Christened My New Big Green Pot in My Big Green Egg Tonight

mad max beyond eggdome

well gang, today was the day. .. cranked up my new Le Creuset Green Pot in the egg this evening. . .i did my favorite julia child recipe (i have posted the recipe again below for those that might be interested). . .it was FANTASTIC. . .served up with some crusty french bread. . .i am one happy egger tonight. . .next week - chile in my big green pot. . . :-)[p]CARBONNADE DE BOEUF A LA PROVENCALE[p]3lbs chuck steak cut into 3/8 inch slices (i used eye of the round as it is what mom always used and makes for nicer slices)[p]THE MARINADE[p]1/4 cup red wine vinegar
1 tblspn olive oil
2 cloves garlic, peeled and minced
1/2 tsp pepper
2 tsp salt
3/4 tsp savory
3/4 tsp thyme[p]mix the marinade in a glazed, glass, or stainless-steel bowl. Turn and baste the meat with the liquid, cover and refrigerate for 6 hours or overnight, basting and turning the meat several times. (i marinated mine for about 6 1/2 hours)[p]The ONIONS[p]A heavy skillet
3 tblspns olive oil
5 - 6 cups of sliced onions[p]in the skillet, heat the oil, stir in the onions and cover closely, and cook slowly for about 20 minutes, stirring occasionally until onions are tender and just starting to brown.[p]BAKING[p]a 6 quart flameproof casserole
7 to 8 cups sliced all-purpose potatoes
salt and pepper
beef boullion
1/4 cup parmessan cheese (for final step)[p]Drain meat and season with salt and pepper. Alternate layers of onions and meat in casserole. Pour in marinade ingredients, then arrange layers of potatoe slice on top, seasoning each layer with salt and pepper. Pour in enough bouillon to cover the meat; bring to a simmer on top of stove.[p]ON THE EGG[p]here is where i deviated from the oven instructions:. . .at the point i put the casserole on the stove to simmer, i lit the egg and let it come up to 350 degrees. I put in some hickory chips, and laid the grid on top of the inverted plate setter. When the egg was steady at 350 (after about 20 minutes), i pulled the casserole from the stove and put it in the egg uncovered for 1 hour at 350 (same as julia in the oven). After one hour, spinkle the parmessan cheese liberally over the potatoes, open the vents and let the temps go up to 425 degrees. Using a baster bulb, squirt some of the liquid all over the top and baste again at about 15 minutes. Remove the casserole after 30 minutes at 425 (check the meat and potatoes with a fork for tenderness). [p]gang this is an easy recipe with fantastic results. ..the smokey flavor primarily infused the potatoes and cheese, and again, made for a real rustic taste. .. serve it with some crusty bread. . .nothing else needed. . .[p]

maddaug

mad max beyond eggdome,
Ok we are going to try this for tomorrow night. Making chilli today on the egg and will have some extra chuck. I saw your recipie previously. How much beef boullion?? I use the cubes. This doesn't make it too salty? I make cheesy potatoes and I'll tell ya not many leftovers. The smokey flavor is great in this dish. I use my Pampered Chef stoneware on our egg. YUM YUM

mad max beyond eggdome

maddaug,
i actually used about 1 1/2 cans (14 oz. each) of swanson's beef broth (i just find it easier and quicker than using cubes) . . .but i'd make a couple of cups worth of broth and use what you need. .. it should come up to the top of the beef and onions before you layer on the potatoes... [p]send me an email to samsyd01@aol.com, and i'll send you a couple of quick pictures (i'm not smart enough yet to post em here). ..