Displaying items by tag: beef

Servings: 8

Prep Time: 2 hours 15 minutes, including marinating time

Cooking Time: 2 hours

Ready In: 4 hours, 35 minutes


1 cup chopped onion

¼ cup sliced garlic

¼ cup olive oil

1 tablespoon chopped fresh rosemary

1 tablespoon chopped fresh thyme

¼ cup chopped fresh Italian parsley

2 tablespoons cracked peppercorns

Kosher salt

1 5-pound (2.2-kilogram) rib eye beef roast


Wine Sauce

½ cup red wine

Pinch sugar

2 cups beef or chicken stock, homemade or low salt


Combine onion, garlic and olive oil in a food processor, until a puree. Add rosemary, thyme, Italian parsley and peppercorns and briefly pulse with puree.

Sprinkle kosher salt over beef. Spread on puree, coating all sides. Marinate for 2 hours.

Preheat oven to 450 F. Place metal roasting pan in oven for 10 minutes. Place roast on hot roasting pan. Roast for 30 minutes. Reduce heat to 300 F and bake 1 hour to 1 hour 30 minutes or until an instant read thermometer reads 135 F for medium rare. Remove beef to a platter and let sit for 10 minutes before carving.

Place roasting pan over heat and add wine and sugar. Bring to boil, scraping up all the bits from the base of the pan. Reduce until slightly thickened. Add stock and bring to boil. Boil until sauce coats the back of a spoon. Season with salt, if needed.

Carve meat and serve sauce separately.

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This quick, gluten-free lasagna is easy to put together. Rice noodles don't have quite the same taste as regular noodles, so amping up the flavours of the other components (like homemade meat sauce) is key. Fresh ricotta cheese has the best flavour and texture for this dish. We made it with both brown and regular rice noodles; the brown rice noodles had better flavour and texture. You can find them at supermarkets and health food stores.Servings: 6-8


Prep Time: 25 minutes

Cooking Time: 1 hour, 20 minutes

Ready In: 1 hour, 45 minutes


9 brown rice lasagna noodles

2 tablespoons olive oil

1 pound (500 grams) ground beef

2 teaspoons garlic, chopped

½ cup red wine

1 796-ml can Italian tomatoes pureed with their juice

3 cups chicken or beef stock

1 tablespoon fresh oregano, chopped

¼ cup whole basil leaves

½ teaspoon chili flakes

2 tablespoons fresh basil, chopped

Salt and freshly ground pepper

2 cups ricotta cheese

2 eggs

1 cup grated parmesan

14 ounces (400 grams) mozzarella, grated


Cook noodles according to package directions. Drain and toss with 1 tablespoon olive oil to prevent them from sticking together.

Heat remaining 1 tablespoon olive oil in a skillet over high heat. Add beef and garlic and sauté for 2 minutes or until beef loses its pinkness. Stir in wine, bring to boil and let wine bubble for about 3 minutes or until almost gone. Stir in tomatoes and stock and bring to a boil. Add oregano, whole basil leaves and chili flakes, then reduce heat and simmer for 30 minutes or until tasty and reduced to about 6 cups. Stir in chopped basil and season with salt and pepper to taste.

Beat together ricotta, eggs and ½ cup parmesan. Season with salt and pepper to taste.

Preheat oven to 350 F.

Brush a little bit of sauce on the bottom of a 9-by-13-inch or similar size casserole dish. Layer one-third of noodles, one-third of meat sauce, half of ricotta and one-third mozzarella. Repeat layers, finishing with meat sauce, mozzarella and remaining parmesan.

Bake when needed for 45 minutes or until sauce is bubbling and top is lightly golden.

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Serve over a starch, such as couscous, polenta or orzo, that will soak up the flavourful gravy. You don't need to strain the sauce but it's more elegant if you do.



Servings: 6 to 8

Prep Time: 30 minutes

Cooking Time: 2 hours 40 minutes

Ready In: 3 hours 10 minutes


Spice Mixture:

2 teaspoons ground cumin

2 teaspoons ground ginger

1 teaspoon ground coriander

1 teaspoon paprika

1 teaspoon cinnamon

1/2 teaspoon cayenne


¼ cup olive oil

6 to 8 pieces short ribs, cut on the long bone

Salt and freshly ground pepper

Braising Liquid:

2 cups onions, chopped

1 cup carrots, chopped

1 cup celery, chopped

1 tablespoon garlic, chopped

1 cup canned tomatoes, pureed with their juices

2 1/2 cups beef or chicken stock

1 tablespoon fresh chopped thyme


1 tablespoon olive oil

1 cup Jerusalem artichokes, diced

1 cup zucchini, diced

1 cup summer squash, diced

1 cup red pepper, diced

1 cup fresh fava beans, shelled

¼ cup apricots, slivered

1 tablespoon oregano, chopped

1 tablespoon mint, chopped


Preheat oven to 325 F. Combine cumin, ginger, coriander, paprika, cinnamon and cayenne. Reserve.

