Hey kulkyne team, thought I’d share my favourite camp recipe – 3hour slow cooked brisket with gnocchi in a red wine gravy. It’s best done in a cast iron camp oven with a low and slow mentality! Brisket is great for this as it simply falls apart and becomes so soft you can eat it with a teaspoon. I like to suspend my pot above the fire on a tripod to remove it from direct heat and allow a more even temperature. Being Bush cooking this recipe is certainly more of a guide and is very versatile, you can add or remove anything you want and the gnocchi makes for a something a little different and a nice surprise.
- You will need:
- 1kg of whole beef brisket
- .5 kilos of carrots chopped
- A whole garlic cut in half
- 2 onions sliced
- Half a bunch celery chopped
- 12 dried prunes
- A healthy amount of thyme
- 1 litre Chicken or beef stock
- 1/2 bottle of red wine I use Pinot noir for its dryness anything heavier could be a bit too rich.
- About a tablespoon of mustard seeds, coriander seeds and a few bay leaves
- Tablespoon of paprika
- Tbs of oil – sunflower is best for camp oven cooking due to its high flash point
- Salt and pepper
- Gnocchi – you can find ready to go gnocchi from most supermarkets near the pasta section.
- Optional: horseradish sauce and sauerkraut.
1. Get a nice fire going with some hardwood logs that will burn to a nice hot bed of coals, I sometimes supplement with some natural charcoal.
2. While the fire is underway, combine the salt, pepper, mustard seeds, coriander seeds, paprika and thyme rub mixture over brisket.
3. Preheat the pot over the fire and heat the oil. Add the brisket and turn once to cook each side for a few minutes. Remove from the pot.
4. Heat a little more oil and fry off the onions and garlic for about 3 minutes.
5. Add half a litre of stock and bring to the boil. Once boiling chuck in wine and prunes and bay leaves. Return the brisket to the liquidz Cook for 2-3 hours. Low and slow is best so keep a close eye on the liquid levels and top up if you need. Sometimes I take the pot off and cover it in coals and let it sit for a while to simmer. Turn the meat once after cooking for 1.5 hours.
6. After 2-3 hours remove the pot, add in 1/4 litre of stock and the carrots and celery. Cook until soft – about 30mins
7. Finally, add in the gnocchi and cook for about 15 minutes, until soft.
8. Pull off the fire and devour! Pair this with some deli style horseradish sauce and/or sauerkraut and you’re in for a real winner.
Enjoy! Cheers, Jonty
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