Grunter
08-05-07, 10:38 AM
Fallow Rump roast or Front shoulder roast.
Ingredients:
1.5 kg to 2 kg Fallow Rump/Front Shoulder (De-boned)
75 ml Light soy sauce
150 ml Masterfoods Honey mustard marinade
1 Desert spoons All Purpose Seasoning
5 Bay leaves
2 teaspoons cracked Black pepper
1 Garlic (fresh) or 3 teaspoons (bottled minced)
2 cups Red wine
Water
Taditional Gravox mix
DO NOT add any salt, salt to taste after you have plated up as the sallt draws out to much moisture from meat being so lean & pulls the fibres of meat together very tightly makng your mear very tough.
Vegies:
Potatoes
Carrots
Onions
Celery
Pumpkin
Add them in the last 2.5 hrs of cooking to wet roast or if wanted to dry roast, cook in normal method apart from celery. Add it to your Camp Oven/Slow Cooker.
Tip: To stop your spuds from sticking to pan turn spuds with flat sid up until they have formed crust before turning down with flat side down, also add small amout of extra Vigin Olive oil to flats of spuds. This will crisp them up real nice & the oil will work it''s way through the spuds. Just do not add too much or they will go a little oil soaked.
Methods for cooking:
If at home use Slow Cooker on lowest setting.
If at camp use large Camp Oven away from main fire.
Place all ingredients into Camp Oven/Slow Cooker & fill up to top with water. Allow 7 hrs in Camp Oven/Slow Cooker on lowest setting, just a very slight simmer to water. For Camp Oven, remove some coals from main fire into small dug out pit & place more coals on top. This allows for easier control of your cooking tempreture as well as it's not as hot working over immediate fire. May have to turn maybe once during cooking process. At around 6 3/4 hrs take 3 or 4 ladels of the liquid from your Camp Oven/Slow Cooker & put into a saucepan, add Traditional Gravox to cositancey of gravy you prefer. Remove to roast from your Camp Oven/Slow Cooker & allow to stand for 15 mins before carving. In this time plate your vegies & place a loaf of thick crusted bread in moderate heated oven or wrapped in Alfoil beside fire with a small wiping of milk to freshen bread & also give you a real nice crusty skin. Carve meat with grain at an angle in thin slices, plate vegies & spoon over rick gravy.
Enjoy
Both Poppy & Owen F had this same recipe & i am sure will vouch for it.
Ingredients:
1.5 kg to 2 kg Fallow Rump/Front Shoulder (De-boned)
75 ml Light soy sauce
150 ml Masterfoods Honey mustard marinade
1 Desert spoons All Purpose Seasoning
5 Bay leaves
2 teaspoons cracked Black pepper
1 Garlic (fresh) or 3 teaspoons (bottled minced)
2 cups Red wine
Water
Taditional Gravox mix
DO NOT add any salt, salt to taste after you have plated up as the sallt draws out to much moisture from meat being so lean & pulls the fibres of meat together very tightly makng your mear very tough.
Vegies:
Potatoes
Carrots
Onions
Celery
Pumpkin
Add them in the last 2.5 hrs of cooking to wet roast or if wanted to dry roast, cook in normal method apart from celery. Add it to your Camp Oven/Slow Cooker.
Tip: To stop your spuds from sticking to pan turn spuds with flat sid up until they have formed crust before turning down with flat side down, also add small amout of extra Vigin Olive oil to flats of spuds. This will crisp them up real nice & the oil will work it''s way through the spuds. Just do not add too much or they will go a little oil soaked.
Methods for cooking:
If at home use Slow Cooker on lowest setting.
If at camp use large Camp Oven away from main fire.
Place all ingredients into Camp Oven/Slow Cooker & fill up to top with water. Allow 7 hrs in Camp Oven/Slow Cooker on lowest setting, just a very slight simmer to water. For Camp Oven, remove some coals from main fire into small dug out pit & place more coals on top. This allows for easier control of your cooking tempreture as well as it's not as hot working over immediate fire. May have to turn maybe once during cooking process. At around 6 3/4 hrs take 3 or 4 ladels of the liquid from your Camp Oven/Slow Cooker & put into a saucepan, add Traditional Gravox to cositancey of gravy you prefer. Remove to roast from your Camp Oven/Slow Cooker & allow to stand for 15 mins before carving. In this time plate your vegies & place a loaf of thick crusted bread in moderate heated oven or wrapped in Alfoil beside fire with a small wiping of milk to freshen bread & also give you a real nice crusty skin. Carve meat with grain at an angle in thin slices, plate vegies & spoon over rick gravy.
Enjoy
Both Poppy & Owen F had this same recipe & i am sure will vouch for it.