Here’s a Caribbean take on lasagna and possibly the most delectable casserole dish you’ve ever tasted. It’s what happens when ground beef is seasoned in sofrito (Puerto Rican marinade) and layered with sweet ripe Caribbean plantains. It’s more than a recipe, it’s a celebration of Puerto Rican and-
This take on the traditional Beef Brisket, often served during Jewish holidays, is based on a variety of cherished family recipes. The Brisket gets slow-roasted over a bed of caramelized onions and garlic in beef broth for a luscious braise that is simple and satisfying. The onions and pan juices-
This is a great recipe for two people. If you’d like to make a larger batch of Chimichurri Sauce double the ingredients and use a food processor to help with the chopping. If you have any leftover sauce, keep refrigerated in an airtight container for up to 3 days and use to top any other cooked-
Rubbed with a classic steak spice and smoked on the grill with aromatic wood chips, this flavourful steak recipe first cooks by indirect heat and then over direct heat for a finishing sear and char. This steak is also known as a Porterhouse Grilling Steak and it has the same type of bone you find in-
English pale ales are generally known for their caramel notes, a floral hop finish and hints of stone fruit. North American versions tend to be a little more citrusy with a bready-yeast flavour. Choose your favourite style to flavour this rich gravy. Serve roast and gravy with classic mashed-
My mother often cooked us grilled cheese for quick dinners and I always loved it. We weren’t very wealthy so we rarely had prime cuts of beef to go in our meals. I still remember that she served us canned asparagus to accompany this dish! To honour my childhood dinners, I offer you a grilled-
Enjoy all the flavours of this classic East Coast street food – with a few twists. The bold and beefy flavour of a beef steak is the perfect contrast to the sweet and creamy Donair sauce. Topped with timeless garnishes and served on a toasted Kaiser for a sandwich with great taste and crunch.
The dark, full flavour of stout beer is key to the amazing basting sauce. Basting a Top Sirloin Oven Roast helps to create a juicy flavourful roast when cooked to perfection by indirect heat on the barbecue. Use a meat thermometer to cook your roast to the doneness that you like the best – without-
In this recipe the roast beef takes on Asian flavours as it roasts to juicy perfection. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is-
Fresh thyme and nutty browned butter provide subtle yet distinctive flavours to this robust steak., Wing Steaks (a.k.a. Bone-in Strip Loin Grilling Steaks), are juicy and delicious in part due to the bone. Sub-in the ever-popular boneless Strip Loin Grilling Steak if you can’t find Wing Steak.
Au Jus is just a fancy name for making a beef gravy without adding any flour or cornstarch for thickening. Our time-test results are based on a roast that was about 7-in (17.5 cm) long x 5-in (12.5 cm) wide x 4-in (10 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is-
A fragrant crust and elegant port-wine sauce to finish, dresses up this Eye of Round Roast. Our time-test results are based on a roast that was about 7¼-in (18 cm) long x 5½-in (13.5 cm wide) x 3-in (7.5 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so-
Liver is one of the most nutrient-dense foods on the planet – so much nourishment for so little investment. Liver can also be used in a wide variety of really delicious dishes, like this one featuring a creamy mushroom sauce and smoky Italian bacon. To avoid overcooking, remove liver from heat when-
Kabobs take pride of place among other meat dishes in Persian cuisine. There are many different kabob recipes from all over Iran and, of course, the middle east! Kabob is more of a family meal in Iran. It’s a dish that definitely gets served on special occasions, but more than that, kabob is a-
This recipe highlights two things for me: first is the spaetzle simmered in a mushroomy, buttery, brothy reduction, taught to me by my first chef, the Alsatian Olivier Muller — what a delicious combination. Second is the incredible flavour and texture you can find in Canadian Beef, especially using-
Barbecue-braising is a novel way to have pot roast in the summer while you take the heat out of the kitchen: foil-wrapped pot roast simmers in its own juices while it cooks. Serve with the sauce you make from the marinade, baked potatoes, fresh corn on the cob and garden-fresh salads for a super-
Koofteh is a Persian term for meatballs and Rizeh in Farsi means mini and tiny. There are many recipes for koofteh (also called kofta) in Middle Eastern cuisines. In Iran there are various recipes from different regions with most of them being from Azarbaijan province. There are many tips and tricks-
Flavoured with rosemary, garlic and good-quality olive oil, this simple Tuscan-style grilled steak is inspired by the classic Florentine recipe. Bistecca alla Fiorentina is traditionally prepared with a T-bone steak; here we’re using a Frenched Rib Steak (similar to a Tomahawk-style) which makes for-
This tomato sauce typically made with classic Italian ingredients like olive oil, garlic, oregano, garlic and wine is the perfect flavour combination to simmer beef in. My version has some fa-vourite southern Italian ingredients that my family loves like mushrooms, black olives and gnocchi to make-
The savoury herb and mustard crust on a juicy Top Sirloin Oven Roast, cooked to perfection over indirect heat on the barbecue. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook-
There isn’t a more classic pairing with roast beef than Yorkshire Puddings – they’re the perfect match for rich roast beef gravy. This traditional recipe is inspired by an old edition of Home & Gardens cookbook. Yorkies aren’t difficult to make if you follow a few key steps: let the batter rest-
A comforting, chow mein with saucy and savoury tender beef and crisp vegetables. The saucy beef and vegetables are served over a layer of crispy chow mein, allowing the noodles to soak up that full-bodied sauce while having the crunchy pieces still stand out. This dish is packed full of umami,-
Simple spices combine to make a unique rub for hearty beef ribs. Paired up with a matching barbecue ‘mop’ (Southern U.S. BBQ lingo for barbecue sauce), this combo makes an authentic slow-roasting Southern barbecue rib experience for cooking by indirect heat on the barbecue or smoker.
Similar to pesto, chimichurri is an Argentinian herb condiment, often served with beef. It’s made with fresh cilantro and parsley, vinegar and a touch of heat and in this recipe, the chimichurri is used to marinate strips of beef liver, dress the coleslaw and stirred into mayo for a creamy sauce.-
Serving steak as a nibbler is a great way to make it stretch – this recipe is a bit like a summer version of fondue! The steak can be grilled ahead to take with you for tailgating or picnic – just cut the cooked steak into cubes when you’re ready to serve. Serve on picks with olives, marinated-
Canada Beef was a proud partner of Food & Drink’s 30th Anniversary Event where guests enjoyed this recipe, adapted from the original created by Marilyn Bentz-Crowley for the Autumn 2006 issue of Food & Drink magazine. This meaty medley is a terrific starter, or in larger portions can be a-
Canada Beef was a proud partner of Food & Drink’s 30th Anniversary Event where guests enjoyed this recipe, adapted from the original created by Marilyn Bentz-Crowley for the Autumn 2006 issue of Food & Drink magazine.
This meaty medley is a terrific starter, or in larger portions can be a-
Follow the video instruction to see the technique that turns tenderloin from a delicious roast, to a recipe fit for steakhouse presentation. Use the homemade pesto recipe provided or use your favourite purchased prepared version. The wine sauce makes a tasty finish for the dish.
Don’t let anything go to waste with this unique recipe idea! Make your marinade from the pickle juice and serve up these deli-style beef sandwiches with the crunchy pickles themselves. Put your mortar and pestle to good use to crush the spices, or simply place in a sealable bag and crush with the-
This is one of the top dim sum dishes you order when having Sunday dim sum. A classic dim sum dish featuring soft and smooth, freshly steamed rice rolls with marinated juicy beef sandwiched in between. Served with a sweet soy sauce infused with ginger and green onion. An easy recipe that teaches you-
The beef in this recipe gets served off the skewer into a warm pita but would also be great served over rice or with roasted potatoes. To prevent beef cubes from spinning on the stick during cooking, thread beef cubes fairly tightly together on the skewer (without squishing) as the beef cubes will-
This simple version of a classic French beef recipe makes a very special dinner. Our time-test results are based on a roast that was about 7-in (17.5 cm) long x 5-in (12.5 cm) wide x 4-in (10 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many-
Spiced ground beef enveloped in pastry and fried to perfection, these beef samosas make the best kind of appetizer. I prefer using lean ground beef for this recipe. Traditionally samosas are deep-fried though sometimes when we get uncooked samosas from our families we use the air fryer. The samosa-
Make the simple Kasbah couscous side dish while the roast beef is cooking for your Moroccan-inspired meal. Our time-test results are based on a roast that was about 7¼-in (18 cm) long x 5½-in (14 cm) wide x 3¼-in (8 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is-
If I had to pick a national dish of Thailand, this would be it. It’s a simple stir-fry that features the flavour of holy basil. Holy basil is hard to find here, but at my parents’ house in Thailand it grows like weeds! There are holy basil plants literally sprouting up from the cracks in the-
Bahamian beef stew is a unique zesty tomato-based comfort dish that is typically served over rice and enjoyed throughout the year. Beef stew cubes are perfect for this slowly braised dish; the delectable tender meat melts in your mouth. Prepare the Steamed Coconut Jasmine Rice while the stew-
Satay are a perfect “sharing” food, whether served as appetizers or part of a bigger meal. Satay is traditionally cooked over charcoal in the street-markets in Singapore, and although not a typical pairing, the rojak salad does make a great match with this flavourful satay.
