Braising in MEC’s Pure Clay Pots

Braising or pot roasts is one of the many different types of cooking you can do in Miriam’s Earthen Cookware. Your food is sure to turn out far more delicious, and not to mention nutritious and 100% non-toxic compared to metal and other cookware!

There are a few other convenient advantages to cooking this in MEC, here are some of them:

  1. Most recipes cook in at least 5-10 minutes less time, and 1/2 the heat setting, compared to conventional cookware (thanks to the pure earth’s unique far-infrared heat!).
  2. The complete recipe can be done in one pot, including searing the meat and/or vegetables. With conventional pots, it’s recommended that meats be seared in a separate pan because of the charring or burning that affects taste if done in the same pot. Traditionally, meats have to be seared on high heat to break down the tough connective tissue (collagen). In MEC’s pure clay pots, the far-infrared heat cooks the meats perfectly just on medium heat without burning the food, and the moisture released while cooking stays inside the pot, keeping the food moist and juicy, again preventing burning and charring. So the entire recipe can be done in one pot, and cooked to perfection!
  3. Less water than usual is required if following traditional recipes. Water being released from the main ingredients is retained inside the pot.
  4. And as always, use less spices, salt and oil than conventional cookware. As taste of food is rich and pure because of the difference in the nature of heat and the pot that’s completely inert.

Here is a delicious braised chicken recipe from MEC’s kitchen to yours:

Braised Chicken Recipe


(Serves 4) (cook time-40-45 minutes in a well seasoned MEC, compared to 50 minutes to 1 hour in metals and other pots)

4 chicken legs (thigh and drumstick, about 3 pounds total); sea salt; 1 tablespoon healthy cooking oil (as suggested above); 8 shiitake mushrooms; 4 medium shallots, peeled, halved lengthwise; 2 3-inch cinnamon sticks; 1 1-inch piece ginger, peeled, thinly sliced; 1 red chile, sliced; 8 garlic cloves, crushed; 2 star anise pods; 2-3 cups water; ⅓ cup golden raisins; 1 tsp brown sugar; Sliced chives (for serving)


Heat oil in a large MEC Dutch oven over medium for a minute or so, Add cleaned and washed chicken, add salt, add the mushrooms. Cook covered for 10–12 minutes. Add shallots, cinnamon, ginger, Chile, garlic, and star anise to pot. Stir and cooked covered for 5-7 minutes. Add water, raisins, and brown sugar, cover and cook for 5 minutes. Bring to a simmer and cook, lowering heat as needed to maintain a gentle simmer, until chicken is tender — another 10 minutes. Transfer chicken to a serving platter and spoon braising liquid over and around it, topping with shallots and aromatic spices. Serve topped with chives.

Check out other healthy braising recipes on Miriams Earthen Cookware. Visit MEC Store and buy a MEC Pure Clay Pot to try these recipes yourself!

Published by

Sachin Sharma

I hail from a small but popular city of India known as Kurukshetra, mentioned numberless times in Indian/Hindu mythology because of some amazing historical events that supposedly took place there. I have done B.Tech in Information Technology but I decided not to be a Software Engineer as my qualification would have me be because it was all such a cliché. I love to live like a free spirit and do whatever I feel like doing at any moment. I have tried to work in multiple fields but none of them was interesting enough to keep me tied-up for too long. I am a typical Freelancer. I know I am destined to achieve greatness but when and how, I don't know yet.

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