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.

 

 

French Style Stew

 

Beef Stew

There’s nothing like a hearty stew on a cold night. And like most stews, this one is even better the next day.

Provençal Beef Stew

Ingredients

3 tablespoons olive oil

4 ounces salt pork or thick cut bacon, diced

2 pounds beef stew meat, cut into chunks, patted dry with paper towels

1 large onion, chopped

2 carrots, sliced

2 tomatoes, peeled, seeded, and chopped

2 teaspoons tomato paste

2 cloves garlic, minced

1 cup dry red wine

2/3 cup beef broth or stock

1 bouquet garni, (sage, thyme, basil or herbs of choice)

1 small onion, peeled and studded with 2 cloves

grated zest and juice of 1/2 orange

1 tablespoon flat-leaf parsley, chopped

salt and pepper to taste

Preparation

Set Sun Oven out to preheat.

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the salt pork and cook, stirring often, until browned, about 5 minutes. Use a slotted spoon to transfer the pork to a large pot. In the same skillet, working in batches, brown the meat on all sides, transferring it to the pot as it browns. Add oil as needed. Add the chopped onion to the skillet and cook, stirring often, until soft, about 4 minutes. Add the carrot and continue cooking until just softened, about 4 more minutes. Stir in the tomatoes and the garlic. Pour the wine and broth over the meat in the pot. Add the onion studded with the cloves and the bouquet garni. Add the vegetable mixture from the skillet. Cover and transfer the pot to the Sun Oven. Cook until the beef is very tender, 2 1/2 to 3 hours. Remove and discard the bouquet garni and the whole onion. Stir in the orange zest and juice. Season with salt and pepper.

Makes 4 to 6 servings.

Sun Oven Autumn Stew

Beef Stew

A hearty solar simmered stew with a chunk of crusty bread makes a perfect fall dinner.

Autumn Beef Stew

Ingredients

2 tablespoons vegetable oil, divided

1 1/2 pounds beef stew meat, cut into chunks and patted dry

1/2 cup flour

1/2 cup dry red wine

1 onion, chopped

1 1/2 cups pie pumpkin or sweet potatoes, seeded, peeled, and cubed

2 small red potatoes, peeled and cubed

1 small turnip, peeled and cubed

1 cup acorn squash, seeded, peeled, and cubed

3 cups beef broth

1 can (14 1/2-ounces) diced tomatoes, with their juices

2 bay leaves

2 cloves garlic, minced

1/2 teaspoon chili powder

1/2 teaspoon pepper

1/4 teaspoon allspice

1/4 teaspoon ground cloves

Preparation

Set Sun Oven out to preheat.

Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Put the flour in a large plastic food storage bag. Add the beef, close the bag, and shake to coat. Working in batches and adding oil as needed, brown the beef, transferring it to a plate as it browns. Pour the wine into the Dutch oven stirring constantly with a wooded spoon to scrape up any browned bits. Stir in the remaining ingredients, onion through clove. Return the beef with any accumulated juices to the Dutch oven. Cover and transfer to the Sun Oven. Cook until the beef is very tender, 2 to 3 hours.

Makes 6 servings.

 

Solar Meatball Stew

Meatball Stew

The spices in this stew are reminiscent of  Northern African cuisine and go best with couscous, but it could also be served with a good, crusty bread or pasta.

Solar Moroccan Style Meatballs

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 pound ground lean ground beef

2 teaspoons ground cumin, divided

1/2 teaspoon salt, divided

1/4 teaspoon freshly ground pepper, divided

1 cup diced tomatoes

1/2 cup water

3 tablespoons tomato paste

2 tablespoons freshly squeezed lemon juice

2 tablespoons chopped fresh mint

Preparation

Set Sun Oven out to preheat.

In a large pot, combine the oil, onion, and garlic. Cover and cook in the Sun Oven until the onion is soft, 15 to 20 minutes.

Prepare the meatballs while the onion mixture is cooking. In a large bowl, mix together the beef, 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Using damp hands, shape the beef mixture into 24 meatballs; set aside.

Bring the pot with the onions in and leave Sun Oven out. Add the tomatoes, water, and tomato paste. Stir in the remaining 1 teaspoon cumin, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add the meatballs. Cover and return the pot to the Sun Oven. Cook until the meatballs are cooked through, 45 minutes to 1 hour. Remove the pot from the Sun Oven. Stir in the lemon juice and mint. Serve over couscous.

 

Solar Beef and Veggie Loaf

Unlike in a conventional oven, solar-cooked meatloaf needs to be baked in a covered pan. If your roasting pan doesn’t have a lid you can improvise with aluminum foil and a dark tea towel but don’t leave it uncovered, the condensation will lower the cooking chamber’s temperature.

This meat loaf is packed with veggies and delicious when served with pasta and a simple tomato sauce. Shredded cabbage or zucchini can be used in place of the broccoli slaw.

Sun Oven Meat and Veggie Loaf

Ingredients

1 tablespoon olive oil

1 small onion, finely sliced

6 ounces broccoli slaw mix

1/3 cup dry bread crumbs

1/2 cup dry red wine

Read more »

Solar Beef Stew with A Kick

Beef Stew with Espresso

Instant espresso powder adds depth of flavor to many dishes, from beef stew to chocolate cake.

Sun Oven Espresso Stew

Ingredients

1 onion, sliced

3 carrots, cut into 1-inch pieces

1 turnip, peeled and cut into 1-inch pieces

1 1/2 pounds boneless beef chuck, trimmed and cut into 1-inch pieces

1/2 cup dry red wine

Read more »

Join The Every Needful Thing Newsletter

  • Helpful Preparedness Tips
  • Solar cooking Recipes
  • Preparedness product reviews and promotions

The monthly resource for emergency preparedness and food storage specialists, and their family, friends and neighbors.

argoz