Gourmet Camping Recipe: Fried Rice and Sweet and Sour Brisket

Gourmet Camping - Fried Rice and Sweet and Sour Brisket

Gourmet Camping – Fried Rice and Sweet and Sour Brisket

So this may not really be “gourmet”, but when covered in dirt and surrounded with nothing but trees and squirrels in Grandjean Idaho, this is definitely a gourmet meal.

I can’t take credit for the brisket in this post.  It was discovered by another scout leader in our group from some website he could not remember.  I wish I knew what it was so I could give them credit and browse their other delicious offerings, but at least I can share it with you with some recommended changes.

Sweet and Sour Brisket Camping Recipe

Ingredients:

  • 1 (3-pound) beef brisket (original recipe said to remove excess fat, but I left it on to get a more moist and flavorful brisket.  Definitely leave the fat on)
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons canola/vegetable oil
  • 1 medium onion, cut in half, then thinly sliced into 1/2 moons
  • 3 cloves garlic, chopped (about 1 tablespoon)
  • One 15 ounce can tomato sauce
  • 1/4 cup low-sodium chicken broth (water will do if you must)
  • 3 tablespoons firmly packed dark brown sugar
  • 1/3 cup plus 1 tablespoon cider vinegar
  • 1/2 cup raisins (original recipe calls for 1/3 cup, but the sweet pops of raisin were very nice and needed to be more frequent)
  • 5 black peppercorns
  • 3 allspice berries (the original recipe called for 1, but it didn’t do much, so triple it and be happy)

Directions:

Preheat Dutch Oven to 300° F.

Pat the brisket dry and sprinkle with the salt and pepper.  Heat 1 tablespoon of the oil over medium-high heat in the Dutch oven and sear until it is browned, roughly 4-5 minutes per side.  Transfer the brisket to a plate and set aside.

Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, about 3-5 minutes.  Add the garlic and cook, stirring, for 1 minute.  Add the tomato sauce, broth, brown sugar, vinegar, raisins, peppercorns, and allspice and stir to combine well.  Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket and cover tightly with the lid.  Place 3/4 of your coals on top of the lid, and the remaining 1/4 of coals under the Dutch oven.

Cook until the brisket is fork tender, 2.5 to 3 hours.  I highly recommend checking the brisket about 20 minutes in to see if you have the temperature right in the dutch oven, then checking again after an hour to make sure your sauce hasn’t reduced so much that it will burn.  If it does reduce too much, just add a little water to it to make it right again.  You want a thick but runny sauce, kind of like a loose gravy.

Remove the brisket from the Dutch oven, transfer the meat to a cutting board, and let rest for 10 minutes.  When you are ready to serve, cut the meat against the grain into 1/4 inch thick slices.  Pour the sauce over the brisket and serve warm.

Yield:  10 servings, serving size of 4-ounces plus 3 tablespoons of sauce.

Fried Rice Camping Recipe

Now if you really want to impress your fellow campers, make them some delicious fried rice!  Fun to make, easy to do, and full of unique (in the woods at least) Asian flavors, fried rice will become a staple camping diet for all your outdoor adventures (assuming you’re car camping).

I made this for 20 hungry boys and men, and I don’t have exact measurements to give you, but here is the list of ingredients I used and most typically used when making at home.  I’ll try to guess an appropriate amount of each ingredient to serve 4.  Make to your liking and judgement as to ratios of seasonings though.

Ingredients:

  • Jasmine Rice (2 cups raw)
  • Vegetable/peanut oil (roughly 2 tablespoons)
  • Lemongrass, chopped (roughly 1 tablespoon)
  • Ginger, finely chopped (roughly 1 tablespoon)
  • Scallions, sliced (roughly 3-4)
  • Garlic, sliced (3-4 large cloves)
  • Sugar Snap Peas or Green Beans or both (1 large handful or so)
  • Red bell pepper, diced (1/4 to 1/2 of pepper)
  • Sesame seeds (roughly 1 teaspoon)
  • Sesame oil (roughly 1 teaspoon)
  • Soy Sauce (roughly 1 tablespoon)
  • Chinese Black Vinegar (roughly 1 teaspoon)
  • Salt and pepper to taste

Directions:

Cook rice according to packaging instructions and set aside.  It is best if the rice has set for a couple hours, preferably overnight, but fresh cooked will work as well.  The older rice just separates into individual grains better.

Cooking Rice While Camping

Cooking Rice While Camping

Heat oil in wok/Dutch oven/griddle over high heat or hot coals.  Once the oil reaches its smoking point, add ginger, lemongrass, and white part of scallions.  Cook until scallions have softened, roughly 2 minutes.  Add peas/beans and bell pepper.  Cook until vegetables turn bright in color and slightly char, roughly 3-4 minutes.  Add the garlic and green part of the scallions, and stir to mix.  Then add the rice, tossing to combine and to get the oil all over the rice.  Break up any chunks of rice so as to get individual grains.  Add the sesame seeds, sesame oil, soy sauce, and black vinegar and cook, stirring/tossing constantly.  Some of the rice may get little char spots on it, which is just fantastic.  Season to taste with salt and pepper, as well as any additional soy sauce, vinegar, or sesame oil to your liking.

