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Recipes

Braised Beef Curry

BT Calgary | posted Friday, Apr 8th, 2016

BEEF_2

Ingredients

  • 500 g boneless Canadian Beef Blade or Shank, cut into 1-1/2 inch cubes, trimmed
  • Salt and pepper
  • Canola oil
  • 1 large onion, cut lengthwise into wedges
  • ½ inch piece unpeeled gingerroot, thinly sliced
  • 1/3 cup chicken broth
  • 2 tbsp green curry paste
  • 1 can (400 mL) coconut milk
  • 1 EACH: carrot and sweet pepper, cut into 1-inch chunks
  • ½ cup halved green beans
  • ½ cup coarsely chopped kale

Directions

1 Season beef cubes all over with salt and pepper. Heat a splash of oil in a heavy Dutch oven or cast iron roaster over medium-high heat until sizzling; add half the beef and brown all over in 2 batches. Remove from pan; set aside.

2 Add onion and gingerroot to pan; sauté until just softened. Stir in broth, scraping up brown bits from bottom of pan. Stir in curry paste and coconut milk. Add reserved beef and any juices.

3 Cover tightly; cook in a 325°F oven for 1-1/2 hours. Add carrot, sweet pepper and green beans; cook for another 20 to 30 minutes, until veggies are tender. Remove slices of gingerroot and stir in kale. Serve spooned over steamed rice.

Courtesy canadianbeefcentreofexcellence.ca

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Thai Beef Salad

BT Calgary | posted Wednesday, Apr 15th, 2015

THAI BEEF SALAD
(Yield 12 portions)

Ingredients:

  • 1.5lb Beef Tenderloin, Cooked Medium Rare and Cooled (could use leftover chicken or seafood)
  • 6 Cloves Garlic, Minced
  • ¼ C Mint leaves
  • 6 Green Chilies Sliced Into Rings
  • 1 Onion, Julienne
  • 1 Lime, Juice Only
  • 3 Tbsp. Fish Sauce
  • TT rock salt and cracked black pepper

Garnish

  • 12 pieces of lettuce or Belgium Endive leaves
  • 12 tomato slices
  • 6 green onions cut on the bias
  • 9 sprigs of cilantro, chopped

Method:

1. Slice the meat into thin slices and mix it with the garlic, mint, chili, onions, lime, fish sauce and seasoning. Allow it to sit for one hour in the refrigerator to retain the flavors.

2. Serve the beef on a bed of lettuce and garnish with tomatoes. Sprinkle the green onions and cilantro on top. Finish it with rock salt and cracked black pepper.

 

Courtesy SAIT Culinary Campus

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Beef Chili (TP)

BT Calgary | posted Tuesday, Oct 7th, 2014

Prep 15 min

Total 35 min

Serves 6.

Ingredients

  • 1 tbsp canola oil
  • 3 garlic cloves, minced
  • 1 large onion, coarsely chopped
  • 227-g pkg PC® Cremini Sliced Mushrooms
  • 500 g PC® Free From™ Lean Ground Beef
  • 2 tbsp chili powder
  • 2 tbsp tomato paste
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp cayenne (optional)
  • 511-mL jar PC® black label San Marzano Whole Tomatoes
  • 2 orange peppers, finely chopped
  • 540 mL can PC® Blue Menu™ Six Bean Medley, drained and rinsed
  • ½ cup sour cream
  • 1/2 cup grated PC® Aged 2 Years Canadian White Cheddar Cheese (optional)
  • ¼ cup chopped chives (optional)

Method

 

  1. HEAT a large pot over medium. Add oil, then garlic, onion and PC® Cremini Sliced Mushrooms.
  2. Cook until onion and mushrooms start to soften, about 3 min. Crumble in PC® Free From™ Lean Ground Beef.
  3. Stir in chili powder, tomato paste, dried oregano, salt and cayenne.
  4. Using a fork, stir frequently to break up meat. Cook 3 to 5 min.
  5. ADD PC® black label San Marzano Whole Tomatoes and break them up into small pieces with a wooden spoon.
  6. Stir in peppers. Reduce heat to medium-low.
  7. Simmer, covered, until peppers are tender, 10 min.
  8. Stir in PC® Blue Menu™ Six Bean Medley until warmed through, 2 more min.
  9. Spoon chili into bowls. TOP with sour cream, PC® Aged 2 Years Canadian White Cheddar Cheese and chives.

Courtesy President’s Choice

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Silver Sage Beef

BT Calgary | posted Monday, Jun 30th, 2014

We love Silver Sage Beef. It can be purchased year-round at the Calgary Farmers Market. We also love Silver Sage Beef and fresh BC Cherries. Chop up fresh pitted BC cherries and use as a garnish for this great summer BBQ recipe.

Ingredients

  • 1 lb Silver Sage skirt steak
  • Fresh BC Cherries

Jerk Marinade Ingredients

  • 8 whole green onions
  • 100 ml Soy sauce
  • 100 ml olive oil
  • 3 T salt
  • 3 limes peeled and seeded
  • 3 T fresh Thyme
  • 2 Scotch Bonnet/ habenero chilis
  • 3T allspice
  • 3 “ ginger
  • 1 ½ c chopped onion
  • ½ c Brown Sugar

Method for Jerk sauce marinade:

  1. Combine all the jerk marinade ingredients in a blender or food processor and purée until smooth
  2. Place steaks in a shallow pan and pour marinade over top. Ensure steaks are well coated.
  3. Place in refridgerator 2-3 hours

Method To cook skirt steak

  1. Skirt steak is a thin cut and it cooks very fast. To add the beautiful flavour of the char from a grill it needs to be quickly grilled over a very intense heat.
  2. Charcoal barbeques work the best but a conventional barbeque will do. If you can get the coals very very hot, then grill steak about 1-2 minutes per side (looking for a nice quick char on both sides), then wrap in foil and rest for 7-8 minutes after grilling to allow moisture to be retained and juices to rest.
  3. Skirt steak is best served medium for optimum tenderness and flavor.

Courtesy The River Cafe

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