Designed to function efficiently on a full range of heat sources, enamel on steel stockpots are not only resistant to wear and damage, but also versatile enough for any type of stovetop, old or new. Their high-profile design limits evaporation while forcing liquids to bubble through all layers of ingredients, infusing the entire dish with flavor during cooking. Le Creuset enamel on steel stockpots are finished in the same bold palette of signature colors as Le Creuset enameled cast iron, making them perfectly stylish complements to any combination of cookware.
- Colorful, long-lasting exterior enamel resists chipping and cracking; interior enamel is engineered to resist staining and dulling
- Sand-colored interior enamel makes it easy to monitor food as it cooks, preventing burning and sticking
- Oversized handles provide even weight distribution and a secure grip
- Ergonomic composite knobs are heat resistant to 500°F
- Built-in lid stabilizers provide a secure, no-slide fit
- The lightest weight per quart of any premium cast iron cookware available
- Dimensions: 12.17 x 11.65 x 5.43 inches
- Compatible with Electric, Ceramic, Halogen, Induction, Oven & Stovetop cooking units
- Dishwasher safe
- Lifetime warranty
- Made in France
Garlic and red wine braised short ribs with creme fraiche mash
Preheat oven to 350 F. Season short ribs liberally with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Working in 2 batches, brown the short ribs on all sides, about 8 minutes per batch. Transfer to a plate. Pour off all but 2 tablespoons of the drippings.
Add onions, carrots and celery to the pot. Cook over medium-high heat, stirring often, until the onions are browned, about 5 minutes. Add flour and tomato paste. Cook, stirring constantly, until well-combined and deep red, about 2 to 3 minutes. Stir in the wine, then add the short ribs. Bring to a boil, then lower the heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to the pot, along with the garlic. Stir in stock. Bring to a boil, cover and transfer to the oven.
Cook until the short ribs are tender, 2 to 2 1/2 hours, then transfer to a platter. Strain the sauce from the pot into a measuring cup. Spoon fat from the surface of the sauce and discard. Season sauce to taste with salt and pepper.
While the short ribs are cooking, prep the potatoes. Peel the potatoes and dice into 1-inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat, then reduce heat to medium-low to maintain a rolling boil. Cook until fork-tender.
Remove from the heat and drain the water. Process the potatoes through a ricer and place back into the warm pot. Stir in the cream, butter, Parmesan and creme fraiche until incorporated. Season with salt and pepper and fold in the chopped chives.
In a small bowl, combine gremolata ingredients.
Serve short ribs in shallow bowls over mashed potatoes. Spoon sauce over the top and garnish with gremolata.