Beef with Carrots

Directions for: Beef with Carrots

Ingredients

4 lb(s) beef, cut into chunks (bones left on if there are bones)

salt and pepper to season

thick bacon, cut into paper clip-sized pieces

2 Tbsp oil, more if needed

2 medium onions, sliced

2 clove garlic, peeled and crushed

2 Tbsp Jerez vinegar or red wine vinegar

3 cup beef stock

3 cup dry red or white wine

1 bay leaf

1 celery stalk, cut into two

1 bouquet parsley (small bunch tied together with string to be removed later)

1 bouquet thyme (small bunch tied together with string to be removed later)

4 black peppercorns

2 Tbsp cornstarch

3 lb(s) large carrots, thickly sliced

Directions

1. Season the meat on both sides with salt and pepper. in a large casserole, fry the bacon until cooked, 7 minutes. Remove, and set aside. Add half the oil and fry the onions until soft, adding the garlic towards the end, 10 minutes total. Remove with the bacon. Add the remaining oil to the pot and brown the meat well in batches on both sides, 3 minutes per side. Remove.

2. Deglaze the pan with the vinegar, scraping up the good bits from the bottom. when the vinegar has almost disappeared, add the wine. Now, put the meat, bacon, onions, and garlic back in the pot. Pour over the stock, adding more water if needed to cover. Wrap the bay leaf, celery, parsley, thyme, and peppercorns together in a bundle, and tie with a string. Add it to the pot. Season with salt and pepper. Bring to a boil, cover, and simmer for two hours.

3. at this point, dissolve the cornstarch in some of the cooking liquid, and stir it into the pot. Cook, uncovered, for half an hour. Add the carrots and continue cooking for half an hour, until they are tender. Discard the string-tied bundle of flavourings. Cool the contents completely, cover, and refrigerate overnight. (You can actually eat it straight away, but it's one of those things which is always better the next day.) to serve, bring to a simmer for half an hour, until the sauce has reduced to gravy consistency.

See more: Beef, Vegetables, Dinner, Fry, Herbs, French, Dairy-Free

Louie's Cape Breton Surf N Turf Burger

Courtesy of Steven Allen of Little Louie's Burger Joint and Soupery.
Directions for: Louie's Cape Breton Surf N Turf Burger

Ingredients

Mayonnaise

2 egg yolks

2 Tbsp Dijon mustard

1 lemon, zested and juiced

1 tsp sea salt

1 cup vegetable oil

2 Tbsp white vinegar

Tartar Sauce

3 gherkins, finely chopped

4 Tbsp kalamata olives, chopped

2 Tbsp capers, chopped

2 Tbsp red onion, chopped

Coleslaw

1 cup white cabbage, finely chopped

cup red cabbage, finely chopped

cup carrot, finely chopped

cup red onion, finely chopped

Burgers

2 lb(s) medium ground beef

1 medium onion, finely chopped

2 clove garlic, finely chopped

2 Tbsp Dijon mustard

2 Tbsp hoisin sauce

1 Tbsp horseradish

3 Tbsp light soya sauce

1 tsp hot sauce

1 egg

4 Tbsp dried breadcrumbs

Lobster

cup all-purpose flour

1 Tbsp baking powder

1 egg

salt and pepper, to taste

1 bottle pale ale

oil, for frying

Assembly

6 buns

Directions

Mayonnaise

1. Place egg yolks, Dijon mustard, lemon zest, and sea salt in a food processor and mix well; with the machine running, drizzle vegetable oil into mixture in a slow and steady stream.

2. when mixture starts to thicken, alternate additions of lemon juice, lemon zest, vinegar, and remaining oil.

Tartar Sauce

1. Add chopped gherkins, olives, capers, and red onion to half of the mayonnaise and mix well. Refrigerate until assembly.

Coleslaw

1. Combine cabbage, carrot, and red onion in a large bowl; add mayonnaise until you reach preferred consistency for coleslaw.

2. Set aside until assembly.

Burgers

1. Preheat oven to 395F. Preheat grill.

2. in a large bowl, combine ground beef, onion, garlic, Dijon mustard, hoisin, horseradish, soya sauce, hot sauce, egg, and bread crumbs; mix well until combined.

3. Form mixture into 6 equal patties and place on a parchment-lined baking sheet. Place tray of burgers in the oven for 6 minutes.

Lobster

1. Preheat 3 inches of oil to 350F in a heavy-bottomed pot.

2. to make a batter for the lobster, stir together 1 cup of the flour, baking powder, egg, salt, and pepper. Whisk beer into the flour slowly until batter reaches a thick pancake batter consistency.

3. Remove lobster from the fridge and pat dry. Toss in remaining flour and shake off excess.

4. Dredge lobster in batter and fry lobster in hot oil for 1 minute; flip lobster and continue frying for 1 additional minute.

5. Place fried lobster on a paper towel to drain.

Assembly

1. Preheat grill.

2. Remove burgers from oven and grill for 1 minute per side; remove burgers from grill and let rest for 2 minutes.

3. Toast buns on grill.

4. to serve, spoon 1 tablespoon of tartar sauce on each side of the bun. Place burger on bottom bun and top each patty with a mound of coleslaw, a lobster tail, and the top bun.

