Cut: chuck High Country Beef Hot Pot

  • Meat Beef
  • Cut Chuck

Simply put everything in the camp oven and let the glowing embers work their magic to produce a rich and flavoursome dinner!

Ingredients

Ingredient Description 1 Unit 4 Units 10 Units
Chuck or Chuck Eye Log 50mm Steaks 1.2kg

4.8kg

12kg
Baby Potatoes Halved 500g 2kg 5kg
Carrots 20mm Thick 300g 1.2kg 3kg
Celery 15mm Thick 200g 800g 2kg
Tomatoes Tinned Diced 400g 1.2kg 4kg
Bay Leaves Fresh or Dried 2 8 20
Lemon Rind  Thinly Peeled Strip 2 8 20

 

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.