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.
Roast Silverside and Veggies Recipe
Roast silverside and veggies is Ranger Nick’s signature dish and comes up as a treat. This dish is easy to cook around the campfire, as the meat and veggies are simply cooked together in your camp oven.
Preparation 10 minutes
Cook 2 hours 30 minutes
Ready in 2 hours 40 minutes
Servings 8 Servings
Ingredients
- 4 1/2 pounds corned silverside (can be exchanged for corned brisket)
- 2 potatoes
- 1 onion
- 1 piece pumpkin
- 1 sweet potato
- 1 large carrot
- 1 bulb garlic
Equipment
- Dutch oven
Directions
- Cube the potato, onion, pumpkin, sweet potato, and carrot into equally sized pieces.
- Drop the corned silverside onto a trivet smack in the middle of your camp oven. Place the cut veggies and garlic around the roast.
- Give it a good 2 to 2 1/2 hours of cook time at roasting temperature, about 425 degrees F (220 degrees C). 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.
Nutritional Information
Sodium: 234mgCalcium: 100mgVitamin C: 28mgVitamin A: 20018IUSugar: 7gFiber: 3gPotassium: 1794mgCholesterol: 176mgCalories: 578kcalTrans Fat: 2gMonounsaturated Fat: 15gPolyunsaturated Fat: 2gSaturated Fat: 13gFat: 30gProtein: 52gCarbohydrates: 28gIron: 7mg
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