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11 hours ago, Jon Savage said:

I just made a 2.6lb corned beef flat loosely based on this recipe - 2 hours @300 bake/steam resulted in a very nice tender corned beef. Now making the potatoes/carrots (20 minutes bake/steam) then add cabbage on top for an additional 20 minutes.

 

Honestly this little oven has so far exceeded my expectations in every respect.

 

Well worth the $300 for bread alone!

 

Toast is as mentioned frequently upthread excellent as well.

 

 

The veg took a little longer than expected- taters carrots needed 40' @ bake / steam/300 the cabbage another 20'. The learning curve continues. In the meantime there is the bread proofing in earnest tonight & this recipe for tomorrow:

Quote

Red Chile Pork The perfect taco filling. Tender and absolutely delicious! Active Time: 30 minutes Total Time: 3 hours Makes about 12 servings 3 pounds boneless pork shoulder or pork butt 1 tablespoon kosher salt 1 tablespoon chili powder ½ teaspoon dried oregano 1 bay leaf 1 cinnamon stick ½ teaspoon ground cumin ¼ teaspoon cayenne 4 garlic cloves, peeled and crushed 1. Cut the shoulder into large chunks; and place in a large mixing bowl. 2. Put the remaining ingredients together and then rub over the meat. Cover and let rest in the refrigerator overnight to marinate. 3. Transfer the meat, with the spices, to the baking tray and put in the oven with the rack in the lower rack position. Set to Bake Steam at 350°F for 75 minutes. When time expires, reset to 225°F for an additional 45 minutes on Bake Steam. 4. Allow pork to rest in oven until cool enough to handle. Remove the baking tray carefully to avoid spilling any of the braising liquid.

5. Remove and discard bay leaf, cinnamon stick and garlic. Using your hands (wearing gloves is recommended!), shred pork into bite-size pieces. This can now be used as a filling for tamales (page 24), tacos, burritos or served over rice with vegetables. Pair with our Red Chile Sauce (recipe follows) for extra flavor. Note: If using as filling for Tamales, we recommend mixing in 1 cup of red chile sauce. Follow Tamale instructions and Masa Dough recipe on pages 24–25. Nutritional information per serving (based on 3-pound pork shoulder): Calories 361 (70% from fat) • carb. 1g • pro. 26g • fat 27g • sat. fat 9g • chol. 107mg • sod. 499mg • calc. 28mg • fiber 0g

Credit due to cuisineart here:https://www.cuisinart.com/share/pdf/manuals/cso-300n.pdf for the recipe which I have shared here that I think was fair use in any case.

Have I mentioned just for the record that I have 3+ lbs pork chunks in that very same rub steeping overnight?

11 hours ago, Jon Savage said:

I just made a 2.6lb corned beef flat loosely based on this recipe - 2 hours @300 bake/steam resulted in a very nice tender corned beef. Now making the potatoes/carrots (20 minutes bake/steam) then add cabbage on top for an additional 20 minutes.

 

Honestly this little oven has so far exceeded my expectations in every respect.

 

Well worth the $300 for bread alone!

 

Toast is as mentioned frequently upthread excellent as well.

 

 

The veg took a little longer than expected- taters carrots needed 40' @ bake / steam/300 the cabbage another 20'. The learning curve continues. In the meantime there is the bread proofing in earnest tonight & this recipe for tomorrow:

Quote

Red Chile Pork The perfect taco filling. Tender and absolutely delicious! Active Time: 30 minutes Total Time: 3 hours Makes about 12 servings 3 pounds boneless pork shoulder or pork butt 1 tablespoon kosher salt 1 tablespoon chili powder ½ teaspoon dried oregano 1 bay leaf 1 cinnamon stick ½ teaspoon ground cumin ¼ teaspoon cayenne 4 garlic cloves, peeled and crushed 1. Cut the shoulder into large chunks; and place in a large mixing bowl. 2. Put the remaining ingredients together and then rub over the meat. Cover and let rest in the refrigerator overnight to marinate. 3. Transfer the meat, with the spices, to the baking tray and put in the oven with the rack in the lower rack position. Set to Bake Steam at 350°F for 75 minutes. When time expires, reset to 225°F for an additional 45 minutes on Bake Steam. 4. Allow pork to rest in oven until cool enough to handle. Remove the baking tray carefully to avoid spilling any of the braising liquid.

5. Remove and discard bay leaf, cinnamon stick and garlic. Using your hands (wearing gloves is recommended!), shred pork into bite-size pieces. This can now be used as a filling for tamales (page 24), tacos, burritos or served over rice with vegetables. Pair with our Red Chile Sauce (recipe follows) for extra flavor. Note: If using as filling for Tamales, we recommend mixing in 1 cup of red chile sauce. Follow Tamale instructions and Masa Dough recipe on pages 24–25. Nutritional information per serving (based on 3-pound pork shoulder): Calories 361 (70% from fat) • carb. 1g • pro. 26g • fat 27g • sat. fat 9g • chol. 107mg • sod. 499mg • calc. 28mg • fiber 0g

Credit due to cuisineart here:https://www.cuisinart.com/share/pdf/manuals/cso-300n.pdf for the recipe which I have shared here that I think was fair use in any case.