Smoked Beef Ribs

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Directions for: Smoked Beef Ribs

Ingredients

3 5- to 8-lbs bone-in, block-cut racks beef short ribs (3 bones per rack)

Mustard Marinade, recipe follows

Seasoning Blend, recipe follows

Glaze, recipe follows

Serving suggestions: horseradish cream, potato salad and coleslaw

Mustard Marinade

1 cup yellow mustard

cup whole-grain mustard

cup Worcestershire sauce

cup apple cider vinegar

Seasoning Blend

1 cup kosher salt

cup granulated garlic

cup cracked black pepper

2 Tbsp dried ancho chile powder

2 Tbsp lemon pepper

1 tsp cayenne

Glaze

1 cup beer, preferably brown ale

1 cup honey

1 cup brown sugar

cup beef bouillon paste

Directions

1. Pull the ribs from the fridge and set them on the counter for 30 to 60 minutes before they'll be put in the smoker.

2. Prepare an indirect wood-burning smoker for cooking at 250F with hickory split wood. Alternatively, use a standard grill and indirect heat with hickory wood chips that have been soaked in water for 1 hour. Follow the grill's instructions for reaching 250F.

3. Meanwhile, prep the ribs: Brush the racks on all sides with Mustard Marinade and place on a baking sheet. Let sit at room temperature for 5 minutes to give the marinade time to adhere to the meat. Sprinkle the racks liberally on all sides with Seasoning Blend, but do not pack the seasoning on--you want the smoke to still be able to penetrate the meat.

4. Place the rib racks in the smoker bone-side down. Smoke until the meat is darkly caramelized and pulling off the bone, and has reached an internal temperature of 175F at its thickest part, about 5 hours.

5. Carefully remove the ribs from the smoker and transfer them to a baking sheet. Using a brush, coat the top and sides of the ribs with Glaze. (Do not brush the bone side.) Wrap each rack separately in foil and return to the smoker for another hour.

6. Remove the ribs from the smoker and let them rest 15 minutes in their foil packets. Serve as racks or slice into individual ribs. Plate and enjoy with your favorite sauce and sides. Our favorites are horseradish cream, potato salad and coleslaw, as the acidity of each cuts through the richness of the beef.

Mustard Marinade

1. Whisk together yellow and whole-grain mustards, Worcestershire, vinegar and 1/2 cup water in a bowl until evenly blended.

Seasoning Blend

1. Mix together salt, granulated garlic, black pepper, chile powder, lemon pepper and cayenne in a bowl with a fork or whisk until evenly blended.

Glaze

1. Put the beer, honey, brown sugar and bouillon paste in a saucepot over low heat; gently warm the mixture without cooking it. Whisk until sugar is completely dissolved. The glaze can be used warm; it does not need to cool completely.

Tips and Substitutions

Special equipment: an indirect-heat smoker

Source and Credits

Recipe courtesy of The Alisal Guest Ranch and Resort, Santa Barbara, CA

See more: Beef

Good Eats Beef Stew

There's nothing like a meat and potato stew to warm you from the inside out when it's cold out.
Directions for: Good Eats Beef Stew

Ingredients

cup tomato paste

cup apple cider vinegar

1 tsp worcestershire sauce

1 Tbsp paprika

1 tsp dried herbs, any combination of thyme, oregano and rosemary

3 pounds english-cut short ribs

1 Tbsp kosher salt, divided

1 large yellow onion, thinly sliced

1 pound red potatoes, unpeeled and diced small

Freshly ground black pepper

1 Tbsp parsley leaves, chopped

Directions

1. In a large mixing bowl, whisk together the tomato paste, cider vinegar, Worcestershire sauce, paprika and dried herbs. Set aside.

2. Season the short ribs with 1 tablespoon of the kosher salt. Place a large griddle over medium-high heat and once a drop of water bounces off, sear the meat until browned on all sides. Once browned, remove the meat to the bowl with the paste and toss to coat. Transfer to a large piece of heavy-duty aluminum foil and seal tightly. Place the package into a metal pan and put into a cold oven on the middle rack. Set the oven to 250 F and cook for 4 hours.

3. Remove the meat from the oven and carefully poke a hole in the pack while holding it over a heatproof container. Drain the liquid into the container and place it into the refrigerator to cool enough so that the fat separates from the rest of the liquid, approximately 1 hour. After 1 hour, transfer the liquid to the freezer and keep there until the fat cap has solidified, approximately 1 hour. Allow the ribs to sit at room temperature while the liquid is cooling or if serving the next day, place in the refrigerator until ready to finish.

4. Retrieve the liquid from the refrigerator and remove the fat cap that has formed on top. Measure out 1 tablespoon of the fat and reserve the rest for another time. Place the fat into a large saucier and place over medium heat. Once the fat has melted add the onion along with the remaining teaspoon of salt and stir to separate the onions into rings. Allow to cook for 2 to 3 minutes, stirring occasionally. Add the potatoes along with a pinch of black pepper and stir to combine. Next, add the liquid reserved from the meat and stir. Cover tightly and decrease the heat to low so that no heat is escaping the lid. Cook for 30 minutes or until the potatoes are fork tender.

5. Meanwhile, cut the meat away from the bone, removing the connective tissue and discarding. Once the potatoes are tender, uncover and set the meat atop the vegetables. Cover and continue to cook for 10 minutes. Serve sprinkled with the parsley.

See more: Beef, Vegetables, Dinner, Lunch, Winter, Cooking Channel Canada

The Living Room Restaurant's Alberta Beef Burger

Directions for: The Living Room Restaurant's Alberta Beef Burger

Ingredients

1 egg

cup dry bread, crumbs

cup finely chopped sweet gherkin pickle

2 shallot, finely, chopped, or 1 small, onion, grated

2 Tbsp drained capers

2 Tbsp light colour miso

2 Tbsp Dijon mustard

1 clove garlic, minced

tsp minced gingerroot

tsp chopped fresh thyme

tsp each salt and pepper

1 lb(s) lean ground beef

4 onion or hamburger bun

cup crumbled blue cheese

half small red onion, thinly, sliced

Directions

1. In bowl, beat egg. Stir in bread crumbs, pickles, shallots, capers, miso, mustard, garlic, ginger, thyme, salt and pepper; mix in beef. Shape into four 1/2-inch thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)

2. Place patties on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.

3. Cut buns in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Layer burgers, blue cheese then red onion on bottoms; sandwich with tops.

See more: Beef, Barbeque, Grill, North American, Dinner, Main, Summer, BBQ

Chunky Beef Chili

A hearty chili that can feed a crowd.
Directions for: Chunky Beef Chili

Ingredients

2 lbs chuck roast, cut into cubes

Kosher salt and freshly ground black pepper

1 Tbsp vegetable oil

2 lbs ground beef

6 cloves garlic, minced

20 oz beer

1 14-oz can whole tomatoes

3 guajillo chiles

2 Tbsp chili powder

1 Tbsp ground cumin

1 Tbsp Mexican oregano

cup masa

4 15-oz cans pinto beans, drained and rinsed

4 15-oz cans red kidney beans, drained and rinsed

Pico de gallo, sour cream and lime wedges, for serving

Directions

1. Heat a Dutch oven over medium heat. Season the chuck roast with salt and pepper. Add the oil to the pot and sear the chuck roast until browned, 7 to 8 minutes. Remove from the pot, then add the ground beef. Cook until browned, 7 to 8 minutes. Add the garlic and cook for 2 minutes, then return the chuck roast back to the pot with the beer and tomatoes.

2. Using scissors, snip the guajillo chiles into small strips. Add to the mixture and bring to a boil. Add the chili powder, cumin, oregano and 2 tablespoons salt, then reduce to a simmer and cook for an additional 10 minutes to allow the flavors to combine.

3. Mix the masa with enough water to form a paste, then add it to the pot. Add the pinto and kidney beans and cook until the chili thickens, 5 to 10 minutes. Adjust the seasoning and simmer for 1 hour.

4. Serve with fixings such as pico de gallo, sour cream and lime wedges.

See more: Beef, Beans, Dinner, Lunch, Main, Mexican, Tomatoes

Slow Cooker Beef Paprikash

The low and slow option makes perfect sense for a work day--8 hours later and dinner is served!
Directions for: Slow Cooker Beef Paprikash

Ingredients

1 medium onion, sliced

2 lb(s) cubed beef stew meat (about 1- to 1/2-inch pieces)

2 Tbsp all-purpose flour

Kosher salt and freshly ground black pepper

2 red bell peppers, stemmed, seeded and coarsely chopped

2 cloves garlic, minced

cup low-sodium beef broth

2 Tbsp sweet paprika

2 Tbsp tomato paste

1 tsp caraway seeds, crushed

cup sour cream

cup freshly chopped dill and/or parsley

Hot boiled egg noodles or potatoes, for serving

Directions

1. Spread the onions in the bottom of an 8-cup slow cooker. Toss the beef with the flour, 1 teaspoon salt and 1/4 teaspoon pepper and place on top of the onions. Top with the bell peppers and garlic. Stir together the broth, paprika, tomato paste and caraway and pour over the beef. Cover and cook until the meat is very tender, either on high for 4 to 5 hours or on low for 7 to 8 hours.

2. Uncover and let stand at least 10 minutes. Stir in the sour cream and dill and season to taste with salt and pepper. Serve over egg noodles or potatoes.

Source and Credits

Courtesy of Food Network Kitchens

See more: Beef, Main, Slow Cook, Vegetables

Chinese Crispy Beef & Broccoli Noodles with Kung Pao Chili Oil

Directions for: Chinese Crispy Beef & Broccoli Noodles with Kung Pao Chili Oil

Ingredients

Kung Pao Chili Oil

cup canola oil

2 Tbsp sesame oil

1 tsp Sichuan peppercorns

tsp ginger, grated

tsp garlic, grated

2 - 3 tsp red chili flakes

cup peanuts, chopped

1 red hot long pepper, sliced thinly

⅛ tsp Chinese 5 Spice

tsp sesame seeds

Crispy Beef & Broccoli Noodles

1 pkg (425 g) flat fresh rice noodles or dried wonton noodles

- 1 lb(s) sirloin, cut thinly into 1/4-inch-thick strips

cup cornstarch

tsp salt

tsp pepper

cup canola oil, for frying

salt, for seasoning

lb(s) broccolini, stems removed

1 tsp sesame oil

3 tsp ginger, grated

3 Tbsp Shaoxing wine (or dry sherry)

3 Tbsp dark soy sauce (regular soy is fine too)

1 Tbsp rice vinegar

2 tsp sugar

tsp salt

1 cups mung bean sprouts

Directions

Kung Pao Chili Oil

1. Heat the canola and sesame oil over high heat for 2 minutes in a small sauce pan.

2. Turn the heat off and immediately add the Sichuan peppercorns. They will sizzle at first. Let steep for 2 hours.

3. Remove the Sichuan peppercorns from the oil and discard. If you like that strange mouth-numbing sensation from those peppercorns, just leave them in! (Personal preference is to remove them.)

