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| Dutch Oven Recipes > Byron's One Pot Dinner |
| (1) | 3 lb. london broil; cut into 1" cubes | Meat Marinade | |
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| 2 | medium yellow onions; sliced thick | 1/3 | cup red wine vinegar |
| 7 | cloves garlic; minced | 1/4 | cup balsamic vinegar |
| 6-8 | carrots; cut into 1" pieces | 1/4 | cup Worcestershire sauce |
| 2 | medium bell peppers; cut into 1" pieces | 2 | Tbs. soy sauce |
| 1 1/2 | cups mushrooms; sliced | 5 | cloves garlic |
| 6-8 | medium potatoes; cut into 1" cubes | 1/2 | tsp. Tobasco Sauce |
| 2 | cups barbecue sauce | 1/2 | cup olive oil |
| 1 | cup salsa | ||
| rosemary sprigs |
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Advance Preparation: Prepare the marinade in a blender by adding vinegars, Worcestershire sauce, soy sauce, garlic and tobasco; blend to puree. Continue blending while adding olive oil slowly until oil is completely emulsified. Put cubed meat into a large ziploc bag and add marinade. Seal the bag and shake to completely coat meat. refrigerate for 12-24 hours turning meat twice. Heat a 12" deep Dutch oven using 22-24 briquettes bottom. Drain marinade off the meat and add meat to hot oven and fry until brown. Spoon off most of the juice. Add onions and garlic. Stir, then cover and cook until onions are translucent. Add carrots, bell pepper, and mushrooms. Cover and bake using 10-12 briquettes bottom and 14-16 briquettes top for 20 minutes. Add potatoes, barbecue sauce and salsa and stir to mix. Place 3 sprigs of rosemary on top. Cover and cook 30-45 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 10 minutes removing rosemary from top before and replacing after. When vegetables are done remove rosemary and discard. Serves: 10-12 [ Back ] |
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