Displaying items by tag: beef

The recipe was perfected by Chef David Lee at Splendido restaurant and I have adapted it from his technique. David Lee wraps the brisket in foil, but I do it in a roasting pan so that we can make the gravy later using the caramelized bits. Serve with creamed wasabi parsnips, green beans or other crisp green vegetables. To crack the peppercorns and seeds, place them in a plastic bag and crush with the back of a pot. Try to find low-sodium stock so that when you reduce it, it won't taste too salty. Use a double brisket because you need the fat to prevent any juices burning.

2 tablespoons cracked fennel seeds

2 tablespoons cracked coriander seeds

1 tablespoon cracked peppercorns

5-pound brisket

Kosher salt to taste

2 cups sliced onions


1 tablespoon tomato paste

3 cups chicken or beef stock

1 tablespoon light soy sauce

Salt and freshly ground pepper

Preheat oven to 325 F.

Combine fennel seeds, coriander seeds and black peppercorns. Sprinkle over fatty side of the brisket, then salt to taste.

Place in a roasting pan, cover with foil and a lid if you have one and roast for 4 hours.

Remove pan from oven. Sprinkle the onions into juices, replace foil and return to oven for 1½ to 2 hours, or until meat is very tender and onions are soft.

Remove brisket from pan and reserve. Skim fat from juices and discard.

Place roasting pan on stovetop over high heat. Stir tomato paste into onions and juices. Add stock and soy sauce. Bring to a boil and cook for 10 minutes or until sauce thickens slightly. Season with salt and pepper to taste.

Carve brisket against the grain and reheat sliced brisket in the sauce when needed. Serves 6.

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This is deconstructed beef bourguignon. To blanch onions, place in cold water, bring to boil, cook 1 minute, drain and peel.

½ cup olive oil

2 tablespoons finely chopped parsley

2 tablespoons finely chopped chives

250 grams (½ pound) cherry tomatoes, halved and seeded

Salt and freshly ground pepper to taste

½ teaspoon sugar

500 grams (1 pound) cremini mushrooms, quartered

300 grams (2/3 pound) pearl onions, peeled and blanched

10 slices of prosciutto2.5 kilograms (5 pounds) beef tenderloin, cleaned and trimmed

1 tablespoon olive oil


½ cup red wine

2 cups beef or veal stock

Preheat oven to 400 F.

Combine oil with parsley and chives.

Place cut cherry tomatoes in bowl and toss with salt, sugar and 2 tablespoons herbed olive oil. Place cut-side up on baking sheet and bake for 15 to 20 minutes or until slightly shrivelled. Reserve.

Toss mushrooms with 3 tablespoons herbed olive oil and salt and pepper. Place the mushrooms on baking trays. Roast until mushrooms are golden brown and cooked all the way through, about 15 to 20 minutes. Reserve.

Add remaining 3 tablespoons herbed olive oil in a sauté pan over medium-high heat. Add blanched pearl onions and sauté until caramelized, about 10 minutes. Reserve.

Arrange prosciutto slices on cutting board, overlapping slightly to form rectangle. Place the beef tenderloin in the centre of the rectangle, perpendicular to slices. Wrap prosciutto slices around tenderloin. Tie wrapped beef with butchers twine.

Reduce oven heat to 375 F.

Heat 1 tablespoon oil over medium heat in a large ovenproof sauté pan. Carefully place the beef in the pan and cook on all sides for about 6 minutes total to brown the prosciutto. Place pan in oven in oven for 35 to 40 minutes, or until the internal temperature is 125-130 F.

Let beef rest for 10 minutes. Add red wine to sauté pan and reduce to 2 tablespoons, scraping up any bits on the base. Stir in stock and reduce again until sauce is slightly thickened. Slice meat and serve with reheated cherry tomatoes, onions, mushrooms and Lynn's La Tur Potatoes. Drizzle with sauce. Serves 8

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This is an excellent chili. If you like beans, add 1 can drained kidney beans 10 minutes before the end of cooking time. But most true chilies do not have them. Ancho chili powder is not too hot and has chocolatey undertones.

2 pounds beef stewing meat

2 tablespoons vegetable oil

Salt and freshly ground pepper

2 cups chopped onions

1 tablespoon chopped garlic

2 teaspoons dried oregano

2 teaspoons ground cumin

1/4 cup ancho chili powder (or regular chili powder)

1/4 teaspoon cayenne, optional

1 796-millilitre can tomatoes, drained and chopped

2 cups beef or chicken stock

2 tablespoons chopped parsley

Cut meat into ¼-to-½-inch pieces or have it coarsely ground.

Heat oil in a large sauté pan over medium-high heat. Season beef with salt and pepper and, working in batches, fry beef on all sides for 4 minutes total or until it is a rich brown colour. Remove meat and reduce heat to medium-low.

Add onions and sauté for 4 minutes or until softened. Add garlic and sauté 1 minute longer. Add oregano, cumin, chili powder and cayenne and stir to coat onions and release the flavour. Add tomatoes and chicken stock and stir to incorporate any browned bits of meat and spices on the bottom of the pan.

