Cooking Method: Exotic
Add a little spice to your dinner routine with these Indian take out inspired beef skewers. No grill is required!
Chef Anna Olson: “I discovered Kare Kare on my very first trip to the Philippines. I loved the intense aroma and the richness of the sauce, and it inspired me to prepare it at home. If I’m looking for a more casual way to serve it, especially if I’ve made the dish the day before, I serve my Kare Kare beef as a burrito. Since this isn’t readily available here in Canada, I use paprika – it adds a nice colour and is very tasty without being spicy.”
Make with thinly sliced prime rib or strip loin steaks. You can make your own pho flavoured beef broth (see Tip) or buy ready-made. Serve the soup with hot sauce and soy sauce.
This recipe makes 2 steaks so you can use one steak for a dinner for 1 or 2 people (e.g. make a steak sandwich or salad for 2 using some of the Jam in the dressing) and then use the reserved steak (and reserved Jam for an appetizer the next day with the Blinis).
This dish has a lovely fresh flavour from the mango and fresh tomatoes. Slightly exotic but made from basic ingredients. It is best to cut the short ribs into ¾ inch cubes when making as a starter course, but if making for the main, it is kind of nice to leave the short ribs in the big chunks as they come.
Classic Beef Morcon is a special dish served in the Philippines during the holidays. The traditional dish is made using hot dogs, pickles, carrots and hard-boiled egg slices, rolled in thinly sliced beef.
A perfect recipe for oven roasted tri-tip or you can use any leftover cooked steak that you slice thinly. This recipe is our gift from Chef Clinton Zhu of Shanghai – using two options for Szechwan Sauce – Green Herb or Tahini-based. The original recipe has been adapted for home kitchens by the Canadian Beef Centre of Excellence. Chef Clinton created this for a special Canada 150 celebration at the Fairmont Royal York in Toronto.
Chef Mills of the Fairmont Royal York created these lovely light beef bites with oven-roasted beef Tri-tip, but the recipe would also serve well made with any leftover thinly sliced cooked steak. So delicious, you’ll be cooking up an extra steak next time you grill just so you can make these bites the next day – intentional leftovers! The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.
Chef Clinton Zhu of Shanghai brings his home-country influence to Canadian tables. The original recipe was adapted to this version for home kitchens by the Canadian Beef Centre of Excellence.
This recipe was inspired by Chef Alexis Bostelmann from Mexico.
Inspired by a recipe developed by Mexican chef, Federico López, this recipe has been simplified for cooking at home. The radishes can be prepared ahead and make a nice condiment for salads or other beef meals.
Globally inspired, this warm dinner-sandwich, reminiscent of Vietnamese Banh Mi, has been adapted from a recipe developed by Mexican Chef Josefina Santacruz. For convenience, make Pickled Veggies ahead using bagged prepared match-stick carrots or broccoli slaw. Marinating the short ribs is important to maximize flavour.
I have such fond memories of visiting the “satay street” alongside Lau Pa Sat market in downtown Singapore. Everyone sits along long tables as the smoke from the charcoal stay stalls wafts down the street, as platters of sataya skewers are dropped in front of you.
While not a traditional pairing with satay, I love the cooling effect of rojak, since it refreshes and cleanses your palate in between bites of the flavourful satay (and yes, I even like adding Sambal Belacan to it!)
Recipe developed by Anna Olson. Recipe adapted by Canadian Beef Centre of Excellence.
Beef Tenderloin 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 serving.
Rare slivers of beef are served with roasted potato coins (sweet potato or not), chimichurri sauce and mixed greens topped with pickled shallots to finish the dish. Although the recipe is easy, there are several components to the dish, so think about making the pickled shallots, sauce and dressing for the greens ahead. Don't stress if you end up with leftover sauce or shallots as these are terrific condiments you can use for later meals. Try the pickled shallots to dress sandwiches, burgers or salads. Extra chimichurri sauce, is great with scrambled eggs, quiche, cheese or burgers or as a spread for toasted pita.
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.
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.