Chunky Beef 'N Vegetable Fettuccine

Directions for: Chunky Beef 'N Vegetable Fettuccine

Ingredients

1 lb(s) (450 g) extra lean ground beef

2 carrots, finely chopped

1 large zucchini, finely chopped

8 oz (227 g) mushrooms, finely chopped

3 large cloves garlic, chopped

1 pkg Knorr Lipton Recipe Onion Soup Mix

2 can (19 fl oz/540 mL) no-salt-added chopped tomatoes

1 lb(s) (450 g) whole wheat fettuccine, cooked according to package directions, reserving 1/2 cup pasta water

cup (125 mL) finely sliced basil leaves

black pepper

Parmesan cheese

Directions

1. Cook fettuccine according to package directions. Reserve cup (125 ml) pasta water.

2. Preheat large nonstick saucepot over medium-high heat and cook ground beef, carrots, zucchini and mushrooms, stirring frequently and breaking up beef, until beef is browned. Stir in garlic and season with freshly ground black pepper.

3. Stir in Knorr Lipton Recipe Onion Soup Mix, tomatoes and reserved pasta water. Bring to a boil and simmer covered 10 minutes. Stir in basil.

4.

Toss with hot fettuccine. Sprinkle with shredded Parmesan cheese.

See more: Beef, Vegetables, Italian, Pasta, Quick and Easy, Herbs, Cheese

Hunan Smoked Beef Ribs

Directions for: Hunan Smoked Beef Ribs

Ingredients

Hunan Smoked Beef Ribs

2 8 2 Racks of Beef ribs 8 Bones each rack

9 cup 9 cups apple wood chips 6 cups soaked in cool water for 1 hour and drained.

Rub

4 tsp Chinese five spice powder

2 Tbsp salt

1 Tbsp freshly ground black pepper

1 Tbsp lightly packed brown sugar

2 tsp chili flakes

Sauce

2 cup Hoisin sauce

3 Juice of 3 oranges

2 Tbsp grated ginger

1 Tbsp chopped garlic

cup dry sherry

2 Tbsp sesame seeds

Directions

Hunan Smoked Beef Ribs

1. To make the rub, combine all rub ingredients in a small bowl and stir to combine evenly. Rub this mixture evenly all over the ribs using slight pressure of the hand as to tear the micro fibers of the meat. Place the rubbed ribs in a large re-sealable bag and place in the refrigerator to marinate overnight

2. The next day prepare the sauce by combining the Hoisin sauce in a medium bowl; add the grated ginger, garlic, orange juice, sherry and sesame seeds.

3. Strain the wood chips. Place 1 cup (250ml) of dry wood chips on a large sheet of aluminum foil mix in 2 cups (500ml) of the wet until evenly distributed. Close the foil up loosely and make a sealed pouch. Pierce the pouch in several spots top and bottom. Repeat to make 3 pouches in total.

4. Remove the ribs from the refrigerator and allow them to come to room temperature. Prepare barbeque by removing the grates, placing a drip pan on one side of grill and placing a smoke pouch on the other side. Replace the grates over the drip pan only.

5. Preheat the grill for indirect cooking by leaving the 2 burners off under the drip pan and putting the heat on under the smoke pouch. Allow to heat to a temperature of 220F (104C) heat. Once smoke beings to form, lift the lid and place the ribs on the grill over the drip pan where there is no heat. Close lid and smoke for 2.5 hours, changing the smoke pouch when smoke dissipates.

6. After 2.5 hours baste the ribs with the sauce. Close lid and continue to cook for 1 hour basting every 30 minutes. Ribs will be done when you can pull them from the bone with ease.

7. Remove ribs from grill loosely tent with foil and let rest for 20 minutes before cutting and serving. Serve with left over Hunan sauce.

Rub Sauce

See more: Beef, Main, Slow Cook, Appetizer, Lunch, Grill, BBQ

Easy Beef Stew

Yum! This stew is sure to be good. Mushrooms, onions, beef -- what's not to like?
Directions for: Easy Beef Stew

Ingredients

2 cups beef broth

1 lb(s) flank steak, trimmed of fat and sliced

lb(s) mushrooms

cup finely chopped onion

Slow Cooker

Directions

1. Chop all ingredients.

2. Add beef broth.

3. Put all ingredients in slow cooker.

4. Cook for 4-5 hrs.

5. Enjoy!

Source and Credits

Courtesy of Food Network Canada Community

See more: Beef, Comfort Food, Main, Mushrooms, Slow Cook

Corned Beef and Cabbage Quiche

This quiche is great for breakfast, brunch or lunch!
Directions for: Corned Beef and Cabbage Quiche

Ingredients

Quiche

1 Tbsp salted butter

2 cups green cabbage, finely sliced

1 Tbsp caraway seeds

1 pie crust, homemade or store-bought, recipe follows

All-purpose flour, for rolling

8 oz corned beef, cut into small pieces

1 cups half and half

1 Tbsp Dijon mustard

8 large eggs

Kosher salt and freshly ground black pepper

Perfect Pie Crust

3 cups all-purpose flour

cup vegetable shortening

12 Tbsp salted butter

1 large egg

5 Tbsp cold water

1 Tbsp white vinegar

1 tsp kosher salt

Directions

Quiche

1. Preheat the oven to 400F.

2. Add the butter to a saute pan over medium heat, add the cabbage and caraway seeds and cook until wilted, about 5 minutes.

3. Roll out the pie crust on a floured surface and press into a deep fluted tart pan with a removable bottom (or a deep-dish pie pan). Lay the cabbage in the crust, followed by the corned beef.

4. Whip the half-and-half, mustard, eggs and some salt and pepper in a large bowl, then pour it into the crust.

5. Place the pan on a rimmed baking sheet, cover lightly with aluminum foil and bake for 40 to 45 minutes. Remove the foil and continue baking until the quiche is set and the crust is golden brown, another 10 to 15 minutes. (The quiche will still seem slightly loose, but will continue to set once removed from the oven.) Let the quiche sit for 10 to 15 minutes, then, if using a tart pan, remove the quiche from the pan. Cut into slices with a sharp serrated knife and serve.

Perfect Pie Crust

1. Put the flour in a large bowl. With a pastry cutter, gradually work the shortening and butter into the flour until it resembles coarse meal, 3 or 4 minutes. In a small bowl, beat the egg with a fork and pour it into the flour mixture. Add the cold water, white vinegar and salt. Stir gently to combine.

2. Form the dough into 2 evenly sized balls and place each ball into a gallon food storage bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using them immediately, it's still a good idea to put them in the freezer for 15 to 20 minutes to chill.) When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes.

Video

See more: Beef, Bake, Brunch, Eggs/Dairy, Vegetables, Breakfast

Slow-Cooker Asian-Style Beef Stew

Enjoy rich flavours and ingredients like butternut squash, star anise and beef in this comfort food dish.
Directions for: Slow-Cooker Asian-Style Beef Stew

Ingredients

3 Tbsp (45 mL) cornstarch

cup (60 mL) soy sauce

cup (60 mL) ketchup

2 lb(s) (1 kg) stewing beef cubes

2 onions, chopped

cup (60 mL) brown sugar

2 cloves garlic, chopped

1 star anise (optional)

1 small cinnamon stick

1 tsp (5 mL) crushed red pepper flakes

1 butternut squash, peeled, seeded and cut into 1 1/2-inch (4 cm) cubes

1 red bell pepper, cut into thin strips

Pepper

Directions

1. In a slow cooker, combine the cornstarch with the soy sauce and ketchup. Add the remaining ingredients except for the squash and bell pepper. Season with pepper. Stir and top with the squash.

2. Cover and cook on low for 8 hours. Add the bell pepper and combine.

3. Serve with rice.

Source and Credits

Courtesy of RicardoCuisine.com

See more: Asian, Beef, Comfort Food, Main, Slow Cook, Vegetables

Slow Cooker Shredded Beef Burritos

Directions for: Slow Cooker Shredded Beef Burritos

Ingredients

1 Tbsp (15 mL) vegetable oil

2 lb(s) (1 kg) boneless beef brisket (or flank steak), trimmed of fat

2 medium green bell peppers, chopped

1 jar (22 fl. oz/640 mL) Rag Tomato and Basil Light Pasta Sauce

1 Knorr Beef Bouillon Cube

3 clove garlic, chopped

12 medium flour tortillas, warmed

Directions

1. Heat oil in large saucepan or Dutch oven over medium-high heat and brown brisket. Remove brisket and set aside.

2. Cook green peppers in same pan, stirring occasionally, until tender, about 4 minutes. Transfer to slow cooker. Stir in Rag Tomato and Basil Light Pasta Sauce, Knorr Beef Bouillon Cube and garlic.

3. Cook covered on HIGH 4 to 6 hours or LOW 8 to 10 hours or until brisket is fork-tender. Remove brisket from sauce; cool slightly, then shred with two forks. Return to sauce and serve rolled up in tortillas. Serve, if desired, with guacamole, shredded cheese, low fat sour cream or your favourite toppings.

4. Always allow meat to rest at least 5 minutes after cooking. This will allow it to relax and retain its flavourful juices for these delicious burritos.

5. Knorr Chef Tip: Try serving with whole wheat tortillas for a boost in fibre intake that your kids wont even notice!

See more: Beef, Slow Cook, Mexican, Dinner

Beef Stew

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Beef Stew

Ingredients

2 lb(s) of beef short ribs, cut into 2 pieces

3 Tbsp of olive oil

3 onions, chopped

3 carrots, sliced

3 stalks of celery

1 heads of garlic, peeled

3 cup red wine

cup of tomato paste

1 can of beef stock

3 bay leaves

3 sprig of fresh thyme

Salt and pepper

Directions

1. Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Saut, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.

