Red Wine Braised Beef Ribs

Deliciously rich and meaty, the beef will fall right off these ribs!
Directions for: Red Wine Braised Beef Ribs

Ingredients

4 Tbsp vegetable oil

4 full individual beef ribs, about 6 to 8 long, or 8 to 12 smaller pieces

3 onions, peeled and chopped

2 stalks of celery, chopped

3 carrots, peeled and chopped

1 750 mL bottle of Cabernet Sauvignon

1 Tbsp dried rosemary or 1 bunch fresh

4 bay leaves

Sprinkled sea salt and freshly ground black pepper, to taste

Directions

1. Preheat your oven to 325.

2. Heat a large heavy skillet over medium high heat, then add enough oil to cover the bottom with a light film. Add the ribs and patiently brown them well on all sides. Place the browned ribs on a platter, drain most of the fat from the pan and place it back over the heat.

3. Add the onions, celery and carrot to the hot pan and saut for a few minutes until they heat through and smell great. Add the ribs back to pan, upside down, so that the bones curve upward submerging the beef and cover with wine. Add the rosemary and bay leaves and season well with salt and pepper. Cover with a tight-fitting lid, or with foil and place in the oven to braise for at least two hours. The ribs are done when they are fork tender and nearly falling off the bone.

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

Braised Beef Cheeks

At the restaurant I use Kobe beef and serve the cheeks with caramelized sea scallops. The combination is an amazing juxtaposition of flavour and texture.The Kobe is a little more expensive but the finished product is well worth it. In the springtime fresh peas and spring onions are a great accompaniment.This recipe is also great for braising cuts of lamb, veal and venison.
Yield: 1 pound, 4 4oz. portions
Directions for: Braised Beef Cheeks

Ingredients

1 lb(s) beef cheeks, sinew and silver skin removed

2 L red wine

1 cup carrots chopped

1 cup onion chopped

cup celery chopped

4 garlic cloves crushed

2 fresh bay leaves

4 springs parsley

4 sprigs parsley

4 sprigs thyme

2 sprigs rosemary

1 cup all purpose flour for dusting

Salt and fresh ground black pepper

Directions

1. Place the cheeks and vegetables in a non reactive container with the wine and marinate for 18-24 hours (the longer you marinate the more the flavour develops).

2. Remove the cheeks from the liquid and pat dry. Strain the vegetables and pat day.

3. Bring the wine to a boil and skim off any impurities.

4. Pre heat the oven to 325F. Season the cheeks and dust with flour.

5. Sear in a medium to high heated pan, golden brown and transfer the cheeks to a braising vessel.

6. When all the cheeks are seared turn the heat down low and add the vegetables to the pan to saut.

7. Deglaze the pan with some of the wine and add with the vegetables to the braising vessel.

8. Cover the contents of the braising vessel with the skimmed wine and the herbs.

9. Braise the cheeks in a 325F oven until tender (about 3 hours) or until the cheeks are fork tender.

10. To serve, spoon the cheeks onto some mashed potato or even your favourite roast root vegetables. Strain the braising liquid and spoon the sauce onto the cheeks. Crispy potato chips and fresh horseradish bring this dish to a new level.

See more: Summer, North American, Beef, Vegetables, Party Favourites, Main, Bake

Chunky Beef Chilli

Directions for: Chunky Beef Chilli

Ingredients

3 Tbsp vegetable oil (45 ml)

2 pounds stewing beef (908 g), chopped

Coarse salt and cracked black pepper, to taste

1 onion, chopped

2 cloves garlic, chopped

2 tsp cumin (10 ml)

1 Tbsp chili powder (15 ml)

1 dried ancho chile, chopped

1 cup dry red wine (250 ml)

1 can plum tomatoes, chopped

4 cup beef stock (1 L)

2 sprigs thyme, whole

1 cup frozen corn (250 ml)

