Zimmy's Nook

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Beef

Individual Ground Beef Wellingtons

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An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.

These Individual Ground Beef Wellingtons are made with ground beef instead of the traditional beef tenderloin. Making them a delicious yet cost effective way to serve a special meal to your family and friends this Easter (or any day you want an excuse to feel fancy!)

The ground beef is seasoned well, topped with Duxelles (a mixture of chopped mushrooms, shallots, garlic, and thyme), neatly folded into thin slices of prosciutto, then wrapped in puff pastry to create beautiful little packages, which are bursting with big flavour.

Raw ingredients are laid out for the ground beef wellington recipe.
Use a 1/2 cup measure form into 8 equal size beef patties
Roll out one sheet of the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 (6-inch) squares
Lay out 2 pieces of prosciutto onto each piece of puff pastry
Add one beef patty on top of the prosciutto of each of the four squares
Add one portion of the mushroom mixture on top of each beef patty and flatten out into an even layer.
Flip the beef patty over so the mushroom mixture is sitting on the prosciutto.
Fold over the prosciutto slices to completely wrap the beef patty then flip over, so the prosciutto ends are on the puff pastry.
Brush the egg wash over the tops and sides of each package.
Pierce each Wellington with a sharp knife to create a half inch slit for ventilation.
I

When you choose to serve Canadian Beef, the benefits of beef go far beyond its great taste. The vitamins and nutrients that beef provides, help you stay energized, aid concentration, boost your immune system and help keep your bones, teeth, and muscles strong and healthy.

Close up image of the baked Wellington with a sprig of thyme beside a bowl of Marsala sauce.
A plated portion with one Wellington in Marsala sauce with beans and potatoes.
Individual Ground Beef Wellingtons - sliced open
A plated portion with one Wellington in Marsala sauce with beans and potatoes.

It was pleasure to create this recipe in partnership with Canada Beef @loveCDNbeef #MyCanadianBeef Opinions in this post are my own.

To learn more about Canadian Beef or discover other delicious recipe ideas, visit CanadaBeef.ca

An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.

Individual Ground Beef Wellingtons

These Individual Beef Wellington’s are made with ground beef instead of the traditional beef tenderloin. Making them a delicious yet cost effective way to serve a special meal to your family and friends this Easter (or any day you want an excuse to feel fancy!)
The ground beef is seasoned well, topped with Duxelles (a mixture of chopped mushrooms, shallots, garlic, and thyme), neatly folded into thin slices of prosciutto, then wrapped in puff pastry to create beautiful little packages, which are bursting with big flavour.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Resting Time 10 mins
Total Time 1 hr 25 mins
Course Dinner, Entree, Main Course
Cuisine English
Servings 8 People

Ingredients
  

Duxelles

  • 454 grams 16 ounces of cremini mushrooms
  • 2 shallots chopped
  • 4 cloves of garlic chopped
  • 3 sprigs of fresh thyme leaves removed, stems discarded
  • 3 tablespoons unsalted butter
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper
  • 1 tablespoon Marsala wine

Beef Patties

  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons horseradish
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon onion
  • ½ teaspoon garlic
  • 1/3 cup panko breadcrumbs
  • 907 grams 2 pounds lean ground Canadian Beef

To Assemble

  • 16 thin slices of Prosciutto approximately 240 grams (8 ½ ounces)
  • 2 sheets of puff pastry thawed if frozen, kept refrigerated until ready to use
  • Small bowl of water
  • 2 Eggs beaten, for an egg wash

Instructions
 

  • Prepare the Duxelles. Add the mushrooms, shallots, garlic, and thyme to a food processor then pulse until finely chopped. Heat a large sauté pan over medium heat and melt the butter. Add the mushroom mixture, Marsala wine, salt and pepper to the pan and sauté until most of the liquid has evaporated (10-12 minutes). Set aside to cool.
  • Once cooled, use a cheesecloth or fine mesh strainer to drain the mushroom mixture of any remaining liquid. Separate mixture into 8 equal portions and set aside until ready to assemble.
  • Make the Beef Patties. In a large mixing bowl, beat the eggs, then add the tablespoon Dijon mustard, horseradish, Worcestershire sauce, salt, pepper, onion, garlic and stir to combine. Mix in the panko breadcrumbs, then add the ground beef and fold in the egg mixture until thoroughly combined. Using a half cup measure form into 8 equal size beef patties, which were 1.25 inches (3.1 cm) thick. (approximately 141 grams/5 ounces each patty)
  • Preheat the oven to 400°F.
  • Assemble the individual Wellingtons. Roll out one sheet of the puff pastry on a lightly floured surface to a 12-inch square, then cut into 4 (6-inch) squares.
  • Lay out 2 pieces of prosciutto onto each piece of puff pastry. Add one beef patty on top of the prosciutto of each of the four squares. Add one portion of the mushroom mixture on top of each beef patty and flatten out into an even layer. Flip the beef patty over so the mushroom mixture is sitting on the prosciutto. Fold over the prosciutto slices to completely wrap the beef patty then flip over, so the prosciutto ends are on the puff pastry.
  • Begin folding the puff pastry up and over the prosciutto wrapped patty as though wrapping a package. Using a pastry brush or your finger, dampen the puff pastry at each point the pastry folds over itself to securely seal all edges. Place the individual packages seam-side up on a parchment lined baking sheet that is large enough to hold all eight Wellingtons without touching.
  • Repeat with the second sheet of puff pastry and place finished packages on baking sheet.
  • Brush the egg wash over the tops and sides of each package. Pierce each Wellington with a sharp knife to create a half inch slit for ventilation and bake until the pastry is golden brown and an instant-read thermometer registers 160°F, about 40-45 minutes.
  • Remove from the oven, place on a cooling rack, and let rest for 5-10 minutes before serving.
  • While the Wellingtons bake, prepare Marsala Mushroom Sauce (recipe here) or your favourite beef gravy for serving alongside with your favourite vegetables.

