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)

9138

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

Beef Stir-Fry with Chow Mein Noodles

Ease of Preparation: Easy
Prep Time: 20 minutes
Directions for: Beef Stir-Fry with Chow Mein Noodles

Ingredients

1 pkg Steam Fried Noodles (14 oz / 397 gms) Taipan brand is what could be tested with.

1 tsp Canola Oil

1 Medium Yellow Onion

1 lb(s) [675 gms] Flank Steak (or Sirloin Steak)

cup No-Nut Peanut Butter

cup VH Dry Garlic Sparerib Sauce

cup Water

2 heads Broccoli Florets

10 Mushrooms

Red Pepper

Yellow Pepper

tsp Canola Oil

2 Green Onions

1 tsp Fresh Ginger (from a jar)

1 tsp Fresh Garlic (from a jar)

Cooked Steam Fried Noodles

1 Tbsp Kepac Manis (Sweet Soy Sauce)

tsp Curry Powder

Directions

1. Take out equipment and ingredients the night before.

2. Bring a large pot of water to a boil. Place steam fried noodles in boiling water. Set timer for 3 minutes or follow package directions.

3. Rinse and drain in colander. Set aside.

4. Heat oil in a large fry pan at med-high. Slice onion into large slivers adding to pan as you slice. Stir until caramelized.

5. Slice beef, against the grain, into thin strips approx 2" long, adding to pan as you cut.

6. Combine No-Nut peanut butter, spare rib sauce and water in a mixing bowl. Pour over meat.

7. Reduce heat to a low simmer. Stir.

8. Wash and cut broccoli, mushrooms and peppers, in that order, adding to pan as you cut.

9. Stir to combine sauce, meat and veggies.

10. Heat oil in a fry pan at medium heat. Finely chop green onion adding to pan as you chop.

11. Add ginger and garlic and saut slightly.

12. Add drained noodles then toss with Kepac manis and curry powder.

13. Reduce heat to low and keep tossing until tender.

14. Serve beef and broccoli on top of the steam fried noodles.

See more: Pasta, Vegetables, Beef, Stir-Fry, Mushrooms, Main, Dinner, Quick and Easy

Spicy Beef with Steamed Rice and Bok Choy

Directions for: Spicy Beef with Steamed Rice and Bok Choy

Ingredients

Beef

2 lb(s) flank steak, in one piece

1 tsp sesame oil (5 ml)

2 tsp chopped Thai chile (10 ml)

cup lime juice (60 ml)

2 tsp sugar (10 ml)

1 Tbsp sliced lemongrass (15 ml)

1 tsp freshly grated ginger (5 ml)

tsp freshly cracked black pepper (2 ml)

Steamed Rice

2 cup basmati rice (500 ml)

3 cup water (875 ml)

salt, to taste

Bok Choy

1 Tbsp sesame oil + 1 tbsp. vegetable oil (30 ml)

8 clove garlic, sliced thinly

4 cup baby bok choy, cleaned

2 Tbsp soy sauce (30 ml)

Assembly

Directions

Beef

1. Whisk together sesame oil, chile, lime juice, sugar, lemongrass, ginger and pepper in a small non-reactive bowl. Place flank steak into a shallow dish and cover with the marinade. Put in fridge and marinate over night. (If in a hurry, just use a tender cut like strip loin or tenderloin and only brush on marinade before grilling.)

2. Preheat a grill on high heat. Take beef out of marinade and season with salt. Grill beef to medium rare, 6-7 minutes per side for medium rare. Let rest for 5 minutes.

Steamed Rice

1. Rinse rice before cooking.

2. Place rice, water and salt into a small saucepan and bring to a boil. Reduce heat to a simmer, place a tight fitting lid on and cook until all of the water has been absorbed, about 12 minutes. Turn off the heat and continue to steam for about 5 more minutes.

Bok Choy

1. Heat sesame oil and vegetable oil in a wok. Add garlic slices and saut for about 1 minute. Add soy sauce and bok choy and stir fry until it begins to wilt.

Assembly

1. Spoon some of the steamed rice onto a plate. Put some of the bok choy down next and then slice beef and lay on top of bok choy. Drizzle with some more of the dressing.

See more: Beef, Rice/Grain, Vegetables, Grill, Dinner, Main, Hot and Spicy, Chinese, Chinese New Year

Collop of Beef with Haggis and Grain Mustard Whiskey Essence

Recipe courtesy of John Higgins, Executive Chef, King Edward Hotel.
Directions for: Collop of Beef with Haggis and Grain Mustard Whiskey Essence

Ingredients

Marinade

2 cup red wine

1 Tbsp chopped fresh thyme

1 tsp crushed black peppercorns

Beef

2 lb(s) veal, cheeks, or braising beef, cut into 2" pieces

4 Tbsp flour

4 Tbsp vegetable oil

2 oz smoked bacon, cut into thin strips

1 onion, diced

1 celery, stalk, diced

1 large carrot, diced

5 cloves garlic, chopped

6 cup good brown stock

salt and pepper

4 Tbsp grain mustard

4 Tbsp scotch whiskey

2 Tbsp freshly grated horseradish

Haggis

1 lb(s) haggis

4 Tbsp butter

Neeps and Tatties

4 medium potato

1 medium-sized turnip

4 Tbsp butter

1 tsp chopped parsley

Garnish

3 oz fresh horseradish, fine julienne

canola oil, for frying

4 sprigs fresh herbs

Directions

Marinade

1. Marinate 2 pounds veal or braising beef in the wine, thyme and peppercorns for 24 hours. Lift the meat out of the liquid and drain. Place the marinade liquid in a small pot and bring it to a boil. Strain and save the liquid.