Bring to boil and return meat to pan. Cover pot, turn heat to low and simmer for 1 hour or until meat is tender. Season with salt and pepper to taste. Sprinkle with parsley just before serving. Serves 4.

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Chili and cocoa marinades are an integral part of Mexican cooking. Mole sauces are the best known example of this combination of ingredients. Here is a simplified version that is sublime with hangar. If hangar is not available then use flank.


1 tablespoon ancho chili powder or regular chili powder

1 tablespoon unsweetened cocoa powder

1 tablespoon lime juice

1 teaspoon gated lime rind

1 teaspoon honey

1 teaspoon chopped garlic

¼ cup chopped coriander

2 tablespoons balsamic vinegar

¼ cup olive oil

500 grams (1 pound) hangar steak

½ cup beef or chicken stock

Salt to taste

1 tablespoon vegetable oil

Place ancho chili powder, cocoa powder, lime juice and rind, honey, garlic, coriander, vinegar and 3 tablespoons olive oil in a food processor or mini chop and process until smooth.

Place steak in a dish and pour marinade over steak. Let sit for 2 hours at room temperature or overnight in the refrigerator.

Preheat oven to 450 F.

Remove steak from marinade and add marinade to a pot along with stock. Bring marinade to boil, season with salt and boil until thickened a little. Reserve.

Season steak with salt. Heat an oven proof grill pan or non-stick pan over high heat and add 1 tablespoon oil. Sear steak on both sides then place in the oven and bake for 5 minutes or until medium rare.

Place steak on a carving board and let sit for 2 minutes. Carve against the grain into thin slices. Drizzle with a little reserved sauce. Serves 2.

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The following is a classic pain de viande recipe (meat loaf by any other name). But I recently had some leftover short ribs, so I decided to add them to the dish. I stripped the meat off the bones, shredded it and mixed it with some gravy. I then layered the meat mixture for the pain de viande with the short ribs. The combination produced great flavour and juiciness. When it was hot, the loaf did not cut as neatly as desired, but it held together well when it was cold. If you want to try it with short ribs, buy them prepared (make sure they have gravy with them) and add them to the recipe.

2 tablespoons vegetable oil

1 cup finely chopped leeks, white and light green part only

½ cup chopped shallots

½ cup chopped carrots

½ cup chopped fennel

1 cup chopped mushrooms

1 tablespoon fresh chopped thyme

2 tablespoons chopped parsley

1 tablespoon chopped garlic

500 grams (1 pound) ground beef

500 grams (1 pound) ground veal

Salt and freshly ground pepper

1 tablespoon Dijon mustard

1 tablespoon soy sauce

1 cup chopped watercress leaves

½ cup breadcrumbs

1 medium onion, thinly sliced

1 tablespoon olive oil

Pan gravy:

2 tablespoons all-purpose flour

1 ½ cups homemade or low-sodium chicken stock

1 teaspoon balsamic vinegar

Preheat oven to 375 F.

Heat oil in a skillet over medium-low heat. Add leeks, shallots, carrots and fennel and sauté gently for 8 minutes or until softened. Raise heat to medium-high and add mushrooms, thyme and parsley. Sauté for 1 minute and add garlic. Cook for 1 minute longer or until mushrooms have released their juices. Season with salt and pepper.

Combine beef and veal in a large bowl and season with salt and pepper. Stir in mushroom mixture, mustard, soy sauce, watercress and breadcrumbs. Cook a piece to taste for seasoning, adding more salt, pepper or herbs if needed.

Oil a metal baking dish. Shape meat into a loaf about 10 inches long, 4 inches wide and 2 to 2½ inches high. Toss onions with olive oil and scatter around meat loaf in the pan. Bake for 40 to 50 minutes or until meatloaf is firm to the touch and just cooked through.

Carefully remove meat loaf from pan and keep warm. Place pan on the stove over medium heat. Sprinkle flour over onions and drippings and cook for 3 minutes or until flour is lightly golden. Add stock and bring to a boil, stirring to combine. Simmer for 4 to 5 minutes or until thickened. Add balsamic vinegar and season with salt and pepper to taste. Serve with the meat loaf. Serves 4 to 6.

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Wagyu is a powerfully marbled, highly flavoured beef from Japan that is now bred in Canada, too. Though high in fat, the beef contains good Omega 3 and 6 fats as well as a percentage of unsaturated fat.

We loved this sensational burger. It had great mouth feel and shirt-staining juices even when cooked well done (although it was best medium rare). The big drawback is the price, which hovers at around $10 or more per pound (for a less expensive burger try our Just Right Burger). Wagyu beef is available at specialty butcher shops. Adjust the quantity of salt and pepper to suit your own taste. If you're unsure, season and then fry a small piece of your burger mixture to test for seasoning.