2. Serve with mashed potatoes.

See more: North American, Vegetables, Dinner, Saute, Herbs, Beef, Main, Winter, Slow Cook

Red Beef Chili

With three kinds of chiles and another three kinds of chile powder, this hearty red beef chili packs quite the punch.
Directions for: Red Beef Chili

Ingredients

Ingredients and Directions

7 Tbsp canola or vegetable

2 lb(s) bottom round beef, cut into 1/2-inch cubes

Kosher salt and freshly ground black pepper

2 Tbsp ground cumin

1 (12-oz) bottle dark beer

1 large red onion, finely diced

4 cloves garlic, finely chopped

1 tsp habanero, seeded and chopped

1 Thai bird chile, seeded and chopped

jalapeno, seeded and chopped

poblano, seeded and finely chopped

1 Tbsp ancho chile powder

1 Tbsp cascabel chile powder

1 Tbsp chipotle pepper pure

1 Tbsp pasilla chile powder

1 tsp New Mexican chile powder

5 cups homemade chicken stock, canned or low-sodium broth or water

1 (16-oz) can whole tomatoes, drained and pured

2 Tbsp finely chopped semisweet chocolate

2 Tbsp maple syrup, or more as needed

Toasted Cumin Crema (recipe follows)

Toasted Cumin Crema

Tbsp cumin seeds

cup Mexican crema or creme fraiche

Kosher salt and freshly ground black pepper

Directions

Ingredients and Directions

1. Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the beef with salt and pepper and add one-third of the meat to the pan and saute until browned on all sides. Repeat with the oil and meat, draining any excess liquid from the pan between the batches. Return the meat to the pan, sprinkle with the cumin and stir well. Deglaze the pan with the beer and bring to a boil. Cook until the beer is almost completely reduced. Remove the meat from the pan and set aside.

2. In the same pan, add the remaining 1 tablespoon oil to the same pan and then add the onions and cook on medium heat until soft. Add the garlic and cook for 2 minutes. Add the habanero, Thai bird, jalapeno and poblano peppers and cook until soft, about 5 minutes. Add the ancho chile pepper, cascabel chile powder, chipotle pepper puree, pasilla chile powder and New Mexican chile powder, and cook an additional 2 minutes. Add the chicken stock and tomatoes, bring to a boil and cook until slightly thickened, 15 to 20 minutes.

3. Pure with an immersion blender. Add the beef back to the pan, reduce the heat to medium, cover and simmer until the chili is thick and the beef is tender, about 1 hour 15 minutes. If the chili has too much liquid, continue to cook uncovered to thicken, about 15 minutes. Remove from the heat, add in the chocolate and maple syrup and stir until the chocolate is melted and combined and adjust seasonings. Serve with Toasted Cumin Crema.

Toasted Cumin Crema

1. Place the cumin in a small saut pan over medium heat. Toast until lightly golden brown. Place in a small bowl. Stir in the crema and season with salt and pepper, to taste. Place in a squeeze bottle.

See more: Beef, Dinner, Comfort Food, Hot and Spicy, Main, Tomatoes

Beef and Roasted Root Vegetable Stew

This hearty stew by Nadia G. is pumped up with chunks of vegetables and of course beef!
Directions for: Beef and Roasted Root Vegetable Stew

Ingredients

5 carrots, chopped (4 for roasted veg, 1 for stew flavouring)

4 parsnips, chopped

2 red onions, chopped

4 beets, chopped

4 clove garlic, crushed

6 Tbsp extra virgin olive oil

1 pinch of sea salt and freshly cracked black pepper

3 1 inch-thick slices of beef fore shank, with the meat cut into bite-sized cubes (reserve bone)

flour to coat

cup red wine

6 cup organic beef stock

1 celery stalk (for flavoring stew broth)

cup fresh parsley

2 bay leaves

2 sprig thyme

1 pinch black peppercorns

cup dry red lentils

1 pinch of brown sugar

Directions

1. Preheat oven to 375 degrees F.

2. Chop 4 carrots, 4 parsnips, 2 onions and 4 beets uniformly, so they roast evenly. Spread root vegetables in a single layer on a baking sheet, coat with 3 tablespoons of extra virgin olive oil, garlic, sea salt and cracked pepper. Mix. Roast in oven for 45 minutes.

3. Heat 3 tbsp olive oil on medium. Lightly toss beef cubes in flour and add to pan. Sear for a few minutes on all sides until meat has a crisp exterior.

4. Deglaze the pan with red wine.

5. Transfer the beef and juices into a big pot and add beef stock, add 1 halved carrot, 1 halved celery stalk, 1/4 cup fresh parsley, bone (from the foreshank), bay leaves, thyme and peppercorns.

6. Cover and simmer for 2 hours, check on stew occasionally, remove scum.

7. Remove soggy carrot, celery, bones, and herbs. Add roasted vegetables and red lentils, let simmer an additional 20 minutes. Serve in bowls topped with fresh, minced parsley.

See more: Beef, Main, Dinner, North American, Vegetables, Winter

Slow Cooker Corned Beef and Cabbage

Brisket comes in two different cuts: point and the leaner flat. Depending on which you get, your corned beef may be tender and sliceable (flat cut) or very tender and falling apart (point cut). If your meat isn't labeled, speak with the butcher about which variety your grocery store stocks.
Directions for: Slow Cooker Corned Beef and Cabbage

Ingredients

1 lb(s) small redskin potatoes, halved

4 carrots, cut into 2-inch pieces

1 large onion, cut into 1/2-inch wedges

2 stalks celery, peeled and cut into 2-inch pieces

2 - 3 sprigs fresh thyme

1 (4-lb) piece corned beef brisket, rinsed

12 oz stout beer

2 Tbsp pickling spice

small head green cabbage, core intact and cut into thick wedges

cup sour cream

cup prepared horseradish

2 Tbsp whole-grain mustard

3 Tbsp unsalted butter

Kosher salt and freshly ground black pepper

cup loosely packed parsley leaves, chopped

Directions

1. Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours.

2. Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more.

3. Whisk together the sour cream, horseradish and mustard in a small bowl.

4. Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste.

5. Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using.

Source and Credits

Copyright 2013 Television Food Network, G.P. All rights reserved

Recipe courtesy of Food Network Kitchen

See more: Beef, Herbs, Main, Potatoes, Slow Cook, Vegetables

Beef Sliders for a Crowd

We're redefining sliders with this easy press-in-a-pan recipe - no forming and cooking individual patties! And we took a cue from our favorite burger joints: onions on the bottom, beef on the top. You can prepare the meat mixture on the cookie sheet a few hours ahead, refrigerate and cook just before serving.
Directions for: Beef Sliders for a Crowd

Ingredients

1 medium onion

1 lb(s) 90/10 ground beef

1 large egg

cup plain breadcrumbs

Kosher salt

2 tsp vegetable oil

Freshly ground black pepper

6 slices American cheese, quartered

24 thin plum tomato slices (from 2 to 3 tomatoes)

24 slices dill pickle

24 mini potato buns

4 large iceberg lettuce leaves, cut into 24 even pieces

Ketchup and yellow mustard, for serving

Directions

1. Preheat the oven to 425F. Cut the onion in half, and shred each half on the large holes of a box grater. Squeeze the shredded onion dry between 2 towels, and scatter around a 10-by-15-inch rimmed baking sheet.

2. Put the ground beef, egg, breadcrumbs and 1 teaspoon salt in a large bowl, and mix gently, just enough to incorporate evenly. Drop mounds of the mixture all around the baking sheet, and press them into an even layer without disturbing the onions too much (but expect some of the onions to move around and peek through the meat). Brush the top of the meat with the vegetable oil, then season it evenly with 1/2 teaspoon salt and several grinds of fresh pepper. Score the meat into 24 squares, cutting completely through with a spatula.

3. Bake until browned and no longer pink in the middle, 8 to 9 minutes. Put a small square of cheese on each patty, and return to the oven to melt, about 30 seconds. Let rest a few minutes, then recut along the scores to separate.

4. Top each patty with a slice of tomato and pickle. Slide a spatula into the pan, and let guests serve themselves. Serve alongside a platter with the buns and lettuce. Don't forget the ketchup and mustard.

Tips and Substitutions

Special equipment: a 10-by-15-inch rimmed baking sheet

8 servings (3 sliders per person)

Source and Credits

Copyright 2014 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Cheese, Appetizer, Beef, Eggs/Dairy, Party Favourites

Garlic-Mustard Grilled Beef Skewers

These tender beef bites are just what the grill master ordered.
Directions for: Garlic-Mustard Grilled Beef Skewers

Ingredients

Beef Skewers

1 beef tenderloin (2 lbs), halved and cut into 1-inch slices

6-inch wooden skewers, soaked in cold water for 30 minutes

Garlic-Mustard Glaze, recipe follows

Garlic-Mustard Glaze

4 cloves garlic, finely chopped

cup grainy mustard

2 Tbsp Dijon mustard

2 tsp Spanish paprika

tsp kosher salt

tsp freshly ground black pepper

1 Tbsp low-sodium soy sauce

2 Tbsp white wine vinegar

1 Tbsp honey

Directions

Beef Skewers

1. Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.