5. Pierce lobster claws with a bamboo skewers and stab through the entire burger.

See more: Beef, Comfort Food, Dinner, Eggs/Dairy, Main, Seafood

Cottage Pie

Warm, comforting and an instant classic.
Directions for: Cottage Pie

Ingredients

Filling

4 Tbsp vegetable oil

500 g ground beef

2 Tbsp butter

cup diced onion, about 1/2 medium

1 cup diced celery, about 1 stalk

2 cup diced carrot, about 2 medium

2 clove garlic, minced

1 heaping tbsp tomato paste

2 Tbsp flour

1 cup red wine

2 1/2 cups beef stock

1 sprig rosemary

1 sprig thyme

1 bay leaf

Salt and pepper to taste

Potatoes

7 medium cooking potatoes, peeled and quartered

3 clove garlic, smashed

cup butter, cut into cubes

cup 35% whipping cream

cup grated parmesan cheese

Salt and pepper to taste

For Assembly

1 9-inch square casserole dish

Extra grated parmesan cheese

2 Tbsp butter

cup bread crumbs (optional)

Salt and pepper

Irish Peas and Cabbage

2 cup frozen sweet peas

2 strips bacon, roughly diced

heads small Savoy cabbage, core removed and thinly sliced

small onion, sliced

1 Tbsp vegetable oil

1 Tbsp butter

salt and pepper to taste

Directions

Filling

1. Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef.

2. Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander.

3. Deglaze pot with red wine, scraping up browned bits and let reduce slightly.

4. in another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.

5. Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two

6. Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan.

7. Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.

8. Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper.

Potatoes

1. Add quartered potatoes and smashed garlic to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring to a boil.

2. Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.

3. Strain potatoes; let dry out slightly in colander before returning to pot. Add cream, butter, pepper, Parmesan cheese and more salt if necessary.

4. Mash roughly with fork or potato masher.

For Assembly

1. Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes.

2. Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper and, if using, sprinkle over bread crumbs

3. Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.

Irish Peas and Cabbage

1. Heat vegetable oil in a medium pan over medium high heat. Saute bacon until light golden.

2. Add sliced onion and saut until onion is translucent and just starting to colour. Add cabbage and sweat, cooking down until cabbage softens, about 5 minutes.

3. Blanch peas in a pot of boiling salted water. Drain and add to cabbage mixture. Add butter and fold to coat lightly. Season to taste with salt and pepper.

See more: Beef, Potatoes, Vegetables, Winter, Dinner, Main, St Patrick's Day

Steamed BBQ Beef Buns

These fluffy steamed buns are just like the ones you have your eye on when you go for Dim Sum.
Directions for: Steamed BBQ Beef Buns

Ingredients

Beef Filling

1 cups (200 g) diced cooked beef (such as braised pot roast or roast beef)

cup (60 mL) ketchup

2 Tbsp (25 g) granulated sugar

2 Tbsp (30 mL) cider vinegar

1 Tbsp (15 mL) light soy sauce

1 Tbsp (15 mL) hoisin sauce

1-inch (2.5 cm) piece fresh ginger, finely grated

1 tsp (3 g) Chinese 5-spice powder

1 cups (185 g) all-purpose flour

1 cup (130 g) cake and pastry flour

cup (70 g) granulated sugar

1 Tbsp (9 g) baking powder

6 Tbsp (90 mL) 2% milk

3 Tbsp (45 mL) water

2 Tbsp (30 mL) vegetable oil

Directions

Beef Filling

1. for the filling, place the beef in a small saucepan and add the ketchup, sugar, vinegar, soy sauce, hoisin sauce, ginger and 5-spice and stir occasionally over medium heat until the sauce reduces a little, about 5-7 minutes. Set aside to cool.

1. for the dough, sift the flours, sugar and baking powder into a large mixing bowl. Add the milk, water and oil and stir this with a wooden spoon until it becomes too difficult to do so. Turn the dough out onto a work surface and knead the dough by hand until it feels smooth and elastic, about 5 minutes. Set this back in the bowl, cover the bowl with plastic wrap and let the dough rest on the counter for an hour.

2. on a lightly flour work surface, cut the dough into 8 equal pieces. Roll each piece to as close to -inch (6 mm) as possible, then using a 4-inch (10 cm) round cutter, cut out a circle. to fill each bun, hold a piece of dough in the palm of your hand and shape it with your fingers to make it more like a cup. Put a tablespoonful of the beef filling in the centre and then pinch the edges of the dough up and around to seal it in it does take a bit of practice to make precise folds, so have patience. Place each bun, with the pinched end up, on a 2-inch (5 cm) square piece of parchment paper.

3. Fill the bottom of a wok or other large pot that will hold a large bamboo steamer with water and bring this to a full boil over high heat. Arrange 4 buns into the steamer (if you have 2 baskets, you can stack them, with 4 buns in each). Cover and steam for 13-15 minutes the buns will open up as they steam this is expected. Remove the steamed buns with tongs and serve within 40 minutes of steaming.