Fresh, bright and bold, this recipe is as delicious as it is beautiful. Marinating the steak in the sweet and savoury blend of Asian ingredients imparts incredible flavours, while also tenderizing the specialty cut. Plus, bringing all the elements to the table, makes for a fun and interactive meal!-
My mom’s recipe may sound like a basic chili except that traditionally she would use bison and it was never too spicy. When I smell it now, it takes me back to setting the table and us kids getting excited because we just knew it was going to be a good dinner. Everything in the fridge used to-
My Oma always told me that all you need is a Dutch oven and you can make a delicious meal. Of course, it’s no surprise the Dutch created the Dutch oven—a staple in most households these days—since they are the kings of slow cooking. Draadjesvlees simply means threaded meat and is typically cooked-
This is a simple way to stretch your steak budget: taking a less premium steak–such as inside round as stir-fry strips–that you marinate to optimize tenderness. The shawarma flavours are on-trend and you can get two meals from one: serve over rice with a side salad for dinner and then in a pita with-
These individual Beef Wellingtons are made with ground beef instead of the traditional beef tenderloin, making them a delicious, yet cost effective, way to serve a special meal to your family and friends. The ground beef is seasoned well, topped with duxelles (a mixture of chopped mushrooms,-
This kreplach recipe by Chef Phillip Walters is a uniquely-presented version of these Jewish traditional dumplings in broth. The dumplings, filled with beef seasoned with fresh herbs, in an aromatic, richly-flavoured chicken broth are elevated even further with crispy carrot chips and a fresh dill-
The combination of mushrooms, beef and red wine is a classic that’s always a favourite. The ground porcini mushrooms create a delicious crust on the roast and provide big flavour to the gravy. Look for dried mushrooms in the produce section of the grocery store. ‘Time-to-cook’ figures are rough-
Flavoured with smoky canned chipotles in adobo sauce and accented with citrus and cumin, this braised beef is so satisfying served with rice and beans with fresh salsa, or use as a filling for tacos, burritos, enchiladas, or quesadillas, or as a topping for nachos.
Change up your potato and pasta routine with soft polenta – the ultimate comfort food. You can also change up the cheese and herbs in the recipe to suit your tastes or whatever ingredients you have on hand. This is a super simple side dish for saucy slow-cooked braised pot roasts, beef osso buco or-
The beef is marinated with Asian seasonings just for flavour, reserving the marinade to use in the flavourful Finishing Sauce. Although relatively easy to make, there are quite a few components to this recipe. Simplify the dish by making the Barley and Mushrooms ahead warming them just before-
In Thailand, yellow curry or gaeng garee is a specialty of Thai Muslims, so beef is a common meat pairing. In Thailand, when we make curry with beef, we like to cook it separately from the curry sauce so that the curry will maintain bright colour, and it also saves time as the curry sauce can be-
The ‘reverse’ here refers to the sear and the marinade, both of which are done after the steak is grilled which is opposite to the norm. Serve these hearty flatbreads as a main course with a side salad or cut each naan crosswise into 4 slices to serve as appetizers. Note: the recipe was developed-
This is a gentle tasting stew that can be served with rice, noodles or steamed bok choy. Daikon radish is similar to turnip though less starchy and becomes sweet and mild when cooked. You can find Shaoxing wine, a rice wine for cooking, or other cooking wine in Chinese grocery stores or the Asian-
This classic pub food was one of the first Dutch dishes I recall eating at a restaurant and it is usually the first item my Dutch friends ask me to make. Its creamy beef filling and crispy exterior make it hard to eat just one so luckily this recipe will make more than enough to satisfy your group.-
My grandmother always had something in the fridge to make a bite to eat. She could make everything delicious in a frittata. If you have leftover meatballs use those instead of making the mini meatballs in this recipe. Cooking everything in the skillet makes for easy clean up and the result makes for-
Cooked basmati rice gets a quick pan-fry with aromatic garlic and green onions until it crackles and is fragrant. Serve this side dish with Asian-marinated steaks or roast beef, or beef satay or kabobs. You can cook the rice ahead, then finish off with the frying step just before you plan to serve-
Dolmeh is a very common dish in Middle Eastern/Mediterranean countries. Dolmeh (also called dolma) is a term given to a variety of stuffed vegetables such as sweet peppers, zucchini, onions, cabbage, etc. There are many dolmeh recipes with different ingredients depending on the region from where it-
Gorgonzola is a creamy Italian blue-veined cheese with a strong flavour that compliments the beefy flavour of this grilling steak well but feel free to substitute with goat cheese, Brie or any other blue cheese. And if you can’t find the Wing steaks (a.k.a. Bone-in Strip Loin Grilling Steak), go for-
Traditionally a rustic soup, revered as a hangover cure in Mexico, Menudo can be eaten at any time just because it’s delicious. To serve as an elegant appetizer, as pictured, serve in shallow bowls with a small amount of broth as a sauce, and reserve extra broth for another meal.
Bold flavours and a simple technique elevate this quick-cooking moderately-priced steak to a weeknight date night or solo dinner (with leftovers). Serve with mashed potatoes, whipped cauliflower or crusty bread to help soak up all the delicious sauce!
This restaurant-style roast beef gets rave reviews like this one: “The roast was perfect! It was delicious. And the thermometer – what a difference! The meat cooked PERFECTLY! No guessing. No opening the oven. No stressing. The whole meal was delish!” The shape of the roast has as much to do with-
Chef Raquel Fox shares this quintessential West African Senegalese stew–a simple braise that’s simply divine. Hearty Canadian Beef Pot Roast is cut into chunks and slowly in a tasty and spicy tomato-based peanut sauce to make this soul-satisfying stew. Serve the stew over fluffy steamed rice.
Take entertaining to the next level with this show-stopping roast. The stuffing is flavourful, moist and the perfect accompaniment to the Prime Rib Roast. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as: oven and thermometer accuracy,-
The electric pressure cooker with multi functions allows this comforting one-pot braised stew to be ready in about an hour and, therefore, a delicious dinner solution even on weeknights. Serve stew with prepared horseradish for a tasty accompaniment and crusty bread for sopping up the sauce.
Prepared with store-bought red curry paste and peanut butter for easy preparation, this Thai-style stove-top braised short rib is basically a coconut curry that is rich, aromatic and flavourful. Serve over fragrant jasmine rice as suggested or with rice noodles. For a really meaty serving, look for-
Perfect for tailgate parties or picnics, this sandwich is so delicious and gooey when warmed on the barbecue or in the oven. Wrapping in parchment first prevents the cheese from sticking to the foil during warming. It can also be warmed in the microwave - just be sure to remove the foil first!
Use your favourite mushrooms or a medley of mushrooms, if desired, for the sauce. To cook tenderloin steaks to perfection, simply use a good-quality digital instant-read thermometer inserted sideways into steak to remove any guesswork in judging doneness. Note: you can substitute any thick beef-
This succulent beef roast recipe celebrates all the classic winter holiday flavours. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on many factors such as: oven and thermometer accuracy, starting temperature of roast, roast shape and cut. A good thermometer is one-
The grainy mustard adds both texture and flavour to the outer crust of this roast recipe. These time-test results are based on a roast that was about 7½-in (19 cm) long x 3¾-in (9.5 cm wide) x 4¾-in (12 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so-
A gourmet burger recipe gets lightened up by using lettuce instead of a burger bun. Served with a fresh yet hearty coleslaw accented with barley, grainy mustard and fresh dill, this dinner will satisfy a hungry appetite. Easily transform this recipe into a gluten-free option by using cooked quinoa-
For a summer backyard barbecue, this roast beef is delicious served hot or cold along with the super simple Cumin-scented Dressing. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! Our time-test results are based on a roast that was about-
This make-ahead pot pie is prepared in two steps. The beef stew filling is prepared in the slow cooker one day, and then topped with puff pastry and baked for dinner the next day. This recipe is great for potlucks, ski parties, cottage dinners or even homey weeknight dinners.