4. Add the grated ginger, garlic, and chili flakes to the oil.

5. Turn the heat back on to medium-low. Fry for 2 minutes once you see that it has started to sizzle. Dont let the garlic burn!

6. Turn the heat off and let steep for 15 minutes.

7. Combine the chopped peanuts, red hot long pepper, Chinese 5 Spice, and sesame seeds in small Mason jar (or bowl) and pour the chili oil over top.

Crispy Beef & Broccoli Noodles

1. Cook the noodles in a large pot of salted boiling water until just cooked through.

2. Drain into a colander and immediately run cold water over the noodles to stop the cooking. Set aside.

3. Combine the cornstarch, salt and pepper in a medium bowl.

4. Heat the canola oil in a wok, or large frying pan, over high heat.

5. When the oil is hot. Dredge the pieces of beef in the cornstarch, shake off any excess and fry for 4-5 minutes until the outer edges are golden brown and crispy. Note: do this in batches! Dont crowd the beef in the oil or else it wont fry properly and will become gummy. Add more oil to the wok as needed between batches and make sure to dredge the beef in the cornstarch just before placing it in the oil.

6. Remove the beef to drain on a paper towel lined cooling rack or plate. Season with salt.

7. Drain out any excess oil left in the wok after frying.

8. Return the wok to the stove and turn the heat down to medium-high.

9. Add the broccolini to the hot wok with cup of water. Toss frequently.

10. Once the broccolini has cooked through, with a slight crunch, and the water has evaporated, remove it from the wok.

11. Immediately add the sesame oil to the hot wok. Add in the ginger and garlic and saut until fragrant, about 30 seconds to a minute.

12. Add the Shaoxing wine, dark soy sauce, rice vinegar, sugar, and salt to the wok.

13. Once the sauce is bubbling, add the noodles, broccolini and sprouts. Toss until everything is warmed through and the sauce has thickened. Taste for seasoning and adjust accordingly with salt.

14. Plate the noodles and broccolini, top with the crispy beef, and drizzle Kung Pao oil over top. Enjoy!

Tips and Substitutions

If you can find Milanese sliced beef, which is extremely thin, use that! Its perfect.

Substitute Chinese Egg Noodles if you cannot find rice noodles or wonton noodles at your grocery store.

You can get store-bought garlic chili oil and add chopped peanuts and fresh red hot long pepper slices to it instead of making the Kung Pao Chili oil.

Kung Pao Chili Oil will last for 2 weeks in an air-tight container like a mason jar. The longer it sits, the spicier it gets!

A good substitution for Shaoxing wine is a medium-dry Sherry.

Dark soy sauce will be thicker and more flavourful than regular soy sauce. But if you do not want to buy a whole bottle of dark soy for 3 Tablespoons, you can just use whatever soy sauce you have on hand.

This dish comes together very quickly. Make sure you have all your ingredients prepped and ready to go before you start frying that beef!

Source and Credits

Courtesy of Danielle Oron ofI Will Not Eat Oysters.

See more: Beef, Chinese, Chinese New Year, Dinner, Hot and Spicy, Main, Vegetables

CC's Beef Stroganoff

Serve with broad egg noodles because theyll catch all the luscious sauce! Stroganoff is made with a tender cut of beef so you dont braise the meat for a long cooking time like you do for a stew in this case if you do the slices of tenderloin will be dry.
Directions for: CC's Beef Stroganoff

Ingredients

4 cup good quality beef stock (1 litre)

1 cup crushed tomatoes

2 Tbsp flour (25 ml)

1 cup dry red wine (250 ml)

several sprigs fresh thyme

12 oz beef tenderloin, sliced -inch thick

Coarse salt and freshly cracked pepper, to taste

cup clarified butter (60 ml)

2 clove garlic, chopped

Spanish onion, thinly sliced

1 cup sliced cremini mushrooms (375 ml)

Pinch freshly grated nutmeg

tsp paprika (5 ml)

1 dried chile, crushed (optional)

1 tsp Dijon mustard (5 ml)

1 Tbsp Worcestershire sauce (15 ml)

cup sour cream (125 ml)

Freshly chopped flat leaf parsley, to taste

Directions

1. In a large saucepan or skillet, combine cold beef stock, flour and red wine. Whisk over high heat until mixture is just coming to the boil. Add the thyme sprigs and tomatoes. Reduce heat to medium and simmer uncovered until mixture is reduced to 3 cups, about 30 minutes.

2. In a bowl, season sliced beef with salt and pepper. Toss to combine.

3. In a Dutch oven or large skillet, heat 2 tbsp. of butter over high heat until sizzling. In batches, brown beef well, about 2 to 3 minutes. Be careful not to overcrowd the pan. Remove beef and reserve. Reduce heat to low add remaining 2 tbsp. butter to Dutch oven. Saute onions and mushrooms until soft, about 3 to 5 minutes. Add the garlic and saute for 1 minute. Add nutmeg, paprika, chile flakes, mustard, Worcestershire sauce and reduced stock and wine. Cook uncovered over medium heat for 10 more minutes, just to develop the flavours. Sauce should be slightly syrupy.

4. Add back the reserved beef and stir in the sour cream continue to cook over medium heat until just heated through. Adjust the seasoning. Sprinkle with chopped parsley. Serve with egg noodles.

See more: Dinner, Main, Side, Beef, Saute

Latin Spice Beef Cups with Smokey Tomato Relish

This dish is packed with flavour! You can double up on the relish and store for a dinner party to serve with any beef main dish. To make slicing the beef easier, put it in the fridge after it?s cooked and your pieces will be paper-thin. Tortillas are pantry essentials and using a mini muffin tin they become an inexpensive and impressive hors d'oeuvre base.
Directions for: Latin Spice Beef Cups with Smokey Tomato Relish

Ingredients

Steak

1 lb(s) (500g) boneless top sirloin grilling steak

1 Tbsp (15mL) minced garlic

2 tsp (10mL) chopped fresh cilantro stems

2 tsp (10 mL) whole cumin seeds, toasted and ground

tsp (2mL) hot pepper flakes

medium jalapeno pepper, seeded and minced

tsp salt (2 mL)

Tomato Relish

2 lb(s) (1 kg) tomatoes

2 tsp (12 mL) olive oil

2 tsp (10mL) salt

tsp (2 mL) pepper

cup (75mL) chopped cilantro

cup (75mL) lime juice

tsp (2mL) salt

Tortilla Cups & Assembly

2 large flour tortillas

Sea salt

Directions

Steak

1. Rub steak with garlic, cilantro, ground cumin, hot pepper flakes and jalapeno pepper and salt. Refrigerate 4 hours or overnight.

2. Make Tomato Relish before cooking steak.

3. Sear steak in well greased grill pan, or grill over medium high heat, turning once, until well marked and cooked to medium rare, about 5 minutes. Let rest 10 minutes. Slice thinly against the grain.

Tomato Relish

1. Cut tomatoes in half toss with olive oil, salt and pepper. Transfer to baking sheet and bake at 250F (130C) for about 2 hours or until tender, browned and wrinkled. Cool.

2. In bowl of food processor, combine roasted tomatoes with cilantro, lime juice and salt. Pulse just until combined, but still chunky. Reserve.

Tortilla Cups & Assembly

1. Using 2-inch (5 cm) cookie cutter, cut rounds out of tortillas. Press into mini muffin pan, and bake at 350F (180C) until lightly browned around the edges. Transfer to cooling rack.

2. To serve, place one or two strips of beef in cup and top with teaspoonful (5 mL) of salsa. Sprinkle with sea salt.

See more: Bake, Appetizer, Tomatoes, Party Favourites, Beef, Hot and Spicy, Mexican

Beef and Vegetable Pot Pies

Directions for: Beef and Vegetable Pot Pies

Ingredients

Beef & Vegetable Pot Pies

1 lb(s) extra lean ground beef, cooked, drained and rinsed (500g)

1 Tbsp canola oil (15ml)

1 cup coarsely chopped mushrooms (250ml)

1 cup peeled, diced potato, (about 1) (250ml)

cup finely chopped shallot (125ml)

cup finely chopped celery (125ml)

cup coarsely grated carrot, (about 2) (125ml)

1 clove garlic, minced (1)

1 tsp dried thyme (5ml)

1 Tbsp all-purpose flour (15ml)

2 cup beef stock (15ml)

cup whipping cream (50ml)

salt and pepper

14 oz frozen wholewheat pizza dough, thawed (425g)

1 large egg (1)

Children:

cup frozen peas, thawed (125ml)

Adults:

⅕ oz dried porcini mushrooms (6g)

cup warmed sherry (125ml)

Directions

Beef & Vegetable Pot Pies

1. Place oil and butter in a large, deep skillet over medium heat. Add the mushrooms, potato, shallots, celery, carrots, garlic and thyme, and saut for 5 minutes. Add the flour and cook for 1 minute, stirring constantly.

2. Stir in the beef, using the back of a wooden spoon to help break it up. Add stock, cover the pan, and bring to a simmer. Cook for 10-15 minutes, or until broth has thickened. Stir in the cream, season to taste with salt and pepper, and remove from the heat. Meanwhile, pour warmed sherry over dried mushrooms and set aside.

3. Divide meat mixture into 2 portions, giving the adults roughly 1/2 cup/125 mL more. Drain porcini mushrooms, finely chop, and stir into adults' portion. Add peas to the children's portion. Spoon mixtures into 4 1-cup/250 mL volume casserole dishes set on a baking sheet. Cool slightly.

4. Preheat oven to 425 F/220 C. Shape dough into 4 5-inch/12.5 cm rounds, about 1/8-inch thick. Lightly beat the egg with 1 tbsp/15 mL of water and brush onto rims of dishes. Press dough rounds slightly down the sides of the dishes. Brush tops with remaining egg wash and dot tops with the tines of a fork. Bake for 10 minutes, or until top is golden and filling is bubbling.

