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