Tips and Substitutions

The buns can be assembled up to 4 hours before steaming and kept refrigerated.

See more: Asian, Beef, Side, Snack

Spicy Sausage Dogs

A warming bowl of spicy chili sauce, onions and your choice of grilled beef or pork sausages.
Directions for: Spicy Sausage Dogs

Ingredients

1 (12-oz) can lager

1 cup chili sauce, such as Heinz

cup malt vinegar

2 Tbsp brown sugar

2 tsp curry powder

2 tsp hot sauce

8 spicy beef or pork sausages

2 white onions, thickly sliced

Olive oil, for grilling

1 pinch kosher salt

1 pinch freshly ground black pepper

Crusty rolls, for serving

Directions

1. Preheat a grill pan over medium heat.

2. in a large pot over medium heat, stir together the lager, chili sauce, vinegar, brown sugar, curry powder and hot sauce. Cook until reduced by half, 3 to 5 minutes.

3. while the sauce is reducing, grill the sausages on the grill pan until browned and cooked through, turning every so often, about 12 minutes. Set aside.

4. Brush the onions with olive oil, season with salt and pepper and grill on the same pan you grilled the sausages. Cook until brown and golden, about 10 minutes.

5. Put the grilled sausages in the pot with the sauce, then add the onions. Cook together for 1 to 2 minutes.

6. Serve the sausages on crusty rolls topped with the onions and lots of sauce.

See more: Beef, Grill, Hot and Spicy, Main, Pork

Beer Braised Short Ribs

Directions for: Beer Braised Short Ribs

Ingredients

3 to 4 pounds beef short ribs, cut into 3-inch pieces (1292 to 1816 grams)

Coarse salt and freshly cracked black pepper, to taste, for roasting the short ribs

1 Tbsp vegetable oil, for roasting the short ribs (15 ml)

1 Tbsp butter (15 ml)

1 small onion, finely chopped

1 clove garlic, finely chopped

1 to 2 red finger chile pepper, finely chopped, or to taste

1 Tbsp chopped fresh thyme (15 ml)

2 tsp paprika (10 ml)

1 tsp ground cumin (5 ml)

tsp all spice (1 ml)

pinch of cayenne pepper, or to taste

1 bay leaf

cup packed brown sugar (60 ml)

2 Tbsp Worcestershire sauce (30 ml)

2 Tbsp soy sauce or tamari (30 ml)

cup ketchup (60 ml)

cup apple cider vinegar (60 ml)

2 Tbsp Dijon mustard (30 ml)

cup apple butter (60 ml)

Coarse salt and freshly cracked black pepper, for sauce

1 bottle stout beer (about 1 cup) (preferably Guinness draft beer) (440 ml)

Directions

1. Preheat oven to 400 degrees. F.

2. Add vegetable oil to a roasting pan. Season ribs with salt and pepper. Roast until golden brown, about 1 hour. Drain any excess fat from the pan.

3. Meanwhile while the ribs are roasting make the sauce. Add butter to a saucepan over medium heat. Saut onions for 2 to 3 minutes or until soft. Add chile and garlic, continue to saut for another minute. Add the thyme, paprika, cumin, allspice, bay leaf and pinch of cayenne pepper. Cook until fragrant, about 2 minutes. Season the mixture with salt and pepper. Add the brown sugar, Worcestershire sauce, soy sauce, ketchup, apple cider vinegar, Dijon, and apple butter. Stir to combine. Stir in the beer. Remove from heat and pour onto the ribs in the roasting pan. Cover with foil paper. Reduce heat to 375 degrees F. Continue to cook ribs in the oven until the meat is tender and falling off the bones, about 2 to 2 hours.

See more: Beef, Main, Dinner, Braise, Slow Cook, North American, Party Favourites

Easy Pan Steaks

A simple, no-nonsense main you can whip up in just over half an hour; pan to plate in no time!
Directions for: Easy Pan Steaks

Ingredients

3 Tbsp unsalted butter

1 Tbsp olive oil

2 sprigs fresh rosemary

Coarse sea salt and freshly ground black pepper

2 (8-oz) filet mignon steaks

Directions

1. Preheat your oven to 450F. Heat the butter and olive oil in an oven-safe skillet over medium-high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE-finger pinch.)

2. when the butter has melted and the oil is heated, add your steaks to the pan to get a nice golden-brown sear on them. this should take about 2 minutes on each side. then place your pan in the oven until the steaks are cooked to your preference, 7 to 9 minutes. (Eight minutes makes a perfect medium, my favorite!)

3. Allow the meat to rest 5 minutes before slicing and serving. these rosemary-infused steaks are nothing short of delicious.

See more: Beef, Herbs, Main

Bacon-Wrapped Filet

A classic cut of beef wrapped in smoky bacon.
Directions for: Bacon-Wrapped Filet

Ingredients

Kosher salt and freshly ground black pepper

1 beef filet steak, 8 to 10 oz, 2" thick

1 piece thin bacon

1 Tbsp butter, more if needed

1 Tbsp olive oil

Directions

1. Preheat the oven to 450F.

2. Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.

3. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. when melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.

