Dutch
Oven Cooking -- Recipes
Group 1
Version
2.3 -- July 1995
3 lb Boneless chuck or
rolled rump roast
6 whole cloves
1 bay leaf
4 c water
2 med. onions, quartered
2 med. stalks celery, cut into 1" pieces
1 tsp salt
5 peppercorns
1 lg clove, garlic
4 med. carrots cut into quarters
2 med. turnips cut into quarters
Place beef roast, salt,
thyme, clove, peppercorns, bay leaf and garlic in Dutch oven, add water.
Heat to boiling, reduce heat and simmer covered for 2-1/2 hours. Add remaining
ingredients. Cover and simmer until beef and vegetables are tender, about
30 min. Remove beef and vegetables. Cut beef into 1/4" slices. Strain
broth and serve with beef and vegetables.
3-4 lb rump roast or pot
roast
3 med potatoes, pared and halved
3 med carrots, cut into 2" pieces
2 med onions, halved
1 tsp salt
1/4 tsp pepper
1/2 c water or beef broth
Brown roast in oven on
all sides in small amount of oil. Remove meat, salt and pepper. Place
half of vegetables in bottom of oven, return meat to oven and add remaining
vegetables and liquid. Cover and cook at 300 for 3-5 hours depending upon
size of roast and degree of doneness desired. Remove meat and vegetables
carefully and place on serving platter.
3-4 lb beef brisket
Seasoned tenderizer
2-3 tbs flour
Salt and pepper
Coat brisket well with
tenderizer. Wrap with 2 layers of heavy duty foil. Refrigerate overnight.
Place in dutch oven, cover and cook 225 to 250 for 6 to 7 hours. You can
cook it faster but it is juicier cooked slow. Remove from foil and place
on warm serving plate. Using the juice, flour, salt and pepper, make a
thin gravy. Pour gravy over brisket before serving. By Ann Audleman, Ft
Walton Beach, Fl
3 lb round steak
3 stalks celery, peeled, chopped fine
3 tbs butter
1/2 c catsup
1 tsp salt
1 tbs chopped parsley
1 lg onion, diced
Brown steak in butter.
Add celery, catsup, parsley, and onion. Cover and simmer 2 to 2-1/2 hours.
1/2 c water may be needed if mixture thickens too much.
3 lb round steak, 3/4"
thick
2 pkg onion soup mix
1-1/2 tsp salt
2 cans (10 oz) tomatoes
1/4 tsp pepper
Cut steak into serving
pieces, season with salt and pepper and place into dutch oven. Sprinkle
onion soup mix over top and pour tomatoes over all. Cover and cook over
slow fire for 2 to 3 hours or until meet is done and tender.
1 lb mushrooms sliced
1/2 tsp salt
1 c onions, diced
1/2 tsp pepper
1/4 lb butter
1 round steak
8 oz can tomato sauce
flour
1 tbs Worcestershire sauce
Cut meat into strips and
coat with flour. Saute in melted butter for 5 min. Add onion and mushrooms,
cook another 5 min or until onion turn clear. Add remaining ingredients
and stir well. Simmer 1 to 1-1/2 hours. Serve over rice.
4-6 flank steaks
4-6 pineapple slices
1 tbs salad oil
1/2 c soy sauce
1/4 c sugar
2 tbs sherry (optional)
1 tsp ginger
1 clove garlic, crushed
1/2 tsp MSG
To form marinade, combine
all except steaks and pineapple. Mix well and pour over steaks. Let marinate
1 to 1-1/2 hours. Fry steaks in very hot oven or skillet brushing once
with marinade. Add pineapple during last few minutes, brush with marinade
and cover. Cook 3-5 min. Serve over rice.
3 lb corned beef brisket
4 c water
1/4 c vinegar
1/4 c Worcestershire Sauce
2 bay leaves
8 whole cloves
3 cloves garlic, crushed
1/2 c dijon mustard
1/2 c orange marmalade
2 tbs horseradish
2 tbs Worcestershire Sauce
Place brisket in dutch
oven. Add water and next 5 ingredients, bring to a boil. Cover, reduce
heat and simmer 2-1/2 to 3 hours or until tender. In a small saucepan,
combine dijon mustard, marmalade, horseradish, and Worcestershire sauce.
