Outdoor Cooking Magic » Dutch Oven Meat Recipes

Dutch Oven Enchilada Recipes

Scott — Sat, 28 Jan 2012 20:21:38 +0000

Like I've said before, you can cook almost anything in a Dutch oven. Here are two variations on an enchilada casserole that are easy and will give you an opportunity to try out some Mexican fare in the Dutch oven. They will be popular at your next cookout.

Enchilada Casserole

1 large onion chopped

2 lbs ground beef

1 10 oz can tomato soup

2 10 oz cans enchilada sauce

12 oz grated cheese

8 flour tortillas

1 cup sour cream

Cook ground beef and onion in the Dutch oven, then remove and place in a large bowl. Stir soup and enchilada sauce into the ground beef mixture. Spoon a 1/4" layer of meat mixture in the Dutch oven. Cover with a layer of tortillas (tear to cover). Cover the tortillas with grated cheese. Repeat layers of meat mixture, tortillas and cheese until all of the mixture is used up. Top with cheese. Put the lid on the oven and place 15 briquets on the lid. Bake for 35-40 minutes or until mixture is bubbling and heated through. Serve with sour cream.

Dutch Oven Enchilada Casserole

2 lbs. ground beef

1 tsp salt

1 large onion, chopped

1 10 oz can tomato soup

2 10 oz cans mild enchilada sauce

1 10 oz can water

6 large corn tortillas, uncooked

2 cup shredded cheddar cheese

Add the ground beef, onion, and salt to the Dutch oven and cook until the beef is browned. Add tomato soup, enchilada sauce, and water and simmer together for 5 minutes. Remove ¾ of the mixture and place in bowl. Place 3 corn tortillas on top of the remaining mixture in the oven. Add another layer of the meat mixture on top of the corn tortillas. Sprinkle with ½ of the cheese. Add another layer of the meat mixture. Add 3 more corn tortillas on top of the meat mixture. Add another layer of meat mixture, and sprinkle the remaining cheese on top. Cover with the lid, add some briquettes to the lid and let simmer for 10-15 minutes.

I hope you enjoy these delicious dishes! Which one did you like better?

P.S., If you would like some more Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.

Dutch Oven Enchilada Recipes is a post from: Outdoor Cooking Magic

Dutch Oven Chicken

Scott — Sat, 05 Nov 2011 06:09:24 +0000

Cooking chicken in a cast-iron Dutch oven is a method that ensures terrifically moist, succulent results because the heavy lid keeps the steam inside the oven. It also keeps the flavor inside, but because some people don't like the look of steamed meat, here's a trick to make your chicken taste better and look great. Heat some oil or grease in the oven to about 350 degrees by placing the oven over coals. Sear the chicken in the hot oven by turning it until it is browned all over. This will help seal in the juices for better tasting chicken and give it a browned look. Once it's browned, remove the chicken, wipe out the excess grease, and add the chicken and seasonings for the recipe you are planning to cook. You'll find that Dutch oven chicken is juicy on the inside and crispy on the outside. Yum!

Try some of these Dutch oven chicken recipes:

Door Slammer Chicken

8 chicken breasts
2-8 oz bottles Russian dressing
1-12 oz jar apricot jam
1 pkg. instant onion soup mix

Mix well & pour over chicken in Dutch oven. Bake 1 1/2 hrs. If in oven it should be 350 degrees or use 10 briquettes on bottom & 15 on top of your dutch oven.

from Sue: This is a very easy, delicious Dutch oven chicken recipe.

Dutch Chicken Bake

3 lbs frozen chicken breasts (skinless and boneless)
2 lbs frozen hash browns
1 29 oz can cream of mushroom soup
milk

Layer hash browns and chicken to fill a 12" oven 3/4 full. Mix can of soup and a can of milk together and pour over top of chicken and hash browns and cook for one hour or until chicken is cooked.

from Talons Falconry

Baked Honey Chicken

2 chickens, cut-up
¼ cup butter
1 cup chopped onions
1 tsp salt
½ tsp pepper
½ tsp rosemary
1 T honey for each piece of chicken
1 cup chicken stock
flour

Sprinkle each piece of chicken with flour. Melt butter in Dutch oven and sauté chicken on both sides. Remove chicken and drain on paper towels.

Sauté the onions until golden brown. Add chicken stock. Place chicken in oven on onions, and sprinkle with salt, pepper, and rosemary. Drizzle each piece of chicken with honey. Cover and bake at 350 degrees F (10-12 coal under bottom of oven) for about 1 hour. Baste the chicken frequently.

