Braising large quantities

[michaeljc70]

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.

Thanks

 

[CharlieD]

I thionk you could easily put whatever amount of meat you think you need in your pot aND KEEP STEERING IT WHEN YOU BROWN AND THEN ADD LIQUID, oops, sorry, you'll be fine. I know I do it all the time.

 

[Robo410]

Yes you can layer. Yes you can use a roaster. (but unless it is triply or thick aluminum, your cast iron pot is better) At some point you might find that perfect big pot on clearance or at a Tuesday Morning, but until then, you have what you need to make it work.