Garlic-Mustard Glaze

1. Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

See more: Beef, Appetizer, Barbeque, Grill

Hot Hawaiian Beef Sandwiches

The perfect thing for a delicious lunch or mouth-watering dinner, these sandwiches are bookended with Hawaiian sweet rolls that provide a soft, tender bite.
Directions for: Hot Hawaiian Beef Sandwiches

Ingredients

24 dinner rolls, such as King's Hawaiian Original Hawaiian Sweet Rolls

cup salad dressing, spread such as Miracle Whip

Hot sauce, to taste

24 slices deli roast beef

12 slices pepper Jack cheese

1 stick butter

1 Tbsp lemon pepper

1 Tbsp Dijon mustard

6 dashes Worcestershire sauce

Directions

1. Preheat the oven to 350F.

2. Slice the rolls in half and place the bottoms in a single layer in a 9-by-13-inch dish.

3. Mix the salad dressing and some hot sauce together in a small bowl. Spread the mixture on the rolls in the dish. Layer on the roast beef and then the cheese over the rolls. Place the top halves of the rolls on the cheese.

4. In a small saucepan over medium-low heat, melt the butter with the lemon pepper, mustard and Worcestershire sauce. Drizzle or brush the butter mixture over the sandwiches. Cover with foil.

5. Bake until the cheese melts, 10 to 12 minutes. Uncover and cook until lightly browned, about another 2 minutes. Serve hot.

See more: Beef, Cheese, Lunch, Bake, Main

Beef and Lamb Sliders

Directions for: Beef and Lamb Sliders

Ingredients

Beef Burgers

2 lb(s) ground medium beef

1 tsp Ancho chili powder

Salt and pepper to taste

cup Gorgonzola cheese

12 mini hamburger buns

Olive oil for brushing

Garnish with onion and sprouts (optional)

Lamb Burgers

2 lb(s) ground lamb

Zest of two lemons

1 tsp ground cumin

2 Tbsp chopped parsley stems removed

1 Tbsp chopped oil soaked sun dried tomatoes, roughly chopped

2 tsp minced garlic

1 cup goat cheese crumbled

Pepper to taste

12 mini hamburger buns

Olive oil for brushing

Garnish with olive tapenade and fresh Arugula leaves (optional)

Directions

Beef Burgers

1. To prepare the beef burgers, combine beef, Ancho powder, salt and pepper in a medium bowl. Mix until ingredients are evenly distributed.

2. Using a light touch, make 24 inch patties. Try to make the rounds equal in diameter and thickness.Divide the cheese into 12 portions and place in the center of 12 of the beef patties.

3. Top the cheese covered patties with the remaining 12 beef patties. Seal the patties together using your fingertips.

4. Drizzle oil on both sides of the patties and season salt and pepper.

5. Cook with lamb burgers - see below.

Lamb Burgers

1. To prepare the lamb burgers, mix together the ground lamb, lemon zest, cumin, parsley, chopped sun dried tomatoes and garlic.

2. Repeat the above procedure for making the patties, but substitute with goat cheese.

3. Season to taste with pepper. Do not add salt, as the sun-dried tomatoes are slightly salty.

4. Drizzle patties with oil.

5. Preheat barbeque to medium high heat 375F (190C). Oil the grill to prevent sticking.

6. Place burgers on direct heat and cook for 3-4 minutes per side or until desired doneness.

7. Remove burgers from grill.

8. Serve the lamb burgers on mini buns with black olive tapenade, and fresh Arugula, if desired.

9. Serve the beef burgers on mini burger buns with red onion and mixed lettuce or sprouts if desired

See more: Grill, Barbeque, Main, Lamb, Beef, Dinner, Snack, BBQ

Galbi (Marinated Beef Short Ribs)

Recipe by Chef Roy Oh of Anju Restaurant. Photo by Dan Clapson.
Directions for: Galbi (Marinated Beef Short Ribs)

Ingredients

1 kg beef short ribs, cut across the bone

2 cups soy sauce

2 cups sugar

4 cloves garlic

kiwi

onion

1 Tbsp sesame oil

1 tsp black pepper

1 green onion, chopped

1 tsp sesame seeds

steamed rice

kimchi

red leaf lettuce

ssamjang (Korean wrap sauce)

Directions

1. In a blender, mix together the marinade ingredients. Put short rib and marinade into heavy duty Ziploc bag and let marinade overnight.

2. Over a hot grill, grill short rib for about 3 mins per side, depending on the thickness of the beef, until it is cooked medium. Be careful not to char the beef as the marinade has sugar and soy.

3. Garnish with green onions and sesame seeds and serve with rice, kimchi, red leaf lettuce and ssamjang.

See more: Beef, Korean, Main, Grill

Slow Cooker Beef Stews

Directions for: Slow Cooker Beef Stews

Ingredients

2 lb(s) stewing beef, cubed

1 onion, chopped

1 1 acorn squash peeled and cubed

2 2 peppers (red or green), chopped

1 1 can ALYMERS Beef Broth

1 cup KRAFT Thick n Spicy Barbecue Sauce

cup frozen corn

Tortilla chips

tubs KRAFT TEX MEX Shredded Cheese

Directions

1. ADD beef and onion to slow cooker container.

2. ADD veggies, broth and barbecue sauce to meat mixture.

3. COVER and cook on low heat for 6 to 7 hrs. or until veggies and beef are tender. Stir in corn and heat for 10 min. Top each serving with tortilla chips and a handful of shredded cheese.

See more: Soup, From the Kraft Kitchens, Cheese, Dinner, Rice/Grain, Vegetables, Beef, Slow Cook, Winter, Fall

Shortcut Beef Pho

Now you can enjoy the fragrant, slow-simmered flavor of this classic Vietnamese soup in under an hour using ingredients you probably already have in your pantry. Store-bought beef broth eliminates the need for all-day simmering of bones for stock, while Chinese five-spice powder captures the flavor of authentic pho without requiring whole spices like star anise, cinnamon and clove.
Directions for: Shortcut Beef Pho

Ingredients

2 medium onions (about 1lb) peeled and sliced into 1/4"-thick rounds

1 5" piece ginger, left unpeeled and sliced 1/4" thick

2 tsp canola oil

2 tsp Chinese five-spice powder

8 cups low-sodium beef broth

8 oz thin dried rice noodles

2 Tbsp fish sauce

8 oz sliced rare deli roast beef

Kosher salt

Garnishes

1 cup bean sprouts

cup fresh basil leaves

cup fresh cilantro leaves

cup hoisin sauce

cup thinly sliced scallions

1 jalapeno, thinly sliced (optional)

1 lime, cut into 8 wedges

Directions

1. Position an oven rack on the highest setting and preheat the broiler. Bring a large pot of salted water to a boil.

2. On a baking sheet, toss the onion and ginger with the canola oil. Broil on high until the onion starts to char and blacken around the edges, rotating the pan and tossing the aromatics halfway through cooking, about 8 minutes.

3. Heat a large pot over medium-high heat. Working quickly to prevent burning, add the five-spice powder and toast until fragrant, about 10 seconds. Immediately add the broth and 2 cups water, then stir in the charred ginger and onion. Bring the mixture to a boil, then reduce the heat to maintain a simmer and cook until the broth is fragrant and the flavors are concentrated, about 25 minutes.

4. Meanwhile, cook the rice noodles in boiling water until soft, about 5 minutes. Drain well and reserve in a bowl.

5. Strain the broth through a fine-mesh sieve, then return the soup to the large pot, stir in the fish sauce and bring to a simmer.

Garnishes

1. Divide the rice noodles between four large serving bowls. Fan about 4 of the beef slices over the noodles, overlapping slightly. Ladle 2 1/2 cups broth over the meat and serve immediately with the bean sprouts, basil, cilantro, hoisin, scallions, jalapeno and lime at the table.

Tips and Substitutions

Special equipment: a fine-mesh sieve

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2017 Television Food Network, G.P. All rights reserved.

See more: Soup, Beef, Asian, Main

Beef Bourguignon with Brown Braised Onions

Recipe courtesy of Christine Chamberlain, Executive Chef, President's Choice.
Directions for: Beef Bourguignon with Brown Braised Onions

Ingredients

Beef Bourguignon

4 lb(s) boneless stewing beef, cut into 2 inch cubes

cup olive oil

large onion, peeled, sliced

1 large carrot, peeled, sliced

2 garlic, cloves, crushed

3 cup dry red wine, preferably, from, burgundy

1 28 oz can tomato, chopped, with juice

2 cup beef stock

2 sprigs fresh thyme

3 Tbsp softened unsalted butter

3 Tbsp flour

lb(s) button mushroom, cleaned, sliced

salt and pepper

Brown Braised Onions

2 10 oz packages pearl onion

1 Tbsp olive oil

1 Tbsp unsalted butter

salt and pepper, to taste

Directions

Beef Bourguignon

1. Preheat oven to 325 degrees F.

2. Trim beef. Dry well on paper towels. Heat 1 tablespoon of oil in large Dutch oven over medium heat. In batches, using about 1 tablespoon of olive oil per batch, brown beef. Transfer to bowl.

3. Add another tablespoon of olive oil to Dutch oven and saut onion, carrot and garlic 4 to 5 minutes until lightly browned. Add to beef in bowl.

4. Deglaze pan with 1 cup wine, scraping browned bits from bottom.

5. Add browned beef, onion and carrot, remaining wine, garlic, tomatoes, stock and thyme back to pan. Bring mixture to boil over high heat. Remove from heat and cover.