Children: Adults:

See more: Saute, Kid-Friendly, Vegetables, Beef, Bake, North American, Main, Dinner, Pastry

Sai Woo's Wok Beef with Steamed Rice

Marinate the beef for the most flavourful results. Toss in your favourite vegetables for a well-rounded meal.
Directions for: Sai Woo's Wok Beef with Steamed Rice

Ingredients

Wok Beef

3 lbs top sirloin beef, diced into 1 inch

250 g oyster sauce

100 g ginger, minced

100 g garlic, minced

Steamed Rice

200 mL jasmine rice

350 mL water

Directions

Wok Beef

1. Trim the beef of any excess fat, and dice into 1 inch cubes.

2. In a bowl mix the beef with the oyster sauce, diced garlic, and diced ginger.

3. Cover with wrap and marinade for 1 hour to allow the beef to soak up the flavour.

4. When ready to eat, if you do not have a wok pan, you can cook using a saute pan. On high heat add canola oil, when the oil is hot add the beef and saute until golden but still medium rare inside.

5. At this step you can also add any vegetables you like and wok fry together.

Steamed Rice

1. Put the rice into a strainer and run under cold water to rinse off any starch, when the water runs clear then it is ready.

2. In a small pot, add rice and water and bring to a boil. Cover the pot with a lid, and turn down to low and simmer for 20 minutes.

3. Afterwards remove the lid and using a fork fluff the rice, so that it does not become dense but light.

Source and Credits

Recipe courtesy of Chef Keev Mah, Sai Woo

See more: Asian, Beef, Dinner, GCC Spring, Rice/Grain

Orange Ginger Beef

Blade steak plays the starring role in this easy to make one-pot supper. Braising transforms this 'simmering steak' into a richly flavoured, Asian inspired meal.

Timing Hints: 15 minutes to prep, 1 hour to simmer; can be made a day or two ahead and easily reheated...

Equipment Hints: A thick bottomed stewing pot large enough to fit the steak with a tight fitting lid...
Directions for: Orange Ginger Beef

Ingredients

2 Tbsp of vegetable oil

1 blade simmering steak, boneless, about 1 pound or .5 kg

2 onions, chopped

1 knob ginger, rinsed well, unpeeled, sliced thinly

2 Tbsp of Soy sauce

1 10 oz can of beef stock

1 cup of orange marmalade

1 cup of orange juice

1 Tbsp of five-spice powder (optional)

1 bunch of cilantro

1 bag of baby spinach

1 cup of bean sprouts

1 bunch of green onions, chopped

Directions

1. Preheat the pot over a medium high heat then add the oil. Sear the steak on both sides until evenly browned. Add the onions and ginger and stir for a few minutes until lightly browned. If the pan starts to burn, add a splash of water and continue

2. Add the soy sauce, orange juice, marmalade, beef stock and five-spice powder. Rinse the cilantro well then thinly chop the root end of the bunch, add to the pot. Reserve the leaves. Bring all the ingredients to a boil, reduce the heat to low, cover with a tight fitting lid and continue simmering until tender, about 1 hour.

3. When the meat is tender enough, break it into smaller chunks. Split the spinach and bean sprouts evenly between four bowls. Stir the green onions into the broth then ladle into each bowl. Top with a sprinkling of the reserved cilantro leaves. Enjoy!

See more: Beef, Main, Dinner, Citrus, Herbs, Chinese, Vegetables, Fry

Chianti Marinated Beef Stew

A bottle of Chianti wine gives this beef stew a rich flavour.
Directions for: Chianti Marinated Beef Stew

Ingredients

2 - 3 lb(s) beef brisket

1 750-mL bottle Chianti wine

4 Tbsp olive oil

Salt and freshly ground black pepper

4 ounce pancetta, cut into 1/4-inch pieces

3 carrots, peeled and cut into 1/2-inch pieces

1 stalk celery, chopped into 1/2-inch pieces

2 cloves garlic, peeled

cup kalamata olives (1 1/2 ounces), halved

6 oz green beans, halved

4 medium red potatoes, quartered

2 sprigs rosemary

2 leaves sage

1 15-oz can diced tomatoes

4 cups beef broth

Directions

1. Place the beef in a 13 by 9-inch glass baking dish. Pour the wine over the meat and marinate in the refrigerator for 1 1/2 hours. Turn the meat over and marinate for another 1 1/2 hours.

2. Remove the meat from the wine and pat dry with paper towels. Reserve the wine.

3. In a large Dutch oven, heat 3 tablespoons of the oil over medium-high heat. Season the meat on all sides with salt and pepper. Using tongs, place the meat in the pan and brown on all sides, about 2 minutes each side. Remove the meat and add the remaining oil. Add the pancetta and cook, stirring frequently for 2 minutes. Add the carrots, celery, garlic, olives, green beans, potatoes, rosemary, and sage. Cook for 3 minutes. Pour the reserved wine, tomatoes, and beef broth into the pan, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the meat to the pan and bring the liquid to a boil. Cover the pan and simmer for 3 to 3 1/2 hours or until the meat is very tender.

4. Remove the meat and the rosemary sprigs from the stew. Place the meat on a cutting board and cut into quarters. Using 2 forks, shred the meat into bite-size pieces. Add the shredded meat to the stew and cook until warmed through, about 5 minutes.

See more: Vegetables, Beef, Dinner, Winter

Beef and Stilton Salad

Directions for: Beef and Stilton Salad

Ingredients

2 lb(s) cold rare roast prime rib, cut into inch thick slices (900 g)

1 Tbsp Dijon mustard (15 ml)

cup red wine vinegar (125 ml)

1 cup extra virgin olive oil (250 ml)

2 Tbsp chopped fresh chives (30 ml)

2 lb(s) small new potatoes, cooked and cut in half (1.13 kg)

1 pint ripe grape tomatoes, washed and halved lengthwise

1 large bunch watercress, trimmed and washed

medium red onion, very thinly sliced

lb(s) Stilton cheese, crumbled (225 g)

Salt and pepper, to taste

Directions

1. Arrange the beef slices on a large platter.

2. In a bowl combine the mustard, vinegar and season. Slowly whisk in the olive oil and add the chives. Set aside until needed.

3. In a bowl toss the potatoes and tomatoes together. Add to cup of the vinaigrette, season and toss to combine. Strew this mixture over the beef.

4. Combine the watercress and red onion in a bowl and lightly toss with some of the vinaigrette. Strew the salad over the beef.

5. Drizzle a little of the remaining vinaigrette over the salad, garnish with the crumbled Stilton and serve.

See more: Salad, Beef, Herbs, Vegetables, Cheese, Tomatoes, Side, Appetizer, Potatoes

Roast Beef, Yorkshire Pudding, Mashed Potatoes, Glazed Carrots

Directions for: Roast Beef, Yorkshire Pudding, Mashed Potatoes, Glazed Carrots

Ingredients

1 can beef broth (248 mL or 10 oz)

1 can cream of asparagus soup (248 mL or 10 oz)

2 Tbsp onion flakes (30 mL)

1 Tbsp Mrs. Dash Garlic and Herb Seasoning (15 mL)

3 lb(s) (1.3 kg) sirloin or round roast (You can double the size of the roast without increasing the other ingredients, to have leftovers or great lunch meat.)

1 large egg

1 cup 1 % milk (325 mL)

cup flour (125 mL)

Pinch salt

Canola oil

4 large potatoes cut in half

Butter

500 g frozen baby carrots (1 lb)

1 Tbsp brown sugar (15 mL)

1 Tbsp concentrated orange juice (15 mL)

2 tsp butter or margarine (10 mL)

tsp ginger (from a jar) (2.5 mL)

tsp grated orange zest (optional) (2.5 mL)

3 Tbsp brown gravy mix combined with 3 tbsp water (My favorite is Bisto) (45 mL)

Directions

1. The night before
Combine beef broth, soup, onion flakes and spice together in your slow cooker and stir.Place roast inside center pot of slow cooker and spoon sauce all over roast. Cover and leave in fridge overnight.

2. In the morning
Return covered centre pot to the outside of slow cooker. Set at low heat about 8 hours.

3. When you arrive home
Make Yorkshire Pudding by first preheating oven to 425 F (220 C).

4. Beat the egg in a medium bowl until slightly frothy. Whisk in milk until blended. Whisk in flour and salt. Let stand in fridge. Set timer for 25 minutes.

5. Place a drop of oil in each muffin tin (12 in total). Place in oven for a few minutes or until slightly smoking. Remove and immediately pour approx 1 tbsp of batter in each. Return to oven uncovered for 20 to 25 minutes or until puffed and golden brown.Place potatoes in large stovetop pot. Cover with cold water and bring to a boil. Reduce heat to a gentle boil and cook until potatoes are tender. Mash with milk and a bit of butter.

6. In the meantime
Put baby carrots in a stovetop pan on medium heat. Add to saucepan in this order: brown sugar, orange juice, butter, ginger and zest. Stir occasionally until hot and tender and glaze forms (5 minutes).

7. Remove roast from slow cooker.

8. Stir gravy mix into slow cooker juices using a fork or a whisk until it starts to thicken.

See more: Roast, Dinner, Main, Beef, Potatoes, Vegetables, Winter, Christmas

Hearty Beef and Barley Soup

Directions for: Hearty Beef and Barley Soup

Ingredients

lb(s) (375 g) trimmed boneless beef sirloin steak

1 Tbsp (15 ml) butter

3 clove garlic

1 onion, chopped

tsp (2 mL) dried thyme

2 cup (500 mL) sliced mushrooms

cup (125 mL) pearl barley

2 cup (625 mL) beef stock

2 Tbsp (30 mL) Worcestershire sauce (approx.)

3 Tbsp (45 mL) all-purpose flour

3 cup (750 mL) milk

1 cup (250 mL) shredded Canadian Old Cheddar cheese

2 carrots, diced

Directions

1. Cut steak into 3/4-inch (2 cm) cubes. In large pot, melt butter over high heat; brown beef on all sides. Reduce heat to medium-high.

2. Add garlic, carrots, onion and thyme; cook, stirring, for 3 minutes or until onions are softened.

3. Add mushrooms and barley and stir to combine. Stir in beef stock and Worcestershire; bring to boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until barley is tender.

