Solar BBQ Brisket

BBQ Beef Brisket

Chipotle pepper give this brisket a nice smokey flavor and will fill your yard with such an amazing aroma that your neighbors will think you have a BBQ pit.

Sun Oven BBQ Beef Brisket

(adapted for the Sun Oven from Chow.com)

Ingredients

For the Barbecue Sauce:

1 1/2 cups ketchup

1/2 cup packed dark brown sugar

1/3 cup water

1/4 cup minced onion

3 tablespoons cider vinegar

3 tablespoons Worcestershire sauce

2 chipotle chilis in adobo sauce, finely chopped

1 teaspoon garlic powder

3/4 teaspoon pepper

For the Brisket

1/4 cup paprika

1 tablespoon chili powder

1 tablespoon ground cumin

1 tablespoon packed dark brown sugar

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon pepper

1 (5-pound) beef brisket

Preparation

Set Sun Oven out to preheat.

In a large pot or roasting pan, combine all the BBQ sauce ingredients. In a small bowl, combine the paprika, chili powder, cumin, brown sugar, cayenne pepper, garlic powder, and pepper. Cut the brisket in two and rub it on all sides with the spice mixture. Place it, fat side up, in the roasting pan with the BBQ sauce. Cover and transfer to the Sun Oven. Cook until the meat is fork tender, 4 to 5 hours. Transfer the meat to a cutting board. Pour the sauce into a large bowl. Remove and discard the excess fat from the brisket. Slice the meat against the grain into 1/4-inch thick slices or use two forks to shred it. Use a spoon to skim the fat off the sauce in the bowl. Combine the meat and sauce in a pot and gently reheat over medium heat. Adjust for salt and serve. If not serving immediately; store the meat and sauce in separate airtight containers and refrigerate until ready to use then reheat gently.

Makes 6 to 8 servings.

 

 

Sun Baked Meatloaf

Cabbage Meatloaf

Most vegetables can be mixed into your favorite meatloaf recipe and cabbage works particularly well.

Sun Oven Meatloaf with Cabbage

Ingredients

1 onion, finely chopped

1 small green cabbage, shredded (about 4 cups)

2 cloves garlic, minced

1 3/4 pounds lean ground beef

2 eggs lightly beaten

3/4 cup dry bread crumbs

1/2 cup dry red wine

1 teaspoon dry mustard

1/2 teaspoon salt

1/2 teaspoon dried basil

1/4 teaspoon pepper

Preparation

Set Sun Oven out to preheat.

Place a toaster oven rack in a large roasting pan. Fold a long piece of aluminum foil in half lengthwise and place it over the rack with the ends extending out on both sides. Spray the foil with cooking spray.

In a large mixing bowl use your hands to combine all the ingredients. Shape the mixture into a oval loaf and place it on the foil. Insert a probe thermometer into the center of the loaf (optional). Cover the roasting pan and cook the meatloaf in the Sun Oven until it reaches an internal temperature of 160, 2 1/2 to 3 hours. Let rest 5 minutes before using the foil to lift the loaf out of the pan and onto a platter.

Makes 8 servings.

 

 

Sun Braised Short Ribs

Short Ribs

Sun Oven braised short ribs are amazingly easy to prepare yet fancy enough for company.

Solar Stout Braised Short Ribs

Ingredients

4 pounds beef short ribs

Salt and pepper to taste

3 tablespoons vegetable oil

2 onions, diced

3 carrots, peeled and diced

2 stalks celery, diced

6 cloves garlic, chopped

2 cups stout or dark beer

Preparation

Set Sun Oven out to preheat.

Pat the ribs dry with paper towels and season with salt and pepper. Heat the oil in a large skillet over medium-high heat. Working in batches, brown the ribs on all sides, about 3 minutes per side. Transfer the browned ribs to a large pot or Dutch oven. To the same skillet add the onions, carrots, celery, and garlic. Cook, stirring often, until softened, about 5 minutes. Add the vegetables to the pot with the ribs. Pour the stout over the meat and vegetables. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 4 to 5 hours.

Makes 8 servings.

 

Pot Roast with Moroccan Spices

AA Oval Roasting Pan

Spice up your pot roast with a mixture of Moroccan inspired spices. Serve it with couscous to soak up all the delicious pan juices.

(adapted for the Sun Oven from Healthy Crockery Cookery by Mable Hoffman)

Moroccan-Style Pot Roast

Ingredients

1 teaspoon ground ginger

1/2 teaspoon turmeric

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon ground cumin

1/4 teaspoon pepper

1 (3 1/2 to 4 pound) pot roast, trimmed of excess fat

1 onion, sliced

4 parsnips, peeled and cut into 2-inch chunks

4 carrots, peeled and cut into 2-inch chunks

Couscous for serving

Preparation

Set Sun Oven out to preheat.

