Wok Steamed Corn Beef and Cabbage Recipe

Serves 4 to 6

A wok doubles as an excellent way of steaming foods. Meat, vegetables and desserts can be steamed easily. When shopping for a wok, be sure to get one that has a rack and a tight fitting lid.

Ingredients:

  • 3 pounds corned beef brisket
  • 12 ounces beer
  • 1 bay leaf
  • 1 stick cinnamon
  • 1 green chili pepper, dried
  • 1/2 tsp allspice
  • 1/2 tsp mustard seed
  • 1/2 tsp coriander seed
  • 1 cabbage head
  • 1/2 cup mayonnaise
  • 1/3 cup yellow mustard
  • 1/2 tsp ground basil

    • Special Equipment: Use wok with steaming rack, or large heavy pan with rack and tight-fitting lid.

    Instructions:

    1. Into wok place the beer, bay leaf, cinnamon stick, chili pepper, coriander, allspice, and mustard seed.
    2. Pour enough water to make 2 inches of liquid in bottom of wok.
    3. Heat until steaming.
    4. Place the rack in wok.
    5. Put the corned beef on rack; cover and steam 2 hours or until meat is fork-tender.
    6. Add more water to wok to keep up to 1-1/2 or 2 inch level.
    7. Combine mayonnaise, yellow mustard and basil.
    8. Cover and chill.
    9. Cut cabbage into 8 wedges.
    10. When corned beef is tender, place the cabbage on and around meat.
    11. Cover and steam about 20 minutes or until cabbage is still a little bit crisp.
    12. Remove cabbage and corned beef.
    13. Cut beef into slices and arrange attractively on serving platter.
    14. Place cabbage around the beef slices; spoon the mayonnaise dressing over top of each cabbage wedge.
    15. Serve immediately with crusty hot bread.