Just Chicken in a Pot

3-4 lb whole frying chicken
1 tsp poultry seasoning
1/2 tsp salt
1/4 tsp basil
1/4 tsp pepper

Wash chicken and pat dry. Sprinkle cavity with salt, pepper, and poultry seasoning. Put in Dutch oven and sprinkle with basil. Cover and bake for 4 to 6 hours or until tender.
Rusty

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Dutch Oven Chicken is a post from: Outdoor Cooking Magic

Dutch Oven Lasagna

Scott — Mon, 09 Nov 2009 03:58:28 +0000

Lasagna is a great recipe to make in a Dutch oven and here are Dutch oven lasagna recipes for you to try. Tell me which one you like the best.

Note: Cooking time can be reduced by pre-cooking and draining the lasagna noodles.

Dutch Oven Lasagna

1-1/2 lb. lean ground beef
23 oz spaghetti sauce
9 oz shredded mozzarella cheese
3 eggs
2-1/4 cup cottage or ricotta cheese
1/4 cup grated Parmesan cheese
13 lasagna noodles
1-1/2 tsp oregano
1 1/4 cup hot water

Preheat the Dutch oven and brown the ground beef. When done, remove the beef to a large mixing bowl. Add the spaghetti sauce to the beef and mix well. In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Now create lasagna layers in the Dutch oven in the following order: Break up four lasagna noodles into the bottom of the oven. Spread about 1/3 of the meat mixture over the noodles. Spread 1/2 of the cheese mixture over the meat mixture. Break up five noodles and place over the top of the preceding mixtures. Spread 1/2 of the remaining meat mixture over the noodles. Spread the remaining cheese mixture over the meat mixture. Break up the remaining noodles and place over the cheese mixture. Spread the remaining meat mixture over the noodles.

Pour the hot water all around the edges of the oven. Place the lid on the oven and bake one hour or until done. Check frequently.

This recipe works well with charcoal (12 briquettes on bottom and 12 on top).

Dutch Oven Lasagna #2

1 box lasagna noodles, uncooked
1 pound ground beef
1 jar spaghetti sauce
1 can (14.5 oz) tomato sauce
1 pound mozzarella, grated or cut into strips
1 cup parmesan cheese
1 container of cottage cheese
2 eggs

First make the meat sauce mixture: Brown hamburger meat in skill and drain. Add the spaghetti sauce and tomato sauce to meat mixture.

Now make the cheese mixture: mix the eggs, and all the cheeses together in a mixing bowl.

In a large Dutch oven layer as follows: ½ sauce mixture, layer of noodles, ½ cheese mixture, repeat. Bake 45 minutes to 1 hour in a 12” oven with 17 coals on top and 8 coals on the bottom.

P.S., If you would like some more delicious Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.

Dutch Oven Lasagna is a post from: Outdoor Cooking Magic

Dutch Oven Pork

Scott — Wed, 09 Apr 2008 04:09:32 +0000

These Dutch oven pork chop recipes use center cut pork chops. They are located in the middle of the loin without the tenderloin section. They are very tender but contain little fat so are not considered quite as flavorful and juicy as the rib chops. Center cut chops have a t-shaped bone similar to a t-bone steak.

Dutch Oven Pork Chops and Garden Vegetables

6 (1" thick) center cut pork chops
3 tbs butter, melted
3 carrots, cut 1/2" slices
1 tsp basil
6 (1/4 oz) instant onion soup mix
2 c water
1-1/2 c fresh green beans, cut 1" lengths
3 small potatoes, peeled, 1/2" cubes

Brown chops on both sides in butter in bottom of oven, drain. Place vegetables in bottom of oven and replace chops on top. Combine dry soup mix and water, mixing well.

Dutch Oven Baked Pork Chops

4 Tbsp Olive oil
1/2 cup flour
1 Tbsp pepper
1 Tbsp salt
2 eggs beaten
1 1/2 cup fresh bread crumbs
1 cup fresh ground parmesan cheese
1 Tbsp dried sage
1 Tsp grated fresh lemon peel
4 Each pork chops, 1 inch thick, center cut

Pre-heat a 12-inch Dutch oven with olive oil. In a pie plate mix flour, pepper, and salt. In a 2nd pie plate beat 2 eggs. In a 3rd pie plate mix bread crumbs, parmesan cheese, sage, and lemon peel. Roll each chop in flour, then egg, then bread crumb mixtures, and put into oven over 20 briquettes. Cook chops for about 2 minutes on each side until golden brown, then place lid on the oven and bake at 400 degrees for about 20 minutes, using about 10 to 12 briquettes under the oven and about 14 to 16 on the lid. Put about 20 briquettes under the oven and use drippings to make gravy.

