Le Creuset Oval Flame Doufeu

Le Creuset® Oval Flame Doufeu

Celebrate a Le Creuset original in the 75th-anniversary color, the classic red-orange hue. Le Creuset pots, pans and grills are sand-cast, painstakingly polished and finished by hand, then sprayed with two coats of enamel and fired twice—no other procedure yields cookware that so evenly conducts and retains heat. Unmatched strength and durability make this resistant to chips, cracks, stains and odors.

The unique oval doufeu (“doufeu” is French for “gentle heat”) is sure to become your favorite for braising and roasting. Originally introduced in 1934 and still the perfect vessel for slow cooking.

Place ice cubes inside the concave lid to encourage condensation for continuous basting while cooking. Goes effortlessly from oven to table for beautiful presentation. Limited lifetime warranty.

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Product	Qty	Price
Le Creuset Oval Flame Doufeu, 6 qt.		Value $265.00 $199.95
In Stock

Here is a splendid supper for 10 people. It begins with a piece of lean beef immersed in a rich beef broth and simmered slowly for one and a half hours until it is almost tender.

A chicken and some root vegetables (onions, garlic, leeks, carrots, turnip and parsnips) are then added to the pot, and the long, slow cooking continues for another hour, until each ingredient has contributed its own distinctive flavor to the broth.

Usually the broth is strained and served as a first course, but is even better served with the meats.

Serves 10

Ingredients

4 lbs rump pot roast or boneless chuck or top, bottom or eye of the round, tied with string at 2" intervals
2 lbs veal knuckles or beef soup bones, with meat clinging to the bones
3 qts cold beef broth, preferably homemade
2 onions, finely chopped
6 leeks, white and lower third of green part, chopped
6 carrots, cut into 1½" lengths
1 small turnip, cut into 1½" lengths
3 parsnips, cut into 1½" lengths
10 chicken thighs or one whole 4 lb chicken
3 stems parsley
1 tsp thyme
2 bay leaves

Procedure

Place the beef and bones in 5¾-qt doufeu oven. Cover with cold water. Bring to a boil slowly, skimming off the foam that rises to the surface. Continue skimming until the liquid is clear. Simmer for five minutes uncovered. Drain through a colander.

Wash the doufeu oven and return the beef and bones to the pan. Add the cold beef broth. Return to simmering point and continue to skim the surface until no more foam rises.

Reduce heat, cover the pot and fill the lid with ice cubes. Continue cooking over very low heat for 1½ hours.

Ladle at least one quart of liquid from the pot. Add the vegetables, chicken, parsley, thyme and bay leaves. Add sufficient reserved broth to cover all the ingredients.

Cover the pot and add fresh ice cubes. Continue cooking for 50 minutes. Cool and then chill in the refrigerator for 24 hours.

Remove the fat that rises to the surface. Discard the parsley and bay leaves. To reheat, cover and simmer over low heat for 25 minutes.

Strain the broth and serve as a first course or with the meats. Slice the beef. Serve the sliced beef, chicken and vegetables on hot plates. A good, simple red wine and some hot crusty bread should be within easy reach. Some people enjoy pickles, particularly gherkins, capers or horseradish on the plate.

Courtesy of Le Creuset