Camp Oven Corned Beef
Tender, slow-simmered corned silverside beef cooked with aromatic spices and hearty root vegetables in a classic cast-iron camp oven.
- Prep
- 15 min
- Cook
- 150 min
- Total
- 165 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •Cast-iron camp oven or heavy Dutch oven
- •Chef's knife
- •Chopping board
- •Tongs
- •Carving knife
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 22 g
- carbs
- 28 g
- fibre
- 5 g
- protein
- 42 g
- calories
- 480 kcal
Instructions
- 1
Rinse the corned silverside thoroughly under cold running water to remove excess surface salt.
- 2
Place the beef into a heavy cast-iron camp oven.
- 3
Press the whole cloves firmly into the cut sides of the onion halves.
- 4
Add the studded onion, bay leaves, peppercorns, cider vinegar, and brown sugar to the pot.
- 5
Pour in enough cold water to cover the beef completely by two centimetres.
- 6
Place the lid on and bring the liquid to a gentle boil over low coals or a medium stove burner.
- 7
Reduce the heat so the water barely simmers with small, occasional bubbles.
- 8
Simmer gently with the lid on for one hour and forty-five minutes.
- 9
Add the carrots and potatoes around the beef, pressing them gently into the cooking liquid.
- 10
Lay the cabbage wedges on top of the meat and replace the lid.
- 11
Cook for another thirty minutes until the vegetables and beef are completely tender when pierced.
- 12
Rest the beef in the warm liquid for ten minutes, then carve across the grain and serve with vegetables.
Chef's tips
Keep the liquid at a very gentle simmer rather than a rapid boil, which can turn the meat tough and stringy. Rinsing the silverside well before cooking prevents the resulting broth and vegetables from becoming overly salty.
Ingredient substitutions
- apple cider vinegar → malt vinegar or white vinegar
- sebago potatoes → desiree potatoes or chat potatoes
- brown sugar → golden syrup
Storage
Store carved beef and cooked vegetables in an airtight container with a ladle of broth in the fridge for up to four days.
Reheating
Reheat sliced beef gently in a covered saucepan with a splash of reserved broth over low heat until hot.
Common mistakes to avoid
- •Boiling the meat vigorously, which causes the cured beef fibres to seize up and dry out.
- •Slicing with the grain rather than across it, leading to a chewy texture.
- •Adding root vegetables too early so they turn to mush before the beef is tender.
Serving suggestions
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