6. Transfer to oven and cook 2 to 3 hours until beef is fork tender.

7. Strain stew through a colander over a saucepan. Set beef and vegetables aside.

8. Skim fat from surface of liquid in saucepan and bring to a boil. Reduce liquid to 3 or 4 cups. Season.

9. In small bowl, mash butter and flour to a paste with fork.

10. Remove sauce from heat and whisk in flour paste until dissolved. Bring to a boil over medium heat. Reduce heat and simmer 2 to 3 minutes until slightly thickened.

11. Add beef and vegetables back to sauce.

12. In a large skillet, heat a tablespoon of olive oil over medium heat. Add mushrooms. Season with salt and pepper. Cook mushrooms 4 to 5 minutes until browned. Add mushrooms and Brown Braised Onions to beef mixture and sauce.

13. If you intend to, freeze at this point.

Brown Braised Onions

1. Cut off the root end of each onion. Then cut a small cross in the other end. This will allow the skins to slip off easily after blanching.

2. Add onions to saucepan of boiling salted water. Blanch about 1 minute. Drain onions then immediately run under cold water. Slice off ends of onions and skins will slip off easily.

3. Heat olive oil and butter in a large skillet over medium heat. Add onions. Cook slowly 35 to 40 minutes until browned and glazed. Season with salt and pepper.

See more: Roast, Beef, Dinner, French, Main, Braise, Vegetables

Charred Leek and Grilled Portobello Beef Dogs

Courtesy of Life Choices Natural Foods.
Directions for: Charred Leek and Grilled Portobello Beef Dogs

Ingredients

1 pack Live Choices Beef Hot Dogs

6 hot dog buns (or mini baguettes)

1 large leek

2 portobello mushrooms

3 Tbsp balsamic vinegar

Dijon mustard (or any artisanal mustard)

salt and pepper

Directions

1. Marinate mushrooms in balsamic vinegar for 30 minutes.

2. Chop off leek tops to separate from the stalk. Cut lengthwise and wash layers thoroughly. Rub with a drizzle of any oil and season with salt and pepper.

3. Heat grill to 450F.

4. Grill hot dogs, leeks (cut side down) and portobello mushrooms.

5. Spread mustard on buns, slice grilled vegetables and serve on top of beef dogs. Serve immediately.

See more: Beef, Grill, Lunch, Mushrooms, Picnic

Southwestern Beef Stew

This saucy beef stew by Chef Michael Smith is sure to keep you warm on any chilly night.
Directions for: Southwestern Beef Stew

Ingredients

2 lb(s) stewing beef, cut into cubes

4 Tbsp canola oil

4 onions, peeled and sliced thinly

10 clove garlic, peeled

2 red peppers, seeds removed and cut into 1-inch chunks

1 jalapeno, seeds removed and minced

2 Tbsp chili powder

1 can whole tomatoes (28oz)

1 can pinto, red or black beans, drained and rinsed (398mL)

1 cup frozen corn

1 bunch of cilantro, chopped

Directions

1. Brown the beef well. Begin by drying it with paper towels, dry beef sears better. Pre heat a large heavy pot over medium-high heat and add enough oil to generously cover the bottom of the pot. A thin film is not enough. Add a single layer of the beef cubes. Brown evenly, adjusting the heat as needed to keep the meat sizzling. Medium high heat usually works best. Be patient, this is the only time you can add the rich deep flavour of caramelization to the moist stew. Rest the browned beef on a plate. Continue with the rest of the beef, browning it in batches. Add more oil as needed.

2. Add the onions and garlic to the empty hot pan and stir well with a wooden spoon, scraping any brown bits from bottom of the pan. Continue until golden brown. Add the red peppers and jalapeno. Stir in the chili powder, canned tomatoes, beans and the browned beef. Stir well and bring to a simmer. Cover with a tight fitting lid and continue at a low simmer over low heat for 1 hour. When you are ready to serve stir in the frozen corn and cilantro, just prior to serving.

See more: Beef, Pepper, Dinner, Main, Slow Cook, North American, Beans, Winter, Vegetables, Hot and Spicy, Easter

Beef Tenderloin Crostini

A homemade horseradish sauce adds a nice kick to these little beef crostinis.
Directions for: Beef Tenderloin Crostini

Ingredients

Beef Tenderloin

2 lb(s) beef tenderloin, trimmed and tied

3 Tbsp olive oil

Kosher salt and freshly ground black pepper

Crostini

2 baguettes, cut into twenty 1/2-in thick slices total

2 Tbsp olive oil

Kosher salt and freshly ground black pepper

Horseradish Sauce

1 cup sour cream

cup applesauce

2 Tbsp horseradish

2 Tbsp mayonnaise

2 Tbsp breadcrumbs

2 Tbsp chives, minced

Kosher salt and freshly ground black pepper

Watercress leaves, for garnish

Directions

Beef Tenderloin

1. For the beef tenderloin: Preheat the oven to 500 F.

2. Place the beef tenderloin on a baking sheet, drizzle with the olive oil and season liberally with salt and pepper. Rub the oil and seasoning evenly over the meat.

3. Roast the tenderloin until an internal thermometer reads 125 to 130 F for rare to medium rare, about 20 minutes. Remove from the oven, tent with aluminum foil and let rest until it reaches room temperature, at least 20 minutes. Transfer to a cutting board and thinly slice.

Crostini

1. For the crostini: Turn down the oven temperature to 400 F.

2. Put the baguette slices on a baking sheet in 1 layer. Drizzle with the olive oil and sprinkle with salt and pepper. Bake until golden brown and toasted, about 5 minutes.

Horseradish Sauce

1. For the horseradish sauce: Add the sour cream, applesauce, horseradish, mayonnaise, breadcrumbs and chives to a medium bowl and mix until combined. Season with salt and pepper.

2. To assemble: Spread a dollop of horseradish sauce onto each toasted baguette piece, add a slice of beef tenderloin and then top with another dollop of horseradish sauce and a few watercress leaves.

See more: Beef, Bread, Appetizer

Devilled Beef Ribs

Directions for: Devilled Beef Ribs

Ingredients

Devilled Beef Ribs

4 lb(s) meaty beef, rib, bones

Devil sauce, (recipe follows)

salt

pepper

Devil Sauce

cup vegetable oil

2 Tbsp butter

1 large onion, minced

3 cloves garlic, minced

2 Tbsp packed brown sugar

2 Tbsp lemon juice

2 tsp dried thyme

tsp cayenne pepper

cup Dijon mustard

cup grainy mustard

cup horseradish

tsp salt

tsp pepper

tsp hot pepper sauce, (approximately)

cup minced fresh parsley

Directions

Devilled Beef Ribs

1. In large dish, arrange ribs in single layer. Remove about 1/2 cup (125 mL) of the Devil Sauce for dipping. Brush both sides of ribs with remaining Devil Sauce. Cover and marinate in refrigerator for 3 hours. Let stand at room temperature for 30 minutes.

2. Reserving marinade, place ribs, curved side down, on greased grill over medium heat; cook, turning and brushing with marinade every five minutes, for 20 minutes. Season with salt and pepper to taste.

3. Cook ribs for 3 to 5 minutes longer or until glazed and crusty. Remove to platter and tent with foil; let stand for 5 minutes. Cut into serving-size pieces and serve with remaining Devil Sauce.

Devil Sauce

1. In saucepan, heat oil and butter over medium-high heat; saut onion for 3 to 5 minutes or until softened. Add garlic, sugar, lemon juice, thyme and cayenne; cook, stirring, for 4 to 5 minutes or until thickened. Let cool for 5 minutes.

2. Whisk together Dijon and grainy mustards, horseradish, salt, pepper and hot pepper sauce; whisk into onion mixture. Add more hot pepper sauce, if desired; stir in parsley. Let cool.

3. Yield: 1 1/2 cups (375 mL)

See more: North American, Barbeque, Beef, Hot and Spicy, Grill, Summer, Main, Party Favourites, Dinner, BBQ

Alberta Beef Dip Sandwich

Juicy roasted beef, sliced thin and served with jus for dipping, makes for an out-of-this-world sandwich.
Directions for: Alberta Beef Dip Sandwich

Ingredients

Sandwich

1 6 lb(s) Sirloin tip roast with good marbling, evenly cut

Marinade

cup olive oil

2 tsp finely chopped garlic

1 Tbsp fresh rosemary, roughly chopped

1 Tbsp fresh oregano, minced

1 Tbsp Dijon or grainy mustard

cup dark beer

Salt and pepper to taste

Dipping Sauce

2 cup low sodium beef stock

2 sprig fresh rosemary

1 large Spanish onion thinly sliced

Salt and pepper

Directions

Sandwich Marinade

1. In a medium bowl, add all marinade ingredients (excluding the salt) and mix to combine.

2. Place the roast in a large sealable bag. Pour the marinade over the roast and toss to coat evenly.

3. Marinate the roast in the refrigerator for a minimum of 4-6 hours or overnight.

Dipping Sauce

1. Once the roast has marinated, preheat barbeque to 325F (160C) leaving the middle burner turned off.

2. Remove roast from marinade and discard any excess.Season roast with salt and pepper and drizzle with olive oil.

3. Mount roast on rotisserie following manufactures instructions.

4. Pour all the dipping sauce ingredients into a drip pan.Place the drip pan over the grate with heat turned off.

5. Close barbeque lid and cook for 2 hours or 10-12 minutes per pound. Baste occasionally with the drippings in the drip pan.

6. Check the roast by inserting an instant read thermometer in the centre of the roast. For medium rare, the thermometer should read 125F (51C).

7. Remove roast and let rest, covered loosely with foil for 20 minutes.

8. Remove the drip pan using barbeque gloves. Strain the liquid into a small saucepan.

9. Place the saucepan over low heat and simmer for 5 minutes. Skim any excess fat or impurities off of the sauce as it simmers and discard.

