Braising large quantities
I have a cast iron 7 qt pot that I use to braise (short ribs, lamb shanks, etc). It is good for 4-6 people. Sometimes I need larger quantities (nothing crazy, but maybe for 8-10). Any suggestions?
-Can I have 2 layers of meat? I know I would have to brown in batches and use more liquid and maybe flip 1/2 through, but would this work?
-I could probably use a roasting pan. That would require using a separate pan to brown the meat and the I would have to use foil to cover the pan before putting in the oven. The foil seems like a hassle to get it so no steam escapes.
-I have seen the Large Round Ovens by Le Creuset. That might do the job, but really don't want to spend that much for something I won't use a whole lot.