 minutes. Meanwhile, heat 2 tablespoons EVOO in a large Dutch oven over medium-high heat. Add the anchovies and stir to melt them into the oil. Add the garlic, bay leaves, onions and fennel bulb, and season with pepper. Stir for a few minutes to develop some color on the bottom of the pan, then add the tomato paste, raisins and cloves. Stir for a minute or 2 more, then add the wine and cook until reduced by half, about 10 minutes. Reduce the oven temperature to 350 degrees F. Add the short ribs to the Dutch oven and stir to coat with the sauce. Cover and roast in the oven until the ribs are very tender, 2 1/2 to 2 3/4 hours. Remove the ribs to a platter and cover with foil. Reduce the sauce 10 to 15 minutes more. Add the ribs (on or off the bone) to the sauce. Yield: 6 servings

BRAISED PORK TACOS



Braised Pork Tacos image

Provided by Rachael Ray : Food Network

Time 4h45m

Yield 4 servings

Number Of Ingredients 21

1 (4 to 5 pound) boneless pork shoulder
Salt and freshly ground black pepper
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
2 onions, cut into wedges, root end attached
4 large cloves garlic, crushed
1 1/2 teaspoons chopped oregano leaves, half a palmful
2 red chiles, thinly sliced
4 bay leaves
1 (12-ounce) bottle Mexican beer
2 cups chicken stock
4 oranges, juiced about 2 cups
1 chipotle pepper, seeded and finely chopped, plus 1 tablespoon of adobo sauce
2 limes, juiced
1 1/2 cups white wine vinegar or white balsamic vinegar
1/2 cup sugar
2 small red onions, thinly sliced
1 cup drained sliced store-bought pickled jalapenos or banana pepper rings
1/4 head red cabbage, shredded
1 cup crumbled queso fresco or 2 cups shredded Monterey jack
16 corn or flour tortillas, charred over open flame and kept warm in tortilla warmer or towel

Steps:

  • Preheat the oven to 325 degrees F. Season the pork generously with salt and pepper, to taste, and let sit at room temperature for 30 minutes.
  • Pat the pork dry with a paper towel. Heat a large Dutch oven or heavy-bottomed pot over high heat with 2 tablespoons of vegetable oil, 2 turns of the pan. Put the pork in the pot and evenly brown the meat all over, it will take about 10 to 12 minutes; remove the pork to a plate and reserve.
  • Turn heat down to medium-high, and add the extra-virgin olive oil to the pot, a couple of turns of the pan. Add the onions and garlic, salt and pepper, to taste, the oregano, 1 sliced chili pepper and 2 bay leaves and cook for 7 to 8 minutes. Deglaze the pot with the beer, scraping up the bits stuck to the bottom of the pot. Stir in the chicken stock and orange juice. Add the reserved pork back to the pot (the liquid should come about 2/3 the way up the meat) and bring to a simmer. Cover and put the pork in the oven, turning the meat halfway through cooking, until the meat is very tender, about 2 1/2-3 hours. Remove the pork from the pot, to a cutting board and tent with foil to keep warm. When cool enough to handle, pull the meat apart with 2 forks.
  • Simmer the braising liquid over medium heat until reduced by half. Add the chipotle and adobo sauce and the lime juice. Add about 2/3 of the shredded meat and stir. Cool the remaining shredded pork and chill for another use.
  • While the pork is cooking, prepare the pickled red onions: in a small saucepot, bring the white wine vinegar, sugar, teaspoon of salt, remaining chili pepper and bay leaves to a simmer over low heat. Put the sliced red onions in a small sealable container. Carefully pour the hot liquid over the onions, cover and give it a shake. You may need to lift the lid to release some of the pressure. Every now and then, give it a good shake. Refrigerate to cool.
  • To serve, put the chipotle pulled pork on a platter and garnish with pickled onions and pickled jalapeno slices. Serve with shredded cabbage, crumbled cheese and tortillas for wrapping.

PLEASINGLY EASY PULLED PORK



Pleasingly Easy Pulled Pork image

Pulled pork, in its simplest and fastest of slow-cooked methods, begins with boneless pork shoulder. The top of a pork shoulder is referred to as a "butt" or "Boston butt" BUT it is shoulder meat nonetheless. It was shipped in barrels at one time, and it was buttressed up the sides of the barrels, as the fable goes. The higher the cut the fattier the meat; if you want to remove fat from pulled pork, make it a day ahead to cool it and skim.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 21

4 pounds boneless pork shoulder
About 1 tablespoon pimenton (smoked paprika)
About 1 tablespoon kosher salt
About 1 1/2 teaspoons (half a palm full) granulated garlic
About 1 1/2 teaspoons (half a palm full) granulated onion
About 1 1/2 teaspoons (half a palm full) dried oregano or marjoram
About 1 1/2 teaspoons (half a palm full) coarse black pepper
3 tablespoons neutral oil such as olive oil (NOT EVOO), safflower oil or canola oil
12 ounces (1 1/2 cups) lager, white wine or organic cloudy apple cider
1 1/2 cups chicken stock or bone broth
Barbecue Sauce, optional, recipe follows
2 tablespoons neutral oil
1 small onion, finely chopped
1 jalapeno or serrano pepper, finely chopped
4 cloves garlic, chopped
Salt and pepper
1/2 cup cider or white vinegar
About 1 1/2 cups organic ketchup or tomato sauce
About 1/4 cup Worcestershire sauce
About 3 tablespoons light brown sugar
About 2 tablespoons cayenne pepper sauce, such as Frank's RedHot

