A Strip Loin roast has a thin shape so it cooks more quickly than chunkier roasts like Prime Rib. It also a snap to carve and little to no trimming required to serve. The Yorkies recipe here is courtesy of an old edition of Home & Gardens and the Frizzled Onions is a recipe that hails from Canadian Living. This is a real recipe-swap kind of recipe!
Make this hearty stew with Stewing Beef such as Stewing Beef Cubes or Shank or cubes that are cut from Short Ribs or Simmering Steaks such as: Cross Rib, Blade or Brisket.
A charred tomato and pomegranate barbecue sauce is the perfect combination of sweet and slightly spicy and slightly smoky. It is brushed over the cooked beef skewers to serve and sprinkle with Dukkah to garnish. Dukkah is an Egyptian condiment consisting of a mixture of herbs, nuts and spices. Use any leftover sauce to serve with lots of other dishes: scrambled eggs, a cheese tray or even grilled cheese sandwiches. Use leftover dukkah to garnish any appetizer plate or sprinkle over yogurt, cottage cheese or a salad of mixed greens. Look for pomegranate molasses in the international section of your local grocery store.
Petite Tender Shoulder Beef Oven Roast is a new cut that you should ask for at the butcher shop, but a centre-cut beef tenderloin will work as well. Any leftover relish will keep in refrigerator for up to 2 weeks. It makes a great condiment for hamburgers or sandwiches. To simplify the prep, you can make the aioli and the relish a few days ahead.
Inspired by Emily Richards @ERiscooking, this stuffed rolled roast is an easy way to take a budget roast like Eye of Round and turn it into something you’d be proud to serve to company. It’s very lean so you may even consider wrapping it in bacon – who doesn’t like bacon after all? Other options for filling: add asiago or Parmesan to the mixture, use pesto instead of mustard.
These little lasagnas are easy to make and are the perfect nosh for game night at home or a tailgate party out at the field. One easy recipe makes many and kids love them too. Switch-up the flavours to make the mix Mexican or Greek versions – variety is the spice of life!
This burger says 'Olé' from the burger right through to the bun!
This burger recipe was inspired by a team of Mexican chefs that were hosted at the Canadian Beef Centre of Excellence. We recommend using Medium Ground Beef for best flavour. If using Lean or Extra Lean, add in a tablespoon or so of butter, cream or minced bacon to enhance flavour. Sauté the onion and garlic to incorporate into the patty better than if added uncooked. If you can find Ancho Sauce in the grocery store, that can substitute for the chipotle peppers in adobo sauce.
The slow-cooker is great to use all year-round. Use it in summer to help keep your kitchen cool and ensure that you are out of the kitchen enjoying summer-fun! If you find Ancho chili paste in the grocery store, you can substitute it for the canned chipotle peppers.
This is a super way to take advantage of budget priced less tender steaks that you can be proud to serve to company. We used Inside Round for our tests but Sirloin Tip and other Round Steak would work as well. Our steaks were sliced about ¼-inch thick when purchased. You could substitute 1 tbsp shredded aged Cheddar or crumbled blue cheese per steak instead of the goat cheese if you wish. To serve 4, simply double the recipe.
Chef Federico Lopez of Mexico prepared a tapas version of this recipe on his visit to the Canadian Beef Centre of Excellence for our Tapas Periscope Party. 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. We took the cue from Chef Federico, serving our light supper version with slivers of seared beef steak, cooked to just rare to medium-rare. Instead of a cooked tomato sauce, we garnished with smoky wilted grape tomatoes. This would be good with a guacamole as well.
This recipe is a perennial favourite for St. Patrick's day. Use a large slow cooker (20 to 24 cup or 5 to 6 L) for this recipe. If you have a smaller one, cut the corned beef brisket to fit. The cabbage is cooked separately after meat is finished so it won't impart its strong flavour to the other vegetables. Serve with your favourite mustard.
This mildly spiced curry is easy to pull together and takes advantage of less premium cuts of beef. This recipe came to us from Chef Clinton during his visit from China to our Canadian Beef Centre of Excellence.
Minute or Fast-fry Steaks make the perfect speedy weeknight dinner.
A super tasty and easy meal with Asian inspired flavours that come from ingredients that you likely have in your fridge. To make it a stand-alone meal (minus the lettuce cups), stir in some frozen mixed veggies, cook through and serve with steamed rice.
If you’ve never had tourtière as a family tradition, this one is so easy and so delicious, we’re guessing that this one will be it! If you want to skip making the Scratch Big Batch Beef, use 1 lb (500 g) fresh ground beef, browned with 1 EACH onion and clove garlic, minced, omit the chicken broth but don't drain the meat after pan-frying.
Short Ribs are all the rage - amazing flavour and so tender. This Korean-inspired dish is way easier than making a stir-fry. Braising is one of the simplest ways to make a truly impressive meal. You can substitute Shank, Blade or Cross Rib for Short Ribs if you like - cuts from the Simmering Steak, Stew or Pot Roast categories.
This delicious roast is infused with garlic and seasoned simply with a rub made from crushed peppercorns. Use multi-coloured peppercorns for the best look. The simple wine sauce is made from the pan drippings. Simple to prep - this roast is ready for the oven in 5 minutes.
Serve with the suggested salad or just serve as beef bites with the reserved dressing as a dipping sauce. If you want more of an orange flavour in the dressing, try adding a teaspoon or so of orange juice concentrate (undiluted). OPTION: If you would rather just serve slivers of cooked steak with the salad, you can skip making the lollipops and cook steak whole, carving it across the grain to serve.