YOUR RECIPE FOR STEAM COOKING

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How to Cook Prime Rib in the Steam Oven

Roasting lean tender cuts of meat at low temperatures is one of the best uses of your Combi Steam Oven and ensures perfect results every time. This process works well for prime rib, beef filet and tri tip, also for chicken or turkey pieces, pork tenderloin and thicker cuts of fish. The trick is determining whether to do the high heat sear prior to the low temperature cooking or after.


For example, with fish and pork tenderloin I get the best results with searing first.  WIth the other foods I get best results by low cooking first and finishing with high heat in the oven or on the outdoor grill.

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Ingredients


For accuracy use the oven Meat Probe or use this guide to determine timing:


15lb - Boneless Prime Rib - 5 hours

7-8lb - Boneless Prime Rib - 2.5 hours

3-7lb - Boneless Prime Rib - 1.75 - 2 hours

Preparation

Here are a few tips to guide you along:


Season the meat a day in advance for best flavor. And remember to take the meat out of the refrigerator at least an hour before cooking.


Use a temperature range between 160 - 200 degrees Fahrenheit.


Spray or brush the meat with some cooking oil before the high heat finish.


Because the meat will be finished at a high temperature only cook the meat to at least 5 degrees below your target internal temperature so it is not overcooked.


If any moisture accumulates on the pan during cooking drain it off before finishing with high heat.



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Larissa Taboryski

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BBQ Pulled Turkey

Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.


The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.

Paul-Tang1_edited.jpg

Larissa Taboryski

Ingredients

For the BBQ sauce


2 tbsp butter + 1tbs oil

1 medium yellow onion, finely chopped

2 cloves garlic, minced

Combine the following ingredients

3/4 cup of apple cider vinegar

¾ cup ketchup

1 Tbsp tomato paste

2 tbsp Worcestershire sauce

2 tbsp dry mustard powder

2 tsp smoked paprika

1 cup water


For the turkey


2 bone-in turkey thighs or a combination of bone-in  leg and thigh or leg and breast

1 tsp smoked paprika

2 tsp Kosher salt

1 tsp pepper

1 Tbsp chipotle chili in adobo sauce (optional)

Preparation

A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.


Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.


Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.


Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C). 


Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.


In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.


Serves 4 - 6

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