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Beef Wellington Step 8 Canada Beef

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prep time

40 min

cook time

5 hr
Herb-Glazed Braised Beef Brisket with Root VegetablesBring comfort food to the next level with this tender and delicious, slow-braised beef brisket. Accompanied by root vegetables and drizzled with a tasty fresh herb glaze, this brisket is dressed to impress.

prep time

30 min

cook time

60 min
Beef SamosasSpiced 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 wrappers can be found in the freezer section in well-stocked supermarkets and at Southeast Asian grocery stores.

prep time

30 min

cook time

60 min
Persian Tiny Meatballs (Koofteh Rizeh)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 for making any kind of koofteh and usually grandmas are the experts. All koofteh recipes have one ingredient in common which is ground beef though the rest of ingredients may change. Some recipes have cooked rice, others yellow split peas and some might have chopped fresh herbs. Almost all of the koofteh recipes are finished by simmering in tomato sauce. Fried potatoes and tomatoes are here to bring extra flavors and texture to this recipe. This dish is commonly served with bread such as lavash or barbari. Torshi (pickled vegetables) and fresh herbs also pair beautifully with koofteh.

prep time

15 min

cook time

2:30
Guava Barbecue Beef RibsHere’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 staple ingredient in Bahamian culinary culture that is used year-round in jams, jellies, pastries, ice cream and barbecue sauces. Serve these glazed ribs with mac ‘n’ cheese or other favourite barbecue side dishes.

prep time

40 min

marinating time

30 min

cook time

15 min
Garlic Bread Banh Mi with Satay BeefA bit like an Asian-style sub sandwich, Banh Mi has both Vietnamese and French cultural influences. Thinly sliced beef cooks super-fast in just about the time it takes to heat the garlic bread.

prep time

20 min

cook time

20 min
Mini Meatball and Potato Frittata (Frittata di Polpettine e Patate)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 happy bellies.

prep time

25 min

marinating time

1:12

cook time

15 min
Flank Steak Grilled Cheese Sandwiches with Spicy MayoMy 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 cheese that is out of the ordinary! This is a hearty sandwich but even my girlfriend who doesn’t usually each much thinks it’s perfect.

prep time

35 min

cook time

2:30
Braised Short Ribs and MusselsThe next time you’re craving classic surf-and-turf, give something different a try–simmered Beef Short Ribs with mussels. With these rich flavours you won’t be missing the traditional lobster tail! What do these surf-and-turf pairs have in common? Wine – the short ribs are simmered in a red, and the mussels in a white. Cheers!

prep time

30 min

cook time

2:30
Classic Beef JerkyYou can substitute the Flank Steak with Eye of Round Fast-Fry Steak (a steak that is about ¼ inch/5 mm thick) and cut the steak into strips that are about 1 inch (2.5 cm) wide. While commercial jerky lasts at room temperature for a long time, homemade jerky is good for just a short time at room temperature and is best stored in the fridge or freezer for longer storage.

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