What an awesome birthday gift.
So of course, I set out to use it right away. Since Crocktober Fest, I’d wanted to have a go with the recipe for which I’d voted. But I don’t really like using my Crock Pot (I’m actually wary of it because it’s not super easy to clean – I know, use my liners that I got from that event, but I’m just not that keen on measuring things exactly… whatever. Plus, I have a new Staub! I want to use this one!
There’s no recipe for this because it needs tweaks. I layered a can of diced tomatoes, a bag of shredded carrots, a bag of shredded cabbage, and poured a bag of frozen artichokes on top… whisked mustard with white wine, garlic, onions… it was a mash-up of the winning recipe and the recipe I wanted to win!
When all was said and done, after I’d let it braise for a couple of hours, this is what came of it.
Slices of meat topped with its gravy and veggies, yum! The meat was somewhat tender but could have used a bit more zazz in terms of flavor. I think I’ll use a rub and let it sit overnight before I cook it next time.
As for the rest of the plate?
Roasted brussels sprouts (sans bacon)…
and roasted turnips, which take on this amazing sweet taste. Like candy; I popped these in my mouth cold repeatedly because they’re that good. They retain a lot of their texture, too, though not completely crunchy.
Now some glory shots of the pork with its nice, even slices… and fat cap, haha.
I probably should have/could have added some tomato paste to help thicken it, but I ran out. Pretty good, but needs a little work. Long, low, slow cooking is not my forte… clearly.
I’ll report back when I’ve finished tweaking! In the meantime, happy eating!
PS This week of weak posting brought to you by “I have the flu.” Sorry!
TT says
nice present.
such a great way to use it.
T.C. says
Nice meat and veggies!
Hope you have recovered from the flu.
Connie says
The meat looks so tender and delicious! How awesome to receive kitchen gadgets for your birthday.
Lizz says
Hello Staub, you sexy thing you!
Hungry says
I LOVE the little rooster on top! Do you think Staub is better than Le Creuset?
CheeeeEEEEse says
Staub is such a cock.
T.C. says
Ain’t a load of crock either.
Feisty Foodie says
To be completely honest, I’m pretty sure that the quality is comparable, as are the prices. However, there are going to be people who prefer one over the other for their personal reasons. I can say that while both are more expensive than Lodge’s enameled cast iron line and Martha Stewart’s line, both of those rusted around the rim within days of purchase, while neither my sister’s Le Creuset nor my Staub have.
Quick notes, though: Le Creuset has a light-colored (bone?) interior enamel, and feels smooth to the touch. Staub has a dark-colored interior enamel that has a bit of texture to it. A woman I spoke to mentioned that with Staub, some people don’t like the dark color because it makes it more difficult to see the sucs/fond that develops when you sear meat, making deglazing a bit more difficult (but not much, and only because you can’t see it, not because it’s actually more difficult). However, with the somewhat textured interior, I feel like though it’s harder to see it, it’s easier to develop that sear/crust on meat than it might be in the smooth Le Creuset.
On a personal note, the reason I chose Staub over Le Creuset is, well, revealing a lot about my personality, I like that Staub is less common yet the same quality. That was one of the major driving reasons, once I discovered (via research) that they are about the same. I’ve used my sister’s Le Creuset a few times and they aren’t all that different, though if the textured interior might bother you, it is something to consider. Also, a while back, I swore I’d never cave into Le Creuset purchases because I thought there was way too much hype surrounding them and the price is incredibly ridiculous when there are others available for so much cheaper (Lodge, Martha Stewart, etc.). I’ve since come around on the price, realizing that you do indeed get what you pay for, and that – I’m not sure if Le Creuset does this, but I do know that Staub casts each pot individually, so no two pots are exactly alike, actually, which justifies part of the price, but I’m still firmly of the belief that Le Creuset is incredibly hyped and not necessarily deserving of all that hype. It’s not a magic pot!
Having said all that, I love my Staub very much, especially the little rooster 😉
BlindBakerNYC says
Le Creuset does cast each pot individually, as does Lodge. I love my Le Creuset and Lodge classic cookware (ha, that sounds like I have tons but really, I only have one piece of each brand) but I agree that Staubs are comparable in quality. I kinda wish my store carried Staub- I get requests for it every so often.
Feisty Foodie says
Sorry, what I meant is that each Staub is cast individually in a single-use sand mold, ie, no two pots are exactly alike since they each have their own mold that is then destroyed to free the pot, never to be used again. I’m not sure if Le Creuset does this as well, though I wouldn’t be surprised; however, it is unlikely that Lodge does this (though I tried looking it up and found nothing saying one way or the other) both because of the cost associated with this practice (which is credited for much of Staub’s price) and because Lodge’s enameled cast iron, in my experience, simply isn’t that good. The rim rusted within days of purchase (as did Martha Stewart’s line, in all fairness)! Ridiculous. I’ve enjoyed my pre-seasoned Lodge cast iron skillet, though.