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YOUR RECIPE FOR STEAM COOKING

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Corned Beef with Cabbage, Potatoes and Carrots

Steaming

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.

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
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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

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Larissa Taboryski

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Steamed Snap Pea and Asparagus Salad with Radish

In this recipe both the snap peas and asparagus cook for the same amount of time, so they can be combined and cooked in the perforated pan that comes with the oven. For a heartier salad some quinoa can be steamed at the same time and combined with the cooked vegetables and dressing. 


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Larissa Taboryski

PDF Recipe

Ingredients

2 - cups snap peas, strings removed

1 - bunch asparagus, trimmed and cut into into thirds

4 - medium sized radishes, halved and cut into ½” thick slices

¼ - cup vegetable oil

2 - tbsp rice vinegar or apple cider vinegar

2 - tbsp chopped fresh mint

Preparation

Heat the Combi steam oven in the Steam Mode 212 degrees.


Place the snap peas and asparagus in the perforated pan. Slide the perforated pan into the oven and cook for 6 - 8 minutes until the vegetables are tender but not limp.


Combine the oil and vinegar, add some sea salt and freshly cracked pepper set aside and chop the mint.


Cool the vegetables slightly then toss with the radishes and the prepared dressing. Fold in the mint when cooled.


Serves 4 - 6

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