RACHAEL RAY DUTCH OVEN RECIPES

Steps:

• Preheat oven to 325°F with rack at center or 1 rung below if necessary for your pot
• Bring roast to room temperature
• Heat a large Dutch oven or a heavy braiser pan over medium-high heat with oil
• Pat meat dry and season generously with salt and pepper
• Add the oil, 3 turns of the pan, and brown meat on both sides and edges, then remove to platter or pan
• Add butter to the pot and melt it, and when it foams, add vegetables, garlic bulbs, rosemary and bay, and season with salt and pepper
• Add in stems bundle and juniper, if using, then reduce heat a bit, partially cover and cook 12 to 15 minutes to soften, stirring occasionally
• Add sundried tomato paste and stir
• Add wine and bring to a bubble, scraping up any fond on the bottom of the pot
• Add beef back, add enough stock to just come up to meat edge, 3 to 4 cups, and replace the pot cover, tightly covering it
• Place in oven and roast 2½ to 3 hours to tender
• Remove the pot roast to carving board to rest 15 minutes, then slice against the grain
• Remove bay, herb bundle, garlic skins and rosemary sprigs
• Serve sliced meat and vegetables in shallow bowls -- and with charred bread or roasted potatoes for mopping, if you'd like

Steps:

• Melt 4 tablespoons butter in Dutch oven over medium heat
• Add onions and season with salt, then add bay leaves, cover and soften 10 minutes
• Add garlic, pepper and allspice or cloves and stir a minute or 2
• Add tomato paste, stir and let cook a minute
• Add red wine and increase heat to reduce wine slightly
• Add stock and cook at low simmer 1 ½ to 2 hours, then remove the bay leaves and add vinegar
• Listicle: Rachael Ray 5-Quart Cast Iron Casserole When sauce has been cooking for an hour, heat water for pasta to a boil and preheat broiler or oven to 550°F
• Spray a single layer of stemmed kale with oil, season with salt and broil or bake at 500°F on a foil-lined baking sheet until very crisp and browned
• Cool to handle
• Season again with salt and crackle into pieces
• Undercook pasta a minute less than directions in salted water and reserve ½ cup of the liquid
• Add cooking water and 2 tablespoons butter to pasta and combine with sauce and a handful of cheese
• Serve in shallow bowls topped with crispy kale