Steaming Corned Beef: A Simple, Quick, And Tasty Guide

Corned beef is a popular dish, often served on St. Patrick's Day. It's made by curing a beef brisket in a salt brine with various spices. While corned beef is usually boiled, steaming is a great alternative as it helps melt away some of the fat. This article will provide a step-by-step guide on how to steam corned beef, along with tips for achieving tender and juicy results.

How to steam corned beef in a wok

Steaming corned beef is a great way to cook this fatty cut of meat as the steam melts the fat, allowing some of it to drip off. It is also a simple way to cook corned beef, which is a popular dish around St. Patrick's Day. Here is a step-by-step guide to steaming corned beef in a wok:

What You'll Need:

• A wok with a steaming rack or a large, heavy pan with a rack and a tight-fitting lid
• Corned beef
• Water
• Beer (optional)
• Spices (bay leaf, cinnamon stick, chilli pepper, coriander, allspice, mustard seed)
• Mayonnaise, yellow mustard, and basil (for the dressing)
• Cabbage

Step 1: Prepare the Wok

Place the beer, bay leaf, cinnamon stick, chilli pepper, coriander, allspice, and mustard seed into the wok. If you don't want to use beer, you can just add a little more water. Pour in enough water to make about 2 inches of liquid in the bottom of the wok.

Step 2: Start Steaming

Heat the wok until the liquid is steaming. Then, place the rack inside the wok and put the corned beef on the rack. Cover the wok and steam for 2 hours or until the meat is tender when pierced with a fork. Remember to keep an eye on the water level, adding more water to maintain a level of 1.5 to 2 inches.

Step 3: Add the Cabbage

When the corned beef is tender, place the cabbage on and around the meat. You can cut the cabbage into wedges or chunks, depending on your preference. Cover the wok again and steam for about 20 minutes, or until the cabbage is cooked but still a little crisp.

Step 4: Serve

Remove the cabbage and corned beef from the wok. Cut the beef into slices and arrange them on a serving platter. Surround the beef slices with the cabbage wedges and spoon the mayonnaise, mustard, and basil dressing over the cabbage.

And there you have it! A delicious, steamed corned beef and cabbage dish cooked in a wok. Enjoy!

How to steam corned beef in an oven

Steaming corned beef in an oven is a great way to prepare this dish, and it's not as difficult as you might think. Here's a step-by-step guide to help you achieve the perfect steamed corned beef:

Preparation:

Firstly, gather your ingredients. You'll need:

• Corned beef (brisket cut)
• Water
• Spices (such as pickling spice, garlic cloves, onion, carrot, celery, bay leaves, peppercorns)
• Beer or broth (optional)
• Vegetables of your choice (potatoes, cabbage, carrots, etc.)

Step 1: Brining (Optional)

If you're feeling adventurous and want to enhance the flavour of your corned beef, you can start by brining it. This step is not necessary, but it will add a unique taste to your dish. To brine the corned beef, follow these steps:

• Prepare a brine solution by dissolving salt, sugar, and corned beef seasoning in water. You can also add pink curing salt and garlic cloves for extra flavour.
• Place the brisket in a large container and cover it completely with the brine solution.
• Brine the brisket in the refrigerator for 5-7 days. The longer it sits, the saltier it will become.

Step 2: Boiling

Before steaming corned beef in the oven, it's essential to boil it first to remove excess curing salt. Here's how:

• Place the corned beef in a large pot and cover it with water.
• Bring it to a boil and then discard the water. Repeat this process to ensure most of the curing salt is removed.

Step 3: Steaming in the Oven

Now, let's get to the main event – steaming corned beef in the oven:

• Preheat your oven to 350°F.
• Place the boiled corned beef in a baking pan or dish with high sides, fat-side up.
• If desired, rub the corned beef with your favourite mustard and sprinkle the provided spice packet on top.
• Tightly wrap the corned beef with aluminium foil.
• Place the wrapped corned beef in the preheated oven and steam for about 3 hours for a 2.5-3 lb cut, or approximately 1 hour per pound.
• For the last 30 minutes of cooking, you can add vegetables like quartered potatoes and cabbage wedges to the dish.

Step 4: Broiling (Optional)

If you want to add a crispy touch to your corned beef, you can broil it for a few minutes after steaming:

• Remove the corned beef from the oven and carefully open the foil.
• Place the corned beef under the broiler for about 5 minutes, or until the top begins to crisp.

Step 5: Resting and Serving

Allowing the corned beef to rest before slicing is crucial to ensure it stays juicy:

• After cooking, let the corned beef rest for at least 10 minutes before slicing.
• Slice the corned beef against the grain and serve with your choice of vegetables and sides, such as mustard sauce, horseradish, or sauerkraut.

Tips:

• Always slice corned beef against the grain to ensure tender slices.
• If you want to add more vegetables, you can steam them separately or cook them in the leftover corned beef water for added flavour.
• Leftover corned beef can be stored in the refrigerator for up to 4-5 days or frozen for later use.