Take a trip south with the flavours of lime and smoked chipotles. Indirect heat-barbecuing makes for a juicy, evenly cooked roast. Our time-test results are based on a roast that was about 7¼-in (18 cm) long x 4¼-in (10.5 cm wide) x 4½-in (11.5 cm) deep. NOTE: ‘Time-to-cook’ figures are rough-
Ever-popular avocado toast makes a nice lunch or a light dinner when topped with the protein boost of sliced beef steak. This recipe is a great way to use leftover steak or roast beef as well. It has been adapted from the original by Chef Vitiello to make at home.
A simple pan sauce, Yorkshire Puddings (a.k.a. popovers) and crispy Frizzled Shallots accompany this simple roast beef to create an upscale meal. The Yorkies recipe here is courtesy of an old edition of Home & Gardens cookbook. Our time-test results are based on a roast that was about 8-in (20-
Explore some of the flavours of the world’s cuisines right in your own back yard with this Mexican-inspired marinade, featuring smoky chipotle peppers and herbaceous cilantro. Serve with grilled sweet peppers and onions and a corn and bean sauté seasoned with lime.
Much like topping a finished steak with a traditional compound butter, this perfectly grilled steak gets finished with a fresh herb butter without the bother of making and chilling the butter in advance of serving. This technique of smearing the seasoned butter on the cutting board allows the hot-
The boneless strips of beef used in this recipe are cut from meat between Beef Back Ribs. A good amount of marbling makes them flavourful and perfect for longer cooking times like smoking. This recipe adds a light smoker-like flavour, without the use of a smoker. Serve with tangy coleslaw and potato-
This national dish of Uzbekistan is mild and deliciously spiced. The garlic is cooked as a whole head and becomes buttery soft. It’s meant to be shared and squeezed from the peel to eat with the pilaf. If you’re a garlic fan, use two heads of garlic instead of one.
Although this recipe may seem a bit fussy, it has a two-pan plan: it makes two pans, so you can freeze one for a future meal. Since stuffed shells are showier and easier to serve than lasagna, this recipe is perfect for potluck and buffet-style dinners.
Chicken or steak? This odd ball named steak is a Southern U.S. diner steak classic, that has the crispy coating resembling fried chicken. The key to success is to have your ingredients all at the ready before you start to cook – don’t skip this important step. For a classic Southern meal, serve with-
The fresh bread crumbs are easy to make with any stale bread and when soaked in the milk, become the secret to tender juicy meatballs – the panade. Meatballs are browned and cooked in the skillet before adding to the simmering cream sauce so they have good colour and flavour but don’t discolour the-
Vary the vegetables in this colourful beef stir-fry recipe according to your family’s tastes; snow peas, sweet peppers and bean sprouts are all good additions. For time-efficiency, let the meat marinate while you prepare the vegetables. Handy tip: wear rubber or plastic gloves when preparing hot-
Simmering steaks are a great start to making comforting stews, since the cutting into meat into cubes is already half-done for you! Cutting onion lengthwise for braised dishes like this one helps the onion keep its shape and texture even with a lengthy cook-time. If you don’t have herbes de-
A tender strip loin roast cooks to juicy perfection, and perfectly evenly all the way through in the sous vide. There’s no more guessing if your roast will cook to the right internal temperature–the pre-set temperature of the water bath makes sure it does! The punch of chili and lime and lemon zest-
This show-stopper uses the same technique as the classic German beef roulade, flattening out a Sirloin Tip Steak with a mallet or bottom of a heavy pan to tenderize. Serve the involtini slices warm, with assorted grilled vegetables and, for added flair, drizzle with a store-bought or homemade-
Easy to prepare, yet so impressive! Cooking the ribs low and slow tenderizes and allows the flavours to really penetrate the meat. Finishing under the broiler caramelizes the edges and locks in all the juices. Serving ribs with the remaining horseradish sauce balances the richness of the ribs.
Beef ribs are cut from Prime Rib so they’re rich and hearty, making them the perfect canvas for the full-flavoured Molasses Bourbon Sauce. There are many ways to prepared beef ribs and this version uses a low-n-slow cooking method to enhance the tenderness of the meat. Brush ribs generously with the-
With Middle Eastern flavours, this pistachio- and herb-crusted Beef Tenderloin roast makes for a colourful and impressive gourmet feast. For an entertaining-worthy presentation, garnish roast platter with a light drizzle of pomegranate molasses, fresh pomegranate seeds, chopped pistachios, a drizzle-
When you don’t want to barbecue outside, this oven cooking method of high temperature oven-searing and then roasting at a reduced oven temperature works well for this thick cut of steak. Using an oven-safe thermometer takes the guesswork out of trying to figure out doneness, as it lets you know the-
This doubled-up recipe makes 2 pies, so you can bake one right away for dinner and tuck one away in the freezer for a future meal or to take to a friend in need. You can also choose to just bake the entire recipe in a 13 x 9-inch (3 L) baking dish to serve a large family or if you want to have-
Rubbed with a rosemary-garlic butter and grilled using indirect heat on a cedar plank, this roast gets infused with herb and subtle smoky flavours. Easy to prepare, it’s the perfect recipe for a fuss-free summer barbecue dinner. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is-
An exceptional short rib dish with a Mexican flare. Packed with a variety of enticing and interesting flavours such as chipotle peppers, almonds, spices and chocolate. There’s just the right amount of chipotles in the stew for a but you can add more for a spicier dish. Serve with rice and sour-
This recipe, made with chunky beef stew cubes, is based on a classic Texas-style chili that is traditionally prepared without tomato or beans. It often gets thickened with a corn flour called masa harina, but we used corn tortilla, which results in the same flavour and texture. We also added a cup-
Ingredients Here are the following ingredients: 4 Beef Sirloin Tip Sandwich Steaks (4 to 6 oz/125 to 175 g EACH) 2 tbsp (30 mL) Tex-Mex or Cajun spice, divided ¼ cup (60 mL) all-purpose flour 2 eggs, beaten 1 cup (250 mL) dry seasoned bread crumbs ⅓ cup (75 mL) vegetable oil, divided ⅓ cup (75 mL) mayonnaise 4 sun-dried tomatoes packed in oil, drained and finely chopped 1 tsp (5 mL) grated lemon zest 2 tsp (10 mL) fresh lemon juice 4 crusty rolls, split 4 lettuce leaves 1 avocado, halved and sliced 8 slices tomato 4 thinly sliced red onion rounds Shopping List Here are the following shopping items to buy: 4 Beef Sirloin Tip Sandwich Steaks (4 to 6 oz/125 to 175 g EACH) Tex-Mex or Cajun spice All-purpose flour 2 eggs 1 cup (250 mL) dry seasoned bread crumbs Vegetable oil Mayonnaise 4 sun-dried tomatoes packed in oil 1 lemon 4 crusty rolls, split 4 lettuce leaves 1 avocado 2 fresh tomatoes 1 red onion Method Follow these cooking methods/directions:
Skip takeout and prepare this deliciously sticky noodle dish at home. Serve family-style on a large platter or serve in individual bowls so everyone can dig right in! Rice noodles can be found in the international aisle or can be substituted with angel hair pasta.
This fragrant noodle dish with curry, ginger and garlic is loaded with flavour, yet simple to put together, and made with ingredients you likely have on hand. Vary the vegetables with what you have in the crisper or the freezer and vary the spice level to your taste with mild, medium or hot curry-
The Dutch love to slow cook and this is no exception. I tend to make this classic feel-good recipe for those days I want to curl up on the couch. Baby onions, Dutch baby potatoes, and fork tender Canadian beef bring this stew up a notch from the traditional stew. This is one recipe I enjoy most when-
This recipe, adapted from the original by sister grill champions Maddie and Kiki, takes advantage of all that Canadian gardens and orchards have to offer in the late-summer season. The pairing of tomatoes with nectarines may seem like an unlikely combination, but tomatoes are a fruit after all.
In this recipe, the onions slowly cook and caramelize in the oven with the roast resulting in a delicious sauce with all the flavours of classic French onion soup. You can scale up the cheese option to a Gruyère or Emmental, if you like. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook-
Family-friendly and festive, this fajitas dinner is a crowd-pleaser. Marinating the steak the night before and using store-bought condiments make this recipe quick and easy to get to the table. For less spicy fajitas, reduce chipotle by half, and for a gluten-free dinner, use corn tortillas.