Beef

1. Preheat oven to 350 degrees F.

2. Dip meat in flour. Heat oil in a Dutch oven and sear the meat until it has a good brown colour. Add any remaining flour to the pan and make sure the oil absorbs it.

3. Add the vegetables, bacon, garlic and reserved marinade liquid. Whisk to remove any lumps.

4. Continue whisking and add the stock. Season.

5. Cover pot and bake in oven for 3 hours. Check every 30 minutes. Reconstitute stew with water if necessary.

6. When the meat has cooked, remove it from the Dutch oven. Reduce the sauce further if desired then add the mustard, whiskey and horseradish. Season.

Haggis

1. Remove haggis from the skin. Place the butter in a small pan then add the haggis. Mash haggis with a fork on a low heat until the mixture comes together. Keep hot.

Neeps and Tatties

1. Wash, peel and dice potatoes. Wash, peel and dice turnips. Place in a pot and cook until tender. Drain and dry the potatoes and turnip then pass them through a sieve. Mix until creamy. Add the butter and season. Keep hot.

Garnish

1. Heat 2 inches of canola oil in a deep sided frying pan. Fry the horseradish julienne until golden and crispy.

2. Arrange the haggis in a mound in the centre of a platter. Surround the haggis with the neeps and tatties. Top with the meat. Drizzle with the sauce and garnish with the fried horseradish and herb sprigs.

See more: Main, Dinner, Bake, Beef, European

Crepes with Beef and Red Wine Gravy with Asparagus

Ease of Preparation: Easy.Prep Time: 20 minutesEating Time: 25 minutes
Directions for: Crepes with Beef and Red Wine Gravy with Asparagus

Ingredients

3 Large Eggs (Whites First)

1 cup Milk

cup Flour

Plastic Wrap

1 tsp Butter

1 tsp Olive Oil

1 lb(s) 675 gms Flank Steak

1 tsp Mrs.Dash Italian Seasoning

1 tsp Black Pepper

tsp Prepared Garlic

6 Green Onions

7 White and 7 Brown Mushrooms

1 can Cream of Mushroom Soup (10 oz / 284 ml)

1 can Low Sodium Beef Broth (10 oz /284 ml)

cup Red Wine (Can use non-alcoholic)

1 Tbsp Bisto Brown Gravy Mix

1 Tbsp Water

1 lb(s) Fresh Asparagus

1 Tbsp Water

Reserved Crepes

1 tsp Mrs.Dash Garlic and Herb Seasoning

Butter (Optional)

Directions

1. Take out equipment and ingredients.

2. The night before: Whisks egg whites until frothy in a mixing bowl. Add yolks, milk, and flour.

3. Whisk until batter is smooth. Spray a medium size stove top fry-pan with cooking spray.

4. Heat at medium. Pour 1/4 cup of crepe batter in the middle of the pan.

5. Swirl the pan slightly to spread the batter.

6. Cook for 1 minute, flip crepe, and cook for 30 seconds on the other side.

7. Place cooked crepe on plate and repeat until all crepes are made.

8. Cover stacked crepes with plastic wrap and place in fridge.

9. When you get home for dinner, pre-heat oven to 350 degrees. Melt butter in a large fry pan at med-high.

10. Add olive oil to pan. Slice beef against the grain in thin strips (approx 2" long) adding to pan as you slice.

11. Add spice and garlic to pan.

12. Wash and chop green onions adding to pan as you chop.

13. Wash and slice mushrooms, adding to pan as you slice.

14. Add mushroom soup and stir.

15. Gradually stir in beef broth and red wine.

16. Reduce heat to a low bubbling simmer.

17. Meanwhile: Place gravy mix in a small cup and gradually blend in water stirring constantly until smooth.

18. Stir into meat pan.

19. Wash asparagus and place in a microwave safe casserole dish with water. Microwave at high 3 minutes.

20. Spray an oven safe pan with cooking spray.

21. Spoon beef and gravy into the center of each crepe, roll and place in pan.

22. Pour any remaining gravy in between rolled crepes.

23. Bake in hot oven. Set timer for 10 minutes.

24. When timer rings for crepes, reheat asparagus an additional 2 minutes. Add spice and butter if you must.

See more: Vegetables, Bake, Beef, Dinner, Main, Quick and Easy, Kid-Friendly, French

Steamed BBQ Beef Buns

These fluffy steamed buns are just like the ones you have your eye on when you go for Dim Sum.
Directions for: Steamed BBQ Beef Buns