Cook over medium heat, stirring constantly, until bubbly. Remove brisket
and drain. Return to oven and spread with 1/2 c glaze. Bake at 350 for
20 min. Serve with remaining glaze.
3 lb beef, cubed
1 tsp salt
2 tbs Cooking oil
1 can mushroom soup
Brown the beef in cooking
oil. Add salt and soup. Cover and simmer about 1 hour.
2 lb beef tips, 2" cubes
2 tsp paprika
1 sm onion
1-1/2 tsp salt
3 tbs Wesson oil
1/4 tsp pepper
1 can whole tomatoes
1 c sour cream
4 oz whole mushrooms
2 tbs flour
Brown beef tips and onion
in oil, add whole tomatoes, mushrooms and seasonings. Cover and simmer.
Stir occasionally until meat is tender, about 1-1/2 hours. Blend flour
and sour cream. Gradually stir into meat mixture. Heat to serving temperature.
2 lb beef round roast
2 cans beef gravy (or pkgs of instant)
1 clove of Garlic
1/4 tsp oregano
3 med onions, sliced
1/2 c burgundy wine
4 tbs butter
1/2 pt sour cream
Cut beef into 1 inch cubes.
Sprinkle with tenderizer. Saute garlic and onions in butter slowly until
onions are clear or slightly browned. Remove onions and brown meat slowly
in the drippings. Add beef gravy, salt, pepper and onions to pan. Simmer
15 min. Serve over rice.
2 lb stew meat, 1" cubes
1 lg onion, sliced
3 tbs oil
1 can (1lb 12oz) tomatoes
1/2 c flour
1 clove garlic, minced
2 tsp salt
1/3 c water
1/2 tsp pepper
1 bay leaf
6 carrots, cut into 1" pieces
3 med potatoes, peeled, cubed
Coat beef cubes with a
mixture of flour, salt and pepper. Brown in hot oil in bottom of oven.
While oven is still hot, pour water in and scrape brown bits from bottom.
Place remaining ingredients into oven and cover. Simmer 1 to 2 hours or
until meat is tender and potatoes are done.
2 lb. Stew meat
3 large onions
Potatoes
Corn
Carrots
Peas
Cauliflower
2 Beef bouillon cubes
Mushrooms
Seasonings
Cornstarch
Water
Kitchen Bouquet
Cut meat into pieces of
eating size, Cut onion into quarters, Cut vegetables and potatoes into
desired size for eating. Put 1/4 inch of oil in Dutch oven and place on
coals. When oil is hot, add meat and onions. Cook until meat is browned.
Remove pot from fire and drain off excess oil. Add all vegetables, potatoes,
and mushrooms. Add seasoning to taste. Add bouillon cubes. Add enough
warm water to cover vegetables. Cover and place pot on coals. Put 10 coals
on top. Cook until vegetables are tender. When vegetables are tender,
add corn starch to thicken water mixture. Add some Kitchen Bouquet to
create browner gravy.
Bruce Rosen, Scoutmaster
Troop 1948, Rockville, MD
1/4 lb chuck steak (cheap)
for each person
5 pounds of potatoes
5 pounds of carrots
Salt, pepper, bay leaves, water
Let the beef cook for 30
minutes after the water is a full boil, (make sure pot has a cover for
more efficient heating) throw in carrots + potatoes , bring to boil and
serve once carrots and potatoes are soft. Jack Clow, Scouter
1 roast (1/4 - 1/2 lb.
per person; cheaper than stew meat)
1 bottle Zesty Italian salad dressing
1 tbsp. Worcestershire sauce
1 tbsp. butter or margarine
1 large onion
1 tsp. pepper
1 tsp. garlic salt
1 tsp. seasoning salt
1/2 cup corn starch
1 - 2 cans refrigerated jumbo biscuits
1 large Ziplock bag
2 - 3 1 lb. bags frozen vegetables (chef's choice - many combinations
are available at the supermarket.
Note: The onion can be
omitted if the frozen vegetable package includes onion. It's nice to include
a specialty mixture of vegetables for color and variety.) 1 package mushroom
(or brown) gravy mix. Also, (a package of e.g., McCormick, beef stew seasoning
can be used in place of the seasonings and corn starch)
The morning of the dinner,
cut up the roast into bite-sized cubes, put the cubes in the Ziplock bag,
and add the salad dressing and Worcestershire sauce. Seal the bag and
knead to mix the contents. Put the bag back in the cooler until its time
to cook. It is best if the meat can marinade at least four hours (this
imparts a wonderful flavor to the meat as well as tenderizes it).
