Servings: 6 to 8
Optional step: Sealing the pot with dough before oven-braising. Traditional, dramatic, and perhaps a bit overzealous, this technique is brilliant. The dough isn’t edible (there’s no salt or leavener), but it seals the casserole completely and prevents any moisture from escaping, therefore ensuring every last flavorful drop stays in the dish. In a large bowl, combine 4 cups all-purpose flour with 1 cup cold water until it forms a dough. Roll it on a lightly floured surface into a long snake. Put the cover on the Dutch oven and seal by pressing the dough where the pot and the lid meet. When ready to serve, loosen and break apart the dough with the back of a knife, and remove the lid in front of your guests.
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