Ingredients

Beef Filling

1 cups (200 g) diced cooked beef (such as braised pot roast or roast beef)

cup (60 mL) ketchup

2 Tbsp (25 g) granulated sugar

2 Tbsp (30 mL) cider vinegar

1 Tbsp (15 mL) light soy sauce

1 Tbsp (15 mL) hoisin sauce

1-inch (2.5 cm) piece fresh ginger, finely grated

1 tsp (3 g) Chinese 5-spice powder

1 cups (185 g) all-purpose flour

1 cup (130 g) cake and pastry flour

cup (70 g) granulated sugar

1 Tbsp (9 g) baking powder

6 Tbsp (90 mL) 2% milk

3 Tbsp (45 mL) water

2 Tbsp (30 mL) vegetable oil

Directions

Beef Filling

1. For the filling, place the beef in a small saucepan and add the ketchup, sugar, vinegar, soy sauce, hoisin sauce, ginger and 5-spice and stir occasionally over medium heat until the sauce reduces a little, about 5-7 minutes. Set aside to cool.

1. For the dough, sift the flours, sugar and baking powder into a large mixing bowl. Add the milk, water and oil and stir this with a wooden spoon until it becomes too difficult to do so. Turn the dough out onto a work surface and knead the dough by hand until it feels smooth and elastic, about 5 minutes. Set this back in the bowl, cover the bowl with plastic wrap and let the dough rest on the counter for an hour.

2. On a lightly flour work surface, cut the dough into 8 equal pieces. Roll each piece to as close to -inch (6 mm) as possible, then using a 4-inch (10 cm) round cutter, cut out a circle. To fill each bun, hold a piece of dough in the palm of your hand and shape it with your fingers to make it more like a cup. Put a tablespoonful of the beef filling in the centre and then pinch the edges of the dough up and around to seal it in it does take a bit of practice to make precise folds, so have patience. Place each bun, with the pinched end up, on a 2-inch (5 cm) square piece of parchment paper.

3. Fill the bottom of a wok or other large pot that will hold a large bamboo steamer with water and bring this to a full boil over high heat. Arrange 4 buns into the steamer (if you have 2 baskets, you can stack them, with 4 buns in each). Cover and steam for 13-15 minutes the buns will open up as they steam this is expected. Remove the steamed buns with tongs and serve within 40 minutes of steaming.

Tips and Substitutions

The buns can be assembled up to 4 hours before steaming and kept refrigerated.

See more: Asian, Beef, Side, Snack

Corned Beef

Skip the store-bought and make your own corned beef with Alton's easy recipe.
Directions for: Corned Beef

Ingredients

2 qts water

1 cup kosher salt

cup brown sugar

2 Tbsp saltpeter

1 stick cinnamon, broken into several pieces

1 tsp mustard seeds

1 tsp black peppercorns

8 whole cloves

8 whole allspice berries

12 whole juniper berries

2 bay leaves, crumbled

tsp ground ginger

2 lb(s) ice

1 (4-5 lb) beef brisket, trimmed

1 small onion, quartered

1 large carrot, coarsely chopped

1 stalk celery, coarsely chopped

Directions

1. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.

2. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.

See more: Beef, Lunch, Dinner, Herbs, Vegetables

Curzon Beef Bourguignon

Comfort food taken up a notch! Bring class, elegance and great taste to your table with this slow-cooked beef dish.
Directions for: Curzon Beef Bourguignon

Ingredients

6 oz smoked bacon or lardon

2 Tbsp extra virgin olive oil

1 large onion, diced small

3 lb(s) stewing beef

salt and pepper to taste

2 Tbsp unsalted butter

cup all-purpose flour

3 cup Burgundy red wine

3 cup veal or beef stock, warmed

1 Tbsp tomato paste

2 clove garlic, minced

2 sprig fresh thyme

2 bay leaves, whole

2 cup raw pearl onions

1 lb(s) mushrooms

Directions

1. Preheat a large braising pot over medium to high heat. Saute the diced onions with the bacon until caramelized and cooked through. Remove the cooked onions and bacon from the pan.

2. Add the stewing beef to the same pan that the onions and bacon were cooked in and saut until dark brown and caramelized; season the beef with salt and pepper.

3. Once the beef is seared on all sides, remove it from the pan. Add the unsalted butter with the flour and make a roux (roux is equal parts of flour and fat and acts as a thickening agent for soups and sauces).

4. Continue to cook the roux for 4 minutes or until golden brown in colour (note: the darker the roux, the darker the sauce).

5. Add the red wine with the warm stock and wisk until no lumps form. Add the seared beef with the tomato paste, garlic, bay leaves and thyme. Stir to incorporate all of the ingredients. Cover the pot and reduce the heat to a low simmer. Braise the beef for 1 hours, stirring periodically.

6. Add the pearl onions and mushrooms and continue to cook for 1 hour or until the beef is tender.

7. Remove the cooked beef Bourguignon from the heat and season if necessary with salt and pepper. Remove the bay leaves and thyme sprigs and discard.