10. Slice beef in thin slices across the grain. Serve on crusty bread with a small bowl of the warm jus for dipping.

See more: North American, Barbeque, Grill, Lunch, Beef, Main, Picnic, BBQ, Canada Day

Beef and Cannellini Bean Minestrone

A hearty mix of vegetables, diced tomatoes, ground beef and white cannellini beans, all topped with a little grated Parmesan cheese.
Directions for: Beef and Cannellini Bean Minestrone

Ingredients

3 Tbsp olive oil

1 onion, finely diced

1 large carrot, peeled and diced into 1/4-inch pieces

1 rib celery, trimmed and diced into 1/4-inch pieces

Kosher salt and freshly ground black pepper

8 oz lean (8% fat) ground beef

3 cloves garlic, minced

1 Tbsp tomato paste

4 cups low-sodium beef broth

1 (28-oz) can diced tomatoes

1 (15-oz) can cannellini beans, rinsed and drained

1 dried bay leaf

cup grated Parmesan

Directions

1. In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan.

See more: Soup, Beef, Beans, Dinner, Italian, Lunch, Tomatoes, Vegetables

Homemade Beef Stock

Recipe by Doug DiPasquale, Holistic Nutritionist.
Directions for: Homemade Beef Stock

Ingredients

7 lb(s) beef bones, cut by the butcher to reveal the marrow

3 cooking onions, chopped

3 carrots, chopped

3 stalks of celery, chopped

2 roma tomatoes, chopped

1 heads garlic, halved

4 sprig thyme

2 sprig rosemary

2 bay leaves

1 can can of organic* tomato paste

2 Tbsp organic* olive oil

1 bottle organic* red wine

Enough filtered water to cover bones

Directions

1. Preheat oven to 400 degrees. Spread bones in a deep pan and place in the oven. Roast bones until they are well browned, stirring occasionally. This should take approximately one hour. Remove from oven when browned.

2. Heat a large stock pot on the stove on medium high heat. Saut onions, carrots, celery and garlic in the olive oil in the bottom of the stock pot. When vegetables have browned, tomatoes and let cook for a minute. Add tomato paste, stirring well to ensure it does not burn to the bottom of the pan. After the tomato paste has cooked for a few minutes, add the wine.

3. Add the bones to the pot, carefully arranging them so that they all fit. Pour cold filtered water over the bones until they are covered completely. Bring gently to a simmer, being sure to not let the pot boil ( a hard boil will make the stock turn cloudy). As you bring the stock to a simmer, skim the foam, fat and impurities that rise to the surface. Continue to skim as the stock simmers.

4. Once simmering, add the thyme, rosemary and bay leaves.Allow stock to simmer gently for 8 - 10 hours, skimming occasionally. Do not worry if the stock reduces significantly, although if this happens quickly you may want to turn the temperature down (it should be on very low).

5. Once it has cooked for the alloted time, remove from heat. Strain carefully through a fine sieve lined with cheesecloth, discarding the bones and cooked vegetables. Put into a container and chill.

6. When using stock, discard the layer of fat that accumulates at the top of the chilled broth. Use for soups, stews or sauces.Enjoy.

Beef Brisket Cooking Tips

Recipe courtesy of Ed Maurin (Fast Eddy).
Directions for: Beef Brisket Cooking Tips

Ingredients

Directions

1. I only use Certified Angus Beef. We age our own beef in the kry-o-vac bags in the refrigerator at 35 degrees for 40-45 days. We prefer to cook large 13-15 pound briskets. When shopping for brisket I make sure it has good hard white fat. We cook only whole briskets. I cook at 250 to 275 degrees for 10-12 hours. We like an internal temperature of 180 degrees, then finish cooking in foil to 200 degrees, fat side down. Allow the brisket to rest at least 1 hour at room temperature before cutting. Cut only across the grain.

See more: Beef, Hanukkah, Passover, Dinner, Main

Derek's Beef and Barley Soup

Directions for: Derek's Beef and Barley Soup

Ingredients

1 lb(s) (454 g) cubed stewing beef (short rib or shoulder)

1 cup barley

2 cup red wine

1 cup carrots, peeled and chopped

1 cup celery, chopped

1 cup onion, thinly sliced

2 clove garlic, thinly sliced

4 cup brown stock

2 cup water

1 Tbsp tomato paste

3 Tbsp vegetable oil

Directions

1. Heat 2 tbsp oil in a large pot. Add the onions and saut until they just start to brown. Add the beef and saut until well browned. Make sure the beef is well spaced so that it sears rather than steams. If you need more space, use an extra frying pan for beef that wont fit comfortably in the pot.

2. Once the beef is well browned, deglaze with 2 tbsp red wine. Add the remaining vegetables, along with 1 tbsp vegetable oil and saut for 2 more minutes. Add the rest of the red wine and let simmer. Let the wine reduce to the point that it coats the meat and vegetables.

3. Add 4 cups brown stock and enough water to make sure everything is well covered - about 2 cups. Stir in 1 tbsp tomato paste. Bring to a boil and then reduce the heat down to a very gently simmer. Let simmer for at least 2 hours. Feel free to let it go for up to 6 hours, as it will only get better and better the longer it goes. Keep adding water occasionally, a half cup at a time, to keep the broth from drying out.

4. While the soup is simmering, toast the barley. Place the barley in a large skillet in one even layer then place in a oven pre-heated to 350F. Toast the barley until it is nice and brown - about 7 minutes. Give the pan a shake a couple of times to make sure the barley toasts evenly.

5. Once the soup has simmered to the point that the beef is nice and tender, add the toasted barley. Simmer for 30 minutes, until the barley is plump and soft, but still just a little al-dente.

6. Garnish each serving of soup with a few young celery from the centre of the stock.

See more: Saute, Beef, Winter, Soup, Vegetables, Main, Dinner

Basil Beef and Fingerlings with Olive Oil and Coarse Salt

Directions for: Basil Beef and Fingerlings with Olive Oil and Coarse Salt

Ingredients

2 lb(s) beef filet at room temperature

1 cup olive oil

1 Grated zest of 1 lemon

2 Juice of 2 lemons

Several fistfuls of basil leaves, chopped

Fleur de sel and pepper

2 lb(s) fingerling potatoes, scrubbed

Coarse salt, for the water

A generous dribble of olive oil (for the potatoes)

Fleur de sel and freshly ground pepper (for the potatoes)

Directions

1. For the beef: Heat the oven to 375F/180C. Roast the meat 15 minutes. Remove, and cool. Thinly slice with a sharp knife. Mix the oil, lemon zest and juice, and basil. Toss with the meat in a glass casserole. Season, and spread the mixture out, cover, and refrigerate all day or overnight, turning once or twice. Serve at room temperature.

2. For the potatoes: Bring a large pot of water to the boil. Salt it, as you would for pasta. Add the potatoes, and cook until tender when you test them with a fork. Drain. Toss in olive oil. Season with salt and pepper, and serve.

3. For the plate: Plate some beef and potatoes side by side on a plate and enjoy!

See more: Main, Potatoes, Dinner, Roast, Beef, French, Dairy-Free

Roast Beef and Cheddar Sandwich

This tasty sandwich is can be made with leftovers from last night's roast! Brought to you by Dairy Farmers of Canada
Directions for: Roast Beef and Cheddar Sandwich

Ingredients

cup (80 ml) mayonnaise

3 Tbsp (45 ml) chili sauce

1 cup (250 ml) Canadian Mild Cheddar, grated

8 slices bread, your choice

cup (125 ml) alfalfa sprouts

Directions

1. In a bowl, mix mayonnaise with chili sauce.

2. Add Cheddar.

3. Spread 4 bread slices with Cheddar mixture.

4. Top remaining slices with roast beef and alfalfa.

5. Close sandwiches and savour.

See more: Dinner, Lunch, Summer, Quick and Easy, Fall, Winter

Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus

Try Carl's Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus
Directions for: Roasted Beef Striploin, Brown Butter Hollandaise, Baby Vegetables and Beef Jus

Ingredients

Roasted Beef Striploin

1 Tbsp vegetable oil

2 1 lb(s) striploin steaks, fat and silver skin removed, cut in half length-wise

1 salt

1 pepper

Brown Butter Hollandaise

cup white wine

cup red wine vinegar

shallot, sliced

1 sprig sprig of tarragon, leaves removed and reserved

2 black peppercorns

3 egg yolks, room temperature

7 oz brown butter, warm

Beef Jus

1 tsp vegetable oil

1 cup beef trimmings, diced (optional)

1 shallot, sliced thick

6 clove garlic, sliced in half

1 sprig rosemary

1 sprig sage

1 sprig thyme

cup dry red wine

1 L beef stock

1 salt

1 pepper

Mini Potatoes

2 Tbsp butter

shallot, sliced

1 heads garlic, sliced in half

1 sprig thyme

1 sprig rosemary

1 sprig sage

16 small Yukon gold potatoes, rinsed

1 water

Tbsp parsley, finely chopped

Tbsp chives, finely chopped

1 tsp tarragon leaves, reserved from Brown Butter Hollandaise recipe, finely chopped

Glazed Vegetables

6 white turnips, cleaned, quartered and blanched

6 red radishes, cleaned, quartered and blanched

1 stalks celery, peeled, cut in length-wise and sliced on a 1 long bias

2 Tbsp butter

1 Tbsp parsley, finely chopped

1 Tbsp chives, finely chopped

1 tsp tarragon leaves, reserved from Brown Butter Hollandaise, chopped fine

1 water

1 salt

Assembly

Directions

Roasted Beef Striploin

1. Preheat oven to 375F.

2. Heat vegetable oil in a large cast iron pan over medium high heat.

3. Season steaks and place in pan, sear on all sides for 1-2 minutes.

4. Place in oven and cook until medium rare, approximately 3-5 minutes.

5. Remove from oven. Place on a cutting board, tent with foil and allow to rest until assembly.

Brown Butter Hollandaise

1. Place wine, vinegar, shallot, tarragon stem and black peppercorns in a pot over medium high heat.

2. Reduce to approximately 2 tablespoons, cool to room temperature.

3. Place egg yolks and 2 tablespoons of reduced wine and vinegar mixture in a bowl and whisk until frothy.

4. Place bowl over a double boiler on low heat. Whisk until eggs thicken and can coat back of a spoon. Approximately 5 minutes.

