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YOUR RECIPE FOR STEAM COOKING

Corned Beef Brisket, Steamed Cabbage, Potatoes and Carrots

Steam and Convection Steam Mode

Sliced corned beef with potatoes, carrots, and cabbage in a blue pot. Bright colors, rustic and appetizing setting on a textured white surface. — Corned beef with cabbage, potatoes, and carrots.

The beauty of cooking a large cut of meat such as corned beef brisket is that it creates the base for several different meals. Slow-cooked and served together with vegetables poached in the cooking liquid, it is a wonderful winter meal, while hot corned beef sandwiches on fresh rye bread and corned beef hash are fabulous bonus meals.

Sandwich with rye bread, corned beef, and coleslaw on a wooden board. Black-and-white checkered cloth in the background. — Savor the hearty delight of corned beef piled high with fresh coleslaw, all tucked between rustic rye bread.

Preparing corned beef with all the trimmings is a meal that is easily adapted to cooking in the steam oven using the Steam mode 100% 212 F/100 C. Simply place the corned beef in a large oven-safe container with the spices and enough water to partially submerge it. The cooking time will depend on the weight but typically allow 2.5 - 3.5 hours until the beef is fork tender.

If there is space to add the vegetables to the same container, they can be added during the final 30 minutes of cooking. If not, remove the corned beef from the oven, transfer 2 cups of water to the large solid oven cooking pan, and add the vegetables to the pan. Return both pans to the oven to continue cooking.

Take care when cutting the vegetables to ensure they cook evenly. For example, small quartered potatoes, carrots cut into 1” thick diagonal slices, and cabbage cut into 1” slices will all cook in approximately 20 - 25 minutes.

Be sure to keep the cooking liquid to store any extra beef and vegetables and to use when reheating the beef for your hot corned beef sandwiches.

Note: If you have a steam oven tank, be sure to check if the tank requires filling after an hour of cooking.

INGREDIENTS

1 3 - 4 lb corned beef brisket

4 large carrots, peeled and cut into 1” thick diagonal slices

1 small head of green cabbage, halved, thick core removed, each half cut into 1” slices

2 lbs small golden potatoes, halved or quartered

PREPARATION

Heat the oven in the Steam mode 100% 212 F/100 C

Place the beef in a large oven-safe container and add enough water to almost submerge the corned beef. Be sure to add any spices that were in the package. Steam for 2.5 hours, then check the consistency for doneness to determine how close the meat is to the fork-tender stage.

Add the vegetables to poach in the same cooking liquid for the final 20-30 minutes of cooking.

Serves 4 - 6