1 can black beans

Chopped cilantro for garnish

Directions

1. Heat a large pot over high heat and add oil. When it is almost at the smoking point, add beef and sear. Season with salt and pepper and cook until its all browned, about 5 minutes. Remove beef with a slotted spoon and reserve in a bowl. Reduce heat to medium and add a bit more oil. Add onion and saut until soft and lightly golden, about 3 to 4 minutes. Add garlic, cumin, chili powder and chopped dried ancho and stir and saut for a few more minutes. Add red wine, tomatoes, thyme and stock. Bring to a boil, cover and simmer for at least an hour. Check for seasoning and add salt and pepper if needed. Add corn and beans and continue to cook until meat is tender and liquid is very thick. Garnish with cilantro

See more: Main, Dinner, Beef, Tomatoes, Lunch, Soup

Roast Beef Sandwich with Onion Confit and Havarti

Use leftover roast beef to make this simple and delicious sandwich.
Directions for: Roast Beef Sandwich with Onion Confit and Havarti

Ingredients

4 multigrain rolls, split in half or a multigrain loaf, sliced

4 tsp (20 ml) soft butter

1 Tbsp (15 ml) Dijon mustard

2/3 lb (300 g) roast beef, thinly sliced

1 cup (250 ml) baby spinach

4 thin slices Canadian Havarti

3 to 4 tbsp (45 to 60 ml) store-bought or homemade onion confit

Freshly ground pepper, to taste

Directions

1. Lay out open rolls on work surface.

2. Combine butter and Dijon mustard and spread on bottom halves. Divide beef evenly among sandwiches, top with spinach and cheese. Spread onion confit on top halves. Pepper to taste and close sandwiches.

3. Cut each sandwich in half and serve immediately, or seal in containers and refrigerate, to take on a picnic.

See more: Rice/Grain, Lunch, No-Cook, Vegetables, Beef, Cheese, Dairy Farmers of Canada

Bacon Cheddar Crusted Beef Tenderloin

Directions for: Bacon Cheddar Crusted Beef Tenderloin

Ingredients

2 8-oz of tenderloin steak

2 slices bacon, chopped

cup fresh bread crumbs

1 cup your favourite cheddar cheese

a few sprigs of your favourite fresh herb to garnish

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. In the same skillet over medium heat, brown the bacon, reserving drippings. Add the bacon, drippings, bread crumbs, cheddar 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:

See more: Easy, Cheese, Pork, Beef, Main, Dinner, Herbs

Hearty Beef Skillet Supper

This warm filling dish is bursting with flavour, try it tonight.

Courtesy of VH Sauces.
Directions for: Hearty Beef Skillet Supper

Ingredients

Hearty Beef Skillet Supper

1 (750 g) red-skinned potatoes, unpeeled, thinly sliced

1 lb(s) (500 g) boneless beef sirloin, thinly sliced

salt and pepper

PAM Cooking Spray

1 medium onion, chopped

1 cup ketchup

cup VH Medium Garlic Rib Sauce

1 Tbsp Worcestershire sauce

1 10 oz can sliced mushrooms, drained

1 cup frozen small mixed vegetables

Variation

Directions

Hearty Beef Skillet Supper

1. Microwave potato slices in covered microwaveable container for 8 minutes or until tender.

2. Season beef with salt and pepper. Generously coat large skillet or electric frying pan with PAM Cooking Spray. Heat over medium-high heat. Cook and stir beef with onion for about 5 minutes or until beef is browned and onion is tender.

3. Stir together ketchup, VH Medium Garlic Rib Sauce, and Worcestershire sauce in small bowl. Stir mushrooms, mixed vegetables and sauce into beef mixture. Cook over medium-low heat for 3 minutes or until heated through. Add potatoes; toss until well coated.

Variation

1. Replace sirloin for 500 g (1 lb) ground beef and red potatoes for 750 mL (3 cups) roasted potatoes (to heat in microwave oven until it is hot).

See more: Dinner, Main, Beef, Stir-Fry, Chinese New Year, Chinese