Rub meat with salt.
Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once.
Reduce heat; pour barbeque sauce and cider over meat.
Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours.
Add carrots, potatoes and onions 1 1/2 hours before end of cookign time.
Add okra 15 minutes before end of cooking time.
n 6 quart or larger dutch oven with enough water to cover
ot butter in 6-quart Dutch oven, brown roast well, turning on
et rest.
In a dutch oven combine the onion, carrot, celery
Place two tablespoons of oil in Dutch oven or large pot with lid.
Heat over medium-high temperature.
Pound meat with mallet using facet side.
Sprinkle flour on both sides of meat lightly. Brown meat on both sides, adding oil as needed.
Add beer, rosemary, seasoned\tsalt
and
black
pepper.
Simmer 45 minutes. Add onions\tand green pepper.
Simmer for 15 minutes or until done.
Melt fat in Dutch oven; add meat and brown well on all sides. Add water, salt and diced onion; cover and place in moderate oven at 350\u00b0 and cook for 2 hours.
Add prepared vegetables; cover and cook another hour or until meat forks tender and vegetables are done.
he dough is ready, heat oven to 475 degrees.
Put
For the crock pot/slow cooker method; in a Dutch oven over medium heat
Preheat oven to 375\u00b0F.
On
de first, in the hot Dutch oven, flipping over halfway, until browned
Preheat oven to 325 degrees F (165
live oil in a large Dutch over over medium-high heat
ard in the dutch oven or very heavy bottomed pot with lid, over
00.
In a large Dutch oven, cook bacon until crispy. Set
Put the chicken into your crock pot or dutch oven.
Sprinkle with rosemary leaves and garlic slivers.
Pour a little wine into the cavity and the rest into the bottom on the pot.
Cook 6-8 hours in the crock pot on low or 3-4 hours at 300\u00b0F in the Dutch oven.
Tip -- you may brown the chicken in olive oil first for a prettier bird, but since I remove the skin before serving I don't bother.
Preheat oven to 325 F with the
ompletely.
In the dutch oven (or heavy pot) combine the butter and
n cast iron dutch oven, or very heavy bottomed pot with lid, over
hicken into your Dutch oven or a large stock pot. I have \"Vintage
4- to 6-quart Dutch oven. Drain fat.
Mix 3