A Dutch oven has the advantage of using one pot from start to finish—you can sear proteins in the same pan you use to braise. When using a Dutch oven, you can braise on the stovetop or in the oven. If you choose the stovetop, you will need to stir occasionally and check the heat under the burner to make sure the bottom of the pan isn’t burning or sticking. For that reason, prefer braising in the (fan) oven at 140º to 160ºC.
Chicken: 1 to 1 1/2 h in a Dutch oven; 2 h high setting in slow cooker
Cubed meat (lamb, beef or pork): 2 to 3 h in a Dutch oven; 2 to 3 h high setting in slow cooker
Whole shanks or larger cuts: 3 to 4 h in Dutch oven; 4+ hhigh setting in slow cooker (the larger the cut, the more time required)
Beans: Soak in cold water overnight. Cook 1 to 2 h in Dutch oven; 2 to 3 h high setting in slow cooker
Note: To use a slow cooker’s more gentle low setting, cook for about twice the amount of time you would on high.
For large cuts, try this trick: place a piece of foil under the lid of the Dutch oven so that the liquid doesn’t over-reduce. Consider turning large roasts about 2/3 through the cooking time to make sure both sides are equally tender. Check the meat as it cooks; add more liquid if needed. Or, add more water at the beginning of cooking, and you can reduce it in the oven or on the stovetop once the protein is done.
