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.

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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.

Serves 6


Larissa Taboryski

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Combi Steam Whole Fish

When steaming whole fish in the Combi-Steam oven, select the solid pan or use an oven-safe casserole dish. Then add the aromatics you wish to use to flavor the fish together with just enough water to cover the base of the pan and maybe even a splash of wine if appropriate. The cooking time will be a little longer than when fish is steamed over boiling water, but the succulent results are well worth the extra 8 - 10 minutes of cooking time.


Paul Tang


Cooking the Fish

2 whole tilapia or striped sea bass,  scales and fins removed

1” piece of fresh ginger, thinly sliced

2 scallions, thinly sliced into 2” long diagonal strips

1 lemon, thinly sliced

2 tbsp soy sauce

2 tbsp sesame oil

Serving the Fish

1 small red Jalapeno chili pepper, cut into very thin circles

2 scallions, thinly sliced into 2” long diagonal strip

4 tbsp sesame oil, heated


Heat the oven in the Steam mode, 100% Humidity, 212 Degrees

Pour about ¼ - ½ a cup of water into the solid Combi-Steam oven Pan.

Cut a few diagonal slits in the fish and place the fish in the prepared pan.

Place the lemon and ginger slices in the slits and put any remaining slices in the belly together with the scallions.

Pour the soy sauce over the fish then drizzle the sesame oil over the fish. Place in the oven and cook for 15 - 20 minutes until the fish flakes easily from the bone.

Place the fish on a platter and sprinkle the reserved scallions and chili pepper over the fish.

Heat the sesame oil until sizzling then pour it over the fish.

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