Beefing up the holiday menu
ROAST BEEF WITH PEPPERCORN WINE SAUCE
With Make-ahead Glazed Beets
Infused with garlic and seasoned with a simple crushed peppercorn rub
4 lb. (2 kg) beef oven roast (e.g. strip loin, rib and top sirloin)
5 cloves garlic, cut into slivers
Sea salt and coarsely ground black pepper
Peppercorn Wine Sauce
2 Tbsp. (30 mL) all-purpose flour
1 cup (250 mL) sodium-reduced beef broth
1 cup (250 mL) red wine or Madeira
2 tsp. (10 mL) cracked peppercorn
10 whole beets (about 3-inch each)
2 Tbsp. (30 mL) butter
2 Tbsp. (30 mL) chopped chives
2 Tbsp. (30 mL) chopped green onion or fresh dill
1 tsp. (5mL) lemon juice or vinegar
Roast Beef: Cut shallow slits all over roast and insert garlic slivers into slits. Rub all over with coarse salt and black pepper. Place, fat side up, on rack in shallow roasting pan (no water necessary). Insert oven-safe meat thermometer into centre of roast. Oven-sear by placing uncovered roast in preheated 450F (230C) oven for 10 minutes. Reduce heat to 275F (140C). Cook until thermometer reads 145F (63C) for medium-rare, about two to two and a half hours. Remove from oven.
Place roast on cutting board and cover with foil. Let stand for at least 15 minutes.
Thinly slice and serve with Peppercorn Wine Sauce and Glazed Beets
Peppercorn Wine Sauce: Drain off all but 2 Tbsp. (30 mL) of fat drippings from roasting pan. Heat drippings in roasting pan over medium-high heat. Stir in all-purpose flour and cook, stirring constantly, for one minute. Gradually stir in sodium-reduced beef broth and red wine or Madeira and 2 tsp. (10 mL) cracked peppercorns. Cook stirring up any browned bits from bottom of pan. Whisk until sauce boils and thickens, about four minutes. Makes 1-1/4 cups (300 mL).
Glazed Beets: Place beets in a pot with enough water to just cover. Bring to boil over high heat. Reduce heat and simmer, covered, for 30 minutes. Turn heat off and let stand covered for one hour or more. Use a paper towel to slip skins off. Cut into slices; sauté in butter to heat through. Toss with chopped chives, green onion or fresh dill and add vinegar or lemon juice. Season with salt and pepper to taste.
It's mid-November, but many are already searching for memorable dishes to create for the holiday season. Consider beef - Canadian beef is recognized as some of the best in the world, and that doesn’t just come by chance. Research shows beef farming and ranching has been a craft under study in Canada for over 300 years. Expertise in cattle, land, water and crop management have been honed and passed down over the generations, as most Canadian cattle farms and ranches are family owned and operated.
There are over 68,000 beef farmers and ranchers across the country in each and every province, with herd size averaging at about 145. And “Canadian beef is recognized across the globe for its high quality and great taste”, says Joyce Parslow, of Canada Beef’s Consumer Relations and Marketing.
So, definitely keep your favourite turkey recipes handy, and bring on the fish and your fave veggies. But include the beef for outstanding holiday eating.
Here's a selection of recipes courtesy of Canadabeef.ca you'll want to keep handy this holiday season.