Steam oven technology has come a long way in recent years and with Bosch’s brilliant steam ovens you’ll be amazed at the variety of dishes you can create.
When steaming your food it cooks much more gently, locking in all of the natural vitamins and minerals, which is great as it not only tastes better but it’s actually healthier too. This is perfect for cooking vegetables, meats and fish, as well as being ideal for reheating meals and leftovers without drying them out.
When steam cooking your food is not immersed in the water, so there is no danger of valuable vitamins and minerals leaching out, as they do when your food is boiled. Studies have shown that steamed broccoli contains 50% more vitamin C than boiled broccoli. As well as locking in nutrients, steam cooking is also perfect for reducing fat content. For example, when cooking meat the fat separates itself from the meat and drips into the baking pan, reducing your consumption.
Food often looks much more appetising when steam cooked. This is because during steaming your food hardly needs to be stirred or turned, so food will retain its natural shape and colour, making it look fresh and tasty.
It also allows you to cook several components at once, without flavour or smells mixing; perfect when cooking for a crowd!
You can even steam through the cleaning! For easy cleaning that requires minimum elbow grease, you can add washing up liquid to the recessed water bowl in the oven and run the cleaning programme. Then all you have to do is simply wipe down the walls.
- 2½ lb. beef shoulder roast
- 1 tbsp. medium-hot mustard
- Salt and black pepper2 onions
- 3 carrots
- 1 whole celery stock
- 2 tbsp. clarified butter
- 1 tsp. tomato puree
- 1 cup strong red wine
- 2½ cups beef stock
- 3 juniper berries
- 2 bay leaves
- 10 white peppercorns
- 2 tbsp. corn-starch mixed with water
- STEAM CONV, 300°F
- 1¾ – 2 hours
- Baking Pan
- Spread a thin layer of mustard over your meat and season it with salt and pepper.
- Next, peel and finely dice the onions, carrots and celery.
- Heat the clarified butter in a roasting dish and sear the meat over medium heat, until brown on all sides, then remove it from the pan.
- Put the vegetables into the fat and sear, turning frequently.
- Add the tomato purée and sweat it briefly. Then gradually pour in the red wine and let the liquid reduce slightly.
- Add your meat and then pour the beef stock over everything. Then add the juniper berries, bay leaves and the peppercorns, before bringing it all to the boil.
- Place the meat in the baking pan with the vegetables and stock, then begin to roast as indicated, turning it once or twice as it cooks.
- Take the roast out to rest and keep it warm.
- Strain the remaining meat juices into a saucepan through a fine sieve and then simmer until it is reduced by half. Stir in the corn-starch and bring to a boil, then season to taste with salt and pepper.
- Slice the roast beef and serve with the sauce.