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Steaming large pieces of MEat

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Hi, all.

I am in need of something that will be able to steam large pieces of meat--for instance like in preparation for the making of a Pastrami.

Is there anything you all can recommend that I could buy to help me accomplish this task?

Stockpot? Steamer Basket? Insert?

Anything at all?


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  1. Use a large roasting pan with a rack. Add a little water to the bottom, set over burner (s) and place the pastrami on the rack and then cover with aluminum foil, crimping it around the outside of the pan. Add additional water as necessary.

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