Steaming is an easy and healthful way to make the traditional St. Paddy’s Day feast. It’s great for the vegetables, and it works wonderfully for the corned beef too. You’ll find steaming makes the meat firm, full-flavored and not at all stringy.
To steam the corned beef, just line a steamer basket with the large outside leaves of a cabbage and set the meat on the leaves. Steam 2 1/2 to 3 hours. Start steaming the vegetables when the corned beef has just 30 minutes left to go.
While the potatoes and cabbage are steaming, make the caraway yogurt sauce. Toasting the caraway seeds brings out their flavor when combined with the yogurt, onion and garlic.