Hint: Garnish chops with lemon and/or orange wedges.

Enjoy!

P.S., If you would like some more Dutch oven recipes, I recommend 101 Things to Do With a Dutch Oven.

Dutch Oven Pork is a post from: Outdoor Cooking Magic

French Style Roast Beef

Scott — Tue, 25 Mar 2008 15:13:26 +0000

3 lb boneless chuck or rump roast
4 whole cloves
1 bay leaf
4 c water
2 medium onions, quartered
2 medium stalks celery, cut into 1" pieces
1 tsp salt
4 peppercorns
1 large clove, garlic
4 carrots cut into quarters
2 turnips cut into quarters

Put the beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven. Add the water. Heat until it is boiling, then reduce heat and simmer covered for 2 1/2 hours. Now add remaining ingredients. Cover the Dutch oven and simmer until beef and vegetables are tender. This should take about 30 minutes. Remove beef and vegetables. Cut beef into 1/4" slices. Strain broth and serve with beef and vegetables.

If you would like more Dutch Oven recipes, please sign up to receive my Dutch Oven Recipe eBook and newsletter below:

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Sioux Berry Stew

Scott — Sun, 23 Mar 2008 19:02:09 +0000

1 1/2 lbs chuck beef or venison, trimmed

3 tbs oil

1 medium onion,sliced

2-3 cups beef broth

1 cup blackberries

1 tbs honey

salt to taste

Brown the meat in a dutch oven. Add the onions and saute them. Add the berries and stock enough to cover the meat. Stir in honey. Bring to boil and cover. Simmer 1 hour. Salt to taste and serve.

Sioux Berry Stew is a post from: Outdoor Cooking Magic

Corned Beef with Cabbage

Scott — Thu, 12 Apr 2007 14:34:42 +0000

2 lb corned beef

1 small onion, cut into quarters

Boneless brisket or round

1 clove garlic, crushed

1 small head cabbage

6 medium carrots

Pour cold water over corned beef in Dutch oven to just cover. Add the onion and garlic to the Dutch oven and the heat to boiling. Then reduce heat, cover and simmer until beef is tender. This would take a couple of hours. Remove beef to a platter and keep it warm. Now skim the fat from the top of the broth. Cut the cabbage into six wedges and the carrots into 4-5 pieces. Add cabbage and carrots to your Dutch oven and heat to boiling. Reduce heat and simmer uncovered 15 min.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Corned Beef with Cabbage is a post from: Outdoor Cooking Magic

Festive Chicken Bake

Scott — Thu, 12 Apr 2007 14:32:45 +0000

1/4 cup flour

2/3 cup light molasses

1 tsp salt

1/4 tsp pepper

2-3 lb fryer chicken

1 tbs cider vinegar

1 tbs prepared mustard

2 tbs oil

1 can (16 oz) sweet potatoes, drained

1 can (8 oz) Sliced pineapple

Combine the flour, salt and pepper. Coat the chicken pieces in the flour mixture. Brown the chicken pieces in hot oil. Drain the pineapple, reserving the juice. Combine the juice, molasses, mustard, and the vinegar, and mix well. Place the chicken in the Dutch oven, arrange the potatoes around the chicken. Brush the chicken with half of the sauce. Cover it and bake at medium heat for 30 minutes. Top with the pineapple and brush with the remaining sauce and then cook 30 min more.

Festive Chicken Bake is a post from: Outdoor Cooking Magic

Corned Beef with Dijon Glaze

Scott — Sun, 08 Apr 2007 15:57:41 +0000

3 lbs corned brisket

4 cups water

1/4 cup vinegar

1/4 cup Worcestershire sauce

8 cloves, whole

2 bay leaves

3 cloves garlic, crushed

1/2 cup Dijon mustard

2 tbs horseradish sauce

2 tbs Worcestershire sauce

1/2 c orange marmalade

Place the brisket in a Dutch oven and add water, vinegar, 1/4 c Worcestershire sauce, bay leaves, cloves, and garlic. Bring it to a boil. Cover the Dutch oven, reduce heat and simmer for about 2-3 hours, or until the brisket is tender. In a small saucepan, combine the mustard, horseradish, marmalade, and Worcestershire sauce. Cook this mixture over medium heat. Make sure to stir constantly, until it is bubbly. Remove the brisket and drain. Return the brisket to oven and spread with about 1/2 cup of the glaze. Bake at 350 for 20 min. Serve the brisket with remaining glaze.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Corned Beef with Dijon Glaze is a post from: Outdoor Cooking Magic