5. While whisking, slowly add brown butter to yolk mixture until mixture emulsifies.

Beef Jus

1. Heat vegetable oil in a large pot over medium high heat. Season beef trimmings and place in pot, sear until caramelized. Approximately 5 minutes.

2. Add remaining ingredients except for wine and stock, sweat until tender, approximately 2 minutes.

3. Add wine to deglaze.

4. Add stock and reduce heat to a simmer. Simmer for 1 hour, skimming occasionally.

5. Strain through a fine strainer into a medium pot over medium-low heat.

6. Reduce to a thickened consistency, keep warm until assembly.

Mini Potatoes

1. Place butter in a large pot over medium heat. Stir constantly until butter begins to brown and becomes nutty in flavour. Careful not to burn butter.

2. Add, shallot, garlic, thyme, rosemary and sage. Saut until caramelized.

3. Add potatoes, season with salt. Add enough water to just cover potatoes.

4. Simmer until potatoes are tender, approximately 20 minutes.

5. Toss potatoes with parsley, chives and tarragon. Keep warm until assembly.

Glazed Vegetables

1. Place turnips, radishes, and celery in a saut pan over medium heat.

2. Add butter, herbs and water, cook until el dente.

3. Season with salt and keep warm until assembly.

Assembly

1. Spoon Brown Butter Hollandaise in a line on a long plate.

2. Place 3 potatoes on top of Brown Butter Hollandaise. Crush lightly.

3. Place equal amounts of Glazed Vegetables on other side of plate.

4. Rest 3-4 slices of Beef Striploin on potatoes.

5. Spoon Beef Jus around plate and serve.

See more: Dinner, Beef, Roast, Vegetables, Summer, Winter

Beef Mechado

Christina Sepidoza of Wilbur & Sabastian's Bistro.
Directions for: Beef Mechado

Ingredients

2 lb(s) stewing beef, cubed

1 cup red wine

cup brown sugar

8 fresh bay leaves

12 peppercorns, crushed

2 Tbsp Spanish paprika

4 Tbsp canola oil

3 red peppers, sliced

3 green peppers, sliced

2 large onions, sliced

1 bulb garlic, peeled and crushed

4 stalks celery, finely chopped

1 sprig fresh thyme

2 carrots, chopped

2 (28-oz) cans diced tomatoes

1 (16-oz) can tomato paste

green olives

salt, to taste

Directions

1. To make a marinade for the beef, stir together red wine, brown sugar, bay leaves, peppercorns, and smoked paprika in a large airtight container.

2. Add the beef, making sure it is entirely submerged; cover and refrigerate for 24-96 hours.

3. When ready to use, strain beef from marinade; reserve marinade.

4. In a medium pan, heat 2 tablespoons of oil over medium heat.

5. Add half of stewing beef to the pan; stir and cook for 4-5 minutes, or until all sides are brown.

6. Remove beef from the pan and set aside; repeat until all beef is browned.

7. Warm 2 tablespoons of oil in a large pot over low heat. Add red and green peppers, onion, garlic, celery, thyme, and carrots; stir and cook for 5-8 minutes, or until onions are soft and translucent.

8. Add browned beef, reserved marinade, diced tomatoes, and 3 cups of water and increase heat to medium.

9. Once pot comes to a simmer, reduce heat to low, cover and cook for 3-5 hours, or until the meat is fork tender and cooked through; stir occasionally to prevent meat from burning.

10. Add tomato paste to thicken a few minutes prior to serving; season with salt and pepper, to taste. If the mechado tastes too acidic, add sugar, to taste.

11. Serve mechado in shallow bowls garnished with green olives.

See more: Beef, Comfort Food, Mexican, Vegetables

Creamed Chipped Beef

Nancy takes a fresh approach on an old classic.
Directions for: Creamed Chipped Beef

Ingredients

3 Tbsp unsalted butter, plus more if needed

Two 8-ounce top sirloin steaks

Kosher salt and freshly ground black pepper

1 cups sliced cremini mushrooms

cups diced yellow onions

3 cloves garlic, chopped

2 Tbsp all-purpose flour

1 tsp English mustard, such as Coleman's

1 cup milk

cup chicken broth

cup stout beer or Madeira wine

1 Tbsp Worcestershire sauce

2 Tbsp chopped fresh parsley, plus more for garnish

4 slices thick-cut country bread

Directions

1. Heat the butter in a medium skillet set over medium-high heat. Sprinkle the steaks with salt and pepper and sear on both sides, about 2 minutes per side for medium rare. Set aside to rest for 5 to 10 minutes.

2. Heat the same skillet over medium heat and add more butter if needed. Add the mushrooms, onions and garlic and cook until the onions are translucent and the mushrooms "weep," or release water, about 5 minutes. Then add the flour, 1 tablespoon salt, 1/2 teaspoon pepper and the mustard, and stir to combine. Add the, milk, broth, beer and Worcestershire. Mix in the pan to combine. Bring to a boil, then reduce to a simmer and cook until thickened, 4 to 5 minutes. Stir in the parsley and season with salt and pepper.

3. Preheat the oven to 425 degrees F.

4. Put the toast on a baking sheet and toast until golden brown, 5 to 10 minutes.

5. Place a piece of toast on each plate. Slice the beef against the grain and place some on top of the toast. Spoon the sauce on top and garnish with some parsley.

See more: Beef, Easy, Main, Meal, Mushrooms, Vegetables

Beef and Cheese Manicotti

Manicotti pasta tubes stuffed with a ricotta and beef mixture and baked in a delicious Italian marinara sauce.
Directions for: Beef and Cheese Manicotti

Ingredients

4 tsp olive oil

1 medium onion, coarsely chopped

1 lb(s) ground beef

Salt and freshly ground black pepper

14 (8-oz pkg) manicotti

1 (15-oz) container whole milk ricotta

3 cups shredded mozzarella

1 cup grated Parmesan

2 Tbsp Italian parsley leaves, chopped

2 cloves garlic, minced

3 cups marinara sauce

2 Tbsp butter, cut into pieces

Directions

1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

2. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

3. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.

4. Preheat the oven to 350F.

5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

6. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

See more: Cheese, Beef, Bake, Comfort Food, Dinner, Italian, Main, Pasta

Bobby's Spice Rub for Beef and Pork

Yield: About 1 1/2 cups
Directions for: Bobby's Spice Rub for Beef and Pork

Ingredients

cup ancho chile powder

2 Tbsp ground coriander

2 Tbsp dry mustard

2 Tbsp paprika

2 Tbsp freshly ground black pepper

2 Tbsp kosher salt

1 Tbsp chile de arbol powder or cayenne pepper

1 Tbsp ground cumin

1 Tbsp dried oregano

Directions

1. In a bowl, whisk together the ancho, coriander, mustard, paprika, pepper, salt, chile de arbol, cumin and oregano until blended. Store in a cool, dark place, tightly covered, for up to 6 months.

See more: Beef, Pork, Quick and Easy

Honey Orange Beef Stir Fry with Sweet Potato Noodles and Kale

This orange beef stir fry is served over sweet potato noodles for a healthy, Paleo-friendly meal that is quick, easy and perfect for a weeknight!
Directions for: Honey Orange Beef Stir Fry with Sweet Potato Noodles and Kale

Ingredients

Stir Fry

1 large sweet potato (about 300-400g)

2 tsp coconut oil, divided

Salt and pepper

1 tsp fresh ginger, minced

lb(s) top sirloin steak, cut into thin, bite-sized pieces

Sauce

1 cup orange juice (not from concentrate)

2 tsp fresh ginger, minced

1 Tbsp + 1 tsp coconut aminos (or soy sauce, if not paleo)

1 Tbsp + 1 tsp honey

6 - 8 cups kale, torn into bite-sized pieces (depending on how kale-y you like it)

Directions

Stir Fry

1. Spiralize the potatoes using the 3mm blade.

2. Heat 1 1/2 tsp of the coconut oil in a large pan over medium heat. Add in the potatoes noodles and cook until they just begin to soften, about 5-7 minutes. Place into a bowl and cover to keep warm.

3. Heat the remaining tsp of oil in the pan over medium heat and add in 1 tsp of fresh ginger. Cook until lightly browned and fragrant, about 1 minute.

4. Add in the steak and cook until no longer pink. Drain the fat and place into a bowl. Cover it to keep warm and set aside.

Sauce

1. In a small bowl, whisk together all the sauce ingredients (except the kale) and toss into the pan. Turn the heat up to high and boil the sauce until it just begins to thicken, about 2-3 minutes. Turn the heat down to medium and toss in the kale. Cook until the kale just begins to wilt.