4. Increase heat to medium. Whisk flour into milk and gradually stir into pot. Cook, uncovered, stirring often, for about 5 minutes or until slightly thickened. Season to taste with salt and pepper and Worcestershire sauce.

5. Ladle into bowls and sprinkle with cheese.

See more: Beef, Dairy Farmers of Canada, Cheese, Fall, Vegetables, Winter

Timesaver Beef and Tomato

Directions for: Timesaver Beef and Tomato

Ingredients

2 cup (500 mL) uncooked rotini pasta

1 lb(s) (500 g) lean ground beef

2 cup (500 mL) sliced mushrooms

1 medium onion, chopped

1 can (284 mL) CAMPBELL'S Condensed Tomato Soup

cup (60 mL) water

1 Tbsp (15 mL) chopped, fresh oregano leaves

tsp (2 mL) garlic powder

1 cup (250 mL) shredded Mozzarella cheese

Directions

1. Cook pasta according to package directions, without salt. Drain; set aside.

2. Brown beef, mushrooms and onion at medium-high heat in large skillet, stirring often.

3. Stir in mixture of soup, water, oregano and garlic powder. Heat to a boil, stirring often. Add cooked pasta. Reduce heat to low.

4. Simmer, covered, until mixture is heated through about 5 minutes, stirring occasionally. Top with cheese and sprinkle with chopped herbs or cracked black pepper, if desired.

5. View more quick and easy Campbell's recipes.

See more: Beef, Cheese, Tomatoes, Vegetables, Mushrooms, Quick and Easy, Easy, Herbs, Main, Dinner

Korean Beef Udon Noodles

Directions for: Korean Beef Udon Noodles

Ingredients

Korean Beef Sauce

cup soy sauce

cup sesame oil

2 clove garlic, chopped

1 inch ginger, chopped

1 tsp brown sugar

Korean Beef Udon Noodles

1 squirt of oil

lb(s) sirloin beef, sliced

1 portobello mushroom (or 1/2 of a large one), sliced

1 pkg udon noodles

cup Korean Beef Sauce

carrot, grated

2 Tbsp green onion, chopped

Directions

Korean Beef Sauce

1. Combine all ingredients and whisk.

Korean Beef Udon Noodles

1. Place a wok on medium heat. Use 1 squirt of oil and add beef and mushrooms until browned.

2. Add Korean beef sauce and noodles. Stir until noodles are softened.

3. Add the carrot and simmer for approximately 1 minute.

4. Pour noodles into a ceramic bowl and garnish with green onions.

See more: Easy, Korean, Asian, Beef, Mushrooms, Vegetables, Main, Dinner, Comfort Food

Fillet of Beef with Pommes Sarladaise and Black Peppercorn Sauce

Recipe by Darryl Crumb from Top Chef Canada Episode 1.
Directions for: Fillet of Beef with Pommes Sarladaise and Black Peppercorn Sauce

Ingredients

Crispy Shallots

vegetable oil for frying

cup all purpose flour

3 medium shallots, peeled and thinly sliced on a mandolin

salt

Salad

1 red, yellow and orange pepper, cleaned and julienned

3 heirloom tomatoes, quartered or cut in eighths

1 tsp red wine vinegar

3 Tbsp extra virgin olive oil

pinch salt

Pommes Sarladaise

1 lb(s) mini yellow potatoes

3 Tbsp duck fat

2 clove garlic, finely chopped

2 Tbsp parsley, finely chopped

salt

pepper

Fillet of Beef

3 Tbsp vegetable oil

4 8 oz portions of beef tenderloin, room temperature

salt

pepper

Black Peppercorn Sauce

1 cup veal stock

2 Tbsp 35% cream

1 tsp freshly ground black pepper

1 tsp kosher salt

Assembly

Directions

Crispy Shallots

1. In a large pot, heat vegetable oil to 350F and line a small tray or plate with paper towel.

2. Place flour in a bowl, ensure shallots are dry and separated, coat with flour and fry in batches.

3. Gently move shallots around in oil to prevent from sticking. Once golden brown, remove and place on paper towel lined tray. Season with salt and set aside for assembly.

Salad

1. Place peppers and tomatoes in a bowl. Toss with remaining ingredients and serve.

Pommes Sarladaise

1. Place potatoes in a large pot of cold water seasoned with salt.

2. Bring to a boil, reduce to a simmer and cook until potatoes are fork tender, approximately 15-20 minutes. Strain and quarter potatoes.

3. Heat a large saut pan with duck fat over medium to high heat, add potatoes and toss. Add garlic, cook until golden.

4. Season with salt and pepper, add chopped parsley, toss and serve.

Fillet of Beef

1. Preheat oven to 375F and heat vegetable oil in a large Le Creuset Iron Handle Skillet over medium to high heat.

2. Season beef with salt and pepper on both sides, add beef to hot skillet, sear for 2 minutes per side and place in oven.

3. After 3 minutes, turn beef over and continue to cook for approximately 3 minutes for medium rare.

4. Remove beef from oven, place on a cutting board to rest for 3-5 minutes before serving.

Black Peppercorn Sauce

1. In a small pot, reduce veal stock by 2/3 over medium to high heat.

2. Add cream, reduce until thick, add freshly ground pepper and season with salt.

3. Taste and adjust seasoning if necessary, keep warm until ready to serve.

Assembly

1. Place Fillet of Beef on a plate.

2. Spoon Pommes Sarladaise beside beef.

3. Place Salad beside Pommes Sarladaise and top with Crispy Shallots.

4. Spoon Black Peppercorn Sauce around plate and serve.

See more: Beef, Potatoes, Main, Dinner, Salad

Beef Ragu in White Wine Sauce

A classic pasta dish to have in yourrepertoire.
Directions for: Beef Ragu in White Wine Sauce

Ingredients

4 Tbsp + 1 tbsp extra-virgin olive oil

1 medium onion, chopped

1 large carrot, chopped

1 celery stalk, chopped

Salt, to taste

1 cup white wine

450 g ground beef

2 cups beef stock

500 g tagliatelle

Directions

1. In a pan, heat up your olive oil. Make sure its hot. Add your carrots, onions, celery, salt and saut. Once the vegetables are softened, add half your wine and let it reduce for a few minutes. Remove your soffritto from the pan and set aside.

2. In the same pan, add more olive oil over medium heat and add your ground beef and cook until browned. Add salt to help release moisture. Add the rest of the wine to beef mixture and let reduce. Once cooked, combine with soffritto in a large pot.

3. Add beef stock. Reduce heat and cook on low for two hours.

4. Just before the ragu is ready, bring a large pot of salted water and cook pasta until al dente. Combine with ragu and a bit of reserved pasta water and serve.

See more: Beef, Dinner, Italian, Pasta

Perfect Beef Jerky

Directions for: Perfect Beef Jerky

Ingredients

1 whole tri-tip roast

cup rice wine vinegar

2 Tbsp soy sauce

1 Tbsp fresh garlic

1 Tbsp fresh ginger

3 Tbsp brown sugar

1 Tbsp sour mash whiskey

splash maple syrup

2 tsp chili flakes

pinch dry mustard

1 tsp feshly ground black pepper

2 cup dry mesquite wood chips

4 cup mesquite wood chips soaked in cool water for 1 hour and drained

Directions

1. Using a sharp knife and cutting with the grain of the meat, slice the beef into 1/8 inch slices. If you find it difficult to slice thinly, place the meat into the freezer for 5 minutes and then try again.

2. In a medium bowl combine the marinade ingredients. Place the steak into a sealable plastic bag and pour the marinade ingredients over top. Remove air from the bag, seal it and place the meat into the refrigerator to marinade over night. Remove the meat from marinade and discard the bag and used sauce.

3. Place the beef onto a clean baking tray. Prepare barbeque for indirect smoking. Remove the grate from the far burner and turn the heat on medium high. Leave the other burners off. Prepare the smoke pouches. Place 2 cups (500ml) of the drained wet chips and 1 cup of the dry on a large sheet of foil. Mix to combine. Wrap the package up to the size that is slightly smaller than your bbq burner. Using the tines of a fork poke all over this allows airflow and smoke to escape. Repeat this to make a total of 2 smoke pouches.

4. Place one smoke pouch directly over the heat on the far side of the grill. Close the lid and wait for smoke. Adjust the heat to 180F Oil the grill to help prevent sticking. Place beef strips on the non-heat side of the grill. They should not be touching. Close lid and slow cook for 3-4 hours. Replace the smoke pouch after smoke dissipates.

5. Remove from grill. Cool and enjoy.

See more: Beef, Snack, Picnic, Grill, BBQ

Grilled Beef Paillards with Mushrooms and Aged Cheddar

Recipe by Chef Paul Rogalski of Rouge Restaurant. Photo by Dan Clapson.
Directions for: Grilled Beef Paillards with Mushrooms and Aged Cheddar

Ingredients

4 6 oz beef striploin steaks

4 oz olive oil

bunch parsley leaves

bunch cilantro leaves

2 green onions

2 Tbsp capers

2 cloves garlic

Tbsp red wine vinegar

tsp olive oil

salt and pepper

4 Tbsp butter

1 oz shallots, minced

2 cups fresh mushrooms

4 oz Cheddar cheese, crumbled (or your favourite oldest one)

fresh arugula or sorrel, to garnish

Directions

1. To make herb oil: place parsley, cilantro, green onions, capers, garlic, red wine vinegar, chili flakes and olive oil in a food processor or blender. Process until smooth; if you find you need a bit more olive oil to help things process properly, feel free to add a little more. Season to taste.

2. Place in a bowl for future use. This can be made the day before, just store it in the refrigerator until needed and pull an hour or so before using.

3. Cut mushrooms in half. Using a colander, rinse under cool running water cleaning them of all dirt and debris. Set aside.

4. Melt butter in a hot skillet and add sage. Gently cook until butter starts to brown. Add shallots then mushrooms; cook until tender, season to taste. Set aside and keep warm.

5. Place each steak between 2 sheets of heavy-duty plastic wrap. Pound each piece to approximately -inch thickness using a meat mallet or small heavy skillet. Rub evenly with olive oil and season both sides with salt and pepper.

6. Preheat BBQ to highest setting. When very hot, carefully place beef on grill and cook for approximately 2 minutes per side or to desired doneness.

7. Remove from grill and place on individual serving dishes. Generously spoon on herb oil then evenly distribute the morels and cheddar. Garnish with fresh arugula or for some extra tang try some shredded sorrel leaves. Serve as soon as possible while the meat and mushrooms are still warm.

