Camp Oven Baked Silverside

I recently went to Jamie Hazelden’s place to have a camp oven cook up and record a Podcast, we cooked up a delicious camp oven baked silverside. it was Jamies first time experiencing that and he absolutely loved it!

Listen to the podcast – www.thecampovencook.com.au/podcast/camp-oven-cooking-with-jamie-hazelden

Trust me once you bake one, you won’t do it any other way!

Find out more about Jamie – www.australianbushman.com.au

How great is Jamie’s camp area, it’s got an old 100-year-old house he moved to his property and has a great little cooking area, you want to start the fire, Gather all the ingredients and required equipment before starting the recipe.

Recommend Camp Oven Equipment

The basic equipment I recommend for camp oven cooking is a camp oven, gloves, a lid lifter and a trivet.

10u0022 Camp Chef Camp Oven Tentworld

Seasoned and ready to cook, the Classic 10-Inch Dutch oven is the perfect way to try out your favourite dutch oven recipes, The dutch oven also features legs and a lid that can be used as a frypan.

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Campfire Protective Leather Gloves

Great for handling hot cookware, these heavy duty leather gloves are suede lined for extra protection.

$24.99

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Camp Oven Lid Lifter

The Dutch Oven Lid Lifter is easy to use and easy to handle making it the perfect tool for lifting a cast iron lid full of hot coals.

$39.00

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Camp Oven Trivet

This Campfire Trivet 9QT is great to use inside your camp oven to stop your meal from burning and sticking to the base of your camp oven. 

$16.90

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Next, you want to grab a bowl and place the silverside into a bowl, and coat the silverside in brown sugar and let it sit for as long as you can before cooking it. the brown sugar caramelises when cooking to produce a nice crust full of flavour.

While the silversides resting you can get the camp oven-ready, the sugar naturally becomes moist, every now and then recoat with the sugar that goes to the bottom of the bowl.

Get the camp oven and place it on some bottom heat, place in a trivet and add some brown vinegar and water to the top of the trivet and then add your mixed herbs, cloves, black peppercorns and bay leaves.

Note: The mixture is like how you would boil it however you are using at to create steam.

You will want to cook the baked silver side for about 2 hours, for the heat control, you have just enough heat under the camp oven, the idea is to have the liquid simmer away in the bottom.

And plenty of heat on the top, but not too much as it could burn, the top heat is to bake the silverside.

Note: The outside will look like it’s burning however it’s the sugar that’s cooking.

When its ready slice it up and eat it with whatever vegetables you cooked to go with it, it’s even perfect on fresh bread.

Rember you want it still firm, not falling apart when cutting it up.

Listen to the podcast – www.thecampovencook.com.au/podcast/camp-oven-cooking-with-jamie-hazelden

Watch the Video

Let’s cook a Camp Oven Baked Silverside!

Camp Oven Baked Silverside

Recipe by Mick VillerCourse: Beef Recipes, Main MealsCuisine: AustralianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

2

hours 

Calories

300

kcal

Camp Oven Size

9 QT

Heating Method

Top and Bottom Heat

Total time

2

hours 

20

minutes

Ingredients

• 1 piece of silverside

• Brown Sugar

• Bay Leaves

• Black Peppercorns

• Cloves

• Mixed Herbs

• Vegetables of Choice

Directions

• Start the fire, Gather all the ingredients and required equipment before starting the recipe.
• Place the silverside into a bowl, and coat the silverside in brown sugar and let it sit for as long as you can before cooking it.
• The brown sugar caramelises when cooking to produce a nice crust full of flavour.
• Note: the sugar naturally becomes moist, every now and then recoat with the sugar that goes to the bottom of the bowl.
• While the silversides resting you can get the camp oven-ready, place in a trivet.
• Add some brown vinegar and water to the top of the trivet and then add your mixed herbs, cloves, black peppercorns and bay leaves.
• Note: The mixture is like how you would boil it however you are using at to create steam.
• Cook the baked silver side for about 2 hours.
• For the heat control, you have just enough heat under the camp oven, the idea is to have the liquid simmer away in the bottom.
• And plenty of heat on the top, but not too much as it could burn, the top heat is to bake the silverside.
• Note: The outside will look like its burning but its the sugar that’s cooking.
• Slice it up and eat it with whatever vegetables you cooked to go with it, it’s even perfect on fresh bread.
• Rember you want it still firm, not falling apart when cutting it up.

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