Recipe: Appetizing Milk Can Supper

Milk Can Supper. Here's a slow-cooked version of an old campfire classic. Pioneers and cowboys would cook this kind of meal over a milk can on an open fire, letting the flavors and textures blend together beautifully. —Nick Iverson, Denver, Colorado. The Milk Can Supper came about on dairy farms.

Cowboys used to set a big milk can loaded with meat and vegetables over a campfire to cook. Could we adapt this open-range meal for your kitchen range? A milk can dinner should be layered, based on cooking times for the ingredients. You can have Milk Can Supper using 18 ingredients and 32 steps. Here is how you achieve that.

Ingredients of Milk Can Supper

1. You need 2 lb of red potatoes 2 to 3 inch diameter.
2. You need 6 of each carrots.
3. It's 2 of each onion.
4. You need 4 of each ears of corn on cob.
5. You need 5 dash of basil.
6. Prepare 20 dash of chopped parsley.
7. It's 10 dash of salt.
8. You need 4 dash of ground black pepper.
9. You need 1 pinch of very small pinch all spice.
10. You need 10 dash of garlic salt.
11. It's 3 of each bay leaves.
12. It's 4 stick of fresh thyme.
13. It's 2 lb of meat, cut in 3 inch pieces.
14. You need 1 1/2 tbsp of olive oil, extra virgin.
15. You need 4 clove of garlic cloves, smashed.
16. Prepare 2 of each bell peppers.
17. You need 2 cup of budwyeiser beer.
18. Prepare 1 head of cabbage.

Place the potatoes and water or beer in the bottom of the milk can. Then add carrots, cabbage and onions. On top of those, place the corn on the cob. Finally, place the meat on top.

Milk Can Supper step by step

1. Get a baking sheet out and place near cutting board.
2. Wash red potatoes but don't peel, place in a mixing bowl.
3. Peel carrots, cut off ends.
4. Chop carrots in thirds and place on baking sheet.
5. Cut end off cabbage, discard the end.
6. Cut cabbage in 8 pieces, place on baking sheet.
7. Peel onions.
8. Cut onions in 8 pieces, place on baking sheet.
9. Shuck corn, rinse.
10. Cut corn in thirds, place on baking sheet.
11. Peel and smash garlic cloves, place in a bowl.
12. Slice bell peppers in half, remove seeds and rinse.
13. Slice each half of bell peppers in 5 to 6 slices, like it's a veggie platter serving.
14. Place bell peppers on baking sheet.
15. Heat oil in a 3 quart pot.
16. Sear meat chunks.
17. Remove meat, set aside.
18. Fill bottom of pot with red potatoes.
19. Layer cabbage on top of red potatoes.
20. Layer corn on top.
21. Layer carrots on top.
22. Layer onions on top.
23. Layer smashed garlic cloves on top.
24. Add basil, chopped parsley, salt, pepper, allspice, garlic salt, Bay leaves, fresh thyme.
25. Measure beer, note it foams!.
26. Pour beer on top of vegetables.
27. Put cooked meat on top.
28. Cook on medium high for 30 minutes.
29. Add bell peppers.
30. Cook on medium high another 20 to 30 minutes, until potatoes are cooked aka you can pierce them.
31. Remove Bay leaves and discard.
32. Serve on a huge platter (this fills an entire roast pan), seasoning to taste.

Either place the lid loosely on top, or use a double-layer of aluminum foil. Milk-can suppers are the Western equivalent of clambakes. In the high plains of Wyoming and Colorado they are a popular way of entertaining a crowd during the late summer and early fall when fresh corn is available. This recipe comes from Leonard Wiggin. The Wiggins, intrepid Bostonians, homesteaded in northeastern Colorado in.