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YOUR RECIPE FOR STEAM COOKING

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Corned Beef with Cabbage, Potatoes and Carrots

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.



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.


INGREDIENTS


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


PREPARATION


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


Steam Oven Corned Beef, Cabbage, Potatoes and Carrots
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