4. Remove the skillet from the stovetop and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

See more: Bacon, Beef, Dinner, Main

Straight to the LHSC Burger

This ultimate burger doesn't reference the London Health Science Centre for nothing, with beef, bacon, tempura and egg you'll want to limit this indulgence.

Recipe courtesy of Brian Magee of Relish.
Directions for: Straight to the LHSC Burger

Ingredients

2 lb(s) lean ground beef

1 cup BBQ sauce. (Store-bought or your own recipe)

cup bread crumbs

6 Tbsp chopped fresh garlic

cup mustard

Salt and pepper

6 spices (Relishs secret famous spice mix contains 6 spices. Use your favourites: Cajun spice etc.)

2 Tbsp ground coffee

Tempura batter (Can be purchased at any grocery store)

Strips of bacon (6 pieces per burger. Multiply to correspond with yield.)

1 piece peameal bacon (1 piece per burger. Multiply to correspond with yield.)

Egg (1 egg per burger. Multiply to correspond with yield.)

Directions

1. Combine all ingredients in a bowl and mix. (Its best to use a table top mixer to ensure consistency.)

2. Form ten 10 ounce patties approximately 1.5-inches thick.

3. Cook on a flat surface such as a griddle or cast iron pan. Sear both sides on high then reduce heat and slow cook for the remainder (approximately 8 minutes).

4. Fry peameal and strip bacon.

5. Let patty cool.

6. Place cooled patty in Tempura batter and fry for approximately 4-5 minutes.

7. Fry 1 egg sunny-side up.

8. Stack all the above on your favourite bun.

9. Suggested Toppings

See more: Lunch, Main, Dinner, Beef, Father's Day, Summer

Smoked Beef Brisket

A scrumptiously tender beef dish that's full of smoky flavour.
Directions for: Smoked Beef Brisket

Ingredients

Smoked Beef Brisket

1 full 6 lbs. brisket with fat cap

12 cup Pecan wood chips

Water for soaking

12 - 15 crusty rolls with assorted mustards

Rub

cup Ancho chili powder (or your favourite chili powder)

2 Tbsp sweet paprika

1 Tbsp ground cumin

1 Tbsp dry mustard

1 Tbsp coarse salt

tsp ground cayenne pepper

Mop and Sauce

1 cup beef stock

cup ketchup

Juice of 1 fresh lemon

tsp chili powder

tsp garlic powder

tsp onion powder

1 tsp celery salt

Directions

Smoked Beef Brisket Rub Mop and Sauce

1. in a small bowl, mix together spices for the rub until evenly combined. Rub spice mixture all over the brisket using slight pressure in order to tear little pockets of flavour in the meat.

2. Place rubbed brisket in a sealable baggie or on a tray and marinate overnight in the refrigerator.

3. the following day, allow 8 cups (2 litres) of woodchips to soak in cool water for 1 hour. Set aside remaining dry woodchips for later.

4. Prepare the mop by combining all (mop) ingredients in a saucepan set over medium low heat and cook for 20 minutes. Remove mop from heat and cool.

5. Strain the wood chips. Place 2 cups of wet wood chips on a large sheet of aluminum foil mix in 1 cup of dry chips. Mix wet and dry woodchips until evenly distributed. Close the foil up loosely and make a sealed pouch. Pierce the pouch with a fork in several spots top and bottom to allow smoke to escape. Repeat steps to make another 3 pouches (4 pouches in total).

6. Prepare barbeque for indirect cooking and smoking 220F (104C). Leave 2 burners off and one burner on. Place a drip pan on the side with heat turned off. Place the smoke pouch directly over the heat source.

7. Oil grill to prevent sticking. Place the brisket over the drip pan and smoke for 6 hours, replacing the smoke pouch when smoke dissipates.

8. after 3 hours of cooking, start mopping the brisket frequently--every hour and whenever the smoke pouch needs to be changed. the brisket will be done in approximately 5-6 hours or when the meat is tender.

9. Remove from brisket from the grill, cover with foil and let meat rest for 30 minutes before carving and serving. the meat should be almost falling apart; however, carve against the grain. Serve brisket on crusty bread with mustard.

See more: Grill, North American, Main, Beef, Dinner, BBQ

Lean Shepherds Pie with Multigrain Buns

Directions for: Lean Shepherds Pie with Multigrain Buns

Ingredients

900 g ground beef (90% lean)

7/10 cup ketchup (2/3 cup)

2 tsp Worchestershire sauce

1 tsp Mrs. Dash Original Seasoning

3 cup boiling water (to allow for boiling down)

1 cup frozen peaches and cream corn

1 398 mL can cream style corn

2 cup instant mashed potato flakes(or your own mashed potatoes)

1% milk and butter as needed

8 1 multigrain buns

Directions

1. Preheat oven to 375F.

2. Brown meat in large nonstick frying pan or wok at medium-high heat until meat is no longer red.

3. Add ketchup, Worcestershire sauce and spice to cooked meat. Stir well.

4. Boil water in kettle to use later for instant mashed potatoes.

5. Pour meat mixture into a large oven-safe pan or casserole.

6. Rinse frozen corn in colander and spread evenly over meat mixture.

7. Spread creamed corn over the frozen corn.

8. Prepare mashed potatoes according to instructions. Top casserole with mashed potatoes. (If you have never used instant potatoes before and they dont look smooth, keep stirring until they are perfect).