8. *Cooking tip: Close the lid on the BBQ to capture all the smoke from the beef cooking and pre-heat your plates in a warm oven for a couple of minutes before plating your dish. This helps keep the meal warm longer.

See more: Beef, Cheese, Mushrooms, Grill

French Beef Sandwich

Delicious beef Bourguignon served on French bread rolls with tomato, lettuce, mayo and cornichons - a winning combination!
Directions for: French Beef Sandwich

Ingredients

Sandwiches

2 (12-inch) French bread rolls, halved and split

cup mayonnaise

cup cornichons, finely chopped

1 Tbsp whole-grain Dijon mustard

1 Tbsp finely chopped fresh tarragon

3 cups Beef Bourguignon, roughly chopped, recipe follows

4 leaves romaine lettuce

2 medium tomatoes, sliced

Bouquet Garni

2 bay leaves

4 sprigs fresh thyme

3 sprigs fresh parsley, plus extra leaves for garnish

1 sprig fresh rosemary

Beef Bourguignon

4 slices bacon, cut into 1/2-inch pieces

3 Tbsp all-purpose flour

3 lb(s) stew beef

Kosher salt and freshly ground black pepper

2 Tbsp extra-virgin olive oil, plus additional as needed

10 oz cremini mushrooms, halved or quartered if large

1 onion, halved and thinly sliced

4 cloves garlic, roughly chopped

4 carrots, cut into 1 1/2-inch pieces

2 Tbsp tomato paste

2 cups dry red wine

1 (14.5-oz) can reduced-sodium beef broth

1 (16-oz) bag frozen pearl onions, thawed

Directions

Sandwiches

1. Preheat the oven to 400F.

2. Place the rolls in the oven to crisp, about 5 minutes.

3. Stir the mayonnaise, cornichons, Dijon and tarragon together in a small bowl. Lay out the bread, cut-side up, and spread with the mayonnaise mixture.

4. Make sandwiches with the beef, lettuce and tomato.

Bouquet Garni

1. Wrap the herbs in cheesecloth and secure with butcher's twine, leaving about 6 inches of excess string. Set aside.

Beef Bourguignon

1. Cook the bacon in a large Dutch oven over medium heat until browned but not fully rendered, 5 minutes. Using a slotted spoon, remove the bacon to a paper-towel-lined plate.

2. Place the flour in a shallow bowl. Season the beef well with salt and pepper, then toss it in the flour to coat, shaking off the excess flour. Add the oil to the Dutch oven, heat until shimmering, and then brown the beef in batches. Using a slotted spoon, transfer the browned pieces to a large bowl.

3. Add the mushrooms to the pan. Season with salt and pepper. Cook until browned, about 4 minutes. If the pan looks dry, add more olive oil. Push the mushrooms to the sides of the pan, add the onions and cook until lightly browned, 6 to 8 minutes. Season again with a pinch of salt and pepper. Add the garlic and cook until fragrant, about 1 minute. Carefully tie the bouquet garni to the handle of the pot and drop the bouquet into the vegetables (or simply toss the whole bouquet into the pot). Add the carrots and tomato paste and cook, stirring, for 2 minutes. Add the red wine, increase the heat, and bring to a boil. Then reduce the heat and simmer for 2 minutes, stirring up the browned bits stuck to the bottom of the pan with a wooden spoon. Add the broth and 1 cup water and return the meat and bacon to the pan. Simmer, covered, for 1 hour.

4. Add the pearl onions to the pot and cook, partially covered, until the meat is very tender when pierced with a fork, 1 hour more. Remove the bouquet garni. Season the stew to taste with salt and pepper. Garnish with parsley leaves to serve.

Tips and Substitutions

Special equipment: Cheesecloth, Butcher's twine

See more: Bacon, Bake, Beef, Comfort Food, French, Herbs, Lunch, Main, Mushrooms

Balsamic Marinated Roast Beef, Mashed Potatoes, Sauted Mushrooms and Baked Camembert with Herb Oil

This delicious dish from Roger Mooking is best when you give the beef a full 24 hours to marinate.
Directions for: Balsamic Marinated Roast Beef, Mashed Potatoes, Sauted Mushrooms and Baked Camembert with Herb Oil

Ingredients

Balsamic Marinated Roast Beef

1 cup balsamic vinegar

5 clove garlic, chopped

2 Tbsp black pepper

4 Tbsp rosemary, chopped

cup olive oil

1 2 - 3 lb beef, eye of round

Mashed Potatoes

3 lb(s) pounds Yukon gold potatoes, peeled and quartered

cup cup butter

2 Tbsp tablespoon olive oil

3 Tbsp tablespoon potato water

salt

Baked Camembert and Herb Oil

1 10 oz ounce wheel of Camembert, cut in half through center

1 Tbsp tablespoon rosemary, chopped

2 Tbsp tablespoon thyme

2 Tbsp tablespoon marjoram

1 tsp teaspoon black pepper

cup cup olive oil

Sauted Mushrooms

2 Tbsp tablespoon Herb Oil from Baked Camembert recipe

1 tsp teaspoon butter

1 lb(s) pound crimini mushrooms, quartered

salt and pepper

Assembly

Directions

Balsamic Marinated Roast Beef

1. Place balsamic vinegar, chopped garlic and black pepper in a small saut pan over medium to high heat and reduce for 1-2 minutes.

2. Remove pan from heat, stir in rosemary and olive oil, allow to cool.

3. Place Balsamic Marinade in a baking pan, place beef in pan and coat with hands.

4. Place in fridge to marinate for a minimum of half an hour, maximum 24 hours.

5. Preheat oven to 350F and remove marinated beef from fridge.

6. Place in oven for approximately 45 minutes to 1 hour until cooked medium rare with an internal temperature between 130F and 140F.

7. Remove beef from oven and allow beef to rest before slicing.

Mashed Potatoes

1. Cook potatoes in heavily salted water until tender.

2. Drain potatoes, reserving 3 tablespoons of the water and place back into the pot and mash or rice potatoes.

3. Place, butter, olive oil reserved potato water and salt in pot, gently fold until incorporated.

4. Taste and adjust seasoning if necessary.

Baked Camembert and Herb Oil

1. Preheat oven to 350F and line a baking dish, or saut pan with parchment paper.

2. Place all ingredients, except Camembert, in a bowl, mix to incorporate.

3. Place bottom half of Camembert on parchment paper.

4. Spoon 1 tablespoon of Herb Oil in center of Camembert, place top on and pour 1 tablespoon over.

5. Place in oven until Camembert has melted, approximately10 minutes.

Sauted Mushrooms

1. Place remaining Herb Oil and butter in a saut pan over medium to high heat.

2. Place mushrooms in pan, saut until slightly caramelized.

3. Season with salt and pepper then remove from heat.

Assembly

1. To serve, place Roast Beef and Mashed Potatoes on plate, spoon Sauted Mushrooms and Baked Camembert over meat and potatoes.

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

Avocado Beef Wraps and Potato, Avocado Salad

Directions for: Avocado Beef Wraps and Potato, Avocado Salad

Ingredients

Dressing

cup red wine vinegar

2 Tbsp finely chopped shallots or (red onion)

1 Tbsp finely chopped jalapeno

cup olive oil

salt and pepper

Avocado Beef Wraps

1 bunch green onions, ends trimmed and cut in half

1 Tbsp olive oil

salt and pepper

8 strips bacon

2 3 oz center cut beef tenderloin

4 hard-boiled eggs, coarsely chopped

2 tomatoes, diced

2 heads boston lettuce, cleaned and outter leaves removed

cup crumbled blue cheese

grilled guacamole

Potato and Avocado salad

lb(s) mini white potatoes, cooked

1 can hearts of palm, cut into 0.5 inch pieces

2 avocados, peeled and cut into large chunks

cup prepared dressing

Grilled Guacamole

2 avocados, cut in half, pitted and peeled

cup avocado oil, divided

1 juice juice of 1 lime

tsp hot sauce, or to taste

1 pinch pinch of sugar

salt and pepper

Directions

Dressing

1. In a medium bowl, combine red wine vinegar, shallot, and jalapeno. In a slow stream add olive oil, whisking to combine. Season with salt and pepper.

Avocado Beef Wraps

1. Preheat oven to 375.

2. Place green onions on a sheet of tinfoil and drizzle with olive oil, salt and pepper. Wrap package into a bundle and bake in preheated oven for 15-20 minutes, or until tender. Coarsely chop onions.

3. Place bacon on a rack set over a rimmed baking sheet. Bake in preheated oven 15 minutes, or until crisp and golden. Transfer to a paper-towel-lined plate to drain. Let cool, then cut into 1/2-inch pieces. Reserve.

4. Season steaks with salt and pepper. In a large cast iron skillet, over medium high heat, sear meat 2-3 minutes per side or until medium rare. Cut meat into bite size pieces.

5. To assemble, toss green onions, beef, tomatoes, avocado each with 1 tsp of prepared dressing and season with salt in separate bowls.

6. Take 1 lettuce leaf and fill with onions, bacon, beef, eggs, tomatoes, grilled guacamole and blue cheese. Repeat with remaining lettuce and filling ingredients for a total of approximately 12 wraps.

Potato and Avocado salad

1. Slice potatoes in half.

2. In a large bowl, mix potatoes, hearts of palm and avocado. Add dressing and toss to combine

Grilled Guacamole

1. Preheat grill. Brush avocado with 1 tbsp avocado oil. Grill avocado 1-2 minutes per side, or until lightly charred. Let cool and cut into chunks.

2. In a small bowl, mash avocado with fork. Add remaining 3 tbsp avocado oil, lime juice hot sauce, and sugar. Season to taste with salt and pepper.

See more: Beef, Potatoes, Lunch, Salad, Dinner, Summer, Bake, Fruit, Grill, Picnic

Beef Tenderloin with Peppercorn Sauce

The loin is the muscle that does the least amount of work thus the tenderloin provides the most tender cut of meat for roasts and steaks.
Directions for: Beef Tenderloin with Peppercorn Sauce

Ingredients

Beef Tenderloin

2 lb(s) beef tenderloin roast (900 g)

1 tsp dry oregano leaves, crushed (5 ml)

1 tsp coarse salt (5 ml)

1 tsp black pepper, crushed (5 ml)

1 clove garlic, crushed

1 tsp dry thyme, crushed (5 ml)

1 tsp paprika (5 ml)

Peppercorn Sauce

1 cup marsala wine (375 ml)

1 cup chicken broth (250 ml)

1 clove garlic, crushed

10 peppercorns, multicolored, crushed

1 cup whipping cream (375 ml)

tsp dijon mustard (5 ml)

Coarse salt and pepper, to taste

Directions

Beef Tenderloin

1. Heat oven to 425 F.

2. Combine all ingredients in a small bowl. Press combined ingredients evenly onto the surface of the beef tenderloin. Place beef on a rack in a shallow roasting pan.