With simple family-friendly flavours, this slow cooker beef can be served in a variety of ways depending on what is in your fridge and pantry. Double the recipe to have leftovers for fast and easy meals any night of the week. This versatile beef dish can be served in a variety of ways. For tacos,-
Finally, a down-sized chili that’s good for a small household. Make this for two – or for one – with enough to make quesadillas the next day from any leftover chili. Serve topped with some shredded Cheddar cheese, sour cream, sliced jalapeño and torn fresh cilantro. If you’re ambitious, bake up some-
This salad hails from the northeast region of Thailand, where my mother’s side of the family is from, so northeastern food has a special place in my heart. When most people think about a steak salad, they envision a salad made of leafy greens, with sliced steak on top. But nam tok neua is actually a-
Stir-fry recipes are true weeknight heroes since they come together quickly and are packed with flavour. Plus, by pairing an iron-rich animal-protein, like beef liver, with a plant-based source of iron, like fresh spinach, this recipe has an impressive iron punch. Finish the dish with lemon juice to-
This is an interesting take on traditional steak and eggs for breakfast – a lighter, fresh version that’s terrific for a weekend brunch or breakfast and perfect for cottage-cooking. Any extra Pico de Gallo can be added to a vinaigrette dressing or stirred into mashed avocado for a dip. This recipe-
Comforting and so tasty, this Latin-inspired recipe is sure to become a family favourite. Asado Negro translates to dark roast beef that is braised until tender. Our recipe cooks the roast in a mixture of aromatic vegetables with a sweet and tangy caramel-red wine sauce. Fluffy rice with green peas-
Prepared with thin slices of cooked roast beef, these cutlets are a tasty way to use up leftovers for the next evening’s meal. Serve with a side of boiled new potatoes and steamed broccoli or on a crusty roll with lettuce, tomato and shaved red onion. You could also make this with raw fast-fry-
Patatas bravas are a traditionally served as tapas in Spain – chunks of crispy fried potato served with a ‘fierce’ (bravas) tomato-based sauce and garlicy aioli. In this version, the Patatas Bravas are served with sliced grilled steak that’s been basted after grilling with a fresh herb rub and,-
Understood literally as grilled beef, Carne Asada is practically a Mexican staple typically made with Top Sirloin Cap Roast (known as Picanha). This rendition is simple, with a bold sauce and a fresh corn salsa to accessorize. Find dried ancho chili powder in the spice section of major grocers.
Healthy AND delicious come together in this baked pasta dish inspired by the cuisine of Northern Italy. A beefy tomato sauce studded with plenty of roasted vegetables and fibre-rich lentils enrobes whole-grain noodles. Topped with creamy ricotta cheese, this recipe is perfect for serving a hungry-
Super kid-friendly, and equally satisfying for adults, these sweet and tangy beef skewers get grilled with a chili-cumin seasoning and brushed with a honey-lime glaze. Try this same combination on grilled steaks or roasts as well. Serve skewers with tzatziki, hummus, honey mustard or sweet barbecue-
Everyone needs a roast beef and sauce recipe in their repertoire – if you’re looking for classic, this is it! Our time-test results are based on a roast that was about 4½-in (11.25 cm) long x 5-in (12.5 cm) wide x 4¼-in (10.5 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook-
This recipe can be easily doubled if you’re serving a crowd. The Quick Giardinera recipe makes more than needed and it’s delicious served with cold cuts or cheese and perfect on charcuterie trays. If you prefer, you can use ½ cup (125 mL) store-bought giardinera instead of making your own.
Satay is ubiquitous in Thailand—you can find it as street food, or even as an appetizer in a sit-down restaurant. When I was a kid, we frequented a neighborhood restaurant that sold mostly noodles, but the satay and peanut sauce was their specialty appetizer. The satay was always the highlight of-
Satay is ubiquitous in Thailand—you can find it as street food, or even as an appetizer in a sit-down restaurant. When I was a kid, we frequented a neighborhood restaurant that sold mostly noodles, but the satay and peanut sauce was their specialty appetizer. The satay was always the highlight of-
With lean grilled beef and market-fresh veggies, this crispy crunchy main-course salad has all the satisfaction of a nacho platter with a fraction of the fat and a BIG boost of nutrients. Using oven-toasted whole wheat flour tortillas as the tostada base is a healthier choice than traditional fried-
This unpretentious sumptuous dish, is often called Fire Engine as the vibrant colours are reminiscent of those of a fire truck) The dish is traditionally made with canned corned beef in the islands, but in this case, my recipe takes fresh corned beef brisket instead, taking it to the next level!-
A much beloved dish in Rome, this stew is delicious served either with or without the cannellini beans. While the tripe is simmering, prepare the rest of the ingredients for efficiency. Instead of stove-top simmering, use an electric pressure cooker to cook the tripe to save time (see Tip, below).-
Roast beef is so simple (and impressive) for entertaining – just season (simply), oven-sear and slow-roast for best results. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! Our time-test results are based on a roast that was about 8½-in (21-
In the 1870’s, the developing Japanese navy modeled itself on the British navy. The curry meals served on board were adopted and quickly became part of the food culture in Japan. As a point of reference, it’s as popular as ramen is. Curries have been adapted over the years and may be seasoned with-
We always enjoy eating braciole with different vegetables but hands down rapini is a family favourite. These meat rolls need a bit of pounding to get that tender texture everyone loves to enjoy. Because each one is tied it’s like unwrapping your present on your plate to enjoy the surprise inside!-
This recipe is a good introduction to cooking beef heart. Beef heart has a steak-like quality and is very lean. It’s good for grilling or pan-frying cooked to medium-rare at the most for the best texture. Beef heart can also be braised like a stew or pot roast–low-temperature cooking in a liquid.
The burnt ends from a smoked Beef Brisket are highly coveted in the barbecue world. This recipe uses boneless Beef Rib Finger Meat and your barbecue with soaked wood chips to create a similar effect. It’s a labour of love, as it will take a few hours, but the delicious results are well worth the-
Fragrant herbs and garlic season the Top Sirloin and vegetables as they slow roast in the oven. The sun-dried tomato sauce adds that finishing touch for a taste of the Mediterranean. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! NOTE:-
This unique warm main-course salad has powerful protein, calcium-rich dairy, fibre from whole grain and some veggies too. If you’re really time-pressed use a prepared vinaigrette-style Greek dressing as a sub for the scratch-made marinade and salad dressing. A squeeze of lemon heightens flavours.-
With the traditional flavours of tomato- and wine-braised osso buco, this simmering steak can go from every day to entertaining-worthy with ease. Slow, even sous vide cooking is just the thing to make the most of this beef cut. You can even cook it to medium-rare and get a tender, juicy result which-
A restaurant favourite known as “Polpette al Sugo”, tender, flavourful meatballs are simmered in a simple tomato sauce to enjoy with toasted garlic bread. Chef Ponzo prefers to use medium ground beef for these meatballs but lean works well, too. This recipe was adapted from Chef Ponzo’s original and-
These North African-style braised Beef Short Ribs simmer in a red wine, tomato and soy broth, accented with dried figs, cinnamon and star anise. This recipe may seem complex, but essentially it is just a simple stew with a unique fragrant and flavourful braise that is impressive to serve. Serve-
Inspired by the dish from the Philippines, this stew has an intense aroma the traditional rich sauce. Serve as is over rice as a simple stew or, to enjoy as a fun street food as in the Philippines, tuck beef into warmed tortillas and top with mango, grilled eggplant and green beans.
A colourful salad of grilled vegetables and black beans combine with a zesty, smoky dressing with just a touch of heat to liven up any summertime meal. Grill your favourite beef steak or burgers alongside the vegetables for the salad. It’s also good with rotisserie roast beef or brisket on the-
With just a few simple fresh ingredients, ordinary roast beef becomes extraordinary. The horseradish is an interesting base for the roast’s crusty coating, adding heat and zing. You reap its flavourful benefits in the vegetables and sauce, too, by having bits of the crust come off from the-
Nothing is more soothing or satisfying than soup simmering on the stove - and this simple yet rich tasting recipe is proof! Warm and hearty, featuring rich tender beef, a delicious sherry-infused broth and vegetables, this recipe paired with some crusty bread is comfort food at its best.
Baharat is a Middle Eastern blend which means “spices” in Arabic and Turkish. Most households have their own favourite blend of spices, Serve these spiced beef skewers and spiced tomato sauce, Salata Hara, with pita or other flat bread and tzatziki.
