A peppery burst of savory flavor pierces a citrusy zip on the taste buds and pungent aromas normalize volumes of sweetish waves. Fresh Ginger is one of my favorite ingredients exactly because it has a complex array of flavors and fragrances to excite the palette. When added to the earthy flavors of beef, rosemary, and thyme, a vibrant a deep dish comes to life. Ginger beef is excellent table fare on sandwiches, tacos, in stews, or all by itself accompanied by a potato or salad. Try it on your next campout instead of burgers and dogs, you will be surprised how easy it is.
For this dish you will need:
- 2x 3lb Chuck Roasts
- 2T Seasoned Salt
- 1T Black Pepper
- ¼ c Fresh Grated Ginger
- 1T Fresh Thyme
- 1T Fresh Rosemary
- 2C Broth
Rub the roasts generously with salt and pepper, pretend you are massaging your sweetie’s shoulders… or rump…. roast. Press Rosemary, Ginger, and Thyme into the roasts, both sides getting even coverage. Place the roasts in a well-oiled (2T) Dutch oven and add 2c of Broth. Do not pour the broth over the top as it will wash away your rubbing efforts, and no one wants their rubbing efforts washed away.
We are going to cook our roasts for 2 hours at about 350˚F. That is about 12 coals on bottom and 16 coals on top for a 14” Dutch oven. So I can grab a cool drink of water and hang out in my hammock, I like to use the minion method when cooking for this period of time.
To use the minion method, place lit coals alongside and slightly overlapping uncooked coals. The coals light their buddies and you can cook for 2 hours without intervention. Be cautious of evil wind demons as they can disrupt your heat, a good windbreak is recommended. See “I’m in Dutch!” for a more in-depth explanation of the Minion Method, Windbreaks (not to be confused with wind breaking) and evil wind demons.
Use your Cool-Grip™ gloves when handling your hot Dutch for safety! You can slice or shred (your Cool-Grip™ gloves work excellent for shredding.)
When you remove the top you will be amazed how your senses come to life. Succulent beef infused and slow cooked with the tangy sweetness and pungent root and herbs will be a favorite around the campfire or the kitchen. The only drawback to this dish will be the constant requesting of your services on future adventures.
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