Steam Roasting Meat: A Quick, Easy, And Tasty Cooker Method

Steam roasting is a cooking method that involves adding a small amount of water to create steam, which helps to cook food evenly. This technique is perfect for cooking meat, fish, and vegetables, as it locks in vital vitamins and minerals, making the food healthier and more appetising. Steam roasting is also a great way to reheat meals without drying them out. When it comes to roasting in a cooker, there are a few key steps to follow. First, it is important to season the meat or vegetables with salt, pepper, and other desired aromatics. Next, sear the food in a roasting dish over medium heat, and then remove it from the pan. Add vegetables and aromatics to the pan and sear until fragrant. Place the food back into the pan and add stock or water to the baking dish, ensuring it does not touch the food. Cover with foil and roast in the oven at a low temperature for several hours, depending on the size and type of food.

Seasoning and preparation

The key to making the perfect roast is cooking it low and slow with plenty of moisture to keep it moist and tender. This can be achieved by cooking the roast for a relatively short period of time in the oven at a low temperature with plenty of water in the bottom of a baking dish. This creates a haze of steam that warmly blankets the roast.

First, brush the meat all over with sake. Then, sprinkle sea salt and pepper on a plate and roll and press the meat into them. The sake will help the sea salt penetrate the meat as well as season it with a layer of umami, eliminating the need to create an umami-enriched crust by searing the roast in oil on the stove.

Next, lay the meat on a rack placed on top of a small baking dish and let it come to room temperature, for about an hour. Preheat the oven to 250°F (120°C). Pour 1 cup (240 ml) of water into the bottom of the baking dish, but don’t let it touch the meat.

For a medium-rare roast, cook for 60 minutes. For a medium roast, cook for 75 minutes. Turn the meat once halfway through the cooking time. If necessary, add some more water.

When done, immediately wrap the meat in a double roll of aluminium foil and then tightly wrap this package in a kitchen towel, making sure the meat is well insulated. Let it rest on the counter until barely warm, about 2-3 hours, then refrigerate.

For seasoning, sea salt and freshly ground black pepper are really all you need to make a delicious roast. However, you can season with any kind of aromatics and flavourings.

Cooking temperature and time

The cooking temperature and time will depend on the type of meat you are steam roasting. For example, a steam oven roast chicken will take around 45 minutes for an average-sized whole bird, and as little as 30 minutes if you butterfly the chicken.

If you are cooking a roast beef, the cooking time will depend on how well done you want the meat. For a medium-rare roast, cook for 60 minutes at 250°F (120°C). For a medium roast, cook for 75 minutes. Turn the meat once halfway through the cooking time.

For a combi steam oven roast dinner, cook the meat at 130°C/266°F for 3-4 hours, or until the meat is tender and easily pulls away from the bone. Then, increase the oven temperature to 210°C/410°F and cook the vegetables for 20-25 minutes.

Using a combi steam oven

A combi steam oven is a fantastic appliance to have in your kitchen, as it can cook a massive array of foods, from meats and vegetables to casseroles and cakes. Here are some tips and guidelines for using a combbi steam oven to make a delicious and tender steam roast.

Choosing the Right Meat

When it comes to roasting meat in a combi steam oven, you can use a variety of meats such as lamb, beef, or pork. Cheaper secondary cuts like pork or lamb shoulder, beef brisket, or chuck are ideal as the steam oven slow roasts them to perfection, making them tender and juicy. You can also use prime cuts like fillet and sirloin, which cook quickly and add a luxurious touch to your meal.

Preparing the Meat

To prepare your meat for roasting, start by rubbing it with oil, salt, and pepper. You can also add herbs like rosemary or thyme to enhance the flavour. If you're cooking a large joint with a lot of internal fat, it's best to avoid using too much steam to prevent the meat from becoming overcooked and stringy.

Setting the Right Temperature and Steam Level

When using a combi steam oven, you can set the temperature and let the oven determine the humidity level. For roasting meat, a temperature of 130°C/266°F on the combination steam setting is a good starting point. If your oven has variable steam, you can set it to 80%. The cooking time will depend on the cut of meat, but for tougher cuts, you may need up to 4 hours.

Cooking the Vegetables

While your meat is roasting, you can prepare your vegetables. Cut them into large chunks, about 2 inches (5 cm) in size. Good options include sweet potatoes, carrots, zucchini, and cauliflower or broccoli florets. Place the vegetables in a single layer on a tray, toss them with oil and salt, and cook at 210°C/410°F on the combination steam setting for 20-25 minutes until they are tender and browned.

Serving the Roast

Once your meat and vegetables are cooked, it's time to serve. You can carve the meat into thick slices or simply pull it apart with forks. Arrange the vegetables around the meat and drizzle everything with the pan juices. Enjoy your delicious and tender steam roast!

How to steam-roast vegetables

Steam-roasting is a great way to cook vegetables as it enhances their natural sweetness. The technique involves using the water already in the vegetables to steam them, which produces caramelized results and solves some of the problems you find with regular roasting.

Step 1: Toss to Coat

First, toss your chosen vegetables in a bowl with oil, butter, salt, pepper, and any other seasonings to evenly combine. Use enough oil to give the vegetables a glossy coating, but not so much that you have puddles in the bottom of your bowl.

Step 2: Cover and Roast

Spread the vegetables in a single layer on a rimmed baking sheet, cut side facing down, and cover tightly with aluminum foil. Place them in a very hot oven to roast until tender. This will depend on the type of vegetable and the size of the pieces, but it should take around 28 minutes.

Step 3: Uncover and Finish Roasting

Remove the foil and return the vegetables to the oven to expose them to the direct dry heat. This will allow them to brown, crisp up, and caramelize. Check and stir the vegetables every 10 to 15 minutes. Continue roasting until the vegetables are easily pierced with a fork and are showing crispy, charred bits at the tips and edges.

Step 4: Finish with Fresh Herbs

Flip or stir the vegetables and roast until golden and crusty all over, sprinkling with fresh herbs near the end of roasting.

Tips

• Nearly any vegetable can be roasted in this way, but how you cut them matters. You want them small enough to cook through under the foil relatively quickly, but with enough surface area to get plenty of browning without drying out once the foil is removed.
• For vegetables with a higher water content, such as broccoli, cauliflower, butternut squash, and peppers, roast for less time to give the moisture a longer chance to evaporate.
• If you are roasting mixed vegetables with different cooking times, you can roast them individually on separate trays and combine them after, or add the quicker-cooking vegetables to the tray later on.

Carving and serving

The best way to carve your steam roast will depend on the type of meat you've cooked. For example, if you've cooked a whole chicken, you'll want to start by removing the legs and wings, then slicing the breast meat. If you've cooked a large joint of beef, lamb, or pork, you might want to slice it into thick slices or pull it apart with two forks.

When it comes to serving, there are a few things to keep in mind. First, don't forget to use any juices that have collected in the pan. These can be drizzled over the meat before serving or reduced down to make a gravy. Second, consider what else you're serving with your roast. For a traditional roast dinner, you might want to include roast potatoes, vegetables, and a Yorkshire pudding. If you're serving a cold roast beef, you could serve it with a variety of garnishes and condiments, such as peppery kaiware daikon sprouts, yuzu kosho, soy sauce, or wasabi.

Finally, don't forget to let your meat rest before carving and serving. This will allow the juices to redistribute, ensuring that your roast is juicy and tender. Depending on the size of your roast, you'll want to rest it for at least 10-15 minutes.

Frequently asked questions