Heat 2 tablespoons oil in a large Dutch oven over high heat. Season short ribs with salt and pepper and sear ribs in oil until well-browned on each side, about 2 minutes a side. Remove ribs from pot and set aside.

Add remaining 2 tablespoons oil, reduce heat to medium, add onions, carrot and celery and sauté for 5 minutes or until softened. Add garlic and reserved spice mixture and cook another minute. Pour in tomatoes, stock and thyme and bring to boil. Return ribs to pot, cover and bake for 1 ½ to 2 hours or until meat is tender. Uncover and bake another 30 minutes or until sauce is slightly reduced and meat is very tender.

Remove ribs from pot and pour sauce through a strainer, pressing down on solids to extract all the liquid and give the sauce a bit of body. Return ribs and sauce to pot and set aside while making garnish.

Heat oil in a skillet over medium-high heat. Add Jerusalem artichokes, zucchini, summer squash and red pepper and sauté for 4 minutes or until tender-crisp. Stir in fava beans, apricots, oregano and mint, cover pan and cook 1 minute longer or until vegetables are tender. Season with salt and pepper to taste.

Divide ribs between serving plates, pour over sauce and scatter vegetable mixture around plate.

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These are a family favourite. I buy Miami ribs, which are thinly sliced, cross-cut short ribs that are available at butcher shops and many supermarkets. They need to be marinated for tenderness and take a couple of minutes to cook on a very hot grill.



Servings: 4

Prep Time: 10 minutes

Cooking Time: 3 minutes

Ready In: 12 hours, including marinating time


Mustard Barbecue Sauce:

¼ cup Dijon mustard

2 teaspoons garlic, chopped

1 tablespoon Worcestershire sauce

3 tablespoons lemon juice

2 tablespoons fresh rosemary, chopped

½ teaspoon Asian chili sauce

¼ cup olive oil


12 racks Miami ribs

2 tablespoons vegetable oil


Place mustard, garlic, Worcestershire sauce, lemon juice, rosemary, chili sauce and olive oil in bowl and whisk together. Brush sauce over ribs on both sides and let marinate in the refrigerator for 12 hours. Remove from refrigerator 1 hour before grilling.

Preheat grill to high.

Remove ribs from marinade and brush with vegetable oil. Place ribs on grill and grill for 2 minutes, brushing on extra sauce. Flip over and grill another 1 or 2 minutes depending on thickness, or until they have grill marks on the outside but are still a little pink inside.

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The best cut for this recipe is short ribs on the long bone or English style, and I plan for one per person. They are at their finest cooked slowly, until the meat falls off. The fat content bastes the meat, making it juicy and full-flavoured. I find mesquite wood chips give the best flavour.



Servings: 4

Prep Time: 10 minutes

Cooking Time: 4 hours

Ready In: 4 hours, 10 minutes


1 cup beef stock

1 cup water

1 bay leaf

1 cup onion, chopped

6 cloves garlic, peeled

2 dried red chilies

4 pieces beef short ribs (about 3 pounds/1.5 kilograms)


Soak about 2 cups wood chips in water for at least 1 hour.

Preheat oven to 300 F.

Combine beef stock, water, bay leaf, onion, garlic and chilies.

Place ribs in a Dutch oven or roasting pan and pour liquid over them. Cover and bake for 2 hours, turning halfway through, or until meat is nearly tender but still has some texture.

Remove ribs from roasting liquid and set aside. Transfer roasting liquid to a pot, skim fat and bring to a boil. Boil for 15 minutes or until reduced by half. Strain sauce, reserving cooked garlic. Mash garlic with a fork and add to reduced sauce. Discard chili, bay leaves and onion. Set sauce aside.

Place soaked wood chips in a metal container and cover with foil. Punch holes in foil to allow smoke to escape. Place wood chips under grate above back burner on the barbecue.

Preheat grill to 300 F. Turn off middle burner.

Season ribs with salt and pepper, place on grill above turned-off burner and grill slowly for 1.5 hours or until meat is very tender and outside is caramelized, basting with reserved sauce and turning every 20 minutes. Serve any remaining sauce with ribs and, if you like, barbecue sauce.

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This steak is a cottage classic. There is hardly any preparation involved and it's inexpensive to make if you have a large group. Serve with flat or green beans and grilled tomatoes.



Servings: Serves 4

Prep Time: 5 minutes

Cooking Time: 7 minutes

Ready In: 17 minutes, including resting


1 1/2 pounds (750 grams) flank steak

2 tablespoons olive oil

2 tablespoons Basic rub


Preheat grill to high.