Dice the onion. Saute'
in the butter in the Dutch oven. Then add the marinated meat and spices
and brown the meat. After the meat has browned, add the mixed vegetables
and stir. When everything is combined, mix the gravy mix with water in
a separate cup per the instructions on the package and add to the stew.
If there is not enough liquid to the mixture, add a little more water.
Cover the Dutch Oven and allow to cook for about 1/2 hour, stirring occasionally.
There will be extra liquid in the stew from the marinade, vegetables,
and added water, which will have to be thickened. To do this, mix the
corn starch with cold water in a separate cup until it is a thick white
liquid. Slowly stir this into the stew over heat until it starts to thicken.
Cover and allow to simmer on low heat for 5 - 10 more minutes, stirring
frequently. Pull the oven off the fire and uncover. Place jumbo biscuits
on top of the stew leaving a small gap between the biscuits. Cover the
oven and place the oven on a pile of coals, then place coals on the lid.
Check periodically until the biscuits are light golden brown.
Jim Lewis, SM Troop 1,
Bartlesville, OK
NOTE: Recipe
requires a quite large Dutch Oven, Recommended for entertaining V.I.P's
in Camp.
3 Medium sized Camels
1 ton salt
500 bushels Potatoes
1 ton pepper
200 bushels carrots
3000 sprigs parsley
2 small rabbits
1000 gallons of brown gravy.
Cut camels into bite sized
pieces, cube vegetables.
Place meat into pan and
cover with 1000 gallons of brown gravy. Simmer slowly for 4 weeks.
Garnish with Parsley, Should
serve 3800 people. If more are expected add 2 rabbits.
Mr. McGregor's note:
I haven't tried this recipe as I have been having trouble obtaining the
camels but you may have better luck. Jim McGregor, Australian Scouter
2 squirrels, cleaned, cut
into 6 pieces each
2 c bouillon
Leafy tops of 2 stalks of celery
1/8 lb salt pork, 1/2" cubes
2 c fresh lima beans
2 tbs flour
2 lg ripe tomatoes, peeled
1 tsp salt
1 c fresh corn kernels
1/4 tsp pepper
1 tsp Worcestershire sauce
2 lg onions, thinly sliced
1-2 tbs flour
Fry salt pork until very
crisp, then remove pieces from the pan. Dredge squirrel in seasoned flour
and saute in hor fat until brown on all sides. When nearly brown, add
onions and cook until soft. Place meat in dutch oven, together with broth
and celery tops. Cover and bake at 350 for 1 hour. Remove celery tops,
add lima beans, tomatoes, corn and Worcestershire sauce. Cover and bake
until vegetables are tender-about 30 min. Skim off excess fat and thicken
gravy with flour and 1/2 c cold water. Serve hot topped with crisp pork
cracklings.
**Editor's Note: Please
observe local and Scouting regulations before using the Australian Beef
`N' Beer recipe.
1 lb. Chuck steak or similar
(diced)
1 packet of French Onion Soup mix
1 tablespoon brown sugar
Pinch of dry mustard
1 can beer (our cans are 375 ml or about 12 oz)
Combine ingredients in
the oven and cook slowly for 3 - 4 hours. Note there is no alcohol left
after the cooking, and you can use low alcohol beer if you like. Bruce
Ward, Australian Scouter
1 lb Sausage (Mild or hot)
1 Egg
6 oz Grated Cheddar Cheese
3 c Bisquik
Mix all ingredients together.
Mixes best with your hands. Pinch off small pieces and form into balls.
Cook 10-15 min at 350 in dutch oven. Makes 6 dozen.
2 lb well trimmed corned
beef
1 sm onion, quartered
Boneless brisket or round
1 clove garlic, crushed
1 sm head green cabbage, cut into 6 wedges
6 med carrots cut into quarters
Pour enough cold water
on corned beef in dutch oven to just cover. Add onion and garlic. Heat
to boiling, reduce head. Cover and simmer until beef is tender, about
2 hours. Remove beef to warm platter, keep warm. Skim fat from broth.
