Best 4 Steamed Corned Beef Recipes
Steamed corned beef is a flavorful and tender dish that can be prepared with minimal effort. The process involves slowly cooking the corned beef in a steamer over a period of time, resulting in a succulent and juicy texture. This method allows the corned beef to retain its natural flavors while infusing it with a subtle aromatic essence. Whether you prefer a classic corned beef and cabbage dinner or a creative twist on a traditional meal, steamed corned beef is an excellent choice that promises a satisfying culinary experience.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED CORNED BEEF AND CABBAGE RECIPE
If you make corned beef every year for St. Patrick's Day, chances are good that you boil it with the spices that often come with the meat. But there's more than one way to cook corned beef.Steaming works especially well with a fatty cut of meat like corned beef because the steam actually melts the fat, so some of it drips off during steaming.We put a corned beef brisket in a steamer basket lined with cabbage leaves. We did not use the spice packet that came with the corned beef, or any seasonings in fact; only the cabbage. Our 3 1/2-pound brisket took about three hours to cook tender, but it came out full of flavor.When we trimmed the fat off the top and sliced it, it felt firm but was tender and juicy. It did not fall apart and lacked the stringiness common in boiled beef.Cabbage wedges and small whole carrots were added in a steamer basket above the corned beef during the last 30 minutes of cooking, so their juices would drip down on the meat. The cabbage had an amazing flavor, sweet and almost delicate. A few of us tried the cabbage that had lined the steaming basket; it was very limp but had acquired a wonderful flavor from the corned beef juices.
Provided by Donna Deane
Categories STOVETOP, MAINS, DINNER
Time 15m
Yield Serves 6
Number Of Ingredients 3
Steps:
- Remove outer leaves from cabbage and use to line steamer basket. Put corned beef on top of leaves in basket and steam 2 1/2 hours.
- Cut cabbage into 6 wedges. Put cabbage and carrots on top of corned beef in steamer basket, and steam until corned beef and cabbage are fork tender, about 30 minutes.
PAPA'S STEAMED CORNED BEEF SANDWICHES
Make and share this Papa's Steamed Corned Beef Sandwiches recipe from Food.com.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 14m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 5
Steps:
- Place meat in a steamer and heat until hot, about 5-8 minutes.
- Place all ingredients onto sandwich roll.
- Heat 30 seconds to 1 minute in a microwave, if desired, to soften or melt cheese.
- Serve hot.
Nutrition Facts : Calories 612.7, Fat 39.1, SaturatedFat 17.7, Cholesterol 163.3, Sodium 2372.1, Carbohydrate 24.1, Fiber 2, Sugar 1.6, Protein 39.4
JEWISH STYLE CORNED BEEF
Provided by Food Network
Number Of Ingredients 18
Steps:
- Place all ingredients except garlic and brisket in a large pan and bring to a boil and cool. Place garlic and brisket in non-reactive pot and cover with brining liquid, cover with a plate and weight for 3 weeks, turning after 1 1/2 weeks.;
- Remove meat from the brine and rinse. Add enough water to the steamer pot to reach just below the bottom of the steamer. Place meat in steamer. Steam for 3 hours, until tender.
- Suggested wine: 1988 Erdener Treppchen Riesling Kabinett, Elisabeth Christoffel - Berres
STEAMED CORNED BEEF
Steamed corned beef is a classic Bahamian dish also known as 'Fire Engine'. Traditionally served with grits for breakfast or with white rice for lunch or dinner. Steam is a Bahamian term for anything fried down and simmered in a tomato base (bologna, pork chops or chicken can also be served this way).
Provided by Kristal
Categories Breakfast Beef
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the oil in a skillet over medium heat. Add onion, green pepper, red pepper flakes and dried thyme; cook and stir until the onion is beginning to brown, about 7 minutes. Reduce the heat to low and stir in the tomato paste and season with salt and pepper. Simmer for 3 minutes then stir in the water. Mix in the corned beef and then let it simmer until most of the liquid has evaporated.
Nutrition Facts : Calories 227.5 calories, Carbohydrate 1.7 g, Cholesterol 72.2 mg, Fat 13.7 g, Fiber 0.4 g, Protein 23.1 g, SaturatedFat 5.4 g, Sodium 869 mg, Sugar 0.8 g
Tips:
- Choose the right cut of meat: Brisket is the traditional cut used for corned beef, but you can also use chuck roast or rump roast. Look for a piece of meat that is well-marbled with fat, as this will help keep the meat moist during cooking.
- Cure the meat properly: Curing the meat helps to preserve it and give it its characteristic flavor. You can either buy pre-cured corned beef or cure it yourself using a salt brine. If you are curing the meat yourself, be sure to follow the recipe carefully.
- Steam the meat slowly: Steaming the meat is a gentle cooking method that helps to keep the meat moist and tender. Bring the water to a boil, then reduce the heat to low and simmer for several hours, or until the meat is fork-tender.
- Serve with traditional sides: Corned beef is traditionally served with boiled potatoes, cabbage, carrots, and parsnips. You can also serve it with horseradish sauce, mustard, or rye bread.
Conclusion:
Steamed corned beef is a classic Irish dish that is perfect for a St. Patrick's Day celebration or any other special occasion. It is a flavorful and tender dish that is sure to please everyone at the table. With a little planning and preparation, you can easily make steamed corned beef at home.
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