Who doesn’t like a good campfire when they go camping? They not only keep you warm and provide a place to toast your marshmallows and tell a few tall stories, but using a campfire is great to cook a delicious camp meal for the family. My family and friends call me the camp pyromaniac, give me a beer and a shovel around the fire and I'll be happy for hours.
I love to cook with the fire using one of my various camp ovens, I have 3 of various sizes. This is one of my favorite recipes, simple but tasty and has beer as one of the ingredients. Enjoy!!
Serves 4 and takes around 1 1/2 hours.
I like to pre cut ingredients at home and vacuum bag them to make prep time quicker.
Use a 4.5 quart oven for this quantity.
Camp Oven Beef & Beer Cobbler.
Place cornflour, salt and pepper into a shallow dish or plastic bag. Add beef pieces and coat well with the flour. Heat oil in the camp oven over the coals, add the beef and cook until well browned. Add the onions, carots, mushrooms and pepper and cook until they are tender. Add any excess flour, the water and the beer. Place the camp oven in a bed of coals with the lid on and place some coals onto the lid*. Simmer for an hour, stir regularly and add more water if it looks like drying out.
*I like to dig a shallow pit close to the fire to do the cooking. I make it about 15cm deep and 10cm larger in diameter than the camp oven. Use a shovel to transfer hot coals from the fire into the pit. If you use the open fire it can often be too hot and the food will burn.
In a mixing bowl. add the flour, herbs and salt. make a well in the middle and pour in the oil. Add half the bottle of beer and mix together with a butter knife, adding more beer if required. stir until just combined and is a light and fluffy dough. Turn out onto a floured board and pat into a 2cm thick disk. Cut dough into chunky pieces and place over the meat mixture in the camp oven. Replace lid and return camp oven to coals. Place a shovel full of hot coals on the lid and cook until cobbler is golden brown and crunchy. Great served with mashed spuds, some green vegies and a few more beers.
More on camp ovens.
Cast iron cookware is heavy but they need to be, you don’t want to put any old saucepan on the hot coals! They just aren’t up to it.
Cast iron camp ovens have a deep base, thick walls and matching cast iron lid that ensures even heat distribution for good campfire cooking. The range of camp ovens that we stock at Jack Evans come in 6 sizes (2, 4.5, 9, 12, 16 and 20 Quart). So a 4.5 quart is great if it’s just you, or the 20 quart will allow you to cook up a storm and impress your family and friends. They all feature a concave lid design to allow placement of hot coals, a coil-grip handle to assist with lifting it off the fire. The other great thing is they come pre-seasoned from the factory so there ready to use!