You haven’t tasted corned beef (or silverside) to perfection until you have steamed it in the Kleenmaid Steam Oven! Rinse the beef under a cool tap, then place in a ceramic dish that will accomodate it and some vegies. Mix together some Apple cider vinegar, stock of choice, (or water), a tablespoon of seeded mustard, a couple of cloves, generous tablespoon of dark brown sugar, at least one brown onion quartered, and vegetables of choice. (Might I suggest whole carrots, baby potatoes and some cabbage cut into wedges.) Process in the steam oven for at least an hour…the size of the meat will determine the timing. Longer is better. Remove and cool slightly before carving the meat finely. Serve the drained veggies with a herbed bechemel or mustard cheese sauce that you make using the stock. Lots of cracked pepper and you have such an easy meal, all done in one go! I always serve corned beef with fresh steamed corn on the cob and a split pea mash. So if the weather is cool enough in your neck of the woods, you have dinner planned for one night at least!
Enjoy!
CORNY BUT YUM!
STEAMED BREAD
You know those lovely French baguettes that cry out for lashings of butter and a glass of red? Well if you have the slightest leaning towards bread baking at all, the steam oven is your new best friend. make the dough as usual or as the recipe directs. Shape into the loaf/rolls of choice and then steam for up to 10 minutes before putting the loaves into a hot oven. Not only will you speed up the cooking time, you will duplicate the crunchy crust of your fave baguettes! Try rising your bread dough in the steam oven for no longer than 5 minutes…this will actually begin the cooking process, but you will end up with a lovely crusty result on the loaf.
Of course, if you are really clever, you will have vacumn sealed your own jams or lemon butter in the steam oven as well and be able to serve them with your stunning fresh bread.
Good luck and happy bread making!