Monday, September 19, 2016

Dutch Oven Cooking--Chuckwagon Steak


CHUCKWAGON STEAK


Hi everyone! I know, I've been absent again. The good news is that my youtube channel has been doing well with my cooking vids. And I've made a lot of new friends and discovered new communities there in farming, gardening, mechanics, cooking, homesteading, outdoors stuff etc. I'll include links to my FB page at the bottom that has a lot more fresh content, and intsagram as well, also on google+.

The bad news was my dad had some major health issues that sidelined the family for about 2 months. But thanks be to God, he is doing well and everyone is back on track. Just postponed some of the stuff we like to do like this blog.

We got a used camper last year and have it up on my folks farm. This works great for going up more to visit and help them out, and also we can take our pets and do some neat thing around there as they live in an awesome area. So, I am doing my best to get more dutch oven cooking in. This last trip, I did my chuckwagon steak over charcol for dinner. The recipe is mine for the past 30+ yrs. You can do this with about a dozen coals, or you can put your DO in the oven, LOL.

I used a chuck steak here, which is always a bit tougher, but a nice big sirloin or london broil would be good as well, pieced out. After the coals were ready, I added my DO to heat up with a little olive oil. When it was hot, I added 2 large sliced onions and a clove of garlic to saute.


Then I added my chunks of beef with montreal seasoning to be seared on each side to seal in the moisture while cooking.


After the pieces were seared, I added my sauce. 

Sauce---

1 C Ketchup
1/3 C spicy brown mustard
1/4 C honey
1/2 C brown sugar
1 tbs cajun seasoning
1 tbs chili powder


You don't need to add any water to this, enough moisture cooks out from the steak and cooking/bakeing.

It took about 45 minutes in the DO over the coals. It's about the same if you put this in the oven at 375F degrees for about the same time for roughly a 2-3lb piece of meat.

This was it when done, I served it up with tossed salads and parsleyed potatoes. It was very yummy, and it usually is a crowd pleaser. 



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