Preparation

BUTCHER - PREPARATION/METHOD

1. Combine all ingredients. Place into vacuum bags and seal, or display in a deep bowl.

RETAIL PRESENTATION

Display in deep bowls or in vacuum bags with bay leaves arranged on top of meat.

CUSTOMER - INSTRUCTIONS FOR REHEATING/PREPARATION

1. Light campfire and wait for the wood to burn down to embers.

2. Place hot pot mixture into a 9 litre camp oven. Season well with salt and pepper to taste. Add 500ml of stock or red wine and 250ml of water and 2 brown onions cut into wedges. Cover with lid.

3. Stand camp oven on glowing embers. Shovel some coals onto the lid.

4. Cook for 2½ -3 hours or until meat is very tender and sauce has thickened.*

5. Check hot pot each hour. Lift lid, stir and add liquid if needed. Replace lid and top with fresh hot coals.

SERVING SUGGESTION

Serve sprinkled with gremolata of freshly chopped parsley, cracked pepper and finely grated lemon rind.

MERCHANDISE/PROMOTIONAL TIPS FOR BUTCHERS

Vacuum sealed portions of this dish could be marketed to summer campers and travellers as a convenient no fuss meal.

* The cooking time is intended as a guide. The timing will vary depending on the heat of the coals, the weather and the size of the camp oven. The most important thing is to check the tenderness of the beef and the consistency of the liquid.