STEAMOVENCOOKING with Tenina

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!