18
W O L F
S T E A M E R M O D U L E
R E C I P E S
S L O W - C O O K E D
H E R B E D P OT R O A S T
Makes 6 servings
Ingredients:
3 lbs (1.4 kg) chuck roast, excess fat
trimmed
3 cups (720 ml) red wine
2 cups (240 ml) water
4 cloves garlic, smashed
2 tsp (10 g) kosher or sea salt
1
/
2
tsp (2 g) black pepper
1 stalk celery
8 sprigs fresh thyme
1
1
/
2
lbs (.7 kg) red potatoes, each cut in half
3 carrots, cut into 2" (51) pieces
1 bay leaf
Combine roast, wine, water, garlic salt and
pepper in large bowl and marinade for 12
hours. Tie celery and thyme together with
string. In solid insert pan, add roast with
marinade, potatoes, carrots, celery with thyme
and bay leaf. Cover tightly with heavy plastic
wrap. Cover tightly again with heavy-duty foil.
Pour 16 cups (3.8 L) water into the steamer
basin. Place the insert pan on top. The water
should come around the sides, but not over
the top. Cover with the glass lid. Heat the Wolf
steamer module at 190˚F (90˚C) for 8 to 10
hours.
Note: If you like the concentrated flavor of the
juices, strain liquid through a fine mesh
strainer, remove celery bundle and skim any
fat from the top. Pour the liquid into a large
saucepan and cook until the juices are reduced
by half. Adjust seasonings if needed. Add the
meat and vegetables back to the pan to heat
through.
S T E A M E D B R O C C O L I
A N D D I P
Makes 10 servings
Ingredients:
1–2 lbs (455–910 g) broccoli flowerettes
1
/
3
cup (80 ml) Italian or Russian salad
dressing or cheese dip
Pour 10 cups (2.4 L) water in the steamer
basin. Heat the Wolf steamer module at HIGH,
covered with the glass lid. Place broccoli
around the edge of the perforated insert pan.
In the center, fill a custard cup with either the
salad dressing or cheese dip. Carefully place
the insert pan in the steamer. Cover with the
glass lid. Steam for 6 minutes or until broccoli
is crisp-tender.
Note: To melt butter in a custard cup at the
same time as the broccoli, heat the broccoli for
4 minutes before adding the custard cup with
butter. Butter can be seasoned with garlic salt.
