Steaming Roast Perfection: A Tasty, Healthy Alternative

Cooking a roast in a steamer is a great way to ensure your meat is tender and juicy. Steaming food is a gentle process that locks in vitamins and minerals, making it healthier and more flavoursome. Steam cooking is also a great way to reduce the fat content of your meal, as the fat separates from the meat and drips into the baking pan.

Steaming is a simple and fool-proof way to cook a roast, and can be done in a steam oven or a combi steam oven.

How to prepare your roast for steaming

To prepare your roast for steaming, you'll want to start by choosing the right cut of meat. Beef roasts are quite uncomplicated, and most cuts of boneless roasts will work, from rib-eye to rump, top sirloin, top round, bottom round, or even eye of round. Tougher cuts of meat, like chuck roasts, will need a longer cooking time to become tender, so you may want to avoid these for steaming.

Once you've selected your cut of meat, take it out of the refrigerator about an hour before cooking to allow it to reach room temperature. This will ensure more even cooking.

Next, you'll want to season your meat. A simple sprinkle of salt and pepper is all you need, but you can also get creative with aromatics and flavourings like garlic, rosemary, thyme, or ground black pepper. Brush the meat with a liquid like sake, mustard, or olive oil to help the seasonings stick and create a flavourful crust.

Now, it's time to prepare your steamer. Add water to the bottom of your steaming vessel, ensuring it doesn't touch the meat. If using an oven, preheat it to the desired temperature, usually somewhere between 250°F and 450°F (120°C and 230°C).

Place the roast in the steamer, either directly on a rack or in a roasting dish, and let the steaming begin! The cooking time will depend on the size of your roast and your desired level of doneness, but for a medium-rare roast, you'll typically steam for about 60 minutes.

Once the steaming is complete, remove the roast from the steamer and wrap it in foil and a kitchen towel to rest. This will allow the juices to redistribute and the meat to relax, resulting in tender and juicy slices.

And that's it! You're now ready to enjoy your perfectly steamed roast.

The best cuts of meat for steaming

Steaming is a great way to cook meat, locking in flavour and moisture, and ensuring a juicy, tender result. When choosing a cut of meat to steam, it's important to consider the cooking time and temperature, as well as the desired outcome in terms of flavour and texture. Here are some recommendations for the best cuts of meat to steam:

Beef

Beef is a versatile meat that can be steamed, and different cuts will provide varying results. For a simple, fool-proof method, a low-temperature oven steam is recommended. The beef round, rump, or sirloin are good cuts to use, weighing around 1 lb (450-500 g). These cuts are readily available in most supermarkets. If you're looking for a more budget-friendly option, chuck steak is a great choice. While it's mostly made up of muscle and connective tissue, when sliced thinly and across the grain, it can be surprisingly tender.

Lamb

Lamb is another meat that lends itself well to steaming. Lamb shoulder or leg are good options, providing a tasty, tender result when slow-steamed. Lamb fillet is also a delicious choice for steaming, offering a lean, tender cut that can be cooked quickly and impressively.

Pork

Pork is a popular choice for steaming, with the shoulder being a well-loved cut. Pork belly and ribs are also excellent options, providing a juicy, tender outcome when steamed slowly. For a quicker steam, pork fillet is a good choice, and it can be paired with roasted pears for a luxurious meal.

Other Meats

While this guide has focused on beef, lamb, and pork, it's worth noting that steaming can be applied to other meats, such as chicken. Additionally, steaming is commonly used as a final step for deli meats like corned beef and pastrami to ensure they are extra moist.

How to steam your roast

Steaming your roast is a great way to cook your meat gently, locking in flavour and moisture. Here is a step-by-step guide to achieving tender, juicy roast meat with a steamer.

Preparation

Firstly, choose your cut of meat. Tougher, cheaper cuts of meat are ideal for slow roasting, as this will give them time to tenderise. Good options include pork shoulder, lamb shoulder or leg, beef brisket, or chuck. If you're using a leaner cut of meat, like sirloin, you may want to drizzle it with a little olive oil before cooking.

Next, season your meat. A simple seasoning of salt and pepper will do the job, but you can also add herbs like rosemary or thyme, or a rub of mustard. If you want to add extra flavour, you can marinate your meat a couple of days in advance, or brush it with sake to add an umami flavour.

Cooking

Preheat your oven to a low temperature—around 250°F (120°C). Place your meat on a wire rack over a baking tray, and pour a cup of water into the bottom of the tray. Don't let the water touch the meat.

Cook your roast for around 60 minutes for a medium-rare finish, or 75 minutes for a medium finish. Turn the meat halfway through the cooking time, and add more water if needed.

Once your meat is cooked, remove it from the oven and wrap it tightly in a double layer of aluminium foil, then a kitchen towel. Leave it to rest on the counter for 2-3 hours, then refrigerate.

Serving

Slice your roast thinly and serve with your choice of garnish and condiments. It can be served hot or cold, and makes a great addition to dishes like sushi or beef tartare.

Tips

• If you want to get a good crust on your roast, start it in a hot oven to brown the exterior, then lower the temperature to cook it through gently.
• If you're cooking vegetables with your roast, try steaming them first until tender, then tossing them in oil, salt, and pepper, and roasting them until crispy.

