You need a good campfire going in a large fire pit, and for a good hour or two. You need to create loads of embers. Seems a lot to ask on a hot sunny sunday I know, but its worth it.
In the fire pit create a u-shape out of bricks to create a cooking area near the edge, with the open edge facing the fire.
Shovel a pile of embers into the grill area and rest a grill on the bricks.
Hold your joint of beef directly into the flames for a minute or two (with tongs obviously!)to seal it then place it on the grill. Turning frequently, it will appear quite charred after a while, almost burnt, but don't be alarmed. The joint will take about as long as it would in the oven, in this case about an hour. You will need to make sure that the embers are replenished evey 20 mins or so.
when meat is done, wrap in foil and rest for 20 mins when done.
The potatoes were actually cooked in beef dripping that we removed from the meat (YUM!) but obviously you can use any oil you have. Par-boiled then into a cast iron pan on the fire until crispy
The foil packages stuffed in the fire in that last photo are the parsnips. Take about 30 mins.
Oh and I think we barbequed some leeks on the grill too
While the meat is resting, steam the cabbage as normal on the stove and make the gravy. You do really need to bring stock cube, cornflour, red wine etc with you as it is quite hard to rustle up decent gravy out of your usual camping supplies.
It is quite a lot of hard work and I did have quite a lot of help
, but its sooooo worth it!Enjoy!