Add cabbage and carats, heat to boiling. Reduce heat and simmer uncovered
15 min.
1/4 c cooking oil
1 can sliced water chestnuts, drained
1-1/2 lb round steak
1 jar homestyle beef gravy
1 bell pepper cut into strips
Chow mein noodles
1 lb mushrooms, sliced 1/2 tsp salt
Cut steak into 1/4" strips.
Heat oil over medium-high heat. Add steak, onion, green pepper, mushrooms
and salt. Cook until meat is brown, stirring constantly. Drain and add
water chestnuts and gravy. Cover and simmer 1-1/2 to 2 hours, stirring
occasionally. Serve over rice and sprinkle with chow mein noodles.
2 lb pkg Ground beef
1 1/3 c Milk
2 tsp Salt
Margarine
1/4 tsp Pepper
2 cans Mushroom Soup
2 c Cracker Crumbs
1 c Water
Mix together meat, salt,
pepper, crumbs, and milk. Pack into loaf pans. Let stand in refrigerator
overnight or as least 6 hours. Cut into slices and brown in margarine.
Mix soup with 1 c of water and pour over meat placed in dutch oven. Bake
at 350 for 1-1/2 hours.
2 lb ground beef
2/3 c bread crumbs
1 tsp salt
1/2 tsp pepper
2 eggs
2 lg onions, sliced
2 cans(10 oz) condensed beef
2 cans (4 oz) mushrooms, drained
Broth
1/4 c cold water
4 tbs cornstarch
Mix ground beef, bread
crumbs, salt, pepper and eggs, shape into 8 oval patties, each about 3/4"
thick. Cook patties over medium heat, turning occasionally, until brown,
about 10 min, drain. Add onions broth and mushrooms. Heat to boiling,
reduce heat. Cover and simmer until beef is done, about 10 min.
3 lb ground beef
1/2 c bell pepper
1-1/2 c quick oats
2 pkg onion soup mix
2 eggs
1-1/2 tsp salt
1/2 tsp dry mustard
1/4 tsp marjoram
Mix all ingredients and
put in casserole pan. Place in dutch oven. Bake 1 hour, covered.
2 lb lean Hamburger or
Turkey Hamburger
2 2 lb cans of Pork & Beans
1 jar Hickory Smoked BBQ sauce
1 jar Mesquite BBQ sauce
1 jar Regular BBQ sauce
1 cup shredded Cheese
Ketchup
Mustard
Onions
Your favorite Rollout Biscuit Mix
Brown and drain the Hamburger.
Add both cans of Pork & Beans. Fix well. Add as much or as little
of the three BBQ sauces to the mix. Again, mix well. Add Ketchup and Mustard
to taste. Once all is mixed, add a handful of chopped onions (the finer
the better). Let simmer on low heat for 15 minutes.
Make your Rollout Biscuits.
Cut out in circles. Cut circles in half giving two half circles. Stir
the Beans & Hamburger. Arrange biscuit halves on top of simmering
beans. Stand biscuit halves on end so that round halves are up. Cover
the complete top of the beans and hamburger mix with biscuit halves. Add
all shredded cheese on top of biscuits. Bake for 30 minutes at 400 degrees.
It's done when the biscuits are done.
1-1/2 lb ground beef
1 can(16 oz) french style green beans
1 can tomato soup
1 sm onion chopped
1 can mushrooms
In dutch oven or large
pot, brown ground beef and onion until onion is clear. Drain and add other
ingredients. Heat through and salt to taste. Serve plain or on top of
noodles or spaghetti. Lynne Waltz, Troop 546, Niceville, FL
1-1/2 lb ground beef
1 med jar Taco sauce
4 lg corn tortillas
1 8 oz pkg shredded cheddar cheese
1 can (8 oz) tomato puree
Brown ground beef, drain.
Combine taco sauce and tomato puree. Line dutch oven with aluminum foil.
Place 2 tortilla shells in Dutch oven. Place 1/2 of ground beef on top,
pour 1/2 taco sauce over top. Place 2 more tortilla shells on top and
place in rest of beef and pour remaining taco sauce on top. Sprinkle with
cheese. Cover and bake until cheese is melted. Variations: Add chopped
onions, mushrooms or tomatoes to meat.
Lynne Waltz, Troop 546,
Niceville, FL
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