Corned Beef with Cabbage, Potatoes and Carrots

To cook this meal in the Combi-Steam Oven, I recommend using a casserole pan deeper than the more shallow solid steam pan. The basic recipe for Corned Beef involves simmering the meat for approximately 3 hours in a covered casserole, then adding the potatoes, carrots, and cabbage to cook all together for the final 35 minutes or so. The result? It is a mouthwatering, easy, and delicious meal.

Corned Beef cooked in the steam-oven

However, you won’t have to cover the meat completely, so 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, 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 it 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. You can heat the sliced beef in some of the cooking juice to make really delicious sandwiches.

Serves 6