9. Bake uncovered in oven for 40 minutes. Broil for a few minutes to crunch up the top.

10. Take Shepherds pie out, turn oven off and toss the buns in.

11. Let Shepherds pie stand for about 5 minutes.

See more: Potatoes, Bake, Beef, Main, Rice/Grain, Dinner, Saute, Vegetables, European

One-Pot Bucatini Bolognese

Not only is this a one-pot wonder, but it also shaves a significant amount of time off of making a traditional Bolognese (which is a slow-braised tomato sauce with meat).
Directions for: One-Pot Bucatini Bolognese

Ingredients

2 Tbsp extra-virgin olive oil

1 medium onion, finely chopped

3 cloves garlic, chopped

3 sprigs fresh thyme

2 medium carrots, finely chopped

2 stalks celery, finely chopped

Kosher salt

2 Tbsp tomato paste

1 lb(s) ground beef chuck (80- to 85- percent lean)

Freshly ground black pepper

1 28-oz can diced tomatoes

12 oz bucatini, broken in half (see Cook's Note)

cup grated Parmesan, plus additional for serving

cup chopped fresh parsley, plus additional for serving

Directions

1. Heat the olive oil in a 4-quart saucepan over medium-high heat. Add the onion, garlic, thyme, carrots, celery, and 1/2 teaspoon salt. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the tomato paste and cook 1 minute, stirring to coat the vegetables. Add the beef, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, breaking up the meat with a spoon, until browned, about 5 minutes.

2. Add the canned tomatoes, bucatini, 3 cups water and 1 teaspoon salt. Stir to ensure the pasta is submerged in liquid. Bring to a boil and continue to cook, stirring frequently to keep the pasta from sticking to the bottom of the pot, until the pasta is al dente and the sauce has thickened, 10 to 12 minutes. Remove the thyme sprigs. Stir in the Parmesan and parsley and season with salt to taste. Divide among 4 bowls and serve with additional parsley and Parmesan.

Tips and Substitutions

Cook's Note:

The success of this recipe is dependent upon the specific pasta shape suggested, so we don't recommend substitutions.

Source and Credits

Courtesy of Food Network Kitchen

Copyright 2016 Television Food Network, G.P. all rights reserved.

See more: Beef, Dinner, Italian, Pasta, Tomatoes

Brisket Pizza

Two favourite delicious comfort foods combine to create a sensational meal. Serve with sour cream or guacamole.
Directions for: Brisket Pizza

Ingredients

Olive oil, for drizzling and sauting

1 yellow onion, thinly sliced

1 red bell pepper, thinly sliced

Basic Pizza Crust, recipe follows

1 cup jarred tomatillo salsa, plus more for serving

12 oz fresh mozzarella, thinly sliced

3 - 4 lb(s) shredded Braised Beef Brisket, recipe follows, warmed

3 green onions, sliced

Sour cream, for serving, optional

Guacamole, for serving, optional

Basic Pizza Crust

1 tsp active dry yeast, scant

2 cups all-purpose flour

tsp kosher salt

3 Tbsp olive oil, plus more for coating bowl

Braised Beef Brisket

2 cans beef consomme

1 cups soy sauce

cup fresh lemon juice

2 Tbsp liquid smoke

5 cloves garlic, chopped

10 pounds beef brisket

Directions

1. Preheat the oven to 400F. Drizzle a baking sheet with olive oil.

2. in a medium skillet, heat a little olive oil over medium heat. Add the onions and saut until golden, 5 to 7 minutes. Transfer to a plate. Add a little more olive oil and the bell peppers. Saut until golden, 5 to 7 minutes. Transfer to the plate with the onions and set aside.

3. Roll out the Basic Pizza Crust into a rectangle as thin as it will go. Transfer the dough to the baking sheet. Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough. Lay the mozzarella slices all over the top, and then add the onions and bell peppers.

4. Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Lay the warm Braised Beef Brisket over the top. be sure to get plenty of the juices on there! It'll make the pizza extra delicious.

5. Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa. Sour cream and guacamole are good, too!

Basic Pizza Crust

1. Sprinkle the yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes.

2. in a mixer with a paddle attachment, combine the flour and salt. with the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass. Form the dough into a ball.

3. Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It's best to make the dough at least 24 hours in advance.

Braised Beef Brisket

1. Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.

2. when ready to cook, preheat the oven to 300F.

3. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.

4. you may store the pan in the fridge for up to 2 days, or freeze for use at a later date. if fat collects and hardens at the top, remove and discard.Yield: 12 servings.