Steps:

  • Preheat oven to 300 degrees F, rack 1 rung below center.
  • Bring pork to room temperature, about 30 minutes, and pat dry.
  • Combine paprika, salt, garlic, onion, oregano or marjoram and pepper in a bowl, then coat meat evenly, rubbing mixture into meat.
  • Heat a large Dutch oven over medium-high heat with oil, 3 turns of the pan. When oil ripples and smokes, add the meat and brown on all sides, 8 to 10 minutes total. Add beer, wine or cider and reduce a minute or so, then add stock. Cover and place in oven. Cook 3 hours until very tender, then shred meat with tines of 2 forks, removing larger pieces of fat or connective tissue as you work. Stir meat and drippings together with Barbecue Sauce, if using.
  • Heat oil in medium saucepot or skillet over medium to medium-high heat. Add onions, chile, garlic, salt and pepper, then soften 5 to 6 minutes. Add vinegar and reduce 1 to 2 minutes, then add ketchup or sauce, Worcestershire, brown sugar and hot sauce. Simmer over low heat for flavors to combine. Add to pork and drippings and combine.

RACHAEL RAY'S RIB EYE STEAKS WITH GORGONZOLA SAUCE & KALE-WALNUT VERMICELLI RICE



Rachael Ray's Rib Eye Steaks with Gorgonzola Sauce & Kale-Walnut Vermicelli Rice image

Make restaurant-quality steak right at home with this easy family dinner recipe.

Provided by rachael-ray

Number Of Ingredients 1

4 boneless rib eye steaks (1 inch thick; about 8 oz. each)Salt and pepper2 tbsp. fresh rosemary, chopped1 tbsp. olive oil3 tbsp. butterAbout 1/2 cup of broken vermicelli or spaghetti (1-inch pieces)1 cup long-grain white rice2 cups chicken stock½ cup walnuts1 small bundle (about 8 stems) of Tuscan kale, center stems removed and leaves coarsely chopped1 tbsp. refined olive oil (light in color and flavor), or 1 tbsp. canola oil1 lemon, halved2 cloves garlic, chopped2 tbsp. flour1 ½ cups half-and-half4 oz. Gorgonzola dolceAbout 1/4 cup grated Parmigiano-ReggianoA handful of fresh lat-leaf parsley, finely chopped

Steps:

  • Step 1Preheat the oven to 375°.Step 2Let the steaks come to room temperature. Pat dry and season with salt and pepper and the rosemary. Step 3For the rice, in a 3-qt. saucepot or deep skillet with a lid, heat the olive oil, one turn of the pan, over medium-high. Add 1 tbsp. butter. When the butter foams, add the broken vermicelli. Cook, stirring often, until deep golden brown, 2 to 3 minutes. Add the rice. Stir for 1 minute; season. Add the stock. Bring to a boil. Cover and reduce heat to low. Simmer until the vermicelli rice is tender, about 15 minutes.Step 4Meanwhile, on a small baking sheet, toast the nuts until golden brown, about 5 minutes. Transfer to a food processor. Pulse until finely chopped. Transfer to a bowl. Add the kale to the processor bowl. Pulse until finely chopped. Add the nuts and kale to the vermicelli rice. Cover and let stand for 5 minutes. Fluff the rice with a fork.Step 5Heat a large cast-iron skillet over medium-high. Add the refined olive oil, one turn of the pan. Add the steaks. Cook, turning occasionally, for about 8 minutes. During the last 2 minutes of cooking, add the halved lemon to the pan, cut-side down. Cook until the lemon is browned, about 2 minutes. Transfer the steaks and lemon to a plate. Let the steaks rest.Step 6Meanwhile, in a small saucepan, melt the remaining 2 tbsp. butter over medium heat. Add the garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in the flour. Cook, whisking often, until the flour absorbs into the butter, a minute or two. Whisk in the half-and-half. Cook, whisking often, until thickened, about 5 minutes. Add the Gorgonzola, 1 piece at a time, stirring until melted. Stir in the Parm and parsley. Remove the sauce from heat.Step 7Place the steaks on plates. Douse with the lemon halves. Top with the sauce. Serve with the vermicelli rice.

SPICY SAUSAGE, CHICKEN AND BEAN POT



Spicy Sausage, Chicken and Bean Pot image

This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 17

2 tablespoons extra-virgin olive oil, 2 turns of the pan
3/4 pound bulk Italian hot sausage
3/4 pound, 1 package, andouille sausage, cut into 1-inch lengths on an angle
1 1/2 pounds boneless, skinless chicken thighs, cut into large chunks
Salt and freshly ground black pepper
1 large onion, quartered and thinly sliced
2 carrots, shredded
3 to 4 ribs celery from the heart, thinly sliced
1 fresh bay leaf
2 (15-ounce) cans white cannellini beans
5 to 6 fresh sage leaves, thinly sliced
1 cup dry white wine
2 cups chicken stock
1/2 loaf baguette
3 tablespoons butter, melted
A handful fresh parsley sprigs, left whole
3 to 4 sprigs fresh thyme, left whole

Steps:

  • Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
  • Turn broiler on and set rack in the middle of the oven.
  • Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!

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