Nothing could be more simple or delicious than savoury roast beef with an easy-to-make teriyaki glaze. Our time-test results are based on a roast that was about 6¼-in (15 cm) long x 5¼-in (13 cm wide) x 4¾-in (12 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is-
A savoury and smoky blend of spices complement the Beef Top Sirloin Roast – a lean yet flavorful juicy roast thanks to its modest marbling. When you have guests for a backyard gathering, try cooking roast beef by indirect heat in the barbecue as an easier option to grilling multiple steaks. Use a-
Roast beef is studded with thyme and garlic, marinated and then oven-roasted to perfection. Everyone needs a good chimichurri sauce recipe to serve with roast beef, and this one is the perfect match! NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors-
Our roast is rubbed all over with a sweet and savoury spice blend that transforms into a delicious crust when cooked on the grill. Red pepper and pineapple chunks, tossed in a traditional Brazilian-style cinnamon butter, then skewered and grilled, act as the perfect sweet and colourful side. It’s-
This rich and creamy broth is the “Big Daddy” of bone broths. The lively and multiple boilings of the broth extract all of the goodness from the bones. This is a much-loved soup in Korea and is eagerly anticipated in winter. Use as you would any bone broth or use in cooking when clarity of the broth-
This juicy roast beef features a savoury herb and mustard crust and unique apple salsa. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! Our time-test results are based on a roast that was about 4½-in (11 cm) long x 6½-in (16 cm) wide x 2½-in-
A sweet-salty contrast and a touch of chili heat, pack this Asian-inspired recipe with a real flavour punch. Topped with a mound of delicious sautéed vegetables and served with a cucumber side salad, this weeknight burger recipe will impress and satisfy all.
The steakhouse classic gets reinvented with a sous vide cooking technique and simple bed of salad for serving. The act of cooking vacuum-sealed food, in a low-temperature water bath, produces steak that’s cooked to the doneness that’s perfect for your preference every time. Sous vide cooking is easy-
This recipe is a snap to pull together with simple pantry ingredients. Use it to fill tortillas and bake as a casserole (see Tip for Chili Enchiladas recipe) or just serve from the pot with wedges of baked tortillas. If you prefer a fiery version, add a teaspoon or so of chopped canned chipotle-
A classic melt-in-your-mouth Chinese beef stew with tender daikon radish. The sauce is delicious and helps the beef braise to perfect tenderness every time. The flavourings star anise, cinnamon stick, dried chenpi (mandarin peel), Chinese five spice, and the classic Chu Hou paste provide the-
Barley turns a simple slaw into a hearty whole grain and veggie side dish that works well alongside beef sausages, a burger, roast beef or steak. The slaw can be enjoyed right after tossing it together but the standing time does help bring the flavours together and helps soften the vegetables-
This steak gets cooked entirely on the stove top using the time-tested method of basting with a generous amount of butter (so worth it!) that results in a wonderful golden-brown crust. Nonstick skillets do not brown steak as well, so be sure to use a cast-iron or heavy stainless steel skillet. This-
Canada Beef was a proud partner of Food & Drink’s 30th Anniversary Event where guests enjoyed this recipe, adapted from the original created by Christopher St. Onge for the Holiday 2017 issue of Food & Drink magazine (www.lcbo.com/foodanddrink). All the components of this knockout hors-
Canada Beef was a proud partner of Food & Drink’s 30th Anniversary Event where guests enjoyed this recipe, adapted from the original created by Christopher St. Onge for the Holiday 2017 issue of Food & Drink magazine (www.lcbo.com/foodanddrink).
All the components of this knockout hors-
Traditional Chinese-style steamed beef balls that are savoury, springy and absolutely delicious. This iconic dim sum staple features water chestnuts, cilantro, ground beef, green onion and authentic seasonings. It is served with tofu skin and a Worcestershire dipping sauce.
Serve as a tapas course or make larger-sized versions for a main course. You can skip the pastry in this recipe if you like and enjoy this Spanish-style ground beef as a filling in taco shells or as a topping for baked potatoes or rice. To make ahead empanadas ahead, freeze unbaked in sealed-
Beef Birria is a popular dish that can be served as a soup or in a taco. Guajillo chilies are not hot and you can add your own level of heat to your serving with serrano chilies or hot pepper sauce. To make tacos, the tortilla is dipped into the broth, filled with meat, and fried on both sides to-
Perfect for busy weeknights, this one-pan wonder pasta gets finished with shredded Italian cheese for a saucy and ooey, gooey dish that the whole family will love. Rotini pasta is used in this recipe, but you can substitute with your favourite short-cut pasta, such as fusilli, penne or medium-
Indigenous people love to boil food and boiling beef is no exception. Mom always started by boiling roast cuts with parsley, carrots, thyme and root vegetables in a big pot of stew. Once the stew had set up, she would boil dumplings right in the stew. It was a classic staple in our household and-
Here’s a beautiful recipe that reminds me of my grandma and our fall meals. This recipe is an adaptation of what I remember of hers. A mix of well-seasoned ground beef with rice and cheese that she loved to serve us. Easy to make and above all, easy to adapt! In the fall, the markets are full of-
Vinaigrette salad dressing is a super-easy marinade and since it comes in so many varieties, you always have all kinds of flavour options right at your fingertips. Roast beef is so simple to cook in the barbecue by indirect heat roasting. Our time-test results are based on a roast that was about-
A tender cut like Strip Loin Steak Grilling Steak is marinated for just 20 minutes here just to impart flavour. Resting time is important after steaks are grilled as it allows the juices in the meat to settle and cooking to come to completion – key for the juiciest steak.
Encrusted with fragrant harvest-season spices, this Eye of Round roast smells fantastic as it cooks in the oven. Serve with the rich roasted vegetable sauce that is naturally creamy without the addition of cream. To maximize browning, the roast is cooked separately from the vegetables.
Pay homage to the grill with your favourite Canadian beef steak. The sauce in this recipe goes well with any Grilling or Marinating steak – it’s somewhat smoky and spicy and loaded with garden vegetables. If you can’t take the heat, reduce the amount of chipotle pepper by half.
Convenient packaged and frozen vegetables make the prep for this recipe even easier than going for take-out. Cold rice is key to making good fried rice–if it’s too warm and soft it will clump together and become mushy so plan ahead to cook it in the morning or the day before, or purchase a package-
Here’s a scrumptious lip-smacking good recipe for barbecue lovers with an exotic twist of tropical guavas. Guavas are the strawberries of the Bahamas. It’s used in our national dessert (Guava Duff), and when the fruit is not in season, it’s substituted with canned guavas or guava paste. It’s a-
This dish has flavours similar to traditional barbecued pork. The beef is rubbed with a blend of seasonings and then basted with a sweet, tangy Asian inspired barbecue sauce while being slow roasted to medium-rare at the least. Serve sliced on a spicy noodle dish or in a sandwich.
This steak and potato recipe definitely has the chef’s touch – from the simple sauce with the pop of fresh from herbs, capers and vinegar to pique the tastebuds, to the twist on potato done rosti-style, and a pan-seared steak that’s comes down to technique to be at its best. This recipe was adapted-
This colourful nutrient-rich dinner cooks all at once for minimal fuss. Serve with cooked couscous, quinoa, rice or pasta. Any extras from tonight’s dinner can be used to jump-start tomorrow’s lunch or dinner. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so-
Honey garlic is a classic flavour combination for short ribs. The Chuck Short Ribs used in this recipe are also known as bone-in Miami- or Korean-style Short Ribs. These are cut across the bones into strips, about ½ inch (1 cm) thick. These ribs can be marinated then grilled quickly or can be-
Convenient cubes of beef cook to perfect tenderness in a beer-laced broth; the beef remains a little pink inside which keeps the meat juicy. Look for well marbled beef for the best flavour and texture in this stew. The natural juices of the beef and aromatic vegetables are all you need for a deep-
Weeknight dinners, tailgate parties or hearty lunches – all are made better with this hero sandwich. Tender beef strips are tossed with sautéed onions, peppers, mushrooms and rapini then served in a garlic-butter roll with gooey cheese. Top off with pickled banana peppers for a spicy finish!
