rusty craine
01-10-2010, 03:37 PM
when i started bow hunting (just after moses parted the sea :)), the one thing that every bowhunter camp I knew of had was 2 or 3 dutch ovens.
you learned your recipes and how to cook them in your dutch oven. the techniques ranged from a fire hole dug in the gound to coals under and over the oven. this was well before the 20# butane tanks. i guess butane as relpaced the dutch ovens.
the dutch ovens were convenient. about lunch time you built your fire and let it coal out. you load up your recipe. banked you oven in coals. didn't worry about it anymore. when ya came in at dark dinner was ready and waiting :)
this recipe was not named after me but the rusty looking pitina left in your dutch oven. with my cooking style three hours was about right if oven was in a pit and banked. if banked well it would stay hot for 4 hours easy
this is the chef version of the recipe. I simplified it a great deal for the hunting camp. here is the rusty short ribs dutch oven style
1/2 cup flour
2 tablespoons hot paprika
2 teaspoons pimentón (smoked Spanish paprika)
About 1 1/2 tsp. salt, divided
About 1 tsp. freshly ground black pepper
4 pounds bone-in beef short ribs
4 strips thick-cut bacon
1 medium onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) beer
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 pounds russet potatoes
Preparation
1.Combine flour, hot paprika, smoked paprika, 1 tsp. salt, and 1 tsp. pepper in a large bowl or large resealable plastic bag. Working in batches of 2 or 3, toss short ribs with flour mixture.
2. In a large Dutch oven , cook bacon until fat renders. Transfer bacon with a slotted spoon to paper towels and reserve. Pour off all but 1 tbsp. fat from pot. Add short ribs and brown on all sides, 3 to 5 minutes per side.
3. Chop reserved bacon and set aside. Transfer short ribs to a plate and reserve. Add onion and 1/2 tsp. salt to pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add beer and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, and bake two hours.
4. Peel potatoes and cut into 1-in. pieces. Add to short ribs, cover, and bake until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste. Spoon off excess fat and serve hot.
rusty
you learned your recipes and how to cook them in your dutch oven. the techniques ranged from a fire hole dug in the gound to coals under and over the oven. this was well before the 20# butane tanks. i guess butane as relpaced the dutch ovens.
the dutch ovens were convenient. about lunch time you built your fire and let it coal out. you load up your recipe. banked you oven in coals. didn't worry about it anymore. when ya came in at dark dinner was ready and waiting :)
this recipe was not named after me but the rusty looking pitina left in your dutch oven. with my cooking style three hours was about right if oven was in a pit and banked. if banked well it would stay hot for 4 hours easy
this is the chef version of the recipe. I simplified it a great deal for the hunting camp. here is the rusty short ribs dutch oven style
1/2 cup flour
2 tablespoons hot paprika
2 teaspoons pimentón (smoked Spanish paprika)
About 1 1/2 tsp. salt, divided
About 1 tsp. freshly ground black pepper
4 pounds bone-in beef short ribs
4 strips thick-cut bacon
1 medium onion, chopped
4 cloves garlic, finely chopped
1 bottle (12 oz.) beer
1 can (14.5 oz.) whole peeled tomatoes, chopped and juices reserved
2 pounds russet potatoes
Preparation
1.Combine flour, hot paprika, smoked paprika, 1 tsp. salt, and 1 tsp. pepper in a large bowl or large resealable plastic bag. Working in batches of 2 or 3, toss short ribs with flour mixture.
2. In a large Dutch oven , cook bacon until fat renders. Transfer bacon with a slotted spoon to paper towels and reserve. Pour off all but 1 tbsp. fat from pot. Add short ribs and brown on all sides, 3 to 5 minutes per side.
3. Chop reserved bacon and set aside. Transfer short ribs to a plate and reserve. Add onion and 1/2 tsp. salt to pot and cook, stirring, until softened, about 3 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add beer and, using a wooden spoon or spatula, scrape up any browned bits on the bottom of the pan. Add tomatoes and their juices and reserved bacon. Increase heat to high and bring mixture to a boil. Return short ribs to pot, cover, and bake two hours.
4. Peel potatoes and cut into 1-in. pieces. Add to short ribs, cover, and bake until potatoes are tender and meat pulls away easily from the bone, about 30 minutes. Add salt and pepper to taste. Spoon off excess fat and serve hot.
rusty