Dutch Oven Swiss Steak

Scott — Fri, 06 Apr 2007 15:59:30 +0000

3 lb round steak

3 stalks celery, chopped fine

3 tbs butter

1 tsp salt

1/2 c catsup

1 tbs chopped parsley

1 large onion, diced

Brown the steak in butter in the Dutch oven. Add the celery, parsley, catsup, and onion. Cover and simmer 2 to 2-1/2 hours. You may need to add a half cup of water if the mixture thickens too much.

Dutch Oven Swiss Steak is a post from: Outdoor Cooking Magic

Ann’s Best Beef Brisket

Scott — Thu, 05 Apr 2007 21:48:51 +0000

3-4 lb brisket

Seasoned meat tenderizer

3 tbs flour

Salt

Pepper

Coat the beef brisket well with the meat tenderizer. Wrap the brisket with 2 layers of heavy duty foil. Refrigerate the brisket overnight. When ready to cook, place it in the Dutch oven, cover and cook with low to medium heat for about 6 to 7 hours. If you want, you can cook it somewhat faster but the brisket will be much juicier if you cook it slow. When done, remove the brisket from the foil and put it on awarmed serving platter. Make a thin gravy with the flour, juice, and salt and pepper. Pour the gravy over brisket before you serve it.

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Ann’s Best Beef Brisket is a post from: Outdoor Cooking Magic

Beef Pot Roast

Scott — Wed, 04 Apr 2007 14:41:27 +0000

3-4 lb rump roast or pot roast

3 medium potatoes, pared and halved

3 medium carrots, cut into 2" pieces

2 medium onions, halved

1 tsp salt

1/4 tsp pepper

1/2 c water or beef broth

Brown all sides of the roast in oven in small amount of oil. Remove meat, salt and pepper. Place half of vegetables in bottom of oven, return meat to oven and add remaining vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon size of roast and degree of doneness desired.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Beef Pot Roast is a post from: Outdoor Cooking Magic

French Style Roast Beef

Scott — Tue, 03 Apr 2007 14:47:23 +0000

3 lb Boneless chuck or rolled rump roast

6 whole cloves

1 bay leaf

4 c water

2 med. onions, quartered

2 med. stalks celery, cut into 1" pieces

1 tsp salt

5 peppercorns

1 large clove, garlic

4 med. carrots cut into quarters

2 med. turnips cut into quarters

Place beef roast, salt, thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water. Heat to
boiling. Reduce heat and simmer covered for 2-1/2 hours. Add all the remaining ingredients. Cover and simmer
until beef and vegetables are tender, about 30 min. Remove beef and vegetables. Cut beef into 1/4"
slices. Strain broth and serve with beef and vegetables.

French Style Roast Beef is a post from: Outdoor Cooking Magic

Lil’ Smokies and Meatballs

Scott — Sat, 31 Mar 2007 14:40:20 +0000

1 Large Can of Prego Spaghetti Sauce

1 can of chunk pineapple (drain juice off)

4 packages of Lil' smokies sausages

5-6 packages of frozen meatballs (or homemade meatballs)

Place the meatballs and Lil' Smokies into the dutch oven, pour spaghetti sauce over until well coated. Add pineapple. Let cook 1-2 hours with medium heat . Serve while warm.

Lil’ Smokies and Meatballs is a post from: Outdoor Cooking Magic

Dutch Oven Ribs

Scott — Fri, 30 Mar 2007 14:37:51 +0000

1 can of cola

1 medium onion chopped

2 tbsp of dry rib rub (lawrys

2 tbsp of worchestsire sauce

1 cup of baby rays bbq sauce

Take 1 slab of ribs and the remove skin. Rub the ribs with the rib rub, place in dutch oven, onions and worcestshire sauce go on top, pour 1/2 of can of cola, over top... cook for about 2 hours on about 15-17 hot briquetts, and about 10 hot briquetts on top. Take the ribs out smother with bbq sauce, and barbeque for 15 min.

