How to Braise in a Staub Cast Iron Cocotte

Quick answer

Use your Staub cast iron cocotte for braising by searing meat on the stovetop, adding a small amount of liquid, then cooking covered in a low oven or on a gentle simmer until tender.

How to braise in your Staub cocotte

1. Sear the meat: Heat the cocotte over medium-high heat, add a thin layer of oil, and brown the meat on all sides. Work in batches if needed to avoid crowding. Do not rush the sear—a deep brown crust builds flavor. If the pot smokes, reduce heat slightly.
2. Add aromatics and liquid: Remove the meat, sauté onions, garlic, or other aromatics for 2 minutes. Deglaze with broth, wine, or water, scraping up browned bits. Return the meat and add liquid until it reaches about one-third up the sides of the meat. Too much liquid will boil the meat instead of braising it. Keep the liquid level low—steam does the cooking.
3. Cook covered: Place the lid on the cocotte and transfer to a preheated 300°F (150°C) oven, or simmer on the stovetop over low heat. Cook until the meat is fork-tender, typically 2–3 hours depending on size. Resist opening the lid frequently—each release lets out steam and extends cooking time. Peek only after the first hour.

Recommended Staub cocottes for braising

• Buy Staub Cast Iron Cocotte: Staub Cast Iron 7 qt, Round, Dutch Oven, Dark Blue The 7-quart capacity fits a whole chicken or a 4-pound roast, making it the go-to choice for family meals or meal prep.

  

• Buy Staub Cast Iron Cocotte: Staub Cast Iron 4 qt, Round, Dutch Oven, Dark Blue The 4-quart size is perfect for braising 2–3 pounds of meat or vegetables for smaller households, and it heats up faster than the larger model.