8. Serve your Bourguignon with your favourite side of potatoes and enjoy.

See more: Herbs, Beef, Comfort Food, European, Braise, Dinner, Mushrooms, Winter

Beef Stew (Evelyn's Memory Lane Cafe)

Recipe courtesy of chef Drte Gensky of Evelyn's Memory Lane Caf.Note: Dutch oven required.
Directions for: Beef Stew (Evelyn's Memory Lane Cafe)

Ingredients

cup flour

1 tsp salt

tsp freshly ground pepper

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

cup vegetable oil

4-6 cups beef stock

1 large onion, cut into 1-inch cubes

2 bay leaves

12 small carrots, peeled and trimmed

8-10 small new potatoes, peeled

Directions

1. On a piece of wax paper, mix together flour, salt, and pepper. Roll beef cubes in the mixture to coat. Shake off excess.

2. In a medium Dutch oven, heat vegetable oil over high heat.

3. In batches, add beef and cook until brown. As each batch is finished, set aside.

4. Return beef to the Dutch oven, and add 4 cups boiling water. Stand back, as it will splatter.

5. Stir, and add onion, bay leaves, and beef stock to cover beef.

6. Reduce heat, cover, and simmer until meat is tender, approximately 1.5 - 2 hours.

7. Add carrots, onions, and potatoes, and cook until vegetables are tender when pierced with the tip of a knife. Cook for approximately 45 minutes.

See more: Main, Dinner, Lunch, Vegetables, Potatoes, Winter, Fall, Moderate

Beef and Vegetable Skewers with Pesto Sauce

Directions for: Beef and Vegetable Skewers with Pesto Sauce

Ingredients

Beef and Vegetable Skewers

1 lb(s) sirloin steak, (1 1/2 inches thick)

1 red onion

1 sweet red pepper

1 sweet yellow pepper

1 large zucchini

12 mushroom, caps

olive oil

pesto, vinaigrette, (recipe follows)

salt

pepper

Pesto Vinaigrette

3 large cloves garlic, quartered

1 tsp salt

2 cup packed fresh parsley

2 Tbsp dried basil

1 cup packed fresh basil

3 Tbsp red wine vinegar

1 tsp sugar

cup olive oil, approximately

pepper

Directions

Beef and Vegetable Skewers

1. Cut beef into 1 1/2-inch (4 cm) cubes. Cut onion into similar-size chunks. Core, seed and cut red and yellow peppers into similar-size squares. Cut zucchini into thick slices.

2. Alternately thread steak, onion, peppers, zucchini and mushrooms onto metal skewers; brush lightly with oil.

3. Place skewers on greased grill over high heat; cook for 2 minutes. Reserving half of the Pesto Vinaigrette, brush some of the remaining vinaigrette over skewers.

4. Cook, turning and basting occasionally with vinaigrette, for 10 to 12 minutes or until beef is medium-rare and vegetables are tender-crisp.

5. Remove to platter and tent with foil; let stand for 5 minutes. Season with salt and pepper to taste. Serve with reserved vinaigrette.

Pesto Vinaigrette

1. In food processor, puree garlic and salt until pastelike. Add parsley and basil; process until in a fine paste. With motor running, add vinegar and sugar, then oil in thin, steady stream. Season with pepper to taste.

2. Yield: 1 cup (250 mL)

See more: Vegetables, Beef, Barbeque, Summer, Herbs, Greek, Appetizer, Main, Dinner, Grill, BBQ

Spicy Cheese with Ground Beef

Want big flavour in appetizer friendly portions? This is finger food done right!
Directions for: Spicy Cheese with Ground Beef

Ingredients

cup roasted red peppers, finely chopped

1 lb(s) ground beef, cooked

1 jalapeo, finely chopped

3 scallions, finely chopped

1 cup sour cream

cup crumbled feta cheese

1 jar Tostitos Salsa

1 bag Tostitos Restaurant Style tortilla chips

Directions

1. Add jar of salsa to beef and heat until warm. Stir in all remaining ingredients.

2. Put mixture in heat-safe dish and sprinkle with cheese. Heat until warm throughout.

See more: Appetizer, Summer, Quick and Easy

Beef Broth

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 Broth

Ingredients

5 kg of oxtails, short ribs, or beef bones

4 chopped onions

1 heads of celery, chopped

6 carrots, chopped

1 lb(s) of mushrooms, chopped

1 small can of tomato paste

bottle of red wine

5 large sprigs of fresh thyme

2 large sprigs of fresh rosemary

4 bay leaves

Directions

1. Preheat oven to 400 degrees.

2. Roast bones and vegetables in oven until golden brown and well caramelized. Add a splash of water to the roasting pan and dissolve any browned bits in the pan. Place in a large stockpot and add tomato paste, veggies, wine and herbs. Cover with cold water and bring to a boil. Turn down heat and simmer for 4-5 hours.

