Steaming Success

I tried the recipe for “steamed” corned beef (“Steamed Corned Beef Is Better,” March 11). I couldn’t believe the results. Fantastic. The beef was firm but not stringy.

I did change one bit, though. I placed the herb packet under a cabbage leaf in the steamer. It was great! Also, rather than placing the potatoes and carrots in the basket, I dumped out some of the lower water and added 1 cup chicken broth and put those vegetables in the lower pot for the last half-hour. It worked well.

BETI KING

Lancaster

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After reading the recipe for Steamed Corned Beef and Cabbage, I decided to give it a try. However, I don’t own a large enough steamer, so I used my large electric roaster instead.

Since there were a lot of corned beef bargains out there (and we love leftovers), I cooked two pieces of beef instead of one. I lined the rack with cabbage and added hot water to the pan once during cooking. Not only were the beef and vegetables sublime, I got an added bonus--the broth that remained was outstanding. It had an intense cabbage-corned beef flavor. I skimmed off the fat and strained it. Now I need to find a recipe for corned beef and cabbage soup!

My thanks to Donna Deane for the recipe.

JOCELYN WILSON

Rolling Hills Estates

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I agree! Steamed corned beef is better. I followed the directions exactly, and the meal was delicious--moist, non-stringy, tasty.

Thanks for suggesting a new way of doing an old favorite.

CHARLOTTE CARDEN

South Pasadena