750 grams (1½ pounds) ground Wagyu beef

1 teaspoon kosher salt (or to taste)

½ teaspoon freshly ground pepper


Preheat barbecue to high. Season beef with salt and pepper. Form into 4 1-inch-thick patties and grill for 5 to 7 minutes a side or until desired degree of doneness. Serves 4.

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This burger is a mixture of chuck and sirloin that we ground ourselves at home. You don't need a grinder to do this...a food processor will do the trick. We ground the meat coarsely for a juicier end result and did not trim the fat. It had excellent flavour and texture, and a delicious exterior crust. This is a fantastic homemade burger, but if you are looking for the ultimate burger (regardless of price) try out Perfect Burger.



375 grams (12 ounces chuck), cut into 1 inch pieces  

375 grams(12 ounces sirloin), cut into 1-inch pieces

1 teaspoon of kosher salt

½ teaspoon freshly ground pepper



Place meat in a food processor and pulse about 10 times or until meat looks coarsely ground. Season with salt and pepper. Preheat barbecue to high. Form into 4 1-inch-thick patties and grill for 5 to 7 minutes per side or until desired degree of doneness. Serves 4.

For the All Canadian Version, serve with sliced red onions, sliced tomatoes, Dijon mustard, pickles and cole slaw.

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Kalbi (also called galbi) is traditionally made with beef short ribs, but can also be made with chicken.

The ribs are cut across the bone, marinated, grilled and served with kimchee and steamed rice. You can buy kimchee (spicy, marinated cabbage) at Asian and Korean food stores. Ask the butcher to cut the short ribs into thin strips or ask for Miami ribs.

Koreans would likely use bone-in chicken thighs for this dish, but we found that boneless, skinless chicken thighs absorbed more of the marinade.

The Asian pear is considered a tenderizer.



2 pounds (1 kilogram) thinly sliced beef short ribs

500 grams (1 pound) boneless, skinless chicken thighs


½ cup sugar

1 teaspoon freshly ground pepper

2/3 cup soy sauce

1 cup chopped green onions

3 tablespoons chopped garlic

1 tablespoon grated fresh ginger

2 tablespoons sesame seeds

1/3cup sesame oil

¼ cup mirin

1 Asian pear, grated

1 cup sliced onion


1 tablespoon sesame seeds, toasted

¼ cup chopped green onions



Trim meat of excess fat and place short ribs and chicken in separate bowls.

Combine sugar, pepper, soy sauce, green onions, garlic, ginger, sesame seeds, sesame oil, mirin, pear and onion in a bowl to make marinade.

Pour two-thirds of marinade over beef and remainder over chicken. Refrigerate for at least four hours or overnight. Turn meat at least once during the marinating process.

Heat grill to medium-high.

Drain off excess marinade and grill short ribs for about 2 minutes per side, depending on thickness or until brown and caramelized at the edges, but still slightly rare in the middle.

Cook chicken for 6 minutes a side or until cooked through. Sprinkle with toasted sesame seeds and chopped green onions. Serves 6.

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Parrillada uses a variety of cuts of beef, offal and other meats, seasoned simply (often only with salt) and grilled. Serve with Chimichurri Sauce.


Beef bones:

¼ cup Dijon mustard

¼ cup barbecue sauce

2 tablespoons vegetable oil

1 tablespoon Chimichurri Sauce

4 beef rib bones

Tenderloin and chorizo:

625 grams (1¼ pound) beef tenderloin, cut into 175-gram (6-ounce) portions

4 chorizo sausages, or hot Italian

Salt and freshly ground pepper


Preheat grill to high.

Combine Dijon, barbecue sauce, oil and 1 tablespoon chimichurri sauce, and brush all over beef bones. Season beef bones and beef tenderloin with salt and pepper.

Turn off one burner on the grill. Sear beef bones on lit side of barbecue for about 2 minutes per side then move to unlit side. Close lid and cook for 5 minutes. Turn over.

Add tenderloin and chorizo to lit side and grill for about 4 minutes per side or until desired degree of doneness. Remove from grill and let everything rest for 5 minutes. Check the bones; they should be medium-rare. Serve with Chimichurri Sauce. Serves 4.

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Use leftover grilled steak to make these sandwiches. You can buy caramelized onions in jars from food shops or you can make your own; they keep well. I keep them on hand to make life easier.


3 tablespoons olive oil

1 Spanish onion, thinly sliced

2 tablespoons sherry vinegar

Salt and freshly ground pepper

1/4 cup Dijon mustard

2 tablespoons horseradish

1 baguette

1 cup shredded arugula

500 grams (about 1 pound) leftover steak or rare roast beef


Heat 2 tablespoons oil in a skillet over medium heat. Add onions and cook for about 10 minutes or until golden and soft. Pour in sherry vinegar, bring to boil and reduce until vinegar disappears. Season with salt and pepper and reserve.

Combine Dijon mustard and horseradish in a bowl. Set aside.

Cut a baguette into 4 portions and cut each portion in half. Brush with remaining olive oil and grill lightly on each side for about 2 minutes per side.

Brush bread with horseradish mustard, add caramelized onions, arugula and beef. Press down and serve.

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