Has anyone experienced steaming beef or lamb?

I understand that the meat should be marinated and sliced into thin pieces, half an inch thick at most, before it is steamed.

How long approx. would it take for the marinated meat to turn soft in this method? I use back parts, which are usually fit for stewing/braising

I intend to try steaming the meat anyway, and hope for the best...  

Thank you!

Hi yaeli - wouldn't it create the same effect cooking it in a slow cooker? I cook my lamb that way until it literally falls off the bone *licks lips*

Time depends on how thinly you slice the meat. 1/4 inch slice are common I think. Place a single layer of meat on your rack.

Steam the meat until it is no longer pink. Check water level every half or so to make sure it does not run out. I would allow about two hours.

Quoted from Possum

Hi yaeli - wouldn't it create the same effect cooking it in a slow cooker? I cook my lamb that way until it literally falls off the bone *licks lips*

Slow cooker is super, I just don't keep one yet, as my kitchen is small and too cluttered, has to be constantly re-organized, over and over again. Steaming is also special, it makes a very delicate dish, bacause the food doesn't touch the water and is cooked only by they steam which wraps it and go through it.

I am doubtful about the results of steaming hard cuts as I'd like to do, but I am too curious.  

Quoted from C_sharp

Time depends on how thinly you slice the meat. 1/4 inch slice are common I think. Place a single layer of meat on your rack.

Steam the meat until it is no longer pink. Check water level every half or so to make sure it does not run out. I would allow about two hours.

Many thanks for this!   I'll do it accordingly.

Quoted from yaeli

Slow cooker is super, I just don't keep one yet, as my kitchen is small and too cluttered, has to be constantly re-organized, over and over again. Steaming is also special, it makes a very delicate dish, bacause the food doesn't touch the water and is cooked only by they steam which wraps it and go through it.

I am doubtful about the results of steaming hard cuts as I'd like to do, but I am too curious.  

Sounds delicious

I generally like my meat roasted over a fire, on a grill or in a pan or oven, though I've been known to braise poultry and fish, or even boil them.
Do you sear the beef/lamb first - before you steam it at least?

Quoted from san j

Do you sear the beef/lamb first - before you steam it at least?

Not if you want to avoid Advanced Glycation End-products.

Quoted from san j

Do you sear the beef/lamb first - before you steam it at least?

No, no.  The purpose of searing is to seal the outer surface of the chunk so as to keep the juices from oozing into the cooking liquid and get a juicy dish.  In steaming the fish/meat/veggies don't touch the water and lose less juices. I think that cooking time is considerably shorter in steaming.

Thanks for starting this thread Yaeli, I'll be curious to know how your meat comes out this way and how it tastes. I love simple cooking methods!

Andy

Thank you! The lamb is thawing in the fridge...

I am too all for simple cooking. At least SOMETHING simple in this life!  

I buy leg of lamb diced, and they trim the fat for me at the butcher's. I marinated the lamb small pieces in cranberry juice, water, slices of new garlic, and chopped fresh mint.

In the steaming water I put chopped carrot, cilantro, turmeric, sweet paprika, cumin, and ginger.

But, I was too hungry, much too hungry. I rushed the procedure in order to get to the food as soon as possible, and got partial results.

I marinated the meat for only 20 minutes, and let it steam for only 30-35 minutes, then took it off the steaming rack an ate it, edible, as in "al dente", but not very soft.

Still it was delicious! As I expected, it came out drier than the stewed meat, so I drizzled it with olive oil.

I'll better take it slowlier next time.

Let us know how the slow steam method works!  

it depends of the piece of lamb you want to prepare... I often use the Tajine similar to Römertopf gigot d'agneau.... soo yummy but it must be rosé inside, lamb racks too, filet even *bleu*.... ...what is really super good, a sort of stew with green beans and lamb .....loads of garlic and onions and a bit of tomate concassés
herbes de provence,seasalt and about one hour of cookings in the Tajine.....

Tajine is fantastic - it's works like a tiny oven placed on the stove, doesn't it? My friend of Morrocan-descent owns and uses one.

Isa, what do you mean that the lamb gigot must be rose inside? How do you keep it rose inside? Do you cook big chunks inside? Do you sear it first?

Quoted from yaeli

I marinated the lamb small pieces in cranberry juice, water, slices of new garlic, and chopped fresh mint.

I received the idea of cranberry juice from Deblynn3. This is quoted from the thread Fillet Steak :

Quoted from deblynn3

My marinade is cranberry juice or lemon juice/ kombucha tea, wine, or water/ spice herbs

paprika, turmeric, onion powder, garlic, marjoram, parsley or cilantro, oregano, ginger, dry mustard, whatever is on hand.  

The fruit juice, and wine or tea are what tenderize the meat.

Thank you Deblynn! It's a total upgrading, tastes just right and so good. I am going to use it also this way from now on.  Cranberry juice is a Swami diamond for me, and is genoharmonic with every food in the genoharmonic food list - except for oils and fats.

It seems that the idea to steam red meat is just right for me.

After soaking beef overnight in a marinade made of cranberry concentrate + red wine (black dot   ), water and my favotire spices, I steamed it earlier this morning, and it was soft and ready after only 1/2 an hour. The thickness of meat was a about third of an inch. It came out lean - I used no olive oil - and delicious.

The marinade sounds delicious.  Also very intrigued about steaming it sounds like it would be very good.  I have used slow cooker and also done a very slow cook (like poaching) on the stove top and both leave poultry nice and tender.
These ideas above are all great, will experiment with that marinade.
Lin

Quoted from yaeli

After soaking beef overnight in a marinade made of cranberry concentrate + red wine (black dot   ), water and my favotire spices, I steamed it earlier this morning, and it was soft and ready after only 1/2 an hour.

How is white wine on your food list?

Quoted from C_sharp

Not if you want to avoid Advanced Glycation End-products.

     I can never sear again????

Quoted from yaeli

Has anyone experienced steaming beef or lamb?

I understand that the meat should be marinated and sliced into thin pieces, half an inch thick at most, before it is steamed.

How long approx. would it take for the marinated meat to turn soft in this method? I use back parts, which are usually fit for stewing/braising

I intend to try steaming the meat anyway, and hope for the best...  

Thank you!

I use a pressure cooker.  I follow the directions.  

Yaeli it's only done by the oven and it depends about the weight... I use to cook it inside rosé even sometimes a bit more... but normally I do it also or in a  special form for cooking in the oven... and yup I use Tajine as well ...

Quoted from Victoria

How is white wine on your food list?

White wine is toxin in my SWAMI, and honestly I don't miss it, because it is too acid for me. I used to have lots and lots of white wine years back. Now that it is taken from me I say thank you...  

Quoted from Seraffa

     I can never sear again????

Remember your GI is grateful to you, and your whole being follows. For real