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Old 10-08-2006, 06:09 PM   #1
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To cover or not to cover Dutch oven with roast in it

I am making something like a Boeuf Bourguignon, sort of. It is in the oven for approximately 3-4 hours total, do I cover it or leave it uncovered? My cooking vessel is a cast iron Dutch oven. Cooking at 300 degrees F.

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Old 10-08-2006, 06:15 PM   #2
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I'm thinking cover it for a least a while. Three to four hours is a long time to let meat go neglected without a generous portion of juice.
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Old 10-08-2006, 06:29 PM   #3
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My instinct says to leave it covered the whole time BUT check on it frequently. If you feel there's too much moisture or if it would benefit from some time uncovered, then you can uncover it for a time.
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Old 10-08-2006, 06:35 PM   #4
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Thanks guys! I had it covered and then well, started doubting myself. Mud - it is complete submerged in a combination of Burgundy and beef broth - not a chance of drying out! lol And I've got all the aromatics in there too. Again, thanks.
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Old 10-08-2006, 06:36 PM   #5
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You're basically making a pot roast so cover it for the whole time.
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Old 10-08-2006, 06:39 PM   #6
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definatly keep it covered.for the whole of the cooking,otherwise your meat will dry and your sauce will skin.if you need to reduce the sauce more than it has already,just bang it on the hob.....well dont literally bang it but you know what i mean.
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Old 10-08-2006, 06:48 PM   #7
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Quote:
Originally Posted by Andy M.
You're basically making a pot roast


That's what I hate about taking all this time in the marinating, the caramelizing of pearl onions and quartered mushrooms and all the money in the wine, broth, fresh herbs - in the end you got nuthin' more than a POT ROAST! Please say it with a French accent Andy M. - it will make me feel much better!

Thanks tomchef - I will "bang it on the hob" to get some kind of gravy! (across the pond I presume? )
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Old 10-08-2006, 07:00 PM   #8
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excuse me,remove your beef and place it onto the hob with the lid off to reduce your sauce,if you need to!!! not gravy,beef bourgignon is a classic french dish........it is not a pot roast.i know chefs (french)that would beat the **** out of you if you refered to their boeuf as a pot roast.mind you im a lot more relaxed than those nut jobs. its a classic dish all the same so play nice.
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Old 10-08-2006, 07:16 PM   #9
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lol - I will remove meat and reduce - keeping it classic I'm sure - I do not want the French after me!!!!!! Playing nice nice, I promise!
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Old 10-08-2006, 10:20 PM   #10
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Quote:
Originally Posted by kitchenelf
...in the end you got nuthin' more than a POT ROAST! Please say it with a French accent Andy M. - it will make me feel much better!...
Ahhh, madame! But you have ze excellent French classic dish that is so much more than ze pot roast. Ve make it vit ze great French
Burgundy. And then ve cook it slowly to make it superior. And finally, et viola! You have ze Boeuf Bourguignon! C'est magnifique!
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