Score one side of flank steak. Oil steak and sprinkle rub into it. Grill steak about 4 minutes on one side and 3 minutes on the other for rare. Let steak rest on a carving board for 5 minutes.

Slice steak into thin slices against the grain and serve with a flavoured butter or barbecue sauce.



This is a good recipe to serve as a first course or a side dish with flank steak. Once you have the grill on, do as much as you can on it.


Servings: Serves 4

Prep Time: 15 minutes

Cooking Time: 10 minutes

Ready In: 25 minutes


Anchovy Garlic Dressing:

2 anchovy fillets, chopped (reserving oil from anchovy can)

1 teaspoon garlic, chopped

¼ cup mayonnaise

1 teaspoon Worcestershire sauce

3 tablespoons lemon juice

½ cup shaved Parmesan cheese

¼ cup olive oil

Salt and freshly ground pepper

Grilled Vegetables:

2 red onions, cut into thick rounds

¼ cup olive oil

6 ½-inch-thick slices baguette

1 tablespoon anchovy oil

1 clove garlic, halved

1 large head Romaine lettuce cut lengthwise in quarters

Salt and freshly ground pepper


Preheat grill to high.

Combine anchovies, garlic, mayonnaise, Worcestershire and lemon juice in a bowl. Crumble in 2 tablespoons of the shaved parmesan. Whisk in oil and season with salt and pepper. Set aside.

Brush onion with 1 tablespoon olive oil and season with salt and pepper. Grill for about 3 minutes a side, or until limp and slightly charred. Cool and separate into rings.

Brush baguette slices with oil from anchovy can and grill bread for 1 minute a side, or until toasted. Remove from grill and brush with 1 tablespoon remaining olive oil. Rub both sides with the cut side of halved garlic clove and cut in half lengthwise.

Brush cut sides of romaine with remaining 2 tablespoons olive oil and season with salt and pepper. Grill romaine for 1 to 2 minutes a side (with lid closed) or until charred but not limp.

Place each piece of romaine on a plate. Pile onions beside romaine. Drizzle vegetables with dressing and sprinkle with remaining shaved parmesan. Serve with toasts. Drizzle any extra dressing around the plate for garnish.

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Mushrooms, garlic and chilies are all known for their libido-lifting qualities. This is a simple oven-roasted steak, sliced and sauced. Along with the confit of potatoes, serve with sautéed rapini.


1 pound (500 grams) New York sirloin

Salt and freshly ground pepper


2 tablespoons olive oil

1 teaspoon chopped garlic

1 tablespoon grainy Dijon mustard

1 tablespoon Worcestershire sauce

1/2 teaspoon sambal ulek or other hot chili sauce

2 teaspoons chopped fresh rosemary

1 tablespoon olive oil for searing steak


1 1/2 cups halved and seeded cherry tomatoes

1/2 cup chopped onion

2 tablespoons thinly sliced garlic

2 slivered King mushrooms (about 1 1/2 cups)

1/2 cup chicken or beef stock


Place sirloin in a dish and season with salt and pepper.

Combine olive oil, garlic, Dijon mustard, Worcestershire sauce, sambal ulek and rosemary. Spread over both sides of steak and marinate for 1 hour at room temperature. Preheat oven to 450 F.

Heat oil in an oven-proof skillet over high heat. Add steak and sear for 2 minutes a side, then place skillet in oven and roast for 8 to 12 minutes or until medium rare. Remove from oven, transfer steak to a cutting board, reserving skillet, and let the meat rest while making sauce.

Add tomatoes, onions and garlic to same skillet over high heat. Add mushrooms and stir-fry for 5 minutes or until mushrooms have softened. Add stock and any juice from meat to vegetables and bring to boil. Season with salt and pepper to taste. Slice steak and divide between two plates. Pile sauce on top. Serves 2.

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This is a simple and flavourful meatloaf with the same spices used in haggis. The oatmeal gives it a haggis-like texture, too. In Scotland, haggis is often served with a dram of whisky poured over it. I've made a whisky sauce.

3 tablespoons olive oil

1½ cups finely chopped onions

1 cup chicken stock or water

1 cup whole rolled oats

1½ pounds ground lamb or beef

1 teaspoon chopped garlic

1 teaspoon dried thyme

1 teaspoon chopped dried rosemary

2 teaspoons freshly ground pepper

Pinch cayenne

Salt to taste

1 egg

Preheat oven to 350F.

Heat oil in a skillet over medium heat. Add onions and sauté for 2 minutes or until softened. Set aside to cool.

Combine stock and oatmeal and set aside to allow oatmeal to absorb some of the liquid.