See more: Beef, Dinner, Braise, Comfort Food, Main, Party Favourites

Bacon Bad

A monster burger for your monster appetite! Ground beef patties stuffed with a Cheddar Bacon Stuffing and served with all the trimmings.
Directions for: Bacon Bad

Ingredients

Maple Bourbon Bacon Jam

1 lb(s) uncooked bacon, chopped

4 large whit onions, chopped

3 cloves garlic, chopped (1 Tbsp)

cup champagne vinegar

cup brown sugar

cup pure maple syrup

cup brewed coffee

1 chipotle pepper, finely chopped

cup bourbon

Cheddar and Bacon Stuffing

lb(s) sharp Cheddar, grated

Assembly

2.2 lb(s) ground beef

5 burger buns

5 slices Cheddar cheese

20 strips uncooked bacon, chopped

Iceberg lettuce

Sliced tomato

Sliced red onion

mayonnaise

Directions

Maple Bourbon Bacon Jam

1. in a medium pot with a splash of water, cook bacon over medium heat for 8 to 10 minutes, or until crispy.

2. Remove bacon from the pot and pour off bacon fat until 1 cup of bacon fat remains.

3. Add onions and garlic to the pot with the bacon fat; stir and cook over medium heat for 6 to 8 minutes, until onions are soft.

4. Stir vinegar into the pot, scraping cooked-on bits of bacon off the bottom.

5. Continue cooking and stirring over medium heat for 8 to 12 minutes, until liquid volume reduces by about eighty percent.

6. Add the sugar, maple syrup, coffee, chipotle pepper, and half of the bourbon.

7. Reduce heat to low and simmer for 5 to 10 minutes, until mixture thickens to a syrup consistency.

8. Add remaining bourbon and stir in 2/3 of the bacon, to finish; reserve the remaining bacon for the Bacon and Cheddar Filling.

9. Remove jam from heat and refrigerate in a bowl or jar until assembly.

Cheddar and Bacon Stuffing

1. Combine Cheddar and reserved bacon to make the filling; set mixture aside until assembly.

Assembly

1. Preheat grill.

2. Divide ground beef into 10 (3.5-ounce) balls. Place each ball between two (4x4-inch) pieces of wax paper.

3. Using the bottom of a plate, press patties until ground beef reaches the edges of the paper.

4. Remove one side of the wax paper from two patties; top one patty with Cheddar and Bacon stuffing.

5. Flip the second patty onto the first so that the wax paper is on the outside each patty.

6. Press patties together and pinch around the edges to seal; repeat with remaining burger patties to form 5 stuffed burgers.

7. Remove wax paper and cook burgers on the grill for 5 to 7 minutes per side, until burgers reach an internal temperature of at least 160F and juices run clear.

8. Toast burger buns on the grill while burgers cook.

9. in a medium pan, cook bacon for 8 to 10 minutes, until crisp.

10. Top burger patties with Cheddar cheese and four strips of crispy bacon. Spread Maple Bourbon Bacon Jam onto the bottom halves of the toasted buns; spread mayonnaise onto the top halves.

11. Add lettuce, tomato, and red onion to the top halves of the buns. Place stuffed burgers onto the bottom halves and close burgers to finish.

Tips and Substitutions

Special Equipment: Wax paper, grill

Maple Bourbon Bacon Jam will keep for up to a week if covered and refrigerated.

Source and Credits

Courtesy of Zai Kitagawa of the Cannibal Caf

See more: Bacon, Beef, Cheese, Comfort Food, Tomatoes, Vegetables

Texas Toast Brisket Cheesy Egg Sandwich

A hearty brunch guaranteed to satisfy your rumbling-tummy morning cravings.
Directions for: Texas Toast Brisket Cheesy Egg Sandwich

Ingredients

Brisket

1 lb(s) thick-sliced BBQ beef brisket

1 cup beef stock or broth

Texas Toast

4 - 6 Tbsp unsalted butter

4 1-inch-thick slices white pain de mie or pullman bread

Cheesy Eggs

2 Tbsp unsalted butter

8 large eggs, lightly beaten

2 green onions, green and pale-green parts only, thinly sliced

6 oz havarti cheese, grated

Kosher salt and freshly ground black pepper

cup prepared chow-chow

Directions

Brisket

1. Put the brisket and broth in a medium high-sided skillet and heat gently over medium heat just until warmed through, about 10 minutes.

Texas Toast

1. Heat a cast-iron griddle pan over medium-high heat. Add 4 tablespoons of the butter and melt. Put the bread on the griddle and toast until golden brown, 2 to 3 minutes. Flip and cook the second side until golden brown, another 2 to 3 minutes, adding more butter if necessary.

Cheesy Eggs

1. Melt the butter in a large nonstick pan over medium heat until the foaming stops. Add the eggs and green onions and cook slowly, stirring, until soft mounds form, 3 to 4 minutes. Fold in the havarti and season with salt and pepper. Transfer to a plate to stop the cooking.

2. Put the toast on a cutting board. Top each piece with several slices of brisket, some of the eggs and some chow-chow. Serve immediately.

