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