Store-bought barbecue sauce gets jazzed up with molasses, Worcestershire sauce and mustard for a boost of umami flavours that beautifully compliment the richness of the beef short ribs. Spice lovers can add a good dash of hot sauce for some extra heat. Serve with corn on the cob and potato salad for-
This bone broth is a lovely golden colour thanks to the turmeric and the aromatics which are boosted by the spices. Each one adds a special warming flavour and fragrance to the broth. The initial brief boiling ensures that the broth remains clear. The recipe makes about 6 quarts (6 L), enough for-
The classic bacon-wrapped tenderloin stands the test of time because it is simply so delicious. It makes a wonderful main for a dinner party for four, or half the recipe for a special dinner for two. Pan-searing the steaks on the stove-top promotes even browning and finishing in the oven cooks the-
With a few steps and just a few basic ingredients, you can make this subtly smoked Beef Brisket without a smoker! You can skip the Herb Mop and simply add 2 tbsp (30 mL) each chopped fresh rosemary, thyme and oregano leaves to the vinegar sauce. Adding wood chips to the barbecue won’t produce the-
This makes a great patio supper and is perfect for a gathering of friends and family. Our time-test results are based on a roast that was about 7¼-in (18 cm) long x 5½-in (14 cm) wide x 3¾-in (9.5 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many-
Inspired by the beloved Canadian cocktail, this marinated steak transforms even a weeknight meal into a good time! Served with a crunchy celery salad, this true north recipe is fit for any occasion. Like the cocktail, this recipe can be customized to suit individual preferences. Make it spicier or-
This recipe is the perfect way to enjoy roast beef in the summertime. As the glaze is prone to charring, use for roasts sized at 3 lb (1.5 kg) at the most. Our time-test results are based on a roast that was about 7½-in (19 cm) long x 5-in (12.5 cm wide) x 3-in (7.5 cm) deep. NOTE: ‘Time-to-cook’-
When I was growing up, oxtails were not very popular for most families though they were in our home. My mom would spend all day slowly braising oxtails for dinner, cooking them with garlic, thyme and bay leaves. It quickly became a family favourite and one that I continue to make today in her-
By cooking the liver so it’s still slightly pink in the center and springy to the touch, the delicate texture is beautifully preserved, and perfectly complemented by the sweet caramelized onions. Serve with creamy mashed potatoes and buttered peas to replicate this tasty traditional diner favourite.
Thick slices of beef shank with traditional flavours cooked in an untraditional way will make you glad you discovered sous vide! The rich flavour of the beef with the aromatic tomato sauce makes a perfect match and the long, slow cooking tenderizes the beef beautifully. This even keeps the beef a-
Beef steak marinated in a honey-balsamic blend creates a delicious sweet and savoury flavour to complement this hearty salad. Switch mango or pineapple for the peaches off season. Creamy burrata cheese adds a touch of dairy calcium to the protein portion of the plate. A 100 g serving of beef-
This steakhouse-style recipe has the sophistication of a fancy blue cheese and sour cream topping on tender steak but is super-easy to prepare. Serve with a mixed green salad or steamed asparagus. Note: you can substitute any thick beef medallion for the tenderloin – try Strip Loin or Top Sirloin-
Digital Flexor Meat is great substitute for Pot Roast if you are a small household. The meat cooks up into an attractive oval shape that can be sliced for an elegant presentation. Since the oven is on for a long period of time, adding pans of vegetables and potatoes at the 2-hour mark to roast-
In this recipe, simple seasoning highlights the rich flavour of roast beef and adds depth to the simple pan gravy. The shape of the roast has as much to do with the cook time as the size and the cut. Our time-test results are based on a 3-rib roast that was about 7-in (18 cm) long x 6-in (15 cm)-
Ingredients Here are the following ingredients: Tacos 1 tsp (5 mL) EACH brown sugar and cornstarch 3 tbsp (45 mL) orange juice 2 tbsp (30 mL) fresh lime juice 2 tsp (10 mL) soy sauce 1 tbsp (15 mL) canola or sunflower oil 2 tbsp (30 mL) thinly sliced green onion 1 tsp (5 mL) EACH minced garlic and gingerroot ¼ to ½ tsp (1 to 2 mL) minced Scotch bonnet pepper ½ tsp (2 mL) fresh ground pepper ¼ tsp (1 mL) dried thyme leaves ⅛ tsp (0.
Inspired by Koshari, a traditional street food in Egypt, this weeknight rice bowl features a hearty mixture of protein-rich ground beef and fibre-rich whole grain and beans, all topped with a zesty tomato salsa. This meal gets an iron boost with the synergy-effect of combining meat, beans, chard and-
Earn your barbecue badge of honour by making smoked brisket – without even investing in a smoker! Whether done in propane or gas or charcoal kettle barbecue, settle in for a low temperature, slow roast that lets a subtle smoky flavour and tenderness to develop. Follow the steps below for perfection.-
With Irish inspired ingredients, this Beef Tenderloin roast is brushed with a Dijon-butter mixture and served with a rich stout sauce accented with cream, Worcestershire sauce and mushrooms. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as:-
This rich ragù uses the alchemy of tomato, black olives and red wine combined to bring all the beefy flavour to the forefront – a potent combination to tease taste buds with that fifth flavour known as umami. Serve over hot pasta and top with freshly grated Parmesan.
Hot and fiery flavours of hot paprika blend with sweet paprika, to give this braised beef complexity in flavour with very little effort. You can even make it a day ahead and simply reheat to serve. Serve over cooked noodles or rice sprinkled with minced fresh cilantro or parsley if you wish.
Partially cooking mini potatoes, then tossing them with a garlicky vinaigrette before crisping them up on the grill will make you wonder why you haven’t been serving potatoes like this before! Tip: you can substitute any purchased vinaigrette-style dressing instead of making your own – just open up-
An interesting aspect of sous vide is the long cooking time at a steady temperature allows the ground beef to cook safely even though the temperature is lower than conventional heat methods. This technique keeps the meatballs moist and tender and is surprisingly easy to do. These Greek-inspired-
This is a great casual summer entertaining dish that goes beyond burgers and buns. Set out the grilled meat, vegetables and pitas on platters and let family and friends have the fun of assembling their own dinners. Place meat and vegetables into pita pockets to eat.
This recipe is a whole new vision for beef: a thick juicy steak that’s carved and passed family style at the table along with garden greens and veggies, nuts, and seeds is like having a power-bowl, without the bowl. Serve with this something other than gravy (like the Tahini Sauce here) and a whole-
After church, we would visit the local butcher shop where my dad went to buy meat. Often the butcher would give us offcuts for free, cuts like beef tongue that were less popular. As kids, we didn’t really know what beef tongue was as my mom presented it as a ‘roast’ and we kids loved it! Although-
Asian spices and condiments add wonderfully unique flavours and aromas to beef. Serve this roast with grilled bok choy and steamed rice. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as barbecue and thermometer accuracy, starting temperature-
The ever-popular rice bowl gets a new twist in this Latin-inspired version with its bold flavours and textures. This is a new way to think about the traditional ‘burger’ meal with the Cuban influence of olives, raisins and warm spices in the beef burger patty, lots of colourful veggies and NO bun!
Garam masala is the Indian equivalent to chili powder in Tex Mex cooking. You can make your own from a blend of spices but now that garam masala readily available in the spice section of major grocery stores, exotic dishes like this one don’t have to be complicated. This recipe uses full steaks, but-
Just a few fresh ingredients are all this impressive steak cut needs to create a stunning dish. Similar to a Tomahawk-style Steak, on a Frenched Rib Steak the exposed 4-inch-long bone is cleaned of any meat and fat for a tidy presentation. This thick steak gets treated like a small roast by using-
These kabobs can be served off the skewer as beef bites in cocktail glasses with the white sauce as appetizers. Or for a main, serve each kabob with a garden salad and drizzle each with some of the sauce. Note: the recipe was adapted from one developed for Canada Beef by grill champions, Maddie-
Old-fashioned Swedish meatballs in a creamy beef gravy offer simple and hearty comfort food that never goes out of style. Serve with cranberry sauce if you can’t find traditional lingonberry jam. Spoon meatballs and sauce over egg noodles, mashed or boiled potatoes or rice.
Soy sauce and ginger are the secret ingredients in this savoury roast while piercing it all over is key to improved tenderness. Cook time is based on a roast that is 7½-in (19 cm) long x 3¾-in (9.5 cm wide) x 4¾-in (12 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is-
Try a thick-cut Marinating Steak for a casual summer dinner. It’s affordable, tasty and a 2 lb (1 kg) steak can serve 6 people when surrounded with a platter of vegetables. Use brown ale or dry stout in the sauce since they are both rich in malt flavour and will add a bold beer taste. Serve the-
This all-in-one platter presentation is an easy way to get dinner to the table for family or friends. Orzo is a small pasta that mimics a grain when served this way. This shareable platter is called family-style dining and has the benefit of allowing folks the freedom to portion out the steak and-
If you have a sous vide circulator, you can make a delicious tongue pastrami in about half the time it takes to make traditional pastrami. You can also prepare using just your stove top (see the Tip below). Have some rye bread handy to make pastrami sandwiches or Reubens.
