One of its strong suits is covered roasting. This method allows you to slow roast inexpensive cuts of protein. The covered vessel keeps everything juicy and fork-tender, while still allowing the meat to brown.
Start with a glug of olive oil in the bottom of the pot, then a layer of sliced onions. Salt and pepper 1.5 lbs of shorts ribs, cut "flanken-style" which is another way of saying "the way Koreans cut their short ribs."
Layer the short ribs on top of the onions. Cover with lid, and bake at 300°F for 3 hours.
This is how the short ribs look right out of the oven. Yum.
Served with a sweet potato salad. This exact recipe works for brisket and lamb shanks too.
Braising is a lot like covered roasting, only with a little liquid to create a steamy environment, and a nice sauce at the end. Combine 1/4 cup lemon juice, 1/4 cup soy sauce, and 1/4 cup honey. Add one clove of minced garlic, a tsp of minced fresh ginger, and whisk it together. Pour the liquid over four chicken thighs in the casserole. Cover and bake at 350°F for 1.5 hours.
Oh yeah. Get in my belly.
Served in a bowl over rice, with some strings beans that I managed to harvest despite the bunny problem. This exact recipe works with a small whole chicken, or thick cut pork chops.