AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

May 12^th, 2012 at 6:13pm

excited_newbie Offline
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Hi All
Well I used the camp oven again tonight. I haven't had much experience cooking beef in anything as I rarely eat beef of any kind. The wife bought a brisket today so and she wanted me to try and cook it in the camp oven.
Pre heating with 17 beads on top and 13 beads under

first put in after heating

the end results
I hope the photos come out ok heres hoping

en
Chris

P5120672.JPG (105 KB | )

P5120673.JPG (97 KB | )

P5120674.JPG (64 KB | )

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Reply #1 - May 12^th, 2012 at 6:18pm

excited_newbie Offline
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Hi All
Sorry forgat to let you know it turned outr reasonable a little tough I think I left in the co a little too long internal temp was 72 I think I could have taken it out at about 66 degoh well all eaten now there is always next time.
en
Chris

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Reply #2 - May 12^th, 2012 at 8:21pm

StevenM Offline
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Rolled beef is a hard one to cook in my opinion

The amount of bleed that you have on the plate looks alright. Just add gravy.

If you want to do beef then do a corned dog. You wont be sorry. Ohh bake it.

Cheers

Steven

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Reply #3 - May 13^th, 2012 at 7:27am

Cactus Offline
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Chris,
I agree with Steven rolled roast are hard to cook,because the meat is of a unknown quality. I use the seasoned ones in a cryovaced bag and they are great and remain moist. Just the thing to take camping.
Muzz

Have Camp Oven will travel

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Reply #4 - May 13^th, 2012 at 9:07am

excited_newbie Offline
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Hi stevenm and muzz
Thank you for your comments steven when you say bake it does that mean to use less beads?
en
Chris

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Reply #5 - May 13^th, 2012 at 9:46pm

TBF Offline
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Well done Chris..
You're given the CO a seroius workout of late.
As Muzz suggested it may be the cut of meat used.
We often use a small marinated topside roast that has been cryo packed.
A real treat and easy to store in a fridge or esky when travelling.

Aart

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Reply #6 - May 13^th, 2012 at 10:31pm

LG Offline
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Good job Chris!

Personally I save rolled brisket for pot roasts because they don't dry out as much.
There are a million different ways to do a pot roast, this is my favourite.

Pour a little bit of oil into a pre-heated camp oven and brown the outside of the meat.
Remove meat and place aside temporarily.

Saute some onions, carrots, celery [and whatever else you fancy - swede, mushroom, leek etc].
Remove vegetables from camp oven and empty of excess fat.
You may be able to move everything to one side and blot up the fat with paper towel.

Return meat and vege to camp oven with some stock... about 1 cup is usually enough.
I prefer salt reduced vegetable stock but most people would probably use beef stock.

Add whatever seasonings you like - salt, pepper, thyme, rosemary, bay leaves etc
Half a teaspoon of dried mixed herbs is my preference - any more and I find it over powering.

Allow to simmer very gently for about 3 hours or more, depending on the size of your brisket.

Once cooked, take out the meat and vegetables and make a gravy with the juices in the oven.
You can either reduce the amount of liquid by boiling away or simply remove the excess.
Mix about 1 tablespoon of flour with a small amount of liquid to make a paste, then add that to the liquid in the oven and mix well.
Simmer, stirring, until gravy thickens.

Depending on how many I am feeding, I often serve this with mashed potato.

Happy Trails!
LG Smiley

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All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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Reply #7 - May 14^th, 2012 at 9:14am

excited_newbie Offline
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Hi LG
Thank you for that advice i have printed ur post if that is ok and I will give that a go once again thank you for ur help I will let all know how I go when done.

en
Chris

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Reply #8 - May 14^th, 2012 at 9:17am

excited_newbie Offline
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Hi LG
When you say return meat and vegges to pot with stock should I put the meat on a trivet or just sit it inv the stock with the vegges.
en
Chris

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Reply #9 - May 18^th, 2012 at 2:45am

LG Offline
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Hi Chris
You simply return the meat, vegetables and stock to the camp oven and simmer away.

No rack (or trivet) is needed for pot roasting, as you are essentially 'simmering/steaming in stock'. Since it is so moist, as long as the heat is kept low, it is unlikely to stick to the bottom of the camp oven.

When cooking drier items such as roasting meat & vege, a rack (or trivet) acts as a heat diffuser and helps prevent food from sticking. When baking, the rack helps the hot dry air to circulate all around the cake/bread the same as it would in a home oven.

To me a trivet is the little stand you put hot items on to stop them scorching the benchtop/grass, or to stop the moist underside of a camp oven lid from picking up 'yuck' when you take it off the camp oven to stir food etc. Blame my English heritage and/or Nanna's teapot! hehehe Wink

The judge's decision is final... unless the 3rd umpire is called for... or a facebook campaign goes viral !!!

All comments are my personal opinion only and/or based on real life experiences. No debate will be entered into.

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