You will be thoroughly impressed. For gas, electric or fantastic on induction, works perfectly in the oven, on the stove-top or grill. Two Oval Roasting Pans, when inverted one pan fits on top of the other to create a Roaster Dutch Oven. Wire Rack included. Great roaster for ham, pork, beef and poultry.
- When it comes to roasting pans, heavy-duty construction is key
- Our 304 Surgical Stainless Steel Roasting Pan with Wire Rack is high-quality and heavy-duty combined into one piece of cookware designed to last a lifetime
- Featuring professional riveted handles and 304 stainless steel construction on the cover and base, the design of this roaster allows you to bake a roast on the stove-top, saving energy and reducing heat buildup in the kitchen.
- 5Ply Magnetic 304 Surgical Stainless Steel - Single Ply Side 4Ply bottom on both pans.
- Goes from the oven or stove-top, to the table, to the refrigerator. Dishwasher safe.
- Capacity: 15 to 17 pound Turkey
- Roaster Bottom 17.5"L x 12.25"W x 6"H
- Roaster Dome Cover/Pan 17"L x 11.25"W x 2.75"H
- Roaster & Dome Cover 17.5"L x 12.25"W x 8.5"H
Stainless Steel Roaster features
- 2 Roasters in One - Bottom and Top can be used together, or separately.
- Top and bottom can be used on top of stove – gas & electric, not induction
- Sturdy Riveted Handles
- Mirror Finish Exterior & Interior
- High-Dome Cover – can be used separately
- Roasting Rack – can be used separately for roasting vegetables
- Limited Lifetime Warranty
- Weight : 10.80 Lbs.
- For Gas, Electric, and Induction
CLASSIC CORNED BEEF and CABBAGE scroll down for video.
Corned Beef most likely came about when people began curing meat with "corns" of salt (originally, corns of gunpowder). Evidence of its legacy is apparent in numerous cultures and many cuisines, including Ancient Europe, and the Middle East, and in modern history; Irish American, Jewish, Caribbean, Philippine cuisine, and Chamorro cuisine (Mariana Islands such as Saipan and Guam). It was popular during World War II when fresh meat was rationed.
PREPARATION TIME: 3 to 4 hours – makes 8 to 10 servings. Enough for leftover Corned Beef sandwiches on Jewish Rye Bread.
EQUIPMENT: 3-N-1 Roasting Pan and Cover – fits over 2 burners
- 6 to 7 pounds corned beef brisket
- 6 to 8 cups homemade chicken stock or half chicken stock half Guinness Ale
- 3 bay leaves
- 6 to 8 black pepper corns (if using)
- 2 tablespoons apple cider vinegar
- 1 teaspoon allspice
- 1 large head green cabbage (about 1½ pounds) cut into wedges.
- 8 to 10 medium whole red potatoes scrubbed well.
- 4 to 5 medium onions peeled and quartered.
- 4 to 5 carrots, sliced.
Corned Beef: Split the brisket into two or three pieces along the natural seam. Place the brisket in the 3-N-1 Roaster and add enough chicken stock to cover the meat (add flavor packet included with the brisket), bay leaf, pepper corns and vinegar. Bring to a slow boil over medium-low heat 225°F (110°C) and cook for about 15 minutes. Skim off any residue that floats to the top. Cover with dome oven cover, and simmer until tender 175°F (79°C) about 2 hours.
NOTE: The proper cooking temperature is achieved when tiny bubbles appear around the rim of the cover, and the cover spins freely on a cushion of moisture. If the pan spits moisture, the heat is too high. If no bubbles appear, the heat is too low.
To the corned beef, add the cabbage, potatoes, carrots, and onions. Place the Steamer Rack on the 6qt and the 2qt Casserole/Double Boiler unit with cornbread mix on the steamer rack. Cover with 4½qt High-Dome Dutch oven cover, 175°F (79°C) about 45 minutes.
Remove the cover, check cornbread for doneness. If not done, cover and cook 5-10 minutes.
Remove the corned beef and let stand 10-15 minutes. Slice on a bias and serve with vegetables and cornbread.
NUTRITIONAL INFORMATION PER SERVING: 640 calories, 44g protein, 9g carbohydrate, 43g fat, 470mg sodium