3. Place a meat thermometer in the centre of the beef. Do not cover beef or place water at the bottom. Allow roast to cook for 35 to 40 minutes for medium rare.

4. When meat thermometer reads 135 F, remove roast from the oven, cover it with aluminum foil and allow it to sit for 10 to 15 minutes. The temperature will rise to 145 F degrees allowing meat to reach a medium rare state. Transfer roast to a carving board and allow it to rest for 5 to 10 minutes before cutting. Cut into inch thick slices.

5. Arrange desired number of slices of beef on a plate. Spoon peppercorn sauce over slices of roast beef.

Peppercorn Sauce

1. Add wine, broth, peppercorns and garlic to the tenderloin roasting pan and cook for 20 minutes or until the liquids are reduced to half. Add cream and mustard and, stirring frequently, cook for 20 minutes or until liquid is reduced by half again. Season to taste and allow to cook for 1 more minute. Remove from heat and spoon sauce over tenderloin.

2. Garnish with a sprig of oregano if desired

See more: Main, Beef, Dinner, North American, Lunch, Herbs, Chicken, Eggs/Dairy

Slow Cooker Canadian Stout and Alberta Beef Stew

This stew will earn you a standing ovation on cold, wintery nights when a good, home-cooked meal is just what the doctor ordered. The succulent Alberta beef and chocolatey stout beer give it a deep, rich flavour.

Directions for: Slow Cooker Canadian Stout and Alberta Beef Stew

Ingredients

2 lbs beef chuck, cut into 1 1/2" pieces

Salt and pepper

cup flour

3 Tbsp canola oil, divided

1 carrot, cut into 1" pieces

1 onion, thinly sliced

2 cloves garlic, minced

1 12 oz bottle stout beer, like Guinness, divided

1 cups chicken stock

1 large Yukon gold potato, cut into 1" chunks

3 sprigs thyme

2 Tbsp molasses

1 Tbsp tomato paste

1 tsp salt

cup frozen peas

cup chopped fresh parsley

Directions

1. Season the beef with salt and pepper then dredge in flour.

2. In a large skillet set over high, heat 1 tablespoon of the canola oil. Sear beef in a single layer in skillet until deep brown on all sides, about 10 to 12 minutes. Remove beef from pan and place in the pot of a 4-quart slow cooker.

3. Add the remaining oil to the skillet. Add carrot, onion and garlic. Cook until vegetables are fragrant and beginning to brown, about 3 minutes. Pour half the beer over vegetables. Using a wooden spoon, scrape the bottom of the pan, lifting any brown bits.

4. Add contents of the pan into slow cooker. Pour in remaining beer and stock and add in potatoes, thyme, molasses, tomato paste and salt. Stir to combine. Cover slow cooker and cook on low for 7 hours. During the last 10 minutes of cooking, stir in green peas.

5. Discard thyme sprigs. Serve, garnished with fresh parsley.

Source and Credits

Courtesy of Michelle Rabin

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

Super-Fast Beef Hash, Jacket Potatoes, Goddess Salad, Lovely Butter Beans & Bacon

This classic English dish is hearty and delicious, to cure what ails ya!

Jamie Oliver 2004Learn more about Jamie's new book, Jamie's Great Britain, on www.jamieoliver.com
Directions for: Super-Fast Beef Hash, Jacket Potatoes, Goddess Salad, Lovely Butter Beans & Bacon

Ingredients

Potatoes

4 large baking potatoes

2 sprig of fresh rosemary

4 tsp soured cream

Hash

500 g good-quality minced beef

2 sprig of fresh thyme

1 red onion

2 carrots

3 sticks of celery

a few sprigs of fresh rosemary

4 clove of garlic

6 Tbsp Worcestershire sauce

a small bunch of fresh flat-leaf parsley

Beans

4 rashers of smoked streaky bacon

2 tomatoes

400 g can of butter beans

red wine vinegar

2 or 3 sprigs of fresh Greek basil or basil, leaves picked

Salad

1 soft round lettuce

a handful of prewashed watercress

1 avocado

1 heaped tablespoon soured cream

1 lemon

Seasonings

olive oil

extra virgin olive oil

sea salt & black pepper

Preparation

Directions

Potatoes Hash Beans Salad Seasonings Preparation

1. Get all your ingredients and equipment ready. Turn the grill on to full whack and put a baking tray underneath it to heat up. Put a large frying pan on a medium-high heat and another on a low heat. Put the thin slicer disc attachment into the food processor.

2. Wash the spuds, trim off any gnarly bits, stab a few times with a knife, then put into a large microwave-safe bowl and cover with a double layer of clingfilm. Put straight into the microwave for around 14 to 16 minutes, or until cooked.

3. Put the mince into the largest frying pan and break it up with a wooden spoon. Add 1 teaspoon of salt and 1 teaspoon of pepper and drizzle over some olive oil. Pick in the thyme leaves and cook until golden, stirring often.

4. Drizzle olive oil into the second frying pan on a low heat. Finely slice the bacon and add to the pan. Toss occasionally and move the pan off the heat once the bacon is golden.

5. Peel and halve the red onion. Wash and trim the carrots and celery, then slice all of them in the food processor and set aside. When the mince is golden, pick the rosemary leaves into the pan. Crush in the 4 unpeeled cloves of garlic and add 6 tablespoons of Worcestershire sauce. Stir well, cook until nicely glazed, then add the sliced veg and stir again. Reduce the heat to medium and remember to toss often.

6. Put a knife through each potato to check they are cooked through. Pick and finely chop the rosemary leaves, and add them to the bowl with a pinch of salt & pepper and a drizzle of olive oil. Gently toss to coat them in the flavours, then use tongs to transfer the spuds to the hot baking tray and put under the grill to crisp up.

7. Now get your pan of bacon on a high heat. Roughly chop the tomatoes and add them to the bacon. Tip in the butter beans and their juices, and simmer gently to cook the liquid down.

8. Click the leaves off the lettuce, then wash and spin them dry. Put into a serving bowl with the watercress. Halve and stone the avocado, then use a spoon to scoop slivers from one half into the serving bowl. Whiz the soured cream in a liquidizer with the remaining avocado flesh, the

9. Finely slice the parsley. Add most of it to the hash pan, reserving a few leaves.Taste and correct the seasoning, then transfer it to a large serving platter.

10. Take the potatoes out of the oven. Cut a cross on each one and pinch them open. Serve on top of the hash. Top each with 1 teaspoon of soured cream and scatter over the remaining parsley. Take the platter to the table.

11. Add a little extra virgin olive oil and a good splash of vinegar, then season. Sprinkle over the Greek basil leaves. Take the pan to the table.

12. Toss with the dressing and tuck in!

See more: Main, Breakfast, Dinner, Beef, Potatoes, Beans, Salad

Beef with Carrots

Directions for: Beef with Carrots

Ingredients

4 lb(s) beef, cut into chunks (bones left on if there are bones)

salt and pepper to season

thick bacon, cut into paper clip-sized pieces

2 Tbsp oil, more if needed

2 medium onions, sliced

2 clove garlic, peeled and crushed

2 Tbsp Jerez vinegar or red wine vinegar

3 cup beef stock

3 cup dry red or white wine

1 bay leaf

1 celery stalk, cut into two

1 bouquet parsley (small bunch tied together with string to be removed later)

1 bouquet thyme (small bunch tied together with string to be removed later)

4 black peppercorns

2 Tbsp cornstarch

3 lb(s) large carrots, thickly sliced

Directions

1. Season the meat on both sides with salt and pepper. In a large casserole, fry the bacon until cooked, 7 minutes. Remove, and set aside. Add half the oil and fry the onions until soft, adding the garlic towards the end, 10 minutes total. Remove with the bacon. Add the remaining oil to the pot and brown the meat well in batches on both sides, 3 minutes per side. Remove.

2. Deglaze the pan with the vinegar, scraping up the good bits from the bottom. When the vinegar has almost disappeared, add the wine. Now, put the meat, bacon, onions, and garlic back in the pot. Pour over the stock, adding more water if needed to cover. Wrap the bay leaf, celery, parsley, thyme, and peppercorns together in a bundle, and tie with a string. Add it to the pot. Season with salt and pepper. Bring to a boil, cover, and simmer for two hours.

3. At this point, dissolve the cornstarch in some of the cooking liquid, and stir it into the pot. Cook, uncovered, for half an hour. Add the carrots and continue cooking for half an hour, until they are tender. Discard the string-tied bundle of flavourings. Cool the contents completely, cover, and refrigerate overnight. (You can actually eat it straight away, but it's one of those things which is always better the next day.) To serve, bring to a simmer for half an hour, until the sauce has reduced to gravy consistency.

See more: Beef, Vegetables, Dinner, Fry, Herbs, French, Dairy-Free

Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Slow cooked Italian seasoned beef piled high on fresh French bread and topped with garlicky giardiniera aioli.
Directions for: Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli

Ingredients

Beef

4 pounds boneless beef chuck roast, quartered

2 red, orange, or yellow bell peppers, seeded and sliced

1 small onion, halved and thinly sliced

2 cloves garlic, chopped

1 15-ounce can diced tomatoes, with basil and oregano

2 teaspoons Italian Seasoning, recipe follows

tsp whole fennel seeds

Kosher salt and freshly ground black pepper

Aioli

1 large egg

2 cloves garlic, finely grated

1 tsp dijon mustard

cup extra-virgin olive oil

cup vegetable oil

1 16-ounce jar giardiniera, drained and chopped

Kosher salt and freshly ground black pepper

4 12 to 14-inch loaves French bread, halved crosswise, split and lightly toasted

Italian Seasoning

3 Tbsp dried basil

3 Tbsp dried marjoram

3 Tbsp dried oregano

3 Tbsp dried parsley

1 Tbsp granulated garlic

1 tsp dried rosemary

1 tsp dried thyme

tsp red pepper flakes

Directions

Beef

1. For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.

Aioli

1. For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Transfer to a bowl and stir in the giardiniera. Season with salt and pepper.

2. Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.

Italian Seasoning

1. In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

See more: Beef, Bread, Eggs/Dairy, Italian, Slow Cook, Vegetables

Spinach Artichoke Beef Wellington

This showstopper of a holiday main dish is actually quite easy to pull off. Purchased puff pasty encases tender beef and a delicious spinach-artichoke filling.
Directions for: Spinach Artichoke Beef Wellington

Ingredients

1 (2 1/2 lb) boneless beef filet roast

Kosher salt and freshly ground black pepper

2 Tbsp extra virgin olive oil

1 (10 oz) box frozen chopped spinach, thawed and drained

2 Tbsp unsalted butter

1 cup frozen artichoke heart quarters, thawed, drained and coarsely chopped

2 garlic cloves, chopped

cup (about 3 oz) garlic-and-herb cheese spread, such as Boursin

cup grated Parmesan

1 Tbsp Dijon mustard

1 large egg

2 Tbsp milk or heavy cream

2 sheets frozen puff pastry (from a 17-oz box), thawed

All-purpose flour, for rolling the pastry

4 oz good-quality thinly sliced deli ham

Flaky sea salt, for sprinkling, optional

Directions

1. Season the beef all over with 1/2 teaspoon salt and a generous grinding of black pepper. Heat a large skillet over medium-high heat and add the olive oil. Sear the beef on all sides until well browned, about 5 minutes total. Let cool, then refrigerate until cold, about 1 hour.

2. Meanwhile, make the filling: Place the spinach in a clean kitchen towel and wring out as much liquid as possible. Melt the butter in a medium skillet over medium heat. Add the spinach, artichokes, garlic and 1/4 teaspoon salt. Cook, stirring occasionally, until the spinach and artichokes are dry and no liquid remains in the skillet, about 4 minutes. Transfer the mixture to the bowl of a food processor and let cool to room temperature.

3. Add the garlic-and-herb cheese spread and Parmesan to the cooled spinach mixture and process to a paste. Refrigerate the filling until you are ready to assemble the beef.

4. To assemble: Remove the beef from the refrigerator and brush all over with the Dijon mustard. Beat the egg and milk together in a small bowl.Lightly dust a work surface with flour and roll out 1 sheet of pastry to a 14-by-14-inch square. Transfer the pastry to a sheet of parchment paper or foil. Brush the pastry with egg wash, leaving a bare 1-inch border on all sides. Place the ham in a single layer over the egg wash. Spread the spinach-artichoke filling over the ham. Place the beef at the bottom of the pastry and roll it up with the parchment or foil, using the pastry to surround the beef with the spinach and ham. Peel the pastry layer back down onto the counter, leaving the ham-encased beef now at the top. Roll the beef back towards yourself, this time enclosing it in the pastry. Press the seam to seal and fold up the sides like a present. (Use egg wash if necessary.) Set the beef Wellington seam-side down on a rimmed baking sheet and brush all over with egg wash.

5. Roll the second piece of pastry into a 12-by-12-inch square. Cut the pastry into ten 3/4-inch-wide strips with a fluted wheel cutter. (There will be some leftover pastry.) Lay 5 strips diagonally on top of the roll, pressing at the bottom to adhere. Lay the 5 remaining strips over top those to form a cross hatch pattern and press to adhere. Trim away or tuck in any excess pastry at the bottom. Brush all over with egg wash, and sprinkle the roll all over with flaky sea salt, if desired. Refrigerate until the pastry is very cold and firm, at least 1 hour and up to overnight.

6. Preheat oven to 425F. Bake until pastry is crisp and golden and the center of the meat registers 120 to 125 on a digital thermometer for medium-rare, about 40 to 45 minutes. Remove to a cutting board and let rest 15 minutes. Use a serrated knife to cut into slices and serve immediately.

Source and Credits

Courtesy of Food Network Kitchen.

Copyright 2016 Television Food Network, G.P. All rights reserved.

See more: Beef, Holiday/Event, Main, Pastry, Vegetables

Medallions of Beef with Morels and Marsala and Creme Fraiche Sauce

Recipe courtesy of Jamie Oliver. This recipe is also available in his book, Happy Days with the Naked Chef.Yield is 4 servings.
Directions for: Medallions of Beef with Morels and Marsala and Creme Fraiche Sauce

Ingredients

2 handfuls dried morels

1 handful fresh thyme, leaves picked

olive oil

8 3 oz beef, fillet, medallions

sea salt, and freshly cracked black pepper

2 shallot, peeled, finely chopped

1 clove garlic, peeled, finely chopped

1 wine glass of marsala

4 Tbsp creme fraiche

Directions

1. Put your dried morels into a small bowl and cover with boiling water.

2. Finely chop half the thyme and sprinkle over your medallion fillets with a little olive oil.

3. Rub the chopped thyme and oil into the meat and allow it to sit for 10 minutes.

4. Get a large, non-stick frying pan hot, season your steaks on both sides with salt and black pepper, and sear them for just over 2 minutes on each side.

5. They will go slightly golden and will be cooked medium by this time, which is the way I like them.

6. Feel free to cook for longer, or less time, to your liking.

7. Remove the meat from the pan to a plate and allow to rest for 4 to 5 minutes while you make the sauce.

8. Turn down the heat, add a little extra olive oil to the pan, and throw in your shallots, garlic and remaining thyme.

9. After a minute, strain your morels and add themI like to leave three-quarters of them whole and finely chop the rest.

10. Add your Marsala.

11. This may flame up in the pan for about 20 seconds, which is fine, so dont be shocked.

12. Add the creme fraiche and any juices that have come out of the meat.

13. Season to taste.

14. The sauce should coat the back of a spoonthin it with water if it gets too thick.

15. Give each person 2 medallions, pour the sauce over, and serve with something nice and stodgy like mashed potato and braised greens.

See more: Main, Beef, Mushrooms, Herbs, Fry, North American, Dinner

Rich and Healthy Beef Stew

Recipe by Doug DiPasquale, Holistic Nutritionist.
Directions for: Rich and Healthy Beef Stew

Ingredients

2 lb(s) stewing beef, cut into 1" cubes

3 carrots, chopped

2 cooking onions, chopped

2 parsnips, chopped

2 stalks celery, chopped

6 clove garlic, minced

2 sprig rosemary

3 sprig thyme

1 can small can organic tomato paste

2 cup organic* red wine

1 L Homemade Beef Stock* (see recipe)

2 Tbsp organic* olive oil

Unrefined sea salt* to taste

Fresh cracked pepper to taste

Directions

1. Heat a large pot on the stove on medium-high heat. Season the beef with salt and pepper. When hot, brown the beef chunks in the olive oil. Once all sides of the beef are richly browned, remove from the pan and set aside.

2. Add the onion to the pan, allowing it to brown. Add garlic and tomato paste, stirring well to coat. Once tomato paste has been cooking for a few minutes, add in the wine to deglaze. With a wooden spoon, scrape the browned bits that have stuck to the bottom of the pan, dissolving them in the wine. Let wine reduce for a few minutes.

3. Add beef back to the pot with the stock and let simmer. Add rosemary and thyme and a pinch of salt and pepper. Allow beef to stew for 1 1/2 to 2 hours, checking regularly to see if it has become tender.

4. Once tender, add carrot, celery and parsnip. Allow vegetables to cook for 20 minutes or so, checking tenderness. Once tender, stew is ready to serve. Adjust seasoning if necessary.Enjoy.

See more: Healthy, Beef, Soup, Slow Cook, Winter

Beef Barbacoa Tacos

Salty, spicy, and slightly tangy, this dish delivers flavor on multiple levels. The tender shredded beef showcases the power of the pressure cooker to turn out in just an hour a meal that would ordinarily take hours of slow cooking.
Directions for: Beef Barbacoa Tacos

Ingredients

cup apple cider vinegar

2 Tbsp freshly squeezed lime juice

3 cloves garlic, minced

1 chipotle chile in adobo, minced

2 tsp ground cumin

2 tsp dried oregano

1 tsp salt

tsp freshly ground black pepper

tsp ground cloves

2 Tbsp vegetable oil

2 lbs boneless beef chuck roast, trimmed of most fat and cut into large chunks

cup reduced-salt chicken broth or All-Purpose Chicken Stock (page 86)

2 bay leaves

Small (6") corn tortillas, for serving

Salsa or pico de gallo, for serving

Cotija cheese, for serving

Directions

1. Whisk together the vinegar, lime juice, garlic, chipotle, cumin, oregano, salt, pepper, and cloves in a medium bowl. Set aside.

2. Press Saut and use the Saut or Adjust button to select the highest temperature ("More"). Place the vegetable oil in the inner pot. Wait until the display reads "Hot," about 5 minutes, then add the beef. Cook with the lid off, turning the beef every 2 minutes, until the beef is browned on most sides, about 8 minutes.

3. Add the vinegar sauce and the chicken broth (be carefulsteam may whoosh up!), and then the bay leaves. Stir to combine.

4. Close and lock the lid. Set the valve to Sealing. Press Cancel, then press Manual or Pressure Cook and use the Pressure or Pressure Level button to select High Pressure. Use the or + button to set the time to 30 minutes.

5. When the cooking cycle ends, press Cancel. Allow the appliance to cool and release pressure naturally, about 20 minutes. (The pressure is released when the small metal float valve next to the pressure-release valve sinks back into the lid and the lid is no longer locked.)

6. Remove the lid. Discard the bay leaves. Use tongs or a large spoon to remove the beef from the inner pot and place it on a cutting board. Shred the beef using two forks: Use one fork to pull off a chunk and then use two forks to shred that piece, holding down the meat with one fork and pulling at it with the other. Repeat with the remaining beef.

7. Serve the beef hot, piled into corn tortillas and topped with salsa and a sprinkling of Cotija cheese, if desired.

8. Beef Barbacoa and its juices will keep, in an airtight container in the refrigerator, for up to 4 days. To reheat, preheat the oven to 350F and place the beef in a shallow baking dish with enough of the juices to reach a depth of about 14 inch. Cover the baking dish tightly with aluminum foil and bake until hot, about 15 minutes.

Source and Credits

Excerpted from How to Instant Pot: Mastering All the Functions of the One Pot That Will Change the Way You Cook by Daniel Shumski. Copyright 2017. Photographs Ken Carlson. Used with permission of Workman Publishing.

