Your Recipe for Combi-steam Cooking
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Corned Beef with Cabbage, Potatoes and Carrots
To cook this meal in the Combi Steam Oven I would recommend using a casserole pan deeper than the more shallow solid steam pan. The basic recipe for Corned Beef is to simmer the meat for approximately 3 hours in a covered casserole then adding in the potatoes, carrots and cabbage to cook all together for the final 35 minutes or so. Certainly an easy delicious meal.
However, you won’t have to cover the meat completely, so just add enough water to cover ½ up the side of the pan.
1 - 2-3lb Corned Beef
2 - lbs, medium sized red potatoes, cut into quarters
6 - medium carrots, peeled and cut into 3” diagonal chunks
1 - head white cabbage, core removed, cut into wedges
Choose the combination Convection Steam Mode 300 degrees or if your oven has a Humidity Setting choose 100% Humidity + 300 degrees.
Check the meat with a fork after 3 hours of cooking time, if it’s beginning to soften then add the vegetables otherwise cook it a little longer before adding them.
Take the beef out of the packet and rinse to remove excess sodium then place in a casserole or large pan at 4” in depth. Heat the oven as directed, add enough liquid to come at least halfway up the side of the pan, stir in the spice packet if using and place in the oven.
Remember to slice the beef thinly across the grain and you can heat the sliced beef in some of the cooking juice to make really delicious sandwiches.
Watch Related Video
Steamed Bone-In Chicken for Salads
Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.
*This is an old video that I am publishing as a recipe. And, yes, the logo is different, but the essence is the same! I hope you enjoy the video and learn more about the benefits of using a Steam oven, also known as a Combi Oven.
1 bone is chicken breast
1 whole chicken leg
1 small onion, peeled and halved
1 small carrot, trimmed and scrubbed
1 celery stick
1 bay leaf
1/4 tsp mixed Italian seasoning
3 stalks fresh parsley (optional)
2 cups cold water
Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.
Heat the steam oven in the Steam Mode 212°F.
Place the casserole dish in the oven and set the timer for 45 minutes. The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.
Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool. When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.
When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.