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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Roasts & Bakes › Ideas/Recipes please

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Ideas/Recipes please (Read 3744 times)

May 30^th, 2014 at 8:30am

Seamus Offline
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G'day

I got a lovely lean piece of uncorned brisket yesterday.

Any tried and trusted recipes for roasting it in the c/o please?

I've always had corned brisket and cooked it the traditional way in the past. Which I might add, is at the very top of the list of my favourite foods.

ta

Seamus

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Reply #1 - May 30^th, 2014 at 12:53pm

Stubby Offline
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Seamus,
I normally do my roasts low & slow in the CO and have not had a failure yet. A lot say to use a trivet, but I generally have the heat around the outside bottom of the CO and on top but not underneath it. That method seems to work for me.
Stubby.

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Reply #2 - May 30^th, 2014 at 7:06pm

Kingsthorpe David Offline
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Is this rolled or not?

KD

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Reply #3 - May 31^st, 2014 at 2:40am

Seamus Offline
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No, KD, just as butchered.

Seamus

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Reply #4 - Jun 3^rd, 2014 at 8:31am

Rufzgutz Offline
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That sounds like a good method with the heat just around the outside of the bottom.

I will give that a try next time. Thanks for the tip Stubby.

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Reply #5 - Jun 3^rd, 2014 at 9:28am

Derek Offline
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Stubby wrote on May 30^th, 2014 at 12:53pm:

I normally do my roasts low & slow in the CO and have not had a failure yet.

Same here. My two favourite roasts are rolled beef and lamb shoulder.

For a small beef roast of around one and a half kilos I would cook for three hours. This means changing Heat Beads half way through. In a 12" oven I would put 4 underneath and a ring around the outside of the top of the oven with a Heat Bead size gap between them. That is about half the Heat Beads I would use for baking bread.

Lamb the same although a shoulder will be well and truly cooked and falling off the bone after two and a half hours.

With not putting a lot of heat under the oven I find that as the juices run out of the meat they cause a steam bath to be created in the oven.

If using coals off the fire the same process. Not a lot under but pack them a little around the outside and not so many on top of the oven.

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