mike w (WA) replied:

YEp, just about everytime we go camping. Ends up being super tender!! and quite cheap. We normally buy the cryovac one, lasts a bit longer and has a few extra juices.

I have no set procedure, but in general ill open wrap it in foil, a bit like a basket, put it on a trivet or some sticks, add water and wine and herbs etc into the bottom of the camp oven, just enough to cover the bottom and not evaporate completely, i.e. just a couple of cm, then cook till shes ready-mmmmmmm, salivating as I type

Member - Roachie (SA) replied:

G'day and Happy New Year Richard and Lyn,

Quote: "Reading other posts about Cobb's etc made me wonder"......

I don't thik you'd be able to do a corned beef/silverside in the Cobb; maybe you're thinking of the Dreampot posts of late?

We (well, Annette, lol) have done the corned silverside in the Dreampot several times and it is great. I'm sure it can be done equally well in the cast iron camp oven too.....the Dreampot's advantage is that it's cooking while you travel during the day; pull up after a long day and it's ready to go.

Cheers

Roachie

V8Diesel replied:

Pressure Cooker is the way to go without a doubt.

replied:

G'Day Olcoolone,

We have done the same as Mrs. Roachie and cooked in the Dreampot.

If you use the method as a basis for a cast iron camp oven, then just ensure there is always liquid in the oven and cook it slow on a low heat.

This is the corned silverside recipe from the Dreampot website. The Dreampot is just a big thermos, so swap this for a low heat on the camp oven

"Boiling time on stove: 20 minutes
Cooking time in Dream-Pot: 3 hours minimum

Ingredients:
1.5 kg corned silverside
1 cup brown sugar
1 cup brown vinegar
1 tbs french mustard
hot water
Method:
Place all ingredients into large inner pot. Cover until approx. 2/3 full with hot water and bring to the boil, stirring occasionally.
Gently boil on low heat for twenty minutes, covered with lid, checking occasionally that a gentle boil is maintained. If desired, add whole vegetables for the last 10 minutes of the boiling time
Transfer into the Dream-Pot for 3 hours minimum. Can be served after 3 hours, or when travelling, serve at day's end"


Hope this helps

Rolande

Matthew w replied:

Forget the sugar vinegar etc just toss in a whole orange and boil as normal tastes great and does not shrink half as much . Matthew .w

Sand Man (SA) replied:

Yeh but, No but, Yeh but.

Hang on a minute folks.

If Corned Beef/Silverside can be successfully cooked in a camp oven, then it can be done equally well in the Cobb.

Haven't tried one ourselves yet, but whacking the meat in an oven bag and shoving in the Cobb would surely work. Coupled with some potatoes wrapped in foil and placed in the moat will ensure you can mash the spuds at the end of the cooking period.

You can't have Corned Beef without mashed potatoes and green peas. Yum!!!

Neil & Pauline replied:

We use a thermos cooker. It is ideal for corned beef and most other things we have. Use it almost every day In the morning we put ithe meal together and the evening meal is ready when ever we choose to eat. Especially good when the 4 o'clockes go a bit long. Makes great carrot cake also

Neil

ellen&greg replied:

Hi Mrs Olcoolone,

I always cook my corned beef in the camp oven, even when we are at home. (hardly ever use the "normal" saucepan to cook anything at home or away- always one of my camp ovens)

I just put in the beef, a splash of vinegar, bay leaf, bit of sugar and cover the lot with water. Put it on the heat and bring to the boil, reduce the heat to as low as possible (or a few coals) and cook for a few hours. Should simmer for the whole cooking time, so add a couple of coals every now and then. Put the spuds, pumpkin carrots and cabbage in about 15 min before you want to eat.

We always have it with some white cheese sauce.

It sounds so good - might make it tomorrow night!

good luck trying


Ellen

Member - Brian (Gold Coast) replied:

Mrs Olcoolone,
We have cooked corned beef in a cast iron camp oven..... and just like everything else we have cooked in a camp oven, it was delicious!!!! We also cook roasts in our camp oven at home, usually under the BBQ hood, and always have great meals!

IMHO, it's the best way to cook!

Cheers

Brian

Steve63 replied:

Yep works fine. If you can roast it at home you can usually do it in a camp oven. The only issue you can have is if the corned meat is over salted. Not likely these days and it is more likely from an older style butcher.

Steve

Member - Russnic [NZ] replied:

Happy New Year to you all
Cast camp ovens can cook anything from using it as an oven or just a big pot.
Remember Corned Meat (SALTED) is very high on salt so care of the oven after cooking is important, Bring it to the boil, change water and boil again. Dry and while cast is still hot, oil with Olive, Canola or similar, heat slightly wipe out with paper towel oil again lightly while still warm. If you do this the next time you get the oven out to use it won't be red with rust.
Remember don't use detergent on Cast Iron it will remove the all the oils from the iron make the oven "stick" and even worse loose all the flavour from those fantastic meals that had been cooked in the past