Top Sirloin Cap roast is a flavorful and tender roast that will please your entire family’s palate. Paired with a Hot Honey Herb Sauce, this recipe is guaranteed to be a winner at the dinner table. The recipe was developed and tested on The Big Green Egg brand of charcoal grill/smoker. Most charcoal-
Top Sirloin Cap roast is a flavorful and tender roast that will please your entire family’s palate. Paired with a Hot Honey Herb Sauce, this recipe is guaranteed to be a winner at the dinner table.
The recipe was developed and tested on The Big Green Egg brand of charcoal grill/smoker. Most charcoal-
Classic Latin ingredients come together to infuse skirt steak with bold flavours. Marinating this specialty cut overnight imparts incredible taste and also tenderizes the meat. The simple tomato salsa, accented with charred corn, makes this the perfect recipe for taco night! Stir 1 chopped avocado-
This show-stopping sandwich is a full meal in itself, piled high with a quick sauté of flavourful veggies, melty cheese and tender strips of steak. Ooey, gooey, messy and delicious! Top Sirloin Cap is a perfect steak for this recipe – more affordable than Strip Loin, with big beef flavour and just-
Slivers of garlic infuse the meat with rich, garlicky flavour while slow-roasting delivers delicious restaurant-style roast beef. Our time-test results are based on a roast that was about 7-in (17.5 cm) long x 5-in (12.5 cm) wide x 4-in (10 cm) deep. NOTE: ‘Time-to-cook’ figures are rough guidelines-
Serve thin slices of this aromatic roast beef on split sub buns, spread with a store-bought humus and top with a crunchy coleslaw. Try mixing cauliflower florets into your slaw for a change. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as-
Sous vide cooking is a slow-cook method where food is vacuum sealed and cooked at a constant low temperature in a water bath for tender, succulent and perfectly-cooked meats. Use the manufacturer’s instructions and reputable resources, such as cookbooks, to find more tips and tricks to mastering-
T-bone is always impressive when carved to serve at the table with the bone as part of the presentation. You can use either tawny or ruby port for the pan sauce in this recipe, as both will impart sweet, rich flavour. Ruby ports will give a fruity, berry flavour, while tawny ports will result in a-
Instead of gravy, or pan sauce, this roast is served with a fragrant, fresh herb pesto-like sauce that is a mixture of authentic flavours from Italy’s most southern region. Use a top-quality extra virgin olive oil for the sauce and use a more economical variety for slathering the roast. NOTE:-
Add something new to your roast beef repertoire with this mushroom-crusted version. Made from dried mushrooms, the crust adds an intense mushroom flavour to the beef and sauce. Our time-test results are based on a roast that was about 8-in (20 cm) long x 4¾-in (12 cm wide) x 3½-in (8 cm) deep. NOTE:-
This easy roast is the perfect weekend make-ahead recipe to use in a variety of ways for weeknight meals. The possibilities for tasty roast beef sandwiches are endless, whether using bread, buns or pita or tortillas for wraps. Try a simple sandwich with thin slices of roast beef layered onto-
Harissa is a North African spice blend with cumin, coriander and garlic accents. It’s perfect to jazz up this basic roast beef and potato dinner, served with a cool mint yogurt sauce to balance the spices. Store-bought harissa seasoning does vary in heat level, so adjust the amount to suit your-
The flavours of classic bistro fare with a twist! We take many of the components of the famous soup recipe and offer them up in this delicious and special sandwich. A fancy offering that can serve a crowd, and yet is easy to prepare – most of the time and effort is handled by your oven!
Flavoured butters add a touch of classic steak-house dining to the dinner done at home. It’s a finishing touch that can be made well-ahead making it so easy to do! Feel free to improvise the ingredients in your butter mix once you’ve tried this one out for a taste-drive!
Serve dinner picnic-style, featuring a platter of delicious sliced barbecue roast beef that you make ahead and yummy Fresh Chow Chow Relish. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many factors such as barbecue and thermometer accuracy, starting-
My grandmother and I always made a great shepherd’s pie on cold winter days. Nothing is more comforting than some good mashed potatoes, accented with celeriac, with meat and good corn. I still remember the aroma of the onion cooking with the ground beef. I had a lot of trouble mashing the-
Small slits made into the roast allow slivers of garlic to flavour the meat as it cooks and provides amazing pan drippings for a delicious gravy in the end. Use a meat thermometer to cook your roast to the doneness that you like the best – without overcooking it! NOTE: ‘Time-to-cook’ figures are-
This recipe is a marinating marvel – with marinating time cut from hours to minutes by using beef cut into cubes instead of a whole steak. Kabobs are a great grill option when you have a gathering – the work can all be done in advance, the grilling is fuss-free and the serving is simple. This recipe-
This classic restaurant combination of Beef Tenderloin and Béarnaise sauce sounds intimidating at first, but with a quick no-cook sour cream base and a no-fail roasting method, it will be easy to master. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many-
Steak Involtini with Red Wine Peppercorn Sauce is a simple way to impress guests – it sounds fancy but is actually very easy to put together! Lightly pounding the steaks helps with both tenderness, and with making the involtini easier to roll. With savoury portobello mushrooms, sweet sun-dried-
This open-faced sandwich is perfect to serve with a garden salad. The meat and sauce can both be made the day ahead so that supper is super simple to make the next day. Try tucking the meat with some of the sauce into warmed tortillas as burritos, soft tacos, or quesadillas and it’s also delicious-
Beef Mafrook and Labneh Badinjan are traditional home comfort food recipes that are a staple of Khaleej culture and heritage. However, the recipes here are slightly modified to give respect to and appreciate Canadian bounty. The combination of these two dishes together creates a delicious and-
The rich, beefy flavour is the perfect companion for this bold chili-cocoa spice blend. Marinating overnight allows the flavours to permeate the steak, as well as tenderize the meat. Cooking no more than medium-rare and thinly slicing across the grain, will result in beautifully tender steak.-
Jam moves from breakfast to dinner in this flavourful triple-duty marinade, basting and dipping sauce for your steak barbecue. Peach or apricot jam would be good substitutes for the marmalade and, if you use chutney, you can add fragrant spices and a touch of heat to the mix. To maximize tenderness,-
Growing up in a Chinese-Canadian household, making dumplings with my mom is a cherished tradition that connected me to my roots and created lasting family memories. Mixing simple ingredients you likely have on hand, amplifying flavours with different staple sauces, folding and shaping each dumpling-
Stews play a huge part in Iranian cuisine. Even though there are many different Iranian stews, a few of them are more popular among Iranians and they are pretty well-known around the world. Khoresh Gheymeh definitely stands on top three of the popular Iranian stews. In Farsi, Khoresh means stew.-
Sometimes the best thing about roast beef is the meal that you can make the day after! This salad uses ingredients more in-step with winter cooking, so it is a nice way to use leftover Sunday-night roast during the week in the colder weather. See ‘Tip’ below for how to cook a 3 lb (1.5 kg) Beef-
This is a mildly flavoured dish from the Philippines, generally served for special occasions. The condiment of choice is bagoong alamang, a salty, sweet-and-sour shrimp paste-based sauce. Serve it with rice, lime wedges and a chili sauce such as Sriracha to spice it up. The annatto seeds lend colour-
Simple yet satisfying, this restaurant-worthy meal is easy to prepare and ready in less than an hour. Wing Steaks, also known as Bone-in Strip Loin Grilling Steaks, are juicy and delicious in part because of the attached bone. If Wing Steaks are challenging to find, ask the butcher to special order,-
This quick assembly dinner or lunch, starts with uncooked meatballs that morph into sliders by simply flattening into slider patties. Top with a Greek-style salad or marinated veggies, and matching dressing or change up the type of bread, salad and dressing combo to your favourite cultural cuisine.
This thick steak gets cooked like a small roast, slowly roasted over indirect heat on the barbecue to develop gorgeous browning and flavour. The simple marinade is loaded with umami and richness with a splash of freshness from the orange juice. Serve with a simple coleslaw: toss bagged coleslaw with-
Roast beef was traditionally served as Sunday night dinner in many households. Top Sirloin tends to be more moderately priced than Prime Rib and is lean, yet flavourful, with enough marbling for juicy tender roast beef. Use a meat thermometer to cook your roast to the doneness that you like the best-
Gently poaching meatballs in a simmering broth has 2 benefits: it adds a meatier flavour to the broth and makes the most tender, juicy meatballs. Miso can be purchased in the refrigerated section in Asian grocery stores and keeps a long time in the fridge. Try using it as a rub for a steak as a for-
Slow cooking makes for delicious deep flavour and fall-off-the-bone goodness in this classic man-magnet dish served over a veggie-rich pilaf. Beef belongs in this plant-forward dinner. DYK that folks who eat meat are more likely to eat more fruit and veggies. It’s true!