In a small bowl, prepare a rub by combining the first 6 ingredients, (ginger through pepper). Rub the mixture on both sides of the roast and let rest for 5 to 10 minutes. Spread the onion out in the bottom of a pot large enough to hold the roast. Place the roast on top of the onions. Scatter the parsnips and carrots over the roast. Cover and cook until the meat is tender, 2 to 3 hours. Let the roast rest 5 minutes before slicing. Prepare the couscous according to the package directions. Serve the meat with the vegetables and pan juices over the couscous.

Makes 6 to 8 servings.

Sun Oven Short Ribs with Couscous

New Sun Oven

This could be served with mashed potatoes or rice, but couscous soaks up the luscious cooking liquid the best.

Moroccan-Style Solar Braised Short Ribs

Ingredients

1 tablespoon dried thyme

1 teaspoon salt

1 teaspoon pepper

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

3 1/2 pounds beef short ribs

2 tablespoons olive oil

2 cups beef broth

1 can (16-ounce) chickpeas, rinsed and drained

1 (14-ounce) can diced tomatoes with their juices

1 onion, thinly sliced

1 fennel bulb, thinly sliced

2 carrots, chopped

4 cloves garlic, minced

Preparation

Set Sun Oven out to preheat.

In a small bowl, combine the thyme, salt, pepper, ginger, and cinnamon. Rub the spice mixture into the short ribs. Heat the oil in a large pot or Dutch oven over medium-high heat. Working in two batches, brown the short ribs on all sides transferring them to a plate as they brown. Add the remaining ingredients to the pot (broth through garlic), stirring to combine. Top with the ribs and any accumulated juices. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 2 1/2 to 3 hours. Serve meat, vegetables, and broth over couscous.

Makes 8 servings.

 

 

Solar Pot Roast with Horseradish

AA Oval Roasting Pan

Horseradish gives this pot roast a boost of tangy flavor.

Sun Roasted Beef with Horseradish Gravy

Ingredients

For the meat:

1 (3 to 3 1/2-pounds) boneless beef rump roast, cut into 2 pieces

2 tablespoons olive oil

4 carrots, cut into chunks

2 stalks celery, cut into chunks

3 medium potatoes, peeled and cut into chunks

1 onion, sliced

6 tablespoons prepared horseradish sauce

1/2 cup water

1/4 cup red wine vinegar

1/4 cup Worchestershire sauce

2 cloves garlic, minced

For the gravy:

3 tablespoons cornstarch

1/3 cup cold water

Preparation

Set Sun Oven out to preheat.

Heat the oil over medium-high heat in a large roasting pan or pot; add the meat and brown on all sides. Remover from heat and transfer the browned meat to a plate. Put the carrots, celery, and potatoes in the roasting pan. Place the meat, with any accumulated juices, onto of the vegetables. Cover the meat with the onions. In a small bowl, combine the water, vinegar, and garlic and pour it over the meat. Cover and transfer to the Sun Oven. Roast until the meat is tender, about 2 hours. To prepare the gravy: Strain the cooking liquid into a sauce pan. Set the vegetables aside. In a small bowl, whisk together the cornstarch and water until smooth. Whisk the cornstarch mixture into the cooking liquid and cook over medium heat, stirring often, until thickened. Serve roast with reserved vegetables and gravy.

Makes 6 to 8 servings.

 

Keeping an Eye Out for Doness

Probe T

“How do you know when it’s done?”  That’s one of the most frequent questions I get from novice Sun Oven users. A blank stare is the most common reaction to my usual answers : “When condensation builds up on the glass door.” “When in doubt I leave it in a little longer; it’s almost impossible to overcook most things.” or “I just kind of know.” However, sometimes you really need to know what’s going on inside the pot. And that’s exactly what a probe thermometer allows you to do. I wouldn’t even think of making Sun Oven roast beef, which I like rare, without one. I also use it for poultry, and especially turkey, to make sure it has cooked to a safe temperature.

Simple Solar Roast Beef

Ingredients

4- to 6-pound beef eye round roast

salt

Pepper

Preparation

Let meat stand at cool room temperature for 45 minutes before roasting.

Set Sun Oven out to preheat.

Set roast, fat side up on a metal rack in a lidded roasting pan and sprinkle generously with salt and pepper. Insert the probe into the center of the meat. Add 1/4 cup water to bottom of roasting pan, cover and place in the Sun Oven. Cook until the thermometer reads 120ºF. Let roast stand, covered, 10 to 15 minutes before slicing.

