Pot Roast
POT ROAST – COOKING DIRECTIONS: Season roast. Brown in lightly oiled Dutch Oven or stockpot over med-high heat. Add 1 – 2 cups (250-500 ml) liquid such as red wine, broth, canned tomatoes or soup).
Oven Roast
OVEN ROAST – COOKING DIRECTIONS: Place 2-5 lb (1-2.5 kg) roast, fat side up, on rack in roasting pan Season roast; insert meat thermometer into centre of roast avoiding fat. Add 1/2 inch (1 cm) water to roasting pan. Cook roast, uncovered, in preheated 500ºF (260ºC) oven for 30 min.
Veggie and Beef Noodle
COOKING DIRECTIONS: Preparation Time: 13 minutes Cooking Time: 20 minutes, Serves 4 12 oz (375 g) Ontario Corn Fed Marinating Steak 3 tbsp (45 mL) cornstarch 2 tbsp (25 mL) naturally brewed soy sauce
Marinating Steak
MARINATING STEAK – COOKING DIRECTIONS: Pierce meat numerous times with a fork. Place in large resealable freezer bag with 1 cup (250 ml) teriyaki sauce or Italian salad dressing; refrigerate 12-24 hours. If using packaged quick marinades, marinate 20-30 minutes at room temperature. Discard marinade.
Ground Beef
Cooking Directions: FOR CRUMBLES: In non-stick skillet over medium-high heat, breakup ground beef into small chunks and brown 8-10 minutes until completely cooked. Drain, if necessary. Use a pasta sauce, chili, casseroles, etc. seasoning to taste.
Grilling Steak
Season steak. (Tri-tip and Top Sirloin steaks can be marinated for 8-24 hours before grilling for more improved tenderness).