How about a standing Rib Roast for something a little bit fancy? A huge slab of beef, cooked whole, then sliced will wow guests and tantalize their taste buds.
Roast Silverside and Veggies
Roast Silverside and Veggies is Ranger Nick’s signature dish and comes up a treat. This dish is easy to cook around the campfire, as the meat and veggies are simply cooked together in your camp oven.
Talk to your butcher about curing, as some corned beef can be too salty for roasting and will need to be boiled to reduce the salt content.
Feel free to mix and match the different veggies for the roast, depending on what you have on hand, or what you prefer. Try serving the roast with Dutch oven bread or rolls.
2 kg (4 1/2 pounds) corned silverside
1 lump pumpkin
1 lump sweet potato
1 bulb garlic
Dutch or camp oven
Drop the corned silverside onto a trivet smack in the middle of your camp oven. Place the veggies around the roast.
Give it a good 2 to 2 1/2 hours cook time at roasting temperature, about 220 degrees C (425 degrees F). Give it a poke with some sort of probe to make sure clear fluids come out and it is ready for consumption.
When serving, take the roasted garlic out of the root end and squeeze the garlic over the meat in replacement of the traditional white sauce – “Get it Indaya!”