I’m making a soup in the oven. Boiling it.
 

Caldo de Res. Mexican beef soup. You use tough cuts of meat. I’m using trditional shanks and not so traditional short ribs

Daylight goes away fast now. Not much time for things after work.

I got the soup going. Boiled, dumped out all the foamy water, refilled with boiling water from electric kettles. I had the oven preheated to 320 degrees. (I use 300 for slow braises). My new dog is energy insane and driving me nuts at this point. I got the soup up to a rolling boil and popped it into the oven.

Running shoes, hyper ass dog - went for a jog. No fussing with the gas burner trying to get the gentlest boil going. I just left. I run slow.

I get home and it hits me right in the face. The smell of beefy soup. I pull it out of oven and the water is gently simmering. I didn’t even stir it. Washed up, and chopped my veggies and I’m ready for the next step of the dish. Man, what a time saver! I didn’t
have to mess with it at all.

I’m going to do more soups in the oven.

I’ll probably break my Le Creuset stock pot now :)

Interesting idea.

Never occurred to me but why not, heat is heat.

And you always use cheap meat in soups and stews, it breaks down better during low and slow than a premium cut of meat.

Do it all the time...eliminated the need to stir to keep from sticking to the bottom.

I have a simmer setting on my cook top. Is there any advantage to the oven over that? I love Mexican soups - well, I love anything having to do with Mexican food.