2. Divide the noodles and steak between two places and top with the sauce and kale mixture.

3. DEVOUR.

Tips and Substitutions

This recipe calls for a spiralizer - an amazing little tool that will allow you to make noodles out of just about anything.

Source and Credits

Courtesy of Taylor Kiser of foodfaithfitness.com

See more: Asian, Beef, Citrus, Main, Potatoes, Stir-Fry, Vegetables

Beer-Braised Beef Tacos

The Canadian craft beer scene has exploded in the last few years. Brewers all over the country are experimenting with different styles and flavours, which has inspired us to do some experimentation of our own. We found that beer works really well in braises, especially when paired with beef. For this recipe, we used a smoked beer to develop some extra favour, but if youre having trouble finding one, try using a malty oatmeal stout instead.
Directions for: Beer-Braised Beef Tacos

Ingredients

Beef Braise

2 lb(s) beef chuck roast

1 tsp kosher salt

1 tsp fresh pepper

2 Tbsp canola oil

2 cups or 1 (500 mL) bottle smoked craft beer

1 cup low-sodium beef stock

2 habaneros, halved (optional)

2 cloves garlic, smashed

1 lime, halved

1 small red onion, roughly chopped

1 small bunch cilantro, stems only

2 Tbsp honey

1 Tbsp cider vinegar

Garnish

1 pkg (600 g) corn tortillas

1 small bunch cilantro, leaves only, roughly chopped

1 avocado, cubed

cup queso fresco or feta, crumbled

Pickled onions

Hot sauce (optional, to taste)

Directions

Beef Braise

1. Preheat oven to 325F.

2. Sprinkle beef with 1 tsp salt. Season with fresh black pepper. Heat a large dutch oven over medium-high. Add 1 tbsp oil, then half the beef. Sear on all sides until golden brown, about 5 min. Transfer to a plate. Sear remaining beef. Add beer, stock, habaneros, garlic, lime, onion and cilantro stems. Bring to a boil, the cover and transfer to centre of oven. Braise until meat is tender, about 3 hours.

3. Scoop out meat with a slotted spoon and transfer to a large bowl. Remove fruit and vegetables. Let cool slightly. Shred meat using your hands or a fork. Transfer 1 cup braising liquid to a medium frying pan. Add honey and cider vinegar. Boil until liquid has reduced to 1/3 cup, about 5 min. Pour over shredded meat, stir until liquid is absorbed. Season with remaining 1/2 tsp salt and fresh black pepper. Keep warm until ready to serve.

Garnish

1. Heat a large cast iron pan over medium-high heat. Place two tortillas side by side in pan. Cook each side, until air pockets form, about 30 sec.

2. Top with beef, then avocado, pickled onions, cheese and cilantro. Hot sauce optional to taste. Serve with lime wedges.

Source and Credits

Courtesy of Food Network Canada

Video

See more: Beef, Great Canadian Cookbook, Herbs, Hot and Spicy, Main, Mexican

Beef au Bleu

This beef dish is perfect for a fancy sit down dinner.
Directions for: Beef au Bleu

Ingredients

2 lb(s) sirloin steak, about 2 inches thick.

1 pinch Salt and pepper

a little olive oil

lb(s) blue cheese

cup cream

Directions

1. Move the oven rack to the top rungs, and heat the oven to broil for a good ten minutes. Season the steaks on both sides with salt and pepper and rub all over with a little olive oil. Set the meat in a cast iron pan and broil 4 to 6 minutes per side, or until done to your liking. Remove to a carving board, cover with foil, and let rest 10 minutes.

2. Meanwhile, crumble the cheese into a saucepan, pour over the cream, and gently heat to melt. Carve the meat and arrange on a serving platter. Pour over the juices (if you feel there is too much, you can reduce them first.) Spoon over a little of the sauce and pour the rest into a sauce jug for passing around the table.

See more: Dinner, Beef, French, Main, Broil, Cheese, Lunch, Quick and Easy, Easter

Teriyaki Beef (or Chicken) Stir Fry on Rice

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Directions for: Teriyaki Beef (or Chicken) Stir Fry on Rice

Ingredients

Marinated Beef (Or Chicken) St

1 lb(s) lean sirloin (1 to 1 pounds)

cup honey garlic sauce

1 tsp ginger powder

1 large zipper lock freezer bag

Teriyaki Beef (Or Chicken) Sti

1 cup basmati or white rice

3 cup water

1 tsp sesame oil

4 cup frozen stir-fry mixed vegetables (4 to 5 cups)

Directions

Marinated Beef (Or Chicken) St

1. Slice beef into thin strips against the grain.

2. Place in freezer bag.

3. Pour honey-garlic sauce and ginger into bag.

4. Seal bag, squish sauce all over to coat.

5. Toss in freezer.

Teriyaki Beef (Or Chicken) Sti

1. Combine rice and water in large microwave-safe pot.

2. Cover and microwave at high for 10 minutes, then medium for 10 minutes. Let stand for 5 minutes.

3. Heat oil in large, nonstick frying pan or work at high heat.

4. Add (defrosted) marinated beef into hot oil.

5. Toss beef until slightly browned then reduce heat to medium.

6. Rinse stir-fry veggies and add to pan and toss. Keep tossing until well coated and veggies are cooked through but still crisp.

7. Serve over rice.

See more: Vegetables, Beef, Main, Dinner, Quick and Easy, Stir-Fry, Chicken, Poultry, Rice/Grain

Abalone Crusted Wagyu Beef with Matsutake Mushroom Reduction

This special occasion dish will wow your guests with exotic flavours and luxurious ingredients.
Directions for: Abalone Crusted Wagyu Beef with Matsutake Mushroom Reduction

Ingredients

The Beef

4 8 oz Wagyu Flat Iron Fillets (may substitute with Angus Beef or Sterling Silver Beef)

The Abalone Crust

tsp garlic, chopped

tsp sugar

1 tsp ginger juice

4 oz Japanese soy sauce

4 oz mirin or sherry

tsp black miso

1 large preserved abalone (approximately 3 to 4 ounces in weight), chopped to a fine dice (available in any Chinese supermarket)

2 Tbsp peanut or vegetable oil

The Matsutake Mushroom Reducti

4 large matsutake mushrooms (may substitute King Oyster mushrooms cut in 1 inch slices)

1 cup dashi stock (may substitute beef stock with 1 teaspoon of fish sauce - available in any Chinese supermarket)

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Directions

The Beef

1. Mix the ingredients of the abalone crust thoroughly and add the Wagyu beef. Let the beef marinate for a minimum of 6 hours and a maximum of 2 days, overnight for best results.

2. In a hot cast iron skillet add peanut oil and sear the steaks to your liking.

3. Once cooked, remove the steaks from the skillet and let rest for 5 to 6 minutes.

The Abalone Crust The Matsutake Mushroom Reducti

1. Place the mushrooms in the same skillet for 30 seconds then add the dashi stock and reduce for 2 minutes.

2. Pour over the Wagyu and serve.

9138

See more: Main, Shellfish, Mushrooms, Dinner, Beef, Side, Appetizer

Corned Beef Hash Brown Casserole

Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.
Directions for: Corned Beef Hash Brown Casserole

Ingredients

3 Tbsp vegetable oil, plus more for greasing the baking dish

6 cups frozen potato tots, from a 32-ounce bag (about 28 oz)

1 small yellow onion, finely chopped

1 red bell pepper, finely chopped

1 green bell pepper, finely chopped

Kosher salt and freshly ground black pepper

lb(s) sliced deli corned beef, cut into 1/2-inch pieces

8 large eggs

1 cups whole milk

tsp dry mustard

4 dashes hot sauce, or to taste

1 cups shredded Cheddar

Directions

1. Preheat the oven to 450F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.

2. Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.

3. Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.

4. Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Top with the remaining cup of Cheddar. Pour the egg mixture into the dish. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)

5. Preheat the oven to 350F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

Tips and Substitutions

This recipe has been updated and may differ from what was originally published or broadcast.

Source and Credits

Copyright 2014 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Casserole, Beef, Breakfast, Bake, Cheese, Eggs/Dairy, Potatoes, Side, Vegetables

Roasted 3 Peppercorn Beef Tenderloin with Cherry Sauce

Directions for: Roasted 3 Peppercorn Beef Tenderloin with Cherry Sauce

Ingredients

Roasted 3 Peppercorn Beef Tend

1 whole beef tenderloin silver skin removed (Approximately 5lbs.)

tsp pink peppercorns

tsp whole Szechwan peppercorns

1 tsp whole black peppercorns

1 Tbsp fresh roughly chopped rosemary

2 Tbsp olive oil

tsp kosher salt

Cherry Sauce

2 cup red wine, a rich Cabernet

1 shallot finely diced

1 sprig fresh rosemary

1 Tbsp fresh ginger sliced

1 Tbsp balsamic vinegar

2 cup fresh pitted and halved Bing cherries

Salt to taste

Directions

Roasted 3 Peppercorn Beef Tend

1. Preheat your barbeque for medium high heat 375F -425F (190C-218C). Leave one burner off. Oil grill to prevent sticking.Place the peppercorns in a coffee grinder and pulse until the peppercorns are broken and smashed.Place the cracked peppercorns in a bowl; stir in the rosemary and salt.Rub the peppercorn mixture all over beef. Place beef on a tray and let meat come to room temperature. This will help the beef cook evenly.Brush the beef with oil and sprinkle with salt.Place the tenderloin on the hot side of the grill. Cook (with barbeque lid open) for approximately 3-4 minutes per side or until nice char marks are achieved.Once char marks are achieved, move the beef over to the indirect (heat turned off) side of the barbeque.Close the barbeque lid and continue to cook for 20-25 minutes or until desired doneness.