How to steam vegetables to accompany your roast

Steaming is a great way to cook vegetables, as it locks in flavour, nutrients and a perfectly tender texture. Here is a step-by-step guide on how to steam vegetables to accompany your roast:

Choose your vegetables

Technically, you can steam all vegetables, but some work better than others. Good options include broccoli, spinach and other leafy greens, cauliflower, asparagus, carrots, green beans, small potatoes and artichokes. If you are steaming artichokes, make sure to trim them well. If you are steaming spinach or other leafy greens, you can steam them in whole pieces. For cauliflower and broccoli, break them into florets. Root vegetables like carrots should be sliced, unless you are using baby ones.

Gather your equipment

You will need a pot or pan with a lid, and a steamer basket or steamer pan insert. If you don't have a steamer basket or insert, you can use a collapsible steamer basket, which is cheap and effective. Simply place it directly into your saucepan, sitting just above the bottom of the pan. Alternatively, you can use a plate or a bowl with a bit of water in the bottom, covered with cling wrap or a plate, and poke a few holes in the top. You can also use a colander or strainer that fits in a pot, or even a thick tea towel tied tightly around a pot.

Chop your vegetables

Chop your vegetables into uniform, bite-sized pieces. This ensures that they cook evenly. The thicker the vegetable, the longer it will take to cook. For example, carrots cut into smaller pieces will have a shorter cook time.

Add water to your pot or pan

If you are using a steamer basket or insert, add about 1 inch of water to the bottom of your pot or pan. The surface of the water should be just under the basket. If you are not using a steamer, fill your pot or pan with about 2 inches of water.

Bring the water to a boil

Place your pot or pan on the stove and bring the water to a boil.

Add your vegetables

Once the water is boiling, add your vegetables to the steamer basket or insert, making sure that they are in a single layer. If you are not using a steamer, add the vegetables directly to the pot or pan.

Cover and cook

Cover your pot or pan with a lid and cook until the vegetables are just tender. The cooking time will depend on the type of vegetable. As a rule of thumb, broccoli takes 3 to 5 minutes, green beans and carrots take 4 to 5 minutes, and cauliflower takes 10 to 12 minutes. You can also refer to the vegetable timing chart below for specific times. Be sure not to overcook your vegetables, as this can result in soggy and bland veggies.

Remove the vegetables from the heat

Once the vegetables are tender, carefully remove them from the heat and transfer them to a bowl.

Season and serve

Toss the vegetables with a bit of olive oil or butter, and season with kosher salt and freshly ground black pepper to taste. You can also add other flavours such as fresh herbs, spices, fresh lemon juice, or feta cheese crumbles. Serve alongside your roast and enjoy!

Vegetable Timing Chart

• Asparagus: 2 to 5 minutes
• Broccoli: 3 to 5 minutes
• Green Beans: 4 to 5 minutes
• Carrots: 4 to 5 minutes, depending on thickness
• Brussels sprouts: 6 to 7 minutes
• Cabbage: 7 to 10 minutes
• Cauliflower: 10 to 12 minutes
• Baby potatoes: 10 to 15 minutes
• Sweet potatoes: 25 to 35 minutes (halved, shorter for diced)

How to store and reheat your roast

Storing Your Roast

When storing your roast, it's important to let it cool down to room temperature first. This will ensure that your meat stays fresh and moist. Once it has cooled, wrap the roast tightly in plastic wrap or place it in an airtight container. If you have any leftover juices or broth, be sure to include those in the container as well, as they will help keep the meat moist and flavourful. Store your roast in the refrigerator and aim to consume it within 2 to 3 days to ensure it stays fresh and tasty. If you won't be eating it within that time frame, consider freezing it.

Reheating Your Roast

The best way to reheat your roast will depend on the type of meat and your desired level of doneness. Here are some general guidelines for reheating:

• Oven: Preheat your oven to 320°F (160°C) for beef, lamb, pork, and chicken, or 350°F (180°C) for turkey, ham, and roast vegetables. Place the meat slices in a baking dish, add a few tablespoons of broth or water, and cover with foil. Reheat for 15 to 25 minutes, or until the desired internal temperature is reached.
• Microwave: For a quicker option, you can use the microwave. Place the meat slices on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1 to 2 minutes. Check halfway through to prevent overcooking.
• Stovetop: For even heating and a crispy texture, reheat your roast on the stovetop. Place a skillet on the stove and turn the heat to medium. Add the roast and a cup of water or broth, then heat for 10 minutes, turning the roast with tongs halfway through. Continue heating for another 5 minutes, or until the roast is steaming.

Tips for Reheating:

• Use Low to Medium Heat: Reheat your roast at low to medium temperatures to retain moisture and flavour. High heat can cause the meat to dry out or become overcooked.
• Cover with Foil: When using the oven, cover the roast with foil to keep the moisture in and prevent drying out.
• Check Internal Temperature: Always use a food thermometer to ensure your roast has reached a safe internal temperature. Poultry should be reheated to at least 165°F (75°C), while other meats should reach 145°F (63°C) or higher.
• Add Broth or Water: When reheating meat, adding a little broth or water can help keep it moist and prevent drying out.
• Avoid Overheating: Be careful not to overheat roasts like fish and poultry, as they can become tough. Keep a close watch to maintain the desired texture.
• Reheat in Batches: If you have a large amount of leftovers, reheat them in smaller batches to ensure even heating and maintain the quality of each item.

Frequently asked questions