Mongolian Beef is actually a dish from Taiwan and is often served in Canadian-style Chinese restaurants. Usually made with Flank Steak, this recipe with Beef Rib Finger Meat makes a wonderful and flavourful substitute. Cooking the beef in a pressure cooker means this braise cooks in a fraction of-
Cranberries and red wine give the sauce a pretty, rosy hue that’s the perfect pairing with medium-rare roast beef. The shape of the roast has as much to do with the cook time as the size and the cut. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many-
Tripe is extra delicious when combined with spicy chorizo sausage. For prep time efficiency, while the tripe is simmering, prepare the rest of the ingredients. Instead of stove-top simmering, use an electric pressure cooker to cook the tripe to shorten the cooking time (see Tip, below).
This delicious dish is pure comfort food–perfect for a winter weekend dinner when the weather is cold and warmth is needed. Add a little cooked and diced pancetta or bacon to the sauce for a bourguignon-like flavour. Served here with egg noodles, pappardelle or tagliatelle, you could substitute with-
Beef shank is a wonderful cut that is commonly braised in a hearty red wine sauce, but for this recipe one of the muscles on the shank–known as “Bubble Meat”–is poached until tender in a flavourful beef stock and served in a soup that can be enjoyed as a main course along with a gremalota-topped-
A marinating flank steak doesn’t even need to be marinated ahead when you cook sous vide; it becomes juicy and tender as it cooks in its own juices. Sous vide cooking takes the guesswork out of cooking steak to your desired doneness–the temperature you set your water bath is the internal temperature-
For busy parents, roast beef has to be the easiest meal to make. Just rub it all over with salt and pepper, pop it in the oven and the job is done! Let it rest while you make a simple pan sauce. Our time-test results are based on a roast that was about 6¼-in (15 cm) long x 5¼-in (13 cm wide) x 4¾-in-
Braising oxtail pieces and hearty butter beans in a broth featuring Jamaican curry powder, ginger, garlic, allspice and thyme creates a beautifully rich and flavourful stew. The Scotch bonnet pepper adds a nice kick of heat that adds an authentic warmth to the dish, without being too overpowering.-
Beef, cheese and mushrooms on the grill is a perfect combination for skewers as they work together to build umami flavour. The mustard-beer baste can easily be pulled together from ingredients you likely have on hand in the kitchen. This recipe would work well with any grilling steak: Tenderloin,-
Although not difficult to make, cabbage rolls do take some time to prepare and assemble but are well worth the effort. Although not traditional, you can substitute basmati rice for the long-grain rice. Serve with simple boiled potatoes, steamed green beans and a dollop of sour cream for a decadent-
Include vegetables and fruits rich in Vitamin C with your meals to boost iron absorption. The oranges, grapes, beets and pomegranate juice in this recipe are clever food combos that do just that. BONUS: These ingredients provide powerful antioxidants too.
Roast beef with an impressive presentation –a spiral stuffed roast with a flavourful pesto stuffing. When purchasing the Eye of Round roast, ask for the centre cut that is not tapered and one that is 4 inches (10 cm) or less in diameter. This will make it easier to cut into an even thickness and-
When it comes to comfort food, meat loaf is the perfect definition! It doesn’t have to be fussy, but can take on some interesting twists with just a few embellishments. Adding finely shredded carrot and milk-soaked fresh bread crumbs to the meat loaf mix before cooking helps keep meat loaf-
This fragrant beef stew is full of barley, lentils, rice and even oatmeal along with quality Canadian Beef—it’s comfort food in a bowl. This recipe brings back memories of family gatherings with everyone enjoying an almost one-pot meal. While there are many different versions of this recipe, this is-
Choose to dine-in with this date-night worthy dinner that is so simple to prepare. The air fryer takes care of the tender and juicy Strip Loin Steak, cooked to your liking, while the fries bake in the oven. All served with a bistro-inspired homemade aioli! Wine anyone? Time saver tip: substitute-
The secret to getting a subtle smoky flavour for steak without using soaked wood chips is to use chipotle peppers in adobo sauce in a marinade and barbecue basting and dipping sauce. The chipotle peppers combined with the salsa here add a touch of heat as well.
With the bold flavours of fresh herbs, fennel seeds and garlic, this barbecue-roasted Inside Round Roast is perfect to serve when hosting a crowd, served with roasted potatoes and sautéed rapini. Or as impressive sandwiches, tuck thin slices of roast beef into toasted ciabatta buns and load on-
The horseradish and cracked pepper crust makes simple seem special with this oven roast. To crack the peppercorns, place them in a sturdy plastic freezer bag and crush with the back of a heavy skillet or hammer. Our time-test results are based on a roast that was about 7¼-in (18 cm) long x 5¼-in (13-
Put your barbecue to work to cook roast beef to perfection. Use indirect heat to cook the roast evenly without flare-ups. The shape of the roast has as much to do with the cook time as the size and the cut. NOTE: ‘Time-to-cook’ figures are rough guidelines only as cook time is dependent on so many-
Just like the fast-food classic, this Big Mac-Style Smash Burger is made with two thin Canadian beef patties, topped with cheddar cheese, diced onions, lettuce and pickles, then drenched in our “mac” sauce. This recipe was adapted from Chef Mattai and Lago’s original to cook at home.
Slow cooked beef would always fill the kitchen with an aroma that would bring everyone to the table. When my mom was growing up, beef wasn’t plentiful in her small country town in Italy, so my grandmother would usually get less tender cuts that would create delicious stew-type meals like this one.-
These short ribs are a great example of how sous vide cooking makes a melt-in-your-mouth tender dish out of a tougher cut of meat. The ribs cook in the sweet and zesty marinade and get a quick broil to glaze at the end. Serve these ribs with sticky rice and stir-fried vegetables and some kimchi on-
This speedy skillet version of a truly classic recipe uses flavourful top sirloin strips instead of the traditional braising beef cuts. Delicious, easy to prepare, yet still honouring Bourguignon tradition with ingredients such as bacon, mushrooms, onions, red wine and thyme!
There wasn’t a week that went by in my household where we did not have braised beef. My mother would slow cook it for hours filling up the home with delicious aromas; a welcoming smell after coming home from a long day at school. Now this recipe is a staple in my household and with hardly any prep-
Here we rub the recipe after grilling rather than before–thus “a reverse rub”! This technique adds a punch of savoury flavour to a juicy grilled steak and you don’t leave any of the rub on the grill. The colourful tomato salad is loaded with basil and olives, makes this the perfect late-summer,-
Tourtière is a hearty French Canadian meat pie traditionally served Christmas Eve. This one is adapted from several versions provided by Canada Beef staff based in Quebec. Made with ground meats, it’s a budget-friendly way to feed friends and family. Feel free to substitute ground veal for the pork-
Dinner’s ready and waiting in the refrigerator with this Make-Ahead Mexican Lasagna recipe. Since tortillas take the place of noodles this is easier to make than traditional lasagna. Quick nutrition tip: make with whole wheat tortilla and lower-fat dairy products, along with the Extra Lean Ground-
An easy and delicious beef bulgogi dumpling recipe that allows you to say “no” to frozen store-bought dumplings forever! Dumplings are filled with seasoned cooked ground beef, green onions (scallions), fresh napa cabbage, sweet carrots, ginger, onions and garlic. Recipe developed by Christina Chow
Simplified for weeknight cooking, with fewer steps and ingredients, these meatballs are flavoured with jarred basil pesto and Parmesan cheese and are poached in the simmering sauce for the most tender, juicy meatballs and flavourful sauce. Use store-bought marinara and pesto sauces for simple pantry-
Canada Beef was a proud partner of Food & Drink’s 30th Anniversary Event where guests enjoyed this recipe, adapted from the original created by Christopher St. Onge for the Autumn 2023 issue of Food & Drink magazine. The best burger? Everyone has thoughts. Thick, thin, well-done, lots of-
Canada Beef was a proud partner of Food & Drink’s 30th Anniversary Event where guests enjoyed this recipe, adapted from the original created by Christopher St. Onge for the Autumn 2023 issue of Food & Drink magazine.
The best burger? Everyone has thoughts. Thick, thin, well-done, lots of-
By Tara Omidvar, @madeofsugarandsaffron, Khoresh Bamieh or okra stew is a dish originating in the south of Iran. It’s a hot and flavourful dish with lots of garlic. Okra, beef and tamarind are the main ingredients. Like many other Iranian stews, there are different versions of this stew as well.-