Braising Over a Wood or Charcoal Fire

This may seem daunting, but it’s really quite simple.

*Use a heavy cast-iron pot or Dutch oven that can comfortably hold the contents. You will need to tilt the pot from to time to add more coals to the fire, so make sure the pot is not filled to the rim.

*Layer coals to a 4-inch depth and so that they are a couple of inches larger in diameter than the pot. This should be sufficient to bring the contents to a rolling simmer. This may require 30 to 45 minutes.

*Once the contents of the pot are simmering, allow the coals to burn down so that there is only a single layer underneath the pot. Check the coals at 30-minute intervals and add about six coals each time. The pot should maintain a slow simmer.

*Every time you add coals, stir the contents of the pot to make sure nothing sticks to the bottom.

*You will need to add water from time to time so that the contents are barely covered with liquid.