How to steam corned beef in a slow cooker

Steaming corned beef in a slow cooker is a great way to ensure your meat is tender and packed with flavour. Here is a step-by-step guide to achieving the perfect corned beef.

Ingredients

• Corned beef (3-4 lbs)
• 1/2 cup of water or beef broth
• 1 cup of beer (optional)
• 1/2 head of green cabbage (optional)
• 4 carrots
• 8 small red potatoes
• 1 onion
• Spice packet (usually comes with corned beef)

Method

• Place the corned beef in the slow cooker, fat side up.
• Sprinkle the meat with the spice packet.
• Add 1/2 cup of water or beef broth to the slow cooker, or enough to reach about 1/2" up the side of the meat.
• Turn the slow cooker on low and cook for 8 hours.
• If you want to add cabbage, put it in the slow cooker after 6 hours of cooking. It will be ready in the remaining 2 hours, when it is soft and has absorbed some flavour from the beef.
• Halfway through the cooking process, add the potatoes and carrots. This will prevent them from overcooking and becoming too mushy.
• Remove the corned beef from the slow cooker and slice.

Tips

• If you want your corned beef to be fall-apart tender, cook it for a little longer.
• If you want to add extra flavour, pour a cup of beer over the brisket.

How to steam corned beef in an Instant Pot

Steaming corned beef is an excellent way to cook this fatty cut of meat as the steam melts the fat, allowing some of it to drip off.

Ingredients:

• Corned beef brisket (3-4 pounds)
• 2 cups of beef broth (or 12 fluid ounces of beer and 1/2 cup of water)
• 1 medium yellow onion, sliced
• 4 cloves of garlic, chopped
• 1 pound of baby potatoes (optional)
• 4 large carrots, cut into 3-inch pieces (optional)
• 1 medium green cabbage, cut into 2-inch wedges (optional)
• Kosher salt and freshly ground pepper, to taste
• Whole-grain mustard, to serve (optional)
• Fresh parsley, chopped (optional)

Method:

• Rinse the brisket with cold water and thoroughly pat dry.
• Place the trivet inside the Instant Pot.
• Add the sliced onions to the Instant Pot, then place the brisket on top of the onions, with the fat side facing up.
• Top the brisket with the garlic and the contents of the spice packet that comes with the corned beef.
• If you are not using beer, pour in 2 cups of beef broth. If you are using beer, add the beer and 1/2 cup of water to the Instant Pot, being careful to pour it around the beef rather than directly over it so as not to rinse off the spices.
• Secure the lid, ensuring the vent is in the sealing position, and set the Instant Pot to high pressure for 70-90 minutes, depending on the size of your brisket and your desired texture.
• Once the cooking time has elapsed, allow the pressure to release naturally for 5 minutes, followed by a quick release of any remaining pressure.
• Remove the brisket from the Instant Pot and place it on a serving platter, covering it with foil to keep warm.
• If you are cooking vegetables, reserve 2 cups of the cooking liquid in the Instant Pot, discarding the rest. Add the baby potatoes and carrots, then top with the cabbage. Season with salt and pepper to taste.
• Cook on high pressure for 3 minutes, then quick-release the pressure according to the manufacturer's instructions.
• Thinly slice the corned beef against the grain and serve with the vegetables and mustard.

Tips:

• If you want your corned beef to be tender but still pliable and easy to slice, set the Instant Pot on manual high for 75 minutes.
• If you want a more shredded texture, set the Instant Pot on manual high for 90 minutes.
• You can also cook the vegetables separately while the meat rests, as they need much less cooking time.

How to prepare vegetables for steaming

Vegetables are a great addition to a corned beef dish, and steaming is an excellent way to cook them. Here is a guide on how to prepare vegetables for steaming to accompany your corned beef.

Firstly, choose your vegetables. Classic choices to accompany corned beef include cabbage, carrots, potatoes, and onions. You can use a whole head of cabbage, cut into wedges, or use just the outer leaves to line the steamer basket and impart flavour to the beef. Carrots can be left whole if small, or cut into large chunks. For potatoes, use small red or yellow potatoes, or cut larger ones into chunks. Peel and quarter an onion.

Next, prepare your steaming setup. You can use a steamer basket, a pressure cooker, a microwave, or a stove-top setup. If using a stove-top, you can fill a pan with water and place a rack inside, ensuring the water level is below the rack. Alternatively, crumple aluminium foil and place it in the bottom of a pan, filling with water just below the foil.

Now, it's time to cook the vegetables. If using a pressure cooker, place the potatoes, carrots, and cabbage in the basket in that order and cook for around 3 minutes once the pressure is released. For a stove-top setup, bring the water to a boil, then carefully place the vegetables in the steamer basket or on the rack. Cover and steam until tender. The timing will depend on the vegetables you are using and your preferred level of doneness, but it usually takes around 30 minutes for the vegetables to be cooked through.

Finally, serve the vegetables with your corned beef. You can drizzle them with olive oil, butter, salt, and pepper, or offer condiments such as balsamic vinegar, mustard, and horseradish on the side. Enjoy your delicious and healthy steamed vegetables alongside your corned beef!

Frequently asked questions