3. Strain stock into a clean pot and simmer until reduced by half.

See more: Vegetables, North American, Beef, Mushrooms, Soup, Roast

Beef and Vegetable Soup with Biscuits

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: Beef and Vegetable Soup with Biscuits

Ingredients

Beef and Vegetable Soup

2 lb(s) (900g) 90% lean ground beef

2 celery sticks, chopped

3 Tbsp onion flakes

2 14 oz (398 ml) cans crushed tomatoes

2 to 3 cups frozen mixed vegetables

1 10 oz (284 ml) can tomato soup

2 soup cans filled with water

tsp fresh ground pepper

2 tsp Mrs. Dash Italian Seasoning

Extra green beans and 1 carrot (optional)

Biscuits

2 cup whole wheat flour (or 1 cups whole what flour and cup bran)

4 tsp baking powder

tsp salt

cup butter or margarine

1 cup milk

Flour

Directions

Beef and Vegetable Soup

1. The night before:

2. Brown meat in large nonstick frying pan at medium-high until it is no longer red.

3. Add celery and onion flakes. Stir to combine

4. Toss into the center of crock of the crockpot.

5. Add the following in this order: tomatoes, mixed veggies, tomato soup, water, pepper and seasoning. Add some extra beans and a thinly sliced carrot if desired.

6. Stir to combine and store in fridge overnight.

7. In the morning:

8. Return center pot with cover to the outer crock and set on low heat.

Biscuits

1. When you get home for supper:

2. Preheat oven to 450 F.

3. Cut in margarine to dry ingredients with a fork or a pastry cutter.

4. Add milk to mixture and stir until combined evenly.

5. Flour surface and roll out dough with a rolling pin.

6. Using a small glass, cut into biscuits.

7. Place biscuits on lightly greased cookie sheet and bake for 12 14 minutes.

See more: Vegetables, Tomatoes, Rice/Grain, Dinner, Beef, Bake, Soup, Main

Thai Beef and Baby Bok Choy Stir-fry with Peanut Sauce

Directions for: Thai Beef and Baby Bok Choy Stir-fry with Peanut Sauce

Ingredients

Thai Beef and Baby Bok Choy St

12 oz sirloin beef strips (375g)

4 oz extra firm tofu, cut in strips (65g)

8 oz baby bok choy, cut in half (250g/about 6)

2 cup snow peas, tipped and tailed (500ml)

1 cup baby corn (250g)

3 Tbsp chopped peanuts (45ml)

1 Tbsp chopped parsley (15ml)

1 Tbsp chopped cilantro (15ml)

1 tbsp + 2 tsp canola oil (25ml)

salt

freshly ground black pepper

Peanut Sauce

cup smooth or crunchy peanut butter (125ml)

2 Tbsp packed brown sugar (30ml)

3 Tbsp soy sauce (45ml)

1 garlic clove, minced

tsp toasted sesame oil (2ml)

5 dash hot pepper sauce, or to taste (5 dashes)

cup warm water (125ml)

Adults: Children:

Directions

Thai Beef and Baby Bok Choy St

1. In a nonstick skillet stir-fry beef strips in 1 tbsp. oil for 3 minutes. In another nonstick skillet stir-fry tofu in 2 tsp. oil until crispy. Add bok choy to each skillet and cook until slightly wilted, about 2 minutes. Add snow peas and cook for 2 minutes or until crisp tender.

2. Add peanut sauce to each skillet and toss to coat.

3. Season with salt and pepper.

Peanut Sauce

1. In a double boiler melt peanut butter. Whisk in brown sugar, soy sauce, garlic, sesame oil and hot pepper sauce.

2. Whisk in warm water gradually until desired consistency. Reserve.

Adults:

1. Add baby corn and garnish with chopped cilantro.

Children:

1. Garnish with chopped parsley and chopped peanuts.

See more: Vegetables, Dinner, Stir-Fry, Beef, Thai, Kid-Friendly, Nuts, Dairy-Free, Healthy

Asian-Style Beef Carpaccio

An elegant and tasty appetizer perfect for a summer party from Ricardo.
Directions for: Asian-Style Beef Carpaccio

Ingredients

Dressing

3 Tbsp lime juice

2 Tbsp mirin

Grated zest of 1 lime

tsp sambal oeleck or to taste

Carpaccio

1 lb(s) very fresh beef tenderloin or sirloin tip

1 Granny Smith apple, peeled

2 Tbsp chopped cilantro

1 Tbsp chopped fresh chives

1 small shallot, finely chopped

Olive oil to taste

Fleur de sel and freshly ground pepper

Directions

Dressing

1. In a bowl, combine all the ingredients. Set aside.

Carpaccio

1. Wrap the meat well and place in the freezer until partially frozen, 2 to 3 hours.

2. Refrigerate 4 plates.

3. Using a very sharp chefs knife, slice the meat as thinly as possible. Arrange the slices on the chilled plates. Using a peeler, make some apple shavings. Scatter the shavings over the meat. Sprinkle with the herbs and shallot. Drizzle with the dressing and a little oil. Sprinkle with fleur de sel and freshly ground pepper.

