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

High Country Beef Hot Pot

Serves: 6

Ingredients:

• 1.2kg Beef Chuck, 50mm steaks from Jack Purcell Meats
• 1 Tablespoon sea salt flakes
• 1/2 Teaspoon cracked black pepper
• 2 Tablespoon olive oil
• 2 Brown onions, cut into thick wedges
• 2 Large carrots thickly sliced
• 4 Sticks celery thickly sliced
• 500g Baby potatoes halved
• 400g Can diced tomatoes
• 2 Cups red wine or beef stock
• 1 Cup water
• 2 Bay leaves
• 2 Strips lemon peel

Method:

1. Season beef with salt and pepper. Toss in oil.

2. Heat camp oven over hot coals. Add beef in small batches and cook stirring until well browned approx 3 minutes on each side. Remove to clean plate. Add onions, carrots, celery and potatoes. Cook stirring for 5 minutes or until lightly browned. Adding a little extra oil if needed.

3. Return beef to camp oven with tomatoes, wine or stock, water, bay leaves and lemon peel. Cover with lid.

4. Place camp oven in bed of gently glowing embers. Shovel some coals onto the lid. Cook for 2 & 1/2 to 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 coals

^ Recipe Note: 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.

Serving Suggestion:

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