This dish has a nice sweet-and-sour taste. Braising ground beef results in a ton of flavor and the meat stays moist and juicy in the sauce. It is the perfect ‘make ahead’ meal. Serve this with an earthy grain, like quinoa or wild rice and top with fresh mint.
Compiling together my Dutch oven recipes is one of the top priorities of this blog, up there with making and photographing irresistible pies. I want a lifetime list of AMAZING, healthy one pot meals to compliment the best pot in the kitchen, my cherry red 15 1/2 qt Le Creuset Dutch Oven. I use it for dinner for two, ten, or when I cater for 15. I prepare meals in advance, allow the liquid to braise for hours and intensify all the flavors. OH! And have I mentioned you can make amazing bread in it? YEAH! – But I’ll save that for another post. Today I am just going to focus on how easy and versatile the recipes can be.
“Braising is as close to alchemy as it is to cooking. It transforms in-expensive, tough cuts of meat, if not into gold, into succulent soft morsels.” –Braise: A Journey Through International Cuisine.
The braising method of cooking is economical and convenient. The cheap big cuts of tough meat turns into melting spoonfuls covered in rich sauce. This is great for a crowd. The best part is that you can make this ahead of time and then go do whatever you want while its in the oven!
Note: To make Four-Spice powder combine together in a spice grinder or clean coffee grinder.
- 2 teaspoons whole cloves
- 1 heaping teaspoon black peppercorns
- 2 teaspoons nutmeg (freshly ground if possible)
- 1 teaspoon ground ginger