See more: No-Cook, Main, Beef, Appetizer, Lunch, Summer

Southwest Beef Lettuce Wraps

Romaine leaves filled with spicy beef.
Directions for: Southwest Beef Lettuce Wraps

Ingredients

1 Tbsp olive oil

1 red bell pepper, diced

1 jalapeno, diced

yellow onion, diced

2 lb(s) ground beef

tsp chili powder

tsp ground cumin

tsp kosher salt

tsp ground black pepper

tsp crushed red pepper

8 medium inner romaine lettuce leaves (from a romaine heart)

Toppings

1 cup shredded pepper jack cheese

cup chopped tomatoes

2 red onions, diced

2 avocados, each sliced into 8 slices

2 ears fresh corn, cooked and kernels sliced off

1 container sour cream

cup fresh cilantro leaves

2 limes, each cut into 4 wedges

Directions

1. In a skillet over medium-high heat, add the olive oil, bell pepper, jalapeno and onions and cook until starting to soften, 3 to 4 minutes. Add the ground beef and cook until totally browned, about 8 minutes. Add the chili powder, cumin, salt, black pepper and crushed red pepper and stir to combine.

Toppings

1. Pile the mixture into individual romaine lettuce leaves and top each with 2 tablespoons pepper jack, 1 tablespoon chopped tomatoes, one-eight of the red onion, 2 slices of avocado, one-eighth of the corn, a dollop of sour cream, 1 tablespoon cilantro and 1 lime wedge.

See more: Appetizer, Beef, Cheese, Dinner, Lunch, Main, Pepper, Vegetables

Cheese Crusted Beef Tenderloin

Directions for: Cheese Crusted Beef Tenderloin

Ingredients

2 8-oz tenderloin steaks

4 oz your favourite cheeses like French-style cream cheese

cup butter

cup fresh or dried bread crumbs

fresh herb to garnish like tarragon or thyme

Directions

1. Preheat your oven to 350F and turn on your convection fan if you have one.

2. Splash a thin film of oil into a skillet over medium-high heat then quickly sear the steaks on both sides, not to cook but to brown and add a quick flavourful crust. Remove them from the pan to rest on a rack and cover loosely with foil.

3. Add the bread crumbs, cream cheese and butter to your food processor and buzz to combine, about 30 seconds. Pat the crust evenly over the top of the seared, but still undercooked, steaks. Place the steaks in the oven to roast until using a calibrated thermometer they match the temperature that corresponds with your preferred doneness, 10 to 15 minutes. See note.

4. Note: 120F Rare> 130F Medium-rare> 140F Medium> 150F Medium-well> 160F Well

See more: Moderate, Beef, Cheese, Main, Dinner, North American, French, Herbs

Beef and Potato Hash

Home-fry style potatoes and onions topped with Italian-style, pull-apart tender, slow cooked beef make a perfect hash.
Directions for: Beef and Potato Hash

Ingredients

2 Tbsp unsalted butter

4 scallions, chopped

1 pound Yukon gold potatoes, peeled and cut into 1/4 - inch dice

Kosher salt and freshly ground black pepper

2 cups shredded beef from Italian Slow Cooker Beef Sandwiches with Giardiniera Aioli (recipe follows), chopped

3 Tbsp flat-leaf parsley, chopped

Italian Slow Cooker 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 tsp Italian seasoning

tsp whole fennel seeds

Kosher salt and freshly ground black pepper

Directions

1. Melt the butter in a large nonstick skillet over medium-high heat. Add the scallions, potatoes, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until the potatoes are golden brown and just tender, about 10 minutes; reduce the heat slightly if necessary to prevent the potatoes from burning. Add the beef and cook, stirring, until hot, about 5 minutes. Season with salt and pepper, and stir in the parsley.

Italian Slow Cooker Beef

1. 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.

See more: Beef, Dinner, Italian, Potatoes, Saute, Side, Slow Cook

Southern-Style BBQ Beef Brisket with Rice and Snap Peas

Directions for: Southern-Style BBQ Beef Brisket with Rice and Snap Peas

Ingredients

3 Tbsp Worcestershire sauce

bottle Liquid Smoke

beef brisket (4-6 lbs / 2-3 kg)

Rub Ingredients:

1 Tbsp dry mustard

1 Tbsp paprika

1 Tbsp brown sugar

1 tsp salt

1 tsp black pepper

1 tsp celery salt

1 tsp garlic powder

1 tsp onion powder

tsp cayenne pepper

Aluminum foil

cup of your favorite BBQ sauce (a dark molasses style is best)

1 cup white rice

3 cup water

lb(s) / 225 g snap peas

Directions

1. The night before
Combine Worcestershire and Liquid Smoke together in the bottom of a large cake or lasagna pan. Place the brisket on top of the liquid and keep flipping until the brisket is saturated.Combine the rub ingredients in a small bowl and mix. Sprinkle or rub spice mixture all over the beef. I use my fingers, its just more fun. Leave brisket in the pan, cover very tightly with foil and refrigerate overnight.

2. In the morning
Pre-heat oven to 250 F (120 C)

3. Transfer beef from refrigerator to oven and bake, tightly covered, for 6 to 8 hours.

4. When you get home from work

5. Reset oven to 300 F (150 C)

6. Remove beef from oven, slice thinly. Add BBQ sauce to drippings and mix well.

7. Place sliced beef back in pan, making sure all pieces are coated in sauce and return to oven until dinner is ready to serve.

8. 1/2 hour before dinner
Place rice and water into a microwave safe pot with lid.

