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Roast Beef Top Loin Steam Roasted
This is a Combi Steaming recipe that is a combination of Combection and Steam.
A top loin beef roast makes a wonderful traditional roast beef dinner with roasted vegetables and horseradish sauce plus extras for roast beef sandwiches or a salad. Even though the meat has a nice fat cap it is not heavily marbled so cooking it at a moderate temperature with steam will yield the most tender results. The usual tips for success apply, if possible season the roast 6 hours to a day in advance, let it come to room temperature before cooking and allow 15 minutes for resting prior to slicing the meat crosswise.
Ingredients
1 - beef loin roast 3 - 5lbs ( feeding 6 - 10 people)
3 - cloves garlic, peeled and minced
1 - teaspoon dried Italian seasoning
1 - teaspoon kosher salt
½ - teaspoon cracked pepper
1 - tablespoon olive oil
Larissa Taboryski
Preparation
Combine the seasonings and rub into the beef roast at least 6 hours in advance and be sure to let it come to room temperature before cooking.
Preheat the steam oven in the Convection Mode 425 degrees.
Place the meat on a small rack in a shallow pan and roast for 15 minutes.
Change the oven cooking mode to Convection Steam 325 degrees and cook for another hour or until the roast reaches your preferred internal temperature.
Remember the internal temperature will rise about 10 degrees while the meat is resting.
Rare - 125 degrees
M/Rare - 135 degrees
Medium - 145 degrees
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Baked Chicken and Rice
There are many versions of chicken and rice dishes and Arroz con Pollo is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven.
Larissa Taboryski
Ingredients
Chicken:
8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best)
2 - tablespoons olive or vegetable oil
1 - teaspoon Kosher salt
½ - teaspoon granulated garlic
1 - teaspoon ground cumin
½ - teaspoon mild or spicy smoked paprika
½ - teaspoon ancho chili powder
1 - teaspoon ground turmeric
1 - teaspoon dried oregano
Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken.
Vegetables and Additional Ingredients:
1 - tablespoon olive oil
1 - large yellow onion, diced
1 - medium yellow pepper, diced
1 - poblano chili, diced (if you like some spice)
3 - cloves, garlic minced
1 - Portugese mild or spicy Linguica sausage diced
1 - 14oz can chopped tomatoes
1 - cup short grain rice or Arborio
2 - cups chicken stock
Garnish:
½ - cup Manzanilla Spanish olives
¼ - cup chopped fresh cilantro leaves
Preparation
Oven Options:
Cook the spice rubbed chicken pieces in the Convection or Convection Steam Mode while cooking the rice and vegetables on the cooktop. Cool and slice the chicken and combine with the chicken and pan juices with the rice. OR
Sear the spice rubbed chicken pieces in the Convection Mode while sauteing the vegetables on the cooktop. Add the rice and stock to the pan, nestle the seared chicken pieces in the rice and bake covered in Convection or uncovered in the Steam Oven for 30 - 35 minutes.
Oven Method 1:
Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees.
Cook the chicken for 25 - 30 minutes until the skin is crisp and golden.
When the chicken has cooled, slice it (or leave whole if you prefer) then skim the fat from the pan juices and stir the juices into the rice mixture.
While the chicken is cooking, prepare the rice mixture.
Heat a large saute pan over moderate heat, add the oil, increase the temperature to medium high and saute the onion for a few minutes to soften.
Stir in the peppers and cook for a few minutes until the edges begin to brown.
Add the garlic and stir for a few minutes then add the sausage, cook for another minute or so then add the tomatoes and cook for 4 - 5 minutes.
Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender.
Gently stir in the olives, add the chicken and garnish with the chopped cilantro.
Oven Method 2:
Sear the chicken on a rimmed baking sheet in the Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop.
Saute the vegetables as directed above in a large ovenproof pan and once you have added the liquid, nestle the par cooked chicken pieces into the pan and scrape any cooking juices into the pan.
Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35 minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven.
Garnish as directed.
Serves 6 - 8
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