See more: Beef, Dinner, Main, Mexican

Beef Fajita Stir-Fry on Pasta

Ease of Preparation: Easy
Prep Time: 20 minutes
Directions for: Beef Fajita Stir-Fry on Pasta

Ingredients

Water

1 tsp Olive Oil

1 Onion

1 lb(s) (675 gms) Flank Steak

tsp Prepared Garlic (From a jar)

1 Red Pepper

1 Green Pepper (Or Yellow)

1 cup Chunky Salsa

7 oz (1/2 of a 14 oz Can) Hunts Italian Diced Tomatoes

1 tsp Chipotle Chili Powder

tsp Cumin Powder

2 Tbsp Banana Ketchup

4 cup Whole Wheat Penne Pasta

Olive Oil (Optional)

Basil Leaves (Optional)

cup Tex-Mex Cheese, Shredded

Cilantro (Optional)

Directions

1. Take out equipment and ingredients.

2. Bring water for pasta to a boil in a large stove-top pot.

3. Heat oil in a large nonstick fry pan or wok at medium high heat.

4. Saut onion until translucent.

5. Slice flank into thin strips, across the grain, adding to pan as you cut.

6. Add garlic.

7. Rinse then sliver peppers, adding to pan as you slice.

8. Add salsa, oil and spices to pan and mix.

9. When sauce begins to boil reduce heat to simmer.

10. Meanwhile: Add pasta to boiling water. Set timer for 11 minutes or follow package directions. Stir occasionally.

11. When timer rings, drain and rinse pasta in a colander under hot water.

12. Return pasta to pot, turn off heat, and toss with a little olive oil and basil if you wish.

13. To serve, sprinkle cheese over hot pasta, then spoon sauce onto cheese.

14. Cilantro is optional, you either love it or you don't!! Serve the leftover sauce the next day in a wrap!

See more: Pepper, Pasta, Saute, Dinner, Tomatoes, Cheese, Quick and Easy, Beef, Main

Asian Beef Salad

Prepare tender flank steak with exotic Asian flavours and add a hit of spice to get this delicious salad.
Directions for: Asian Beef Salad

Ingredients

12 oz flank marinating steak

2 Tbsp fish sauce

2 Tbsp lime, juice

2 Tbsp Hoisin sauce

4 tsp minced ginger, root

1 Tbsp dry sherry

1 clove garlic, minced

tsp Asian chili paste

tsp sesame oil

8 cup torn red leaf lettuce

2 cup snow peas

1 sweet red pepper, thinly, sliced

small English cucumber

1 cup beans, sprouts

1 Tbsp balsamic vinegar

tsp granulated sugar

2 Tbsp olive oil

Directions

1. Place steak in large shallow dish.

2. Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat. Cover and refrigerate for at least 8 hours or for up to 24 hours.

3. Place lettuce in large salad bowl.

4. In saucepan of boiling water, cook snow peas for2 minutes or until tender-crisp.

5. Drain and chill under cold running water; drain again and pat dry.

6. Add to salad bowl. Add red pepper.

7. Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl.

8. Add bean sprouts.

9. Reserving marinade, place flank steak on foil-lined baking sheet.

10. Broil, 6 inches (15 cm) from heat, turning once, for about 10 minutes or until medium-rare.

11. Transfer to cutting board and tent with foil; let stand for 5 minutes.

12. Meanwhile, in small saucepan, bring reserved marinade to boil; boil gently for 5 minutes. Remove from heat.

13. Whisk in vinegar and sugar; gradually whisk in olive oil. Let dressing cool slightly.

14. Slice meat diagonally across the grain into thin slices; add to salad bowl.

15. Pour dressing over top; toss gently to coat lightly.

See more: Dinner, Vegetables, Beef, Broil, Picnic, Main, Salad, Chinese

Beef and Bell Pepper Grilled Pizza

These four thin crust pizzas are topped with a homemade tomato sauce, thin slices of beef tenderloin steak, Kalamata olives, Parmigiano-Reggiano cheese and roasted bell peppers.
Directions for: Beef and Bell Pepper Grilled Pizza

Ingredients

Tomato Sauce

1 onion, chopped

1 clove garlic, chopped

2 Tbsp (30 mL) olive oil

1 can (14-oz/398 mL) Italian crushed tomatoes

⅛ tsp crushed red pepper flakes

Salt and pepper

Pizza

1 recipe Pizza Dough

1 small red onion, cut into 1/4-inch (0.5-cm) slices

1 lb(s) (454 g) beef tenderloin steak

2 Tbsp (30 mL) olive oil

2 yellow or red bell peppers, roasted, peeled and cut into strips

16 Kalamata olives, pitted and halved

cup (60 mL) grated Parmigiano-Reggiano cheese

Salt and pepper

Directions

Tomato Sauce

1. In a skillet, soften onion and garlic in oil. Add tomatoes and pepper and simmer gently for about 10 minutes. Season with salt and pepper. Keep warm.

Pizza

1. Divide dough into four pieces. On a floured work surface, roll out each piece into a 28 x 13-cm (11 x 5-inch) oval shape to get four pizzas. Keep under a damp cloth while preparing other ingredients.

2. Preheat the grill, setting the burners to high. Oil grate.

3. Lightly oil onion and meat. Place on the grill and cook until desired doneness. Season with salt and pepper. Keep warm.

4. Lower the burners to medium. Place pizza dough on the grill and cook for 2 to 3 minutes or until bottom of dough is grilled. Turn pizza over and cook for about 2 minutes or until dough is cooked.

5. Meanwhile, thinly slice meat. Spread tomato sauce over grilled pizza. Cover with onions, peppers and olives. Sprinkle with cheese and top with meat.

Source and Credits

Courtesy of RicardoCuisine.com

See more: Bake, Beef, Cheese, Comfort Food, Grill, Olives, Tomatoes, Vegetables

Beef Tenderloin Fillet & Grape Sauce

Directions for: Beef Tenderloin Fillet & Grape Sauce

Ingredients

Beef Tenderloin Fillet

6 beef tenderloin fillets

6 bacon strips

Grape Sauce

1 bottle of La Palma Merlot Reserve 2001

1 L (5 cups) of meat stock

5 shallots, finely chopped

2 leeks, chopped

110 g mushrooms

2 onions, finely chopped

70 black grapes, halved

1 sprig of rosemary

sugar, to taste

salt and pepper, to taste

Directions

Beef Tenderloin Fillet

1. Wrap bacon around fillets. Seal with olive oil and butter in a very hot pan. Reduce heat and cook to taste.

Grape Sauce

1. Stir fry onions, leeks with butter on high.

2. When brown add 80 grape halves and saute lightly. Add wine gradually, stirring as being poured. Lower heat to reduce sauce by half.

3. Add sugar, meat stock and sprig of rosemary and let simmer until it reduces to half again.

4. Remove from heat.

5. Blend and filter. Adjust seasoning, if necessary.

6. Pour back into pan, add mushrooms and the 60 remaining grape halves.

7. Heat and serve on top of fillets.

See more: Lunch, Dinner, Beef, Main, Quick and Easy, Stir-Fry, Fruit, Mushrooms

Italian Beef & Giardiniera Pizza

Directions for: Italian Beef & Giardiniera Pizza

Ingredients

Poolish (Sponge starter)

120 g white flour

113 g water

⅛ tsp instant yeast

Pizza Dough

cup warm water

1 Tbsp extra virgin olive oil

1 tsp Sicilian sea salt

2 cups high gluten all-purpose flour

1 tsp sugar

2 Tbsp milk powder

Poolish (sponge starter), reserved

1 tsp fresh yeast

Filling & Assembly

4 oz Grande Provolone, crumbled

10 oz 30-day aged Mozzarella, chunked

6 oz Italian ground beef, pre-cooked

3 oz giardiniera, pre-made or store bought

2 oz San Marzano or plum tomato sauce

4 oz tomatoes, chunked

Directions

Poolish (Sponge starter)

1. In a bowl, mix flour, water, yeast until well combined.

2. Cover bowl with plastic wrap and leave to rest at room temperature for 8 hours.

Pizza Dough

1. Combine warm water, extra virgin olive oil, coarse Sicilian sea salt and high gluten flour, sugar and milk powder.

2. Using a tabletop mixer, mix the wet and dry ingredients at low speed for 5 minutes.

3. Add poolish (starter yeast) and crumble fresh yeast into the mixture. Blend on low speed for an additional 5 minutes.

4. In a large bowl, ferment dough in the fridge for 6 hours.

Filling & Assembly

1. Grease pan and press individual pieces of pizza dough into deep sheet pan and proof for 2 hours to form the classic "deep dish" shape.

2. After proofing, de-gas pizza dough by pushing down with hands.

3. Fill pizza dough with crumbled Provolone, chunked mozzarella, Italian ground beef and giardiniera.

4. Place sauce and chunked tomato mixture on top of filling.

5. Top with a thin layer of pizza dough. Brush with olive oil.

6. Bake at 450F degrees for 30-40 min.

Source and Credits

Courtesy of Michael Stolfe, Connies Pizza

See more: Beef, Cheese, Italian, Vegetables

Big Bad Beef Skewers

Make the most of grilling season with these skewers of cubed top sirloin, zucchini, tomato and red onion.
Directions for: Big Bad Beef Skewers

Ingredients

Skewers

2 large zucchini

24 oz top sirloin, cut into 1 1/2-inch cubes

3 Roma tomatoes, quartered

3 large red onions, quartered

Spice Mix

2 Tbsp kosher salt

4 tsp freshly cracked black pepper

4 tsp garlic powder

4 tsp lemon pepper seasoning

2 tsp fennel seeds

2 tsp dried thyme

4 Tbsp vegetable oil

Blue Cheese Sauce

cup mayonnaise

2 Tbsp lemon juice

2 Tbsp milk

2 oz blue cheese, crumbled

Jalapeno-based hot sauce, as needed

Kosher salt and freshly ground black pepper

Serving

4 Tbsp olive oil

2 Tbsp lemon juice

2 cups mixed salad greens

cup chopped fresh parsley

2 oz blue cheese, crumbled

Directions

Skewers

1. Preheat a grill pan over medium-high heat.

2. Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.

3. Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.

Spice Mix

1. In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.

Blue Cheese Sauce

1. In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.

Serving

1. Mix together the olive oil and lemon juice in a bowl.

2. Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.

Tips and Substitutions

Special equipment: six 14-inch metal skewers

See more: Beef, Grill, Main, Vegetables