9. Cook on high heat for 10 minutes, stir, and then cook on medium heat for 10 minutes. Let rest.

10. Serve beef with rice and fresh snap peas on the side.

11. Tip; This meat is also a great leftover for sub night.

See more: Barbeque, Rice/Grain, Bake, Dinner, North American, Vegetables, Beef, Quick and Easy, Grill, BBQ

Beef Bourgignon la Hassan

Directions for: Beef Bourgignon la Hassan

Ingredients

4 Tbsp canola oil

2 lb(s) boneless beef short ribs, fat removed, cut into 1 1/2 x 1 1/2-inch pieces

salt and pepper

cup all-purpose flour

6 oz applewood smoked bacon, cut into 1/4-inch pieces

2 Tbsp butter

4 cloves, tied to a string

2 bay leaves

18 small pearl onions, peeled

18 baby carrots, peeled and cut in half if longer than 2 inches; otherwise kept whole

18 baby turnips, peeled and halved

lb(s) chanterelles mushrooms, cleaned, trimmed and cut in half

2 onions, diced

1 head garlic, cloves separated, peeled and chopped

1 Tbsp fresh root ginger, minced

1 Tbsp cumin, freshly ground

1 Tbsp brown mustard seeds, ground

2 Tbsp tomato paste

tsp black pepper, freshly ground

Tbsp Aleppo pepper

1 750 mL bottle red Burgundy wine

1 quart white beef stock

4 sprigs thyme

2 Tbsp brown sugar

cup parsley, for garnish

cup chervil, picked, for garnish

Directions

1. Preheat oven to 325F.

2. Season the beef with salt and pepper and lightly coat with the flour keep at room temperature for 30 minutes. Reserve extra flour.

3. Place a large stew pot over moderate heat and add the bacon and canola oil. Cook until fat is rendered. Remove bacon.

4. In the same pot sear the short ribs until lightly coloured. Take care not to burn the pan.

5. Remove the beef and add the pearl onions cook for 2-3 minutes. Remove the onions and reserve.

6. Repeat this process with the carrots and turnips.

7. Add the chanterelles and saut for 1 minute, remove and reserve.

8. Add the butter to the left over oil and add the cloves, bay leaf and cook for 1 minute. Add minced onion, garlic and ginger cook for 4-5 minutes until transparent.

9. Add the ground spice and cook for 2 minutes more. Add the left over flour and the tomato paste and cook for 2 minutes.

10. Deglaze with the wine and bring to a boil add the beef stock and bring up to a boil.

11. Add the bacon and the short ribs to the pan. Bring up to a boil reduce heat. Add thyme. Season.

12. Place the pot in the oven and cook approximately 2 to 2 hours.

13. Add the carrots, turnips and the pearl onions. Cook for 30 minutes more.

14. Take out of oven add sugar and remove clove, parsley and bay leaves. Add the chanterelles. Re-season with salt.

15. At this time the stew should be not as saucy and a bit thicker.

16. Garnish with picked parsley and chervil.

See more: Beef, French, Vegetables

Salt-Roasted Prime Rib of Beef

Chuck makes up salt-roasted beef seasoned with fresh herbs.
Directions for: Salt-Roasted Prime Rib of Beef

Ingredients

12 cup coarse salt

1 cup cracked black peppercorns

3 Tbsp fresh rosemary and thyme (combined)

3 cup all-purpose flour

3 egg whites, lightly whisked

3 cup water

8 - 10 pound prime rib roast

Directions

1. In a bowl stir the salt and water together and add flour for some extra binding. Froth up the egg whites with a fork, add them and blend until mixture forms a stiff paste resembling wet snow while holding its shape when you squeeze it together.

2. Spread the mixture to form a salt bed in the bottom of a large roasting pan, and lay roast on top fat side down.

3. Cover it all over with herbs and cracked black peppercorns., pressing into the roast to make sure it adheres well.

4. Coat it completely with the salt dough, patting it well so that when it roasts it will solidify into a solid casing. It needs to be about inch thick.

5. Roast the beef in the middle of a preheated 325 degree (165 C) oven for 20 minutes per pound to get medium rare.

6. Transfer to a cutting board, let it rest for 15 minutes and then, cut the casing open and slice in between the bones for nice manly servings. You can also remove the bones and slice thinner if you want.

See more: Beef, Dinner, Main

Beef Short Ribs in Cinnamon and Red Wine Sauce

Recipe Courtesy Vikram Vij, Vij's Restaurant, Vancouver.Important Cooking tips from Vikram:Smell the cinnamon bark. If it's very strong, break the bark in and only use half. If it's not strong enough, add bark. Smell for the cinnamon throughout the cooking process. You should smell a mild cinnamon flavour instead of a strong one. If cinnamon is the only spice you smell, take out the bark and continue cooking the curry.If at any time the onions or tomato spice mixture begins to stick to the bottom of the pan or looks like its about to burn, either lower the heat or add 1 tablespoon of oil or ghee. Do not add water. This is meant to be a rich curry.
Directions for: Beef Short Ribs in Cinnamon and Red Wine Sauce

Ingredients

6 large beef short ribs, bone in with excess fat trimmed off

cup grapeseed or canola oil (60 ml)

2 Tbsp ghee (30 ml)

1 large onion, very finely chopped (approximately 1 cup)