See more: Beef, Bread, Brunch, Cheese, Eggs/Dairy

Steak Oscar

Thick beef filet steaks served with shrimp, roasted asparagus and a creamy tarragon hollandaise sauce.
Directions for: Steak Oscar

Ingredients

Tarragon Hollandaise

3 egg yolks

2 lemons, juice

2 sticks butter, melted and slightly cooled

1 dash kosher salt

Cayenne pepper, as needed

1 Tbsp fresh tarragon, chopped or 1 tsp dried tarragon

Steak

Kosher salt and freshly ground black pepper

2 inch beef filet steaks (about 10 ounces each)

1 Tbsp butter

1 Tbsp olive oil

Roasted Asparagus

1 bunch asparagus, ends trimmed if woody

1 Tbsp olive oil

Kosher salt and freshly ground black pepper

Shrimp

2 Tbsp butter

8 oz shrimp, (16 - to 20 - count) shelled and deveined

Kosher salt and freshly ground black pepper

Chopped fresh parsley, for garnish

Directions

Tarragon Hollandaise

1. Add the egg yolks to a blender or a food processor and blend. Add the lemon juice and blend for several seconds. with the blender on, slowly drizzle in the melted butter. Turn off the blender, add in a little salt and cayenne and whip it again until combined. Add the chopped tarragon and pulse. Set aside.

Steak

1. Preheat the oven to 450F.

2. Generously salt and pepper both sides of the steaks.

3. Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. when the butter melts, add the steaks to the skillet and sear on both sides until a really nice color, about 1 minute per side.

4. Place the skillet in the oven to finish cooking the steaks. Cook until medium rare, 4 to 5 minutes. Cover loosely in foil and allow to rest for 5 minutes.

Roasted Asparagus

1. Put the asparagus on a baking sheet, drizzle over the olive oil and sprinkle on some salt and pepper. Roast for 5 to 10 minutes.

Shrimp

1. Melt the butter in a pan over medium-high heat. Add the shrimp and saut until pink and dark golden brown. Sprinkle on some salt and pepper. Set aside.

2. Place each filet steak on a plate and place three to four asparagus spears on top. Pile on some sauted shrimp and drizzle on some hollandaise. Sprinkle on the parsley and serve.

See more: Beef, Dinner, Gourmet, Main, Shellfish

Traditional Tourtiere

Tourtire is a traditional French-Canadian dish that originated in Quebec. Traditionally made with a combination of meats like pork and veal tourtire is distinguished by the sweet spices added to the meat mixture. A combination of spices ranging from ground cloves, cinnamon and allspice are added to the filling but every family recipe has their own special combination!

This distinctly Canadian meat pie is traditionally served on Christmas Eve with condiments such as green tomato ketchup, maple syrup and dare I say it, ketchup! Though tourtire is usually reserved for the holidays, once you taste this delicious pie youll want to make it all year long.
Directions for: Traditional Tourtiere

Ingredients

Pastry

2 cups flour

1 tsp baking powder

1 tsp salt

cup lard

cup butter

cup ice water

1 egg, beaten

Filling

1 tsp olive oil

1 small onion, chopped

1 clove garlic, minced

1 lb(s) ground pork

1 lb(s) ground veal

1 tsp salt

1 tsp celery salt

1 tsp allspice

1 tsp cinnamon

cup beef or vegetable stock

cup breadcrumbs

Directions

Pastry

1. Begin by making the pastry. in a large bowl combine the flour, baking powder, and salt. Rub the lard and butter into the flour mixture until it is the size of peas. Slowly add the water 1 tbsp at a time, until the dough comes together. Dump the dough on a lightly floured surface and shape into two discs. Wrap in plastic wrap and chill in the fridge for 1 hour.

Filling

1. while the dough is chilling make the filling. in a large non-stick frying pan heat oil over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook, 1 minute. Add ground pork and veal and cook until no pink remains, breaking the meat up with a wooden spoon as it cooks.

2. Add the spices, salt and stock. Cook until almost all the liquid has been absorbed, about 2 minutes. Stir in breadcrumbs and let cool.

3. Preheat oven to 375F. Roll out one disc of pastry to a 10 inch circle. Lay in a 9 inch pie tin. Add cooled filling. in a small bowl, lightly beat egg. Brush egg wash all over pie crust. Roll out other disc of pastry (about 10 inch circle) and top pie. Crimp sides together and brush egg over top of pie.

4. Bake tourtiere until pastry is golden brown and filling is bubbling, about 1 hour.

Source and Credits

Recipe courtesy of Miranda Keyes

See more: Bake, Beef, Christmas, Comfort Food, Eggs/Dairy, Great Canadian Cookbook, Main, Pastry, Pork

CC's Beef Stroganoff

Serve with broad egg noodles because theyll catch all the luscious sauce! Stroganoff is made with a tender cut of beef so you dont braise the meat for a long cooking time like you do for a stew in this case if you do the slices of tenderloin will be dry.
Directions for: CC's Beef Stroganoff

Ingredients

4 cup good quality beef stock (1 litre)

1 cup crushed tomatoes

2 Tbsp flour (25 ml)

1 cup dry red wine (250 ml)

several sprigs fresh thyme

12 oz beef tenderloin, sliced -inch thick

Coarse salt and freshly cracked pepper, to taste

cup clarified butter (60 ml)

2 clove garlic, chopped

Spanish onion, thinly sliced

1 cup sliced cremini mushrooms (375 ml)

Pinch freshly grated nutmeg

tsp paprika (5 ml)

1 dried chile, crushed (optional)

1 tsp Dijon mustard (5 ml)

1 Tbsp Worcestershire sauce (15 ml)

cup sour cream (125 ml)

Freshly chopped flat leaf parsley, to taste

Directions

1. in a large saucepan or skillet, combine cold beef stock, flour and red wine. Whisk over high heat until mixture is just coming to the boil. Add the thyme sprigs and tomatoes. Reduce heat to medium and simmer uncovered until mixture is reduced to 3 cups, about 30 minutes.