 

 

Solar Braised Short Ribs

ASOHomePage2-14

Short ribs take a long time no matter the cooking method so you might as well make them in the Sun Oven. They come out tender and delicious every time.

Italian Style Short Ribs

Ingredients

4 slices bacon, chopped

3 pounds boneless beef short ribs

1 teaspoon salt, divided

1/2 teaspoon pepper

1 onion, finely chopped

2 cloves garlic, minced

1/4 cup dry red wine

1 (28-ounce) can crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes

Preparation

Cook the bacon in a Dutch oven until crisp. Use a slotted spoon to remove the bacon; reserving the droppings in the Dutch oven. Season the ribs with 1/2 teaspoon of the salt and the pepper. Brown the ribs on all sides in the bacon drippings; transfer to a plate. Cook the onion and garlic in the drippings until softened, about 5 minutes. Return the bacon and ribs to the Dutch oven along with any juices. Turn the heat up slightly and add the wine, stirring with a wooden spoon to scrape up any browned bits.  Add the tomatoes, basil, oregano, red pepper, and remaining 1/2 teaspoon salt. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 2 to 3 hours. Serve over polenta or pasta.

Classic Sandwich from the Sun Oven

French Dip

There’s a long standing rivalry between two of the oldest restaurants in L.A. – Philippe’s the Original and Cole’s. Both are more than 100 years old and both claim to have invented the French dip sandwich. But neither can claim to cook their beef using the power of the sun.

Sun Oven French Dip

Ingredients

1 onion, sliced

1 1/2 pounds beef chuck roast

2 tablespoons red wine vinegar

1 clove garlic, sliced

1/2 teaspoon salt

1/4 teaspoon pepper

French rolls for serving.

Preparation

Set Sun Oven out to preheat.

Scatter half of the sliced onion in a large pot. Set the roast on top of the onions. Top with the remaining onions and garlic. Pour the vinegar over the meat. Season with salt and pepper. Cover and transfer to the Sun Oven. Cook until the meat is very tender, 2 1/2 to 3 hours. Transfer the meat to a cutting board and shred. Drain the broth through a sieve into a medium bowl, discard the solids. Make sandwiches with the French rolls. Serve the broth on the side.

 

 

Beef Stew with Pasta

Dutch Oven

Sometimes when the weather is a bit iffy I like to use my Dutch oven for solar cooking. If clouds do roll in, it’s easy to transfer to the stove. Browning the meat stovetop not only improves the flavor of the meat, it also preheats the pot which in turn reduces the over all cooking time.

Corsican Beef Stew

(adapted for the Sun Oven from Mediterranean Food of the Sun)

Ingredients

1 ounce dried mushrooms (preferably porcini)

6 cloves garlic, divided

2 pounds stewing beef, cut into chunks

4 ounces salt pork or thick bacon, cut into strips*

3 tablespoons olive oil

2 onion, thinly sliced

1 1/4 cups dry white wine

2 tablespoons tomato paste

pinch of ground cinnamon

1 bay leaf

1 sprig of fresh rosemary

for serving:

8 ounces (dry) macaroni or other similar shaped pasta

2/3 cup freshly grated Parmesan cheese

Preparation

Set Sun Oven out to preheat.

In a small bowl, soak the dried mushrooms in warm water; set aside.

Cut 3 of the garlic cloves into thin strips. Use a sharp knife to cut 1 or 2 slits into each chunk of beef. Insert a piece of garlic and salt pork into the slits. Season the meat with salt and pepper. Heat the oil in a Dutch oven, add half of the beef and brown on all sides transferring it to a plate as it browns. Repeat with the remaining beef. Add the onion to the Dutch oven and cook, stirring often, until lightly browned, about 5 minutes. Mince the remaining 3 cloves of garlic and add it to the onions with the meat and any accumulated juices. Strain the mushroom reserving the soaking water. Stir in the wine, tomato paste, drained mushrooms, cinnamon, bay leaf, and rosemary. Strain the mushroom water through a paper towel and add it to the pot. Cover and transfer to the Sun Oven. Cook until the beef is very tender, about 3 hours. Discard the rosemary sprig and the bay leaf. Season to taste with salt and pepper.

Just before serving cook the pasta according to the instructions of the package. Use a slotted spoon to transfer the beef chunks to a warm serving plater. Toss the cooked pasta with the sauce in the Dutch oven and the grated cheese.

Makes 4 to 6 servings.

*Frozen salt pork or bacon will be easier to work with.

 

 

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