I had a cooking demonstration at the Le Creuset in Destin, Florida on Saturday to celebrate Irish food for St. Patrick’s Day. I prepared Dublin Coddle, an Irish stew with Irish sausages, potatoes, onions, and bacon. I also made some Irish Brown Bread the morning of the demonstration to serve with the Coddle.
I prepared the Dublin Coddle in a Le Creuset Round French Oven. The Round French Oven is available in a variety of sizes, but I used the 4 1/2 quart . The interior is made of cast iron and coated in chip and crack resistant enamel. The 4 1/2 quart is 10 inches wide and 6 3/4 inches in height. It was the perfect vessel for a one-pot meal like Dublin Coddle, from searing the sausages to simmering the stew. It would also be great for baking the Irish Brown Bread.
I served the Dublin Coddle in Mini Oval Cocettes (first photo).
Dublin Coddle is an easy comfort food to prepare and the Brown Bread is the perfect vessel for sopping up the extra liquid. A special thanks to the ladies at Le Creuset for such a great day!
Disclaimer and Disclosure: Everything written here is my own opinion. I received Le Creuset products following the cooking demonstration.