2. To determine if meat is ready, insert an instant read thermometer into the thickest part of the tenderloin, for medium rare, the temperature should read 125F (51C).Remove beef from grill and tent with foil. Let meat rest for 15-20 minutes before carving and serving.Slice the beef and serve with the cherry sauce.

Cherry Sauce

1. To prepare the sauce, combine wine, shallot, rosemary, ginger and thyme in a medium sized saucepan. Place saucepan over medium heat and bring to a gentle boil.Reduce heat to low and simmer until liquid is reduced by half.Remove the sauce from heat and strain the liquid using a fine mesh strainer.Add the balsamic vinegar and sliced cherries while wine mixture is still hot.Season sauce to taste with salt. Keep warm.

See more: Beef, Grill, Main, Dinner, Lunch, BBQ, Barbeque

Beef and Barley Soup

Directions for: Beef and Barley Soup

Ingredients

1 Tbsp canola oil

1 Tbsp butter

3 lb(s) chuck roast or blade sticks, sliced 1-inch thick

2 lb(s) beef bones (shank, neck or oxtail)

2 medium onions, diced

3 stalks celery, chopped

3 carrots, chopped

4 clove garlic, diced

1 cup red wine

2 L low sodium beef stock

tsp dried thyme

2 bay leaves

cup pearl barley

salt and pepper

Directions

1. Preheat oven to 300 degrees Fahrenheit.

2. Place Dutch oven on element and heat oil and butter on medium heat.

3. Add beef and bones and brown (do not crowd). Once browned, remove meat and bones.

4. Add half of the onion, celery, carrot, and garlic and saut for approximately 10 minutes.

5. Add red wine and reduce by 50-percent or until syrupy.

6. Add beef stock, thyme, and bay leaves then cover and cook in oven for 3.5 hours.

7. Take out of oven and skim any fat that may have risen to the top.

8. Remove meat and discard bones.

9. Shred meat and return to pot.

10. Add the remaining onion, celery, carrot, garlic and the barley and return to oven for an additional 1.5 hours.

11. When finished, skim any fat that may have risen to the top and adjust seasoning to taste.

See more: Moderate, Beef, Soup, Vegetables, Winter, Herbs, Comfort Food

Hot Roast Beef Sandwiches

A comfort food fave, these sandwiches can be assembled ahead of time and refrigerated until you're ready to cook.
Directions for: Hot Roast Beef Sandwiches

Ingredients

cup mayonnaise

cup spicy mustard

3 - 4 Tbsp poppy seeds

3 Tbsp grated onion

1 Tbsp horseradish mayonnaise

Dash of Worcestershire

12 soft hamburger buns, sliced in half

1 lb(s) thinly shaved roast beef

8 oz sliced provolone

8 oz American cheese

Directions

1. Preheat the oven to 350F.

2. Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.

3. To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.

4. Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

See more: Beef, Cheese, Dinner, Bake, Comfort Food, Main

Beef Tenderloin with Cabernet Shallot Sauce

Serve this delicious tenderloin with roasted root vegetables.
Directions for: Beef Tenderloin with Cabernet Shallot Sauce

Ingredients

Beef Tenderloin

4 lb(s) beef tenderloin premium oven roast

2 Tbsp black peppercorns, coarsely crushed

1 tsp sea salt

2 Tbsp olive oil

Cabernet Shallot Sauce

cup butter

2 cup sliced shallots

1 tsp granulated sugar

4 clove garlic, minced

1 Tbsp minced fresh thyme

1 bay leaf

2 cup beef stock

cup dry red wine

cup brandy

1 Tbsp cornstarch

Directions

Beef Tenderloin

1. Sprinkle tenderloin with peppercorns and salt, pressing to adhere. In roasting pan, heat oil over medium-high heat; sear tenderloin all over.

2. Roast in 375F oven until meat thermometer inserted in centre registers 140F for rare or 150F for medium-rare, about 55 minutes. Transfer to cutting bard. Tent with foil; let stand for 15 minutes before carving.

Cabernet Shallot Sauce

1. Meanwhile, in saucepan, heat half of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 10 minutes. Stir in sugar, garlic, thyme and bay leaf; cook until shallots are golden and caramelized, about 12 minutes.

2. Add beef stock, wine and brandy; bring to boil. Reduce heat; simmer until sauce is reduced to about 2 cups, about 30 minutes. Whisk cornstarch with 1 tbsp water; whisk into sauce and boil until thickened and smooth. Discard bay leaf. Add roasting pan juices to sauce. Bring to boil; whisk in remaining butter. Serve with roast.

See more: North American, Main, Dinner, Fall, Winter, Roast, Beef, Vegetables

Ginger Beef in Lettuce Wraps with a Pita Holder and Marinated Cucumber-Carrot Aftertisers

Delicious beef wraps with cucumber carrot aftertisers for a simple meal.
Directions for: Ginger Beef in Lettuce Wraps with a Pita Holder and Marinated Cucumber-Carrot Aftertisers

Ingredients

Ginger Beef In Lettuce Wraps W

1 lb(s) Flank or sirloin steak (1 lb / 450 g)

cup cornstarch

cup water

2 eggs

Canola or peanut oil

Caution, dont try oneyou may never stop eating them!

Parchment paper

cup shredded carrots

2 Tbsp chopped green onions

cup finely chopped or shredded fresh ginger (or use ginger in a jar)

1-2 cloves garlic (or use garlic in a jar)

Sticky Sauce

1 Tbsp canola oil

3 Tbsp soy sauce

2 Tbsp wine, red or white

2 Tbsp white vinegar

1 Tbsp sesame oil

cup sugar

1 dash Dash crushed chili flakes

1 heads head Romaine lettuce

1 large carrot shredded

1 Tbsp sugar

2 tsp lemon juice

tsp flax seed (optional)

1 English cucumber

4 pita

Directions

Ginger Beef In Lettuce Wraps W Sticky Sauce

1. In the morning
Slice partially frozen steak across the grain into narrow strips. Place cornstarch in a large mixing bowl. Add water gradually while you are whisking. Beat eggs into cornstarch mixture. Toss in beef and stir to coat. Pour 1 inch of oil into wok or stove top fry pan with sides.Heat oil until hot, but not smoking. Add a quarter of the beef to the oil at a time. Separate with a fork and cook, stirring frequently, until crispy. Remove with a large slotted spoon, drain on parchment paper and set aside.

2. When you are ready to have dinner
Shred carrots. Chop green onions. Grate fresh ginger. Mince garlic.

3. Heat oil in wok. Add shredded carrots, onion, ginger and garlic in that order. Stir briefly over high heat. Combine soy sauce, wine, vinegar, sesame oil, sugar and chili flakes in a small bowl.Add to vegetable mixture and bring to a boil, then reduce heat to simmer.

4. Wash lettuce leaves whole and pat dry with a paper towel. Set aside in fridge. Shred an additional carrot and place in a separate bowl. Sprinkle with sugar and add lemon juice. Add flax seed. Set aside to marinate.

5. Wash cucumber. Slice into disks and set on a plate. Pile carrot mixture on top.

6. Set aside covered in plastic wrap in fridge. Slice pita in half. Split open carefully.

7. Just before you are ready to serve dinner, bring sticky sauce back up to a boil and toss beef into sauce to coat.

See more: Vegetables, Rice/Grain, Lunch, Beef, Main, Dinner

Beef Short Rib Lettuce Wrap

Recipe courtesy of Alon Fuks and Emma Bongers.
Directions for: Beef Short Rib Lettuce Wrap

Ingredients

Short Ribs

8 lb(s) bone-in beef short ribs

3 L beer

2 L cola

1 L water

3 cups steak spice

8 red onions

5 carrots

15 cloves garlic, peeled

1 cup brown sugar

Pickled Carrots and Onions

3 L water

1 L white vinegar

6 large carrots

4 large red onions

2 cups white sugar

12 large firm lettuce leaves (Romaine or iceberg), for assembly

Directions

Short Ribs

1. Preheat oven to 375F (190C).

2. In a bowl, mix the steak spice and sugar and then coat the short ribs with the mixture. Sear the ribs in a skillet on high heat to create a crispy outer coating. Place ribs in a large roasting pan and set aside.

3. Roughly chop all vegetables and then cook over medium high in the same skillet as the short ribs.

4. Once the vegetables have sweated, about 10-15 minutes, then add a bit of beer to deglaze the pan. Pour the vegetables over the ribs in the roasting pan.

5. Add all the liquid to the roasting pan and make sure the meat is completely submerged. Cover and place in the oven for about 3 hours. Towards the end of the 2-hour mark, remove cover and continue cooking.

6. Once out of the oven, remove meat from juices and set aside. Strain the liquid and then place in a pan and reduce over low heat to use as a jus for the short ribs.

Pickled Carrots and Onions

1. In a large pot, whisk the vinegar, water and sugar until sugar is completely dissolved. Place mixture on the stove and bring to a boil, then let cool slightly.

2. Julienne the carrots and onions and place in the quick pickling liquid for about 1 hours. Refrigerate and serve.

3. To assemble the wraps, scoop short ribs into the lettuce cups and drizzle with a small amount of jus. Top with pickles. Serve 2 lettuce wraps per person.

4. Cooks Note: The short ribs can also be cooked in a pressure cooker for 2 hours, if there is no oven.

See more: Beef, Dinner, Main, Roast, Vegetables