Stewing Beef

STEWING BEEF – COOKING DIRECTIONS:

  • Coat beef pieces with a mixture of flour, salt and pepper.
  • In lightly oiled Dutch oven or stockpot, brown meat in batches.
  • Add onions and other seasonings as desired.
Recipes

Rotisserie Roast

ROTISSERIE ROAST – COOKING DIRECTIONS:

  • Pierce roast numerous times with long fork.
  • Place in large re-sealable freezer bag with 2 cups (500 ml) teriyaki sauce or Italian salad dressing; refrigerate 12-24 hours.
  • Place drip pan under grill. add 1/2 inch (1 cm) water to pan.
Recipes

Quick Serve Roast

QUICK SERVE ROAST – COOKING DIRECTIONS:

  • Season beef steak/strips.
  • In preheated lightly oiled non-stick skillet, cook over medium heat, 2-4 minutes per side for steak, 1 minute per side for strips or until browned, but pink inside.
  • Beef is best cooked only to medium.
Recipes

Premium Oven Roast

PREMIUM OVEN ROAST – COOKING DIRECTIONS:

  • Place roast, fat side up, on rack in roasting pan
  • Season roast; insert meat thermometer into centre of roast avoiding fat or bone.
  • Cook, uncovered, in 325ºF (160ºC) oven to desired doneness.
Recipes

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).
Recipes