A workhorse
Thursday, November 17, 2011 at 2:45PM 
Years ago my maternal grandmother, Gigi as we call her, asked me what I'd like for a present. My answer was quick and decisive: a pot. A sturdy one, like those from her kitchen and that of my parents, the kind of pot that ends up with a job in its title - the Rice Pot, the Dal Pot, the Jam Pot - a workhorse kind of pot. We settled on one in cast iron with a substantial lid. Her choice was perfect.
As our family has grown, so has my collection of iron pots. There's the medium round, which is the favourite for baking bread, the large enameled round in which I make soups, and then the burly original oval - it's got presence; all shiny deep green outside, like a forest in darkness, with matte black interior. Empty, the pot has heft, full it's downright heavy, landing with a muffled thud when heaved from the oven to the table.
And, in a way that feels fitting, a vessel which requires such athleticism in its transport is rarely used for sprightly fare. That's the one preferred come colder months, for braising shanks and roasts, for stews and the heartiest of our meals.
In UPPERCASE magazine this season I wrote about a braised beef blade roast, and it's a workhorse too. Immensely adaptable, the recipe owes some lineage to Boeuf Bourguignon; its gravy is rich and deep with red wine, heady with herbs and sweet with root vegetables. To finish, it gets some pointers from Osso Bucco, as I've borrowed its gremolata - an ending garnish of parsley, garlic and lemon zest - to accent the mellow flavours of this slow-cooked stew.
There's a family secret in the story as well, as you'll find Gigi's influence in the ingredients. She's a smart one, in matters of both cookware and recipes, so I'm particularly excited to share her coveted wisdom with you.
Happy reading.
UPPERCASE magazine issue 11 can be purchased online, or visit their site to find your local stockist.
uppercase in announcement 
Reader Comments (29)
I do think a workhorse is the most valuable kitchen tool. I have three cast iron pots in different sizes and manage to use at least one every day, especially this time of year. The beef roast you've made looks delicious,
I love iron cookware..I have an iron skillet that is a dream to cook on.
Grandma's secrets are so lovely to have tucked away to use in the kitchen,aren't they? I think all grandmas should write a cookbook to pass down so that the recipes they make don't get lost.
Pots and pans are very personal possessions. We all have our own set of priorities. I wonder how much you can tell about a person by perusing the pots and pans in their kitchen...
And wow, this looks delicious.
OMG that looks utterly delicious. perfect for the colder weather.
this looks gorgeous!!
I agree completely - these heavy cast iron pots are meant for hefty food. i am so glad fall is here.
I hadn't thought about it that way, but you're right, it's heavy pot weather for sure. Your stew looks incredibly rich and delicious. I'm heading over to UPPERCASE now.
I'm still growing my collection of pots, and used three cast iron pots on a regular basis.
That dish looks amazing! I need to get the recipe!
I can only sit in awe of your ability to make roast look so appetizing. It is certainly nothing like what I was served as a child (or I would have been begging for seconds and thirds!).
i really must get a hold of this uppercase lovely. i drool every time i click on over... this looks just the thing to sustain a person through the next five, oops, three months of winter...
really beautiful Tara :)
love this post, adore your photos - thank you!
Your workhorse looks like a dependable producer if it's producing stews like this one! Deliciousness at it's best! ~Juliane of www.StyleNectar.com
hello there friends! thanks so much for all the kindness. we have snow on the forecast this week and i'm thinking that means braising weather. what are you all cooking?
Beautiful! I like the story about your first pot as well...
Hello, i've visited your entire blog and i found it awesome. Your pictures are beautiful and inspiring... love the king of "vintage" effect they have...
Nice work !
That's a perfect stew...dark and hearty! We all have our favorite pots...most of mine were inherited too!
Hi, .
Tara,
I don't speak English, but I love your posts and all photos! I live in Rio Branco, Acre, Brasil. I started a culinary blog, I wanted your opinion!
Thanks,
Patrycia
Oi, Tara,
Eu não falo inglês, mas eu adoro seus posts e todas as fotos! Eu moro em Rio Branco, Acre, Brasil e comecei um blog de culinária! Eu queria sua opinião, obrigada,
Patrycia
This looks yummy and comforting....we are inspired! Guess what's for dinner Sunday night for our carnivores!!
OMG i'm in love w/ this blog!!!! looove the pics, recipes, everything!! Good jog=)
Hi. This looks great. I am a big fan. I am having trouble finding the recipe...suggestions?
hi! you all are the best. Shaun, you'll find the recipe in the print edition of UPPERCASE magazine #11. i hope you can get your hands on a copy!
what a delicious sounding (and looking!) recipe! Im going to grab a coffee and read more, so glad i found your blog :) Belle
this looks amazing. cast iron is the best no doubt!
I have a Lecreuset cast iron pot that looks just like yours and I too love it. It's quite heavy to lug around when full, but it's worth it! Will give the recipe a try as it looks super
My goodness this looks good