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Author:
the.mountain.village
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Wilderness Tandoor: Slow-Roasted Beef Leg Recipe - Outdoor Cooking
Experience the art of wilderness cooking with this incredible recipe for slow-roasted beef leg, prepared in a traditional Tandoor oven. This tutorial showcases an authentic outdoor culinary adventure, perfect for those seeking rustic flavors and a unique cooking experience. Follow along to master the tender, flavorful beef cooked to perfection over an open flame.
#Wild Cooking
#Outdoor Cooking
#Tandoor Oven
#Slow Roasted Beef
#Beef Leg
#Rustic Food
#Primitive Cooking
Perfectly Roasted Beef Leg
Recipe Information
15m
Prep Time
4h
Cook Time
5h 45m
Total Time
8
Servings
Medium
Outdoor Tandoor Roast
No spoken language
Nutrition (per serving)
450
Calories
50g
Protein
0g
Carbs
25g
Fat
Golden Brown Tandoor Roast
Ingredients
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Servings: 8
💡 Tip: Check off ingredients as you add them to keep track of your progress!
Ready to Serve
Instructions
0/6 completed
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- Pat the beef leg dry and rub generously with olive oil, salt, pepper, crushed garlic, rosemary, and thyme. Ensure all sides are well-coated.15m
Preview15mPreviewPat the beef leg dry and rub generously with olive oil, salt, pepper, crushed garlic, rosemary, and thyme. Ensure all sides are well-coated. - Heat your traditional tandoor oven by building a strong fire inside. Allow the coals to burn down to a high, steady heat, creating a hot chamber.1h
Preview1hPreviewHeat your traditional tandoor oven by building a strong fire inside. Allow the coals to burn down to a high, steady heat, creating a hot chamber. - Carefully hang or place the prepared beef leg inside the hot tandoor. Seal the opening as much as possible to retain heat.5m
Preview5mPreviewCarefully hang or place the prepared beef leg inside the hot tandoor. Seal the opening as much as possible to retain heat. - Allow the beef leg to slow-roast for several hours, depending on its size and desired doneness. Monitor internal temperature if possible.4h
Preview4hPreviewAllow the beef leg to slow-roast for several hours, depending on its size and desired doneness. Monitor internal temperature if possible. - Once cooked to your preference, carefully remove the beef leg from the tandoor. Let it rest, covered loosely with foil, for at least 20-30 minutes before carving.30mPreview30mPreviewOnce cooked to your preference, carefully remove the beef leg from the tandoor. Let it rest, covered loosely with foil, for at least 20-30 minutes before carving.
- Carve the slow-roasted beef leg and serve warm with your favorite side dishes.5m
Preview5mPreviewCarve the slow-roasted beef leg and serve warm with your favorite side dishes.
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