1 heaping tbsp. finely chopped garlic (5 ml)

1 cup ground fresh tomatoes (250 ml)

cup red wine (250 ml)

4 cup vegetable or chicken stock with the fat skimmed off (1 litre)

1 Tbsp cumin seeds (15 ml)

1 whole piece cinnamon bark (approximately 3-inches long)

heaping tsp. ground fenugreek seeds (2 ml)

1 heaping tbsp. cumin powder (15 ml)

tsp turmeric (2 ml)

tsp ground red cayenne pepper (2 ml)

1 heaping tbsp. Mexican chilli powder (2 ml)

Directions

1. In a large, heavy saucepan with fitted lid, melt the ghee on medium to high heat. Add the cooking oil and the cumin seeds. Let the seeds sizzle for 30 seconds and add the cinnamon bark and onions. Saut until the onions are medium brown in colour. Add the garlic and continue to saut until garlic is golden brown and onions are a darker brown. The darker you saut the onions without letting them burn, the richer the onion flavour will be in this dish.

2. Temporarily lower the heat and add the tomatoes and all of the remaining spices. Once you stir the powdered spices in the tomatoes, increase the heat back to medium. Stir regularly and continue cooking the spices until the oil/ghee separates from the tomatoes. This will take about 10 to 15 minutes. Stir in the stock and red wine and bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes or until the oil/ghee separates from the stock and rises to the top, stirring occasionally.

3. Add the short ribs and stir well. Bring back to a boil. Reduce heat to low. Cover and simmer the short ribs until the meat completely separates from the bone. This will take approximately 4 hours and you will need to stir occasionally.

See more: Tomatoes, Saute, Beef, Main, Dinner, Indian, Hot and Spicy, Slow Cook

Broccoli Beef Skewers with Teriyaki Glaze

Forgo the buffet and serve up your Chinese buffet favourites right at home, like these broccoli beef skewers with a teriyaki glaze.
Directions for: Broccoli Beef Skewers with Teriyaki Glaze

Ingredients

10 - 12 wooden skewers, soaked

1 cup warm water

cup soy sauce

2 Tbsp honey

1 Tbsp packed brown sugar

1 tsp ground dried ginger

tsp granulated garlic (not garlic salt)

cup cold water

2 Tbsp cornstarch or arrowroot starch

1 lb(s) lean ground beef or sliced sirloin steak

1 head broccoli, cut into bite-sized florets

1 tsp sesame seeds

1 green onion, sliced

Directions

1. Preheat oven to 425F. Line a large rimmed baking sheet with parchment paper.

2. In a medium saucepan, bring warm water, soy sauce, honey, brown sugar, ginger and garlic to a boil. In a small bowl, whisk cold water and starch. Whisking constantly, add starch mixture to soy sauce mixture, cooking until thick and glossy.

3. Form ground beef into oblong kebab shapes onto skewers 1/3 way down. Top with a broccoli floret. Add to prepared baking sheet. Repeat with remaining beef and broccoli.

4. Drizzle skewers with 1/2 cup teriyaki sauce, reserving remaining teriyaki sauce for serving. Sprinkle with sesame seeds.

5. Bake for 12 to 15 minutes, until beef is cooked through and sauce is sticky. Transfer to a serving plate and garnish with green onions. Serve.

Source and Credits

Recipe courtesy of Allison Day

See more: Appetizer, Asian, Bake, Beef, Great Canadian Cookbook, Party Favourites, Vegetables

Spicy Beef Salad

Thai chiles, lemon grass, and Thai basil are available in Asian grocery stores but feel free to substitute the three with jalapenos, a squeeze of fresh lemon juice, and regular basil. You can also add green mangos to this salad when they are available. Yield is 4 servings.
Directions for: Spicy Beef Salad

Ingredients

Beef

lb(s) Filet mignon, in one 1-inch thick piece

coarse salt, and freshly cracked black pepper

1 tsp vegetable oil

1 tsp chopped Thai chili

4 tsp fish sauce

Dressing

cup lime, juice

2 Tbsp fish sauce

2 tsp sugar

1 Tbsp sliced lemon grass

tsp freshly cracked black pepper

Assembly

4 cup mixed greens

1 cup mint, leaves

cup cilantro, leaves

cup Thai basil, leaves

1 cup thinly sliced red onion

1 cup chopped fresh tomatoes

Thai basil, sprigs, for garnish

Directions

Beef

1. Preheat a grill on high heat.

2. Brush beef with vegetable oil.

3. Season it with salt and pepper and sprinkle it with 1/2 tsp. chopped Thai chile.

4. Grill beef to medium rare, 3 minutes per side.

5. Let rest for 5 minutes.

6. Slice into 1/8-inch thick slices.

7. Toss beef with the fish sauce.

Dressing

1. Whisk all the ingredients together in a small non-reactive bowl.

Assembly

1. Combine the mixed greens, herbs, onion, tomato and chile in a large bowl.

2. Add beef to bowl along with the dressing.

3. Garnish with Thai basil sprigs.

See more: Vegetables, Salad, Beef, Thai, Side, Main, Lunch, Dinner, Healthy, Quick and Easy, Dairy-Free