2. in a bowl, season sliced beef with salt and pepper. Toss to combine.

3. in a Dutch oven or large skillet, heat 2 tbsp. of butter over high heat until sizzling. in batches, brown beef well, about 2 to 3 minutes. be careful not to overcrowd the pan. Remove beef and reserve. Reduce heat to low add remaining 2 tbsp. butter to Dutch oven. Saute onions and mushrooms until soft, about 3 to 5 minutes. Add the garlic and saute for 1 minute. Add nutmeg, paprika, chile flakes, mustard, Worcestershire sauce and reduced stock and wine. Cook uncovered over medium heat for 10 more minutes, just to develop the flavours. Sauce should be slightly syrupy.

4. Add back the reserved beef and stir in the sour cream continue to cook over medium heat until just heated through. Adjust the seasoning. Sprinkle with chopped parsley. Serve with egg noodles.

See more: Dinner, Main, Side, Beef, Saute

Beef Tenderloin with Cabernet Shallot Sauce

Serve this delicious tenderloin with roasted root vegetables.
Directions for: Beef Tenderloin with Cabernet Shallot Sauce

Ingredients

Beef Tenderloin

4 lb(s) beef tenderloin premium oven roast

2 Tbsp black peppercorns, coarsely crushed

1 tsp sea salt

2 Tbsp olive oil

Cabernet Shallot Sauce

cup butter

2 cup sliced shallots

1 tsp granulated sugar

4 clove garlic, minced

1 Tbsp minced fresh thyme

1 bay leaf

2 cup beef stock

cup dry red wine

cup brandy

1 Tbsp cornstarch

Directions

Beef Tenderloin

1. Sprinkle tenderloin with peppercorns and salt, pressing to adhere. in roasting pan, heat oil over medium-high heat; sear tenderloin all over.

2. Roast in 375F oven until meat thermometer inserted in centre registers 140F for rare or 150F for medium-rare, about 55 minutes. Transfer to cutting bard. Tent with foil; let stand for 15 minutes before carving.

Cabernet Shallot Sauce

1. Meanwhile, in saucepan, heat half of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 10 minutes. Stir in sugar, garlic, thyme and bay leaf; cook until shallots are golden and caramelized, about 12 minutes.

2. Add beef stock, wine and brandy; bring to boil. Reduce heat; simmer until sauce is reduced to about 2 cups, about 30 minutes. Whisk cornstarch with 1 tbsp water; whisk into sauce and boil until thickened and smooth. Discard bay leaf. Add roasting pan juices to sauce. Bring to boil; whisk in remaining butter. Serve with roast.

See more: North American, Main, Dinner, Fall, Winter, Roast, Beef, Vegetables

Meat-Free Shepherd's Pie

This is another great one-dish meal that has become a regular comfort food for many of my family and friends. it uses texturized vegetable protein in place of beef. Using mashed sweet potatoes keeps this low on the Glycemic Index. Makes 4-6 servings. Recipe from the Modern Ayurvedic: Healthful, Healing Recipes for Life, courtesy of Arsenal Pulp Press.
Directions for: Meat-Free Shepherd's Pie

Ingredients

2 tsp vegetable bouillon powder

1 cup hot water

1 cup texturized vegetable protein

1 Tbsp oil

cup onions, chopped

tsp fresh ginger, minced

1 clove garlic, minced

1 fresh green chili, slit at end

1 stalks celery, thinly sliced

bell pepper of your choice, diced

cup fresh green peas, cooked

cup mushrooms, sliced

cup fresh cilantro leaves (or parsley)

cup water

1 tsp salt

1 Tbsp oil

Freshly ground black pepper to taste

cup tomato sauce

cup chopped fresh tomatoes

3 sweet potatoes, cooked and mashed (about 5 cups)

1 Tbsp grated Parmesan cheese

Directions

1. in a bowl, combine bouillon and hot water, then add TVP and soak for 5 minutes to reconstitute TVP (it will double in size).

2. in a medium pot on medium-high, heat oil. Add onions, ginger, garlic, and chili and saut for 2 minutes. Add TVP and remaining ingredients except sweet potatoes and Parmesan cheese. Reduce heat to medium and simmer until done, about 20 minutes. (If it starts to dry out, cover with lid.) Remove chili.

3. Preheat oven to 350F (180C).

4. Spread TVP mixture evenly in a casserole or ovenproof dish. Cover with mashed sweet potatoes and flatten with fork. Rake fork through for a nice design. Sprinkle Parmesan cheese on top.

5. Bake for 20 minutes. Cut in squares and serve.

See more: Vegetarian, Main, Dinner, Bake