Steaming Corned Beef: A Quick, Easy, And Delicious Method

Corned beef is a popular dish, especially around St. Patrick's Day, and there are several ways to cook it. One method is steaming, which is said to produce a more tender and succulent corned beef than boiling or baking. This is because steaming helps to lock in moisture and flavour, and it also allows the cook to infuse the beef with additional flavours by placing herbs and spices in the steamer basket with the meat.

How to prepare corned beef for steaming

Preparing corned beef for steaming is a simple process, but it does require some time and attention. Here is a step-by-step guide on how to prepare corned beef for steaming:

Step 1: Choose Your Corned Beef

Select a good-quality corned beef brisket, which is a cut of beef that has been brined and can often be bought pre-cooked. If you purchase it raw, it is best to cook it slowly to ensure maximum flavour and tenderness.

Step 2: Prepare the Brine (Optional)

If you want to brine your corned beef from scratch, you will need water, kosher salt, brown sugar, pickling spices, garlic, and pink curing salt. Combine these ingredients in a Dutch oven or large stockpot, bring to a boil, and then simmer until the salt and sugar have dissolved. Allow the brine to cool before submerging your beef brisket in it. Keep the beef in the brine for 5 to 10 days in the refrigerator, turning it over halfway through.

Step 3: Prepare Your Steamer

You can use a dedicated steamer, or you can create your own by filling the bottom of a large pan with crumpled aluminium foil and water. Ensure the water level is just below the foil so that the corned beef will be above the water when placed in the pan.

Step 4: Add Spices and Vegetables (Optional)

While corned beef is typically sold with a spice packet, you can also add your own spices such as pickling spice, garlic, onion, bay leaves, peppercorns, and other seasonings. Additionally, you can add vegetables like potatoes, carrots, and cabbage to create a one-dish meal.

Step 5: Steam the Corned Beef

Place the corned beef in your steamer or pan, fat side up, and cover with a lid or foil. Bring the water to a boil, then reduce the heat and simmer for 2 to 3 hours, or until the meat is tender. Ensure you check the water level during this time to prevent evaporation.

Step 6: Rest and Serve

Once the corned beef is cooked to your liking, remove it from the steamer and allow it to rest for at least 15 to 20 minutes. You can then slice the corned beef across the grain and serve it with your chosen vegetables and sides. Enjoy!

The benefits of steaming corned beef

Yes, you can cook corned beef in a steamer. Steaming corned beef is a great option if you want to try something different or are short on time. Here are some benefits of steaming corned beef:

Moisture Control

Steaming is a wet cooking method that ensures moisture is circulated around the meat. This results in corned beef with a firm yet tender texture.

Reduced Saltiness

Corned beef can be very salty due to the brining process. Boiling is traditionally used to draw out the excess salt. However, steaming is a gentler method that can also reduce saltiness without fully submerging the meat in water.

Flavor Enhancement

The flavor of corned beef can be enhanced by the steaming process. The steam carries moisture and heat, infusing the meat with flavor. Additionally, the cooking liquid can be seasoned, further enhancing the flavor of the corned beef.

Convenience

Steaming corned beef is a convenient and low-maintenance cooking method. Once the meat is placed in the steamer, you can leave it unattended for the duration of the cooking time, making it ideal for busy days or when you need to prepare other dishes.

Health Benefits

Steaming is a healthy cooking option compared to other methods such as frying or roasting. It requires less oil or fat, resulting in a lower-calorie dish. Additionally, steaming helps preserve more nutrients in the food compared to boiling or frying.

How to steam corned beef

Steaming corned beef is a great way to cook this cut of meat, as the steam melts the fat so some of it drips off. It's also a good way to avoid the stringiness that can come with boiling.

What You'll Need:

• 1 Corned Beef
• Pickling Spice from the corned beef (or buy your own)
• Water
• Some type of steamer (a wok with a lid, a bamboo chopstick rack, a heavy-duty pie pan, etc.)
• A bottle of Guinness (optional)

Steps:

First, prepare your steaming setup. You can use a wok with a lid, a bamboo chopstick rack, and a heavy-duty pie pan with drilled holes, or any other setup that works for you.

Add the pickling spices from the corned beef, a bottle of Guinness (if using), and water to raise the level to the chopsticks/rack. Bring the water to a boil with the inverted pie tin in place.

Carefully place the corned beef, with the fat cap up, on the pie tin/rack. Turn down the heat so the water remains at a boil. Steam for 2 to 2.5 hours, checking the water levels to make sure it doesn't all evaporate.

After cooking, allow the beef to rest. It can be served with steamed cabbage, carrots, and onions.

Tips:

• You can add potatoes and/or cabbage about 30 minutes before the end of the cooking time, or cook them separately in the leftover juices.
• Corned beef must be cut across the grain. Look at the beef and you will see the direction of the fibers; cut in the opposite direction for the most tender meat.
• If your corned beef didn't come with a seasoning packet, you can add 1-2 tablespoons of pickling spice and 2 bay leaves to the water.

What to serve with steamed corned beef

There are many side dishes that can accompany steamed corned beef. Here are some ideas:

Vegetables

Corned beef is often accompanied by vegetables, especially cabbage, which is a classic corned beef partner. You could serve it steamed, sautéed, or raw in a salad with green peppers and onion. Glazed carrots offer a sweet contrast to the salty and sour flavours of corned beef. Blanched green beans are another option, especially with lemon juice, butter and chopped almonds.

Starch

Starchy side dishes that go well with corned beef include roasted red potatoes, mashed potatoes, egg noodles, and soft dinner rolls. If you want to go the extra mile, you could make potato gratin.

Fruit

Sweet potato casserole is a sweet and savoury twist that balances the saltiness of the corned beef.

Dairy

Corned beef can be served with creamy sauces and sides, such as horseradish cream sauce, creamed spinach, and buttered peas.

Bread

Bread is a great side to corned beef, especially traditional Irish soda bread, rye bread, or a Reuben sandwich.

How to get a crispy exterior on steamed corned beef

Steaming corned beef is a great way to cook it because it helps retain flavour and moisture, resulting in a tender and delicious dish. However, if you prefer a crispy exterior, you can achieve this by finishing the meat under the broiler for a few minutes after steaming.

Step 1: Prepare the Corned Beef

First, you need to prepare the corned beef by rinsing it under cold water to remove any excess brine.

Step 2: Steam the Corned Beef

Place the beef in a steamer basket inside a large pot. Add enough water to the pot to create steam, but make sure the water does not touch the meat. Cover the pot with a lid and bring the water to a boil. Once the water is boiling, reduce the heat to a simmer and steam the corned beef for about 3 hours, or until it reaches an internal temperature of 145°F.

Step 3: Broil the Corned Beef

After steaming, place the corned beef under the broiler for a few minutes to achieve a crispy exterior. Keep a close eye on it to prevent burning.

Step 4: Rest the Meat

Once it’s done, let the meat rest for a few minutes before slicing and serving.

Frequently asked questions