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TRY SOME OF OUR FAVOURITE BEEF RECIPES:
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| GRILLING STEAK | |||||||||||||||
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| GROUND BEEF | |||
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| MARINATING STEAK | ||||||||||||
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| OVEN ROAST | |||
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| PREMIUM OVEN ROAST | |||||||||||||||
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| QUICK ROAST | |||
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| QUICK SERVE BEEF | |||
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| ROTISSERIE ROAST | |||
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| SIMMERING STEAK | |||
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| STEWING BEEF | |||
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| BEEF AND BARLEY SOUP | |||
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INGREDIENTS: |
1 lb 500 g SIMMERING STEAK (Beef Cross Rib or Blade),
STEWING CUBES, or BONELESS SIMMERING SHORT RIBS, cut in ¾”
(2 cm) cubes 6 cups 1.5 L vegetables, cut in small pieces (i.e. onions, carrots, celery, rutabaga and/or potatoes) 1/4 cup 50 mL pot or pearl barley 1 1 can (10 oz/284 mL) beef broth 1/4 tsp 1 mL EACH dried thyme, dillweed and pepper 1 1 bay leaf |
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PREPARATION TIME: |
30 minutes | ||
COOKING TIME: |
2 hours | ||
DIRECTIONS Trim beef cubes of external fat and brown in large non-stick pot. Add all other ingredients plus 4 cups (1 L) water and bring to a boil. Cover and reduce heat to simmer, cooking for about 2 hours until beef and barley are tender. Remove the bay leaf. Serve sprinkled with chopped fresh parsley, if desired. |
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NUMBER OF SERVINGS:
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4-6 SERVINGS
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TIP: In the summer months, enjoy beef roasts barbecued, using a rotisserie or the indirect heat method. |
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| BEST BARBECUED BEEF OVEN ROAST | |||
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INGREDIENTS: |
4 - 13 lb 2 - 6 kg Beef Rotisserie or Oven Roast (Inside Round, Eye of Round or Sirloin Tip) 2 cups 500 mL salad dressing (e.g. balsamic vinaigrette or sun-dried tomato) |
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PREPARATION TIME: |
10 minutes | ||
COOKING TIME: |
1 1/4 hours (for a 4 lb/2 kg roast) | ||
MARINATING TIME: |
12-24 hours | ||
DIRECTIONS Pierce roast all over with fork. Place in large sealable freezer bag with dressing; refrigerate 12-24 h. Place drip pan, containing 1/2" (1 cm) water, under grill. Heat barbecue to 400º F (200º C), using medium-high heat. Discard marinade. Insert spit rod lengthwise through centre of roast; secure with holding forks. Insert meat thermometer into middle of roast, avoiding spit rod. Cook roast in closed barbecue over drip pan, maintaining constant heat, until thermometer reads 135°F-145°F (57°C-63°C) for rare to medium rare (about 18-21 min/lb or 40-47 min/kg). Remove roast to cutting board; tent with foil 10-15 min to allow temperature to rise 5ºF (3ºC). Carve into thin slices to serve. Indirect Heat BBQ Roasting: Cook roast directly on the grill positioned
over a drip pan that is placed on one side of a preheated barbecue;
turn heat off under just the roast. Cook in closed barbecue with
constant heat (as above). Roast will cook slightly faster than on
rotisserie. |
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NUMBER OF SERVINGS:
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11-12 (from 4 lb/2 kg roast) servings
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TIP: To make this soup in a rush, mix 1 pouch (56 g) quick stew mix (usually sold at the meat case of most stores) with water according to package directions and marinate beef at room temperature for 30 minutes. Meanwhile, bring all other ingredients listed above plus 3 cups (750 mL) water to a boil in a large pot. Cover, reduce heat and simmer for 15 minutes. Add beef and its marinade and cook covered for another 30 minutes until beef and barley are tender. |
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| BARBECUE BEEF BRISKET | |||
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INGREDIENTS: |
4 lb (2 kg) Beef Brisket Pot Roast 1 tsp 5 mL freshly ground black pepper 1 tbsp 15 mL EACH: olive oil and dry mustard 2 tsp 10 mL dried oregano 1 tsp 5 mL dried sage ½ tsp 2 mL cayenne pepper 5 5 cloves garlic, minced 1 1 piece of ginger root (1-inch/2.5 cm), minced ½ cup 125 mL ketchup ¼ cup 50 mL EACH: molasses, red wine vinegar and tomato paste |
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PREPARATION TIME: |
15 minutes | ||
COOKING TIME: |
5-6 hours | ||
MARINATING TIME: |
1-2 days | ||
DIRECTIONS Pierce roast numerous times with fork. Rub with pepper. Place in 9 x 13 inch (3.5 L) glass baking pan; set aside. In small saucepan, heat oil over medium heat; add mustard, oregano, sage, cayenne, garlic and ginger. Cook, stirring for 4 minutes; stir in 1 cup (250 mL) water, plus remaining ingredients. Bring to boil; reduce heat to medium-low and simmer for 15 minutes. Remove from heat; let cool. Pour over meat; cover and refrigerate for 1 to 2 days, turning meat occasionally. Remove meat from marinade. Boil marinade for 5 to 10 minutes; set aside. Place drip pan under grill on one side. On side without drip pan, light burner or small pile of charcoal briquettes. Preheat barbecue to low heat 225°F (110°C). Add ½-inch (1 cm) water, beer or wine to pan. Add pre-soaked hardwood chips to coals occasionally during cooking. (For gas barbecue, seal soaked chips in foil packet and poke with holes to let smoke escape; place under grill on side with lit burner). Place roast, fat-side up, on grill over pan. Close lid. Maintain constant temperature and cook, turning every 2 hours, basting with marinade occasionally, for 5 to 6 hours, until meat thermometer inserted into middle of roast reads 150°F (65°C). Remove roast to cutting board; tent with foil for 10 minutes. Cut into thin slices across the grain. Can be served on buns with remaining marinade or barbecue sauce, horseradish and grilled vegetables. |
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NUMBER OF SERVINGS:
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8 SERVINGS
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TIP: There may be a pink “smoke ring” on the meat when it’s perfectly cooked – don’t assume it’s underdone. |
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West Grey Premium Beef Inc. | RR. #3, Hwy #6
| Durham, Ontario N0G 1R0
Telephone: 519.369.3163 Fax: 519.369.2927 Email:
beef@premiumbeef.ca
©2006-2009 West Grey Premium Beef Inc. | Web Design & Hosting: GAWD Productions