Combine ground meat, cooked onions, garlic, thyme, rosemary, pepper and cayenne. Season well with salt. Add oatmeal mixture and egg and mix gently until it comes together. Fry a little piece to taste for seasoning and adjust if necessary.

Place mixture on an oiled baking sheet and use your hands to shape it into a fat sausage-shaped mound, about 2 inches tall and 4½ inches across. Bake for 45 minutes or until juices run clear. Turn on the broiler and broil for 2 minutes or until slightly browned. Serves 6.


½ cup chopped shallots

1 cup chicken stock, homemade or low-sodium

2 tablespoons grainy mustard

1 tablespoon soy sauce

2 tablespoons malt whisky

¼ cup whipping cream

Place shallots, stock, mustard and soy sauce in a small pot over high heat. Bring to boil and boil 4 to 5 minutes or until stock is reduced by half and slightly thickened. Add whisky and cream, bring to boil and boil for 1 minute. Season with salt to taste. Drizzle sauce on each serving.

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Meat pies are real comfort food. Make this one ahead and reheat when needed. The beef stew can also be served without the pastry topping. The dried mushrooms will give this dish extra mushroom flavour, but they can be omitted.


1/2-ounce dried mushrooms

1 cup boiling water

1 teaspoon dried thyme

1 tablespoon paprika

Pinch cayenne

Salt and freshly ground pepper

1 pound stewing beef, cut in 1-inch pieces

2 tablespoon olive oil

1 onion, chopped

1 teaspoon chopped garlic

2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried

1/4 cup all-purpose flour

1/2 cup red wine

1 1/2 cups beef stock

1 tablespoon butter

8 ounces fresh mushrooms, trimmed and cut in half if large

1 package frozen puff pastry, defrosted

1 egg, beaten with a pinch of salt

Cover dried mushrooms with boiling water. Soak for 20 minutes or until softened. Strain, reserving mushrooms and liquid separately.

Preheat oven to 325 F.

Combine thyme, paprika, cayenne, salt and pepper. Toss meat with half of mixture. Reserve remaining mixture.

Heat oil in skillet on high heat. Add meat in batches (do not crowd pan) and brown on all sides. Reserve and continue until all meat is browned, adding oil if needed.

Reduce heat to medium and add onion and garlic. Saute until softened, about 2 minutes. Stir in reserved spice mixture, rosemary and flour. Cook, stirring, until flour is pale gold, 2 to 3 minutes.

Pour in wine and bring to boil, stirring. Add stock and reserved mushroom liquid. Bring to boil.

Transfer meat and sauce to ovenproof baking dish, cover and bake until meat is just tender, about 2 hours.

Heat butter in skillet on medium-high heat. Add fresh and dried mushrooms and saute for 3 minutes or until softened. Season well with salt and pepper. Combine with meat. Cool.

Place mixture in deep-dish pie plate or ovenproof baking dish. Roll out half of pastry until 1 1/2 inches lager than dish (reserve remaining pastry to another use). Cut 1-inch strip from edges of pastry.

Brush edge of dish with water and lay strips of pastry on edges. Brush with beaten egg. Lay pastry on top, sealing edges. Cut steam hole and brush top with egg.

Bake for 30 minutes or until pastry is golden and filling is hot. Serves 4

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1 tablespoon coarse-grained mustard

1 tablespoon Dijon mustard

1 tablespoon soy sauce

1 tablespoon finely chopped garlic

1/2 teaspoon cayenne

2 tablespoons olive oil

1 4-pound (2-kilogram) beef tenderloin, trimmed

24 to 36 slider buns


Combine mustards, soy sauce, garlic, cayenne and olive oil in a bowl. Coat beef filet with marinade evenly on all sides. Marinate for 30 minutes.

Preheat oven to 425 F.

Place meat on a rack and bake for 30 to 35 minutes or until pink juices just begin to rise to the surface or a meat thermometer reads 125 F to 130 F. Remove to a platter and let cool.

Cut beef into thin slices and overlap on a large platter. Place buns in a basket beside beef and place provencale sauce (recipe below) in a bowl. Serves 12 or more.



2 tablespoons mayonnaise

2 tablespoons red wine

1 tablespoon chopped garlic

1 teaspoon sambal oelek or other hot chili sauce (optional)

1/2 cup olive oil

4 anchovy fillets, chopped

2 tablespoons chopped parsley

2 tablespoons chopped chives

1 tablespoon capers

1 tablespoon lime juice

Freshly ground pepper to taste


Combine mayonnaise, red wine, garlic and sambal oelek in a food processor and purée. With the machine running, slowly add olive oil through the feeder tube. Fold in anchovy fillets, parsley, chives, capers and lime juice. Season with pepper to taste. Serve with sliders. Makes about 1 cup.  

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