Uploaded October 2017 | Updated September 2026, 2 weeks ago
Jack Daniels Orange Zest
Barbecue Braised Beef
(Made in a 12” Camp Oven – Sauce made in an 8” Camp Oven)
Ingredients:
Sauce
(Makes about 4 cups)
1 cup jack daniels whiskey
½ cup yellow onion, finely chopped from 1 medium onion
4 cloves garlic, finely chopped
2 oranges, zest peel & squeezed juice from 1 orange
2 cups ketchup
1/3 cup apple vinegar
4 tblsp. worcestershire sauce
¼ cup packed brown sugar
¾ cup molasses
½ tsp. coarse black pepper
½ tsp. salt
¼ cup tomato paste
¼ tsp. ground cayenne pepper
1 tsp. liquid smoke
Beef Dish
4-5 lbs. beef (short ribs, back ribs, oxtail, cross-rib, chuck, etc.)
1 tblsp. Olive oil
meat seasoning (or salt & pepper)
reserve yellow onion not used in sauce, finely chopped
2 cans beef consommé (10.5 oz. ea.)
reserve orange not used in sauce, grated peel & squeezed juice
Directions:
1. Make the sauce first. Combine onion, garlic & whiskey into an 8” camp oven. Simmer for 10 minutes, until onions become translucent.
2. Add remaining sauce ingredients, bring to a boil. Reduce heat and simmer for 30 minutes. Cover & set aside. (1/2 the sauce will be used in the Beef Dish, remaining will be used as dipping sauce)
3. Season beef to taste. Brown all sides of Beef using olive oil and a 12” Camp Oven. Remove meat from oven & set aside, leave dripping in oven.
4. Sauté reserve onions & return meat to oven. Add both cans of consommé. Spoon ½ of the sauce over the meat & place lid on oven.
5. Transfer oven from camp stove to cooking table. Place 9 briquettes under oven & 17 briquettes on lid. Bake for 3 hours, changing coals every hour. At the beginning of the last hour, add squeezed orange juice and grated peel from reserve orange.
6. Allow to cool for only a few minutes, before serving. Use remaining sauce as a dipping sauce to heighten dining experience… ENJOY!!!
Jack Daniels Orange Zest
Barbecue Braised Beef
(Made in a 12” Camp Oven – Sauce made in an 8” Camp Oven)
Ingredients:
Sauce
(Makes about 4 cups)
1 cup jack daniels whiskey
½ cup yellow onion, finely chopped from 1 medium onion
4 cloves garlic, finely chopped
2 oranges, zest peel & squeezed juice from 1 orange
2 cups ketchup
1/3 cup apple vinegar
4 tblsp. worcestershire sauce
¼ cup packed brown sugar
¾ cup molasses
½ tsp. coarse black pepper
½ tsp. salt
¼ cup tomato paste
¼ tsp. ground cayenne pepper
1 tsp. liquid smoke
Beef Dish
4-5 lbs. beef (short ribs, back ribs, oxtail, cross-rib, chuck, etc.)
1 tblsp. Olive oil
meat seasoning (or salt & pepper)
reserve yellow onion not used in sauce, finely chopped
2 cans beef consommé (10.5 oz. ea.)
reserve orange not used in sauce, grated peel & squeezed juice
Directions:
1. Make the sauce first. Combine onion, garlic & whiskey into an 8” camp oven. Simmer for 10 minutes, until onions become translucent.
2. Add remaining sauce ingredients, bring to a boil. Reduce heat and simmer for 30 minutes. Cover & set aside. (1/2 the sauce will be used in the Beef Dish, remaining will be used as dipping sauce)
3. Season beef to taste. Brown all sides of Beef using olive oil and a 12” Camp Oven. Remove meat from oven & set aside, leave dripping in oven.
4. Sauté reserve onions & return meat to oven. Add both cans of consommé. Spoon ½ of the sauce over the meat & place lid on oven.
5. Transfer oven from camp stove to cooking table. Place 9 briquettes under oven & 17 briquettes on lid. Bake for 3 hours, changing coals every hour. At the beginning of the last hour, add squeezed orange juice and grated peel from reserve orange.
6. Allow to cool for only a few minutes, before serving. Use remaining sauce as a dipping sauce to heighten dining experience… ENJOY!!!