It is perfect with the Sweet and Sour Brisket and sauce.  YUM!!!

Frying Rice on the Camp Stove

Frying Rice on the Camp Stove

Keep Stirring Rice While Frying on Camp Stove

Keep Stirring Rice While Frying on Camp Stove

Recipe by Jothan Yeager, August 2011

 

The Bald Gourmet’s camping adventures are mighty tasty for all to enjoy.

 

Gourmet Camping Recipe: Fried Rice and Sweet and Sour Brisket
 
Prep time

Cook time

Total time

 

So this may not really be “gourmet”, but when covered in dirt and surrounded with nothing but trees and squirrels, this is definitely a gourmet meal.
Author:
Recipe type: Main Course
Cuisine: Camping

Ingredients
  • 3-pound beef brisket (leave the fat on when cooking to get a more moist and flavorful brisket)
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons canola/vegetable oil
  • 1 medium onion, cut in half, then thinly sliced
  • 3 cloves garlic, chopped (about 1 tablespoon)
  • 15 ounces tomato sauce
  • ¼ cup low-sodium chicken broth (water will do if you must)
  • 3 tablespoons firmly packed dark brown sugar
  • ⅓ cup plus 1 tablespoon cider vinegar
  • ½ cup raisins
  • 5 black peppercorns
  • 3 allspice berries
  • Jasmine Rice (2 cups raw)
  • Vegetable/peanut oil (roughly 2 tablespoons)
  • Lemongrass, chopped (roughly 1 tablespoon)
  • Ginger, finely chopped (roughly 1 tablespoon)
  • Scallions, sliced (roughly 3-4)
  • Garlic, sliced (3-4 large cloves)
  • Sugar Snap Peas or Green Beans or both (1 large handful or so)
  • Red bell pepper, diced (1/4 to ½ of pepper)
  • Sesame seeds (roughly 1 teaspoon)
  • Sesame oil (roughly 1 teaspoon)
  • Soy Sauce (roughly 1 tablespoon)
  • Chinese Black Vinegar (roughly 1 teaspoon)
  • Salt and pepper to taste

Instructions
  1. For the Brisket: Preheat Dutch Oven to 300° F using hot briquette coals.
  2. Pat the brisket dry and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
  3. Heat 1 tablespoon of the oil over medium-high heat in the Dutch oven and sear brisket until browned, roughly 4-5 minutes per side.
  4. Transfer the brisket to a plate and set aside.
  5. Add the remaining 1 tablespoon oil to the pot and cook the onion, stirring a few times, until softened, about 3-5 minutes.
  6. Add the garlic and cook, stirring, for 1 minute.
  7. Add the tomato sauce, chicken broth, brown sugar, vinegar, raisins, peppercorns, and allspice and stir to combine well. Bring mixture to a boil, return brisket and any accumulated juices to the pot, spoon some of the tomato-vinegar mixture over the brisket and cover tightly with the lid.
  8. Place ¾ of your coals on top of the lid, and the remaining ¼ of coals under the Dutch oven.
  9. Cook until the brisket is fork tender, 2.5 to 3 hours. I highly recommend checking the brisket about 20 minutes in to see if you have the temperature right in the dutch oven, then checking again after an hour to make sure your sauce hasn’t reduced so much that it will burn. If it does reduce too much, just add a little water to it to make it right again. You want a thick but runny sauce, kind of like a loose gravy.
  10. Remove the brisket from the Dutch oven, transfer the meat to a cutting board, and let rest for 10 minutes.
  11. When you are ready to serve, cut the meat against the grain into ¼ inch thick slices. Pour the sauce over the brisket and serve warm.
  12. For the Fried Rice: I made this for 20 hungry boys and men, and I don’t have exact measurements to give you, but here is the list of ingredients I used along with their appropriate measurement to serve 4-6. Make to your liking and judgement as to ratios of seasonings.
  13. Cook rice according to packaging instructions and set aside. It is best if the rice has set for a couple hours, preferably overnight, but fresh cooked will work as well. Day old rice separates into individual grains better when frying.
  14. Heat oil in wok/Dutch oven/griddle over high heat or hot coals.
  15. Once the oil reaches its smoking point, add ginger, lemongrass, and white part of scallions. Cook until scallions have softened, roughly 2 minutes.
  16. Add peas/beans and bell pepper. Cook until vegetables turn bright in color and slightly char, roughly 3-4 minutes.
  17. Add the garlic and green part of the scallions, and stir to mix.
  18. Add the rice, tossing to combine and to get the oil all over the rice. Break up any chunks of rice so as to get individual grains.
  19. Add the sesame seeds, sesame oil, soy sauce, and black vinegar and cook, stirring/tossing constantly. Some of the rice may get little char spots on it, which is just fantastic.
  20. Season to taste with salt and pepper, as well as any additional soy sauce, vinegar, or sesame oil to your liking.

Notes
This brisket recipe was discovered by another scout leader in our group from some website he could not remember. I’ve modified it slightly to improve the overall flavor, but I wish I knew what the original source was so I could give them credit and browse their other delicious offerings.

I love hearing from my readers, so please go ahead and leave a comment!

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I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.