Michelle Kinyon

Dutch Oven Ribs is a post from: Outdoor Cooking Magic

Dutch Oven Beef Stroganoff

Scott — Tue, 16 Jan 2007 16:01:53 +0000

1 onion, chopped

2 lbs extra lean ground beef

1/4 tsp. celery salt

1/4 tsp. garlic salt

salt and pepper

1 cup water

3 (8 oz) cans tomato sauce

1 tsp. Worcestershire sauce

1/2 cup sour cream

1 (12 oz) bag egg noodles

Brown meat onion and spices in Dutch oven. While meat is browning, mix together water, tomato sauce, Worcestershire sacue, and sour cream. When meat is browned, spread uncooked noodles evenly over meat and onion mixture. Pour liquid mixture over noodles to moisten all noodles well. Cover with lid, place 15 briquets on top. Cook 30-45 minutes.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Dutch Oven Beef Stroganoff is a post from: Outdoor Cooking Magic

Dutch Oven Pork Chops

Scott — Sun, 14 Jan 2007 16:48:09 +0000

Ingredients

4 pork chops

2 potatoes, sliced

1 onion, sliced

1 can cream of mushroom soup (or cream of chicken)

1/2 can water

Salt and pepper to taste

Season the pork chops with salt and pepper. In your Dutch oven, add 2 tbsp. oil and the pork chops. Brown the pork chops on both sides.

Remove chops and saute onions.

Remove the onions and put the pork chops back into the Dutch oven. Spread the onions over the chops.

Lay the potato slices over the onions.

Mix the water and soup and pour over the chops.

Cook with briquets under and on top of the Dutch oven until the chops and potatoes are tender. Now enjoy the delicious pork chops that you have just cooked!

Dutch ovens are one way to cook over a campfire, but grilling right over a fire is another great way to cooki! If you enjoy cooking right over a campfire, here are some great campfire grills to make cooking even easier and more fun.

Dutch Oven Pork Chops is a post from: Outdoor Cooking Magic

Game Hens and Vegetables

Scott — Mon, 08 Jan 2007 05:04:57 +0000

Game Hens

2 Cans Chicken Broth

Water

Salt/Pepper

10 garlic cloves, whole

2 large onions, quartered

4-5 medium potatoes

5-6 large carrots

Oil

Place Dutch oven into hot coals. Put a small mound of oil in pot, coating the hens also. Season and brown hens on two sides, and sliced onions at the same time. Brown lightly, then carefully add the 2 cans of broth and a can of water. Add the potatoes (quartered & peeled), garlic cloves, onions, and carrots (peeled and cut thick). Cover and place 8 briquettes on lid for 20 minutes, check for doneness. You can thicken the gravy if you would like.

Jessica

Game Hens and Vegetables is a post from: Outdoor Cooking Magic

Dutch Oven Tamale Pie

Scott — Sat, 30 Dec 2006 17:47:11 +0000

3 Lb. Ground Beef

4 Cloves garlic, minced

2 Large onion, coarsely chopped

16 Ounces Red or Green Pepper, diced (canned or fresh)

1 can tomatoes, 28 oz

1 Cup stuffed green olives (or black olives), coarsely chopped

1 1/2 Tablespoons chili powder

2 Teaspoons salt

Freshly ground pepper to taste

2 Packages corn muffin mix (7-8 ounces each package)

1 can cream corn (15 oz)

1/3 cup milk

8 Ounces shredded cheddar cheese

Brown ground beef in 12" Dutch Oven, drain excess fat off. Add garlic, onion and green pepper and saute' 5 minutes or until tender. Add tomatoes, olives, chili powder, salt and pepper and simmer 10 minutes. In a bowl stir together muffin mix, corn, cheese and milk until evenly moistened. Spoon over ground beef mixture. Bake at 400 degrees for approximately 25 minutes.

Mark

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Dutch Oven Pot Roast

Scott — Thu, 28 Dec 2006 17:44:23 +0000

4 lb Beef chuck are pot roast boneless

2 tb Cooking fat

Salt

Pepper

1/2 c Onion; chopped

10 3/4 oz Tomato soup; condensed

1 soup can water

1/4 c Vinegar

1 c Applesauce; canned

In a Dutch oven, or large pan with a tight-fitting cover, brown meat in fat. Season with salt and pepper and remove from pan. Pour off fat drippings. Cook onion in drippings remaining in pan until soft but not browned; stir often. Add tomato soup, water, and vinegar; mix well.

Return meat to pan. Cover and simmer for 2 1/2 to 3 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. Skim off excess fat. Add applesauce and cook to desired consistency. Taste sauce and correct seasoning, if necessary, with salt and pepper. Slice meat and serve with sauce.

Tad

Dutch Oven Pot Roast is a post from: Outdoor Cooking Magic