Video

Notes

  • To make ahead. Prepare the Beef Patties, Duxelles and wrap in Prosciutto up to 24 hours in advance.
  • I would recommend assembling the puff pastry packages, no more that 2 hours in advance.
  • Marsala Mushroom Sauce, recipe here.
Keyword affortable meal, beef wellington, Duxelles, Easy beef wellington, ground beef, ground beef recipes, mushrooms
Tried this recipe?Let us know how it was!

Hope you enjoy our Individual Ground Beef Wellingtons recipe! We would love to hear from you!

Please leave us your feedback in the comment box below.

If you like cooking with Canadian beef, check out some of our other favourite beef recipes.

Have a delicious day! James (aka Zimmy) & Elaine

Marsala Mushroom Sauce

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A bowl of Marsala mushroom sauce surrounded by individual ground beef wellingtons.

This creamy, rich, earthy, and strongly umami flavoured Marsala Mushroom Sauce is a perfect compliment to my Individual Ground Beef Wellingtons recipe.

This Marsala wine sauce is made with beef stock, cremini mushrooms and will elevate any casual meal into an elegant entrée!

An oval platter with six individual ground beef wellingtons, a bowl of marsala mushroom sauce, potatoes and green beans.
Individual Ground Beef Wellingtons
A bowl of Marsala mushroom sauce surrounded by individual ground beef wellingtons.

Marsala Mushroom Sauce

This creamy, rich, earthy, and strongly umami flavoured Marsala Mushroom Sauce is a perfect compliment to my Individual Ground Beef Wellingtons recipe.
This Marsala wine sauce is made with beef stock, cremini mushrooms and will elevate any casual meal into an elegant entrée!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Sauce
Cuisine Italian-American
Servings 8 portions

Ingredients
  

  • 227 grams 8 ounces cremini mushrooms, sliced
  • 3 tablespoons unsalted butter
  • 1 tablespoon flour
  • 1 cup Marsala wine
  • 1 ½ cups beef stock
  • 3 small sprigs of thyme

Instructions
 

  • Melt the butter in a large sauté pan over medium high heat. Add the mushrooms and thyme then sauté for 3-4 minutes. Sprinkle the flour over the pan and stir until it is mixed well into the mushroom and butter.
  • Add the Marsala and cook for 1 minute stirring frequently. Add the beef stock and bring to the boil.
  • Reduce heat and simmer for around 5-8 minutes until sauce has thickened, stirring regularly.
  • Serve alongside the Individual Ground Beef Wellingtons.
Keyword beef stock, Marsala sauce, Marsala Wine, mushroom recipes, Mushroom sauce, mushrooms, umami flavours
Tried this recipe?Let us know how it was!

Hope you enjoy my Marsala Mushroom Sauce recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Sous Vide Prime Rib Roast for Two

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A sheet pan with a roasted vegetables and a prime rib roast sliced to reveal a perfect pink interior.

Sous-vide prime rib roast. Marinated for 24 hours, cooked to 126°F (52°C), then seared on the grill. A beautifully tender piece of beef, consistently pink from edge to edge.

For those of you who have yet to try sous-vide, this is an easy introduction to this perfect cooking method for everything from meat to fish, vegetables and even desserts. Sous-vide cooking ensures that everything is cooked evenly, from the edge to the core, plus you can’t over cook your food! These are just a few of the reasons I love this cooking method!

The instructional video was created in partnership with ZWILLING® Canada. Opinions in this post are always my own.

A sheet pan with a roasted vegetables and a prime rib roast sliced to reveal a perfect pink interior.

Sous Vide Prime Rib Roast for Two

Sous-vide prime rib roast. Marinated for 24 hours, cooked to 126°F (52°C), then seared on the grill. A beautifully tender piece of beef, consistently pink from edge to edge.
For those of you who have yet to try sous-vide, this is an easy introduction to this perfect cooking method for everything from meat to fish, vegetables and even desserts. Sous-vide cooking ensures that everything is cooked evenly, from the edge to the core, plus you can't over cook your food! These are just a few of the reasons I love this cooking method!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 3 hrs 5 mins
Inactive time 1 d
Total Time 1 d 3 hrs 20 mins
Course Dinner, Main Course
Cuisine American, French, Italian
Servings 2 -3 People

Equipment

Ingredients
  

  • 2- pound 1-rib, prime rib roast
  • ¼ cup extra virgin olive oil
  • 1 large rosemary sprig washed and dried
  • Salt and freshly ground pepper
  • Finishing salt optional

Instructions
 

  • Pat the roast dry and season liberally with salt & pepper.
  • Place the roast with the olive oil and rosemary in vacuum bag (remember to fold over the bag opening to keep the zipper from getting dirty). Attach the liquid protector, close the bag, and vacuum seal it (do not allow the liquid to be vacuumed into the pump). Marinate in the fridge for 4-24 hours.
  • Attach the sous-vide stick to a large stock pot. Fill the pot with water, making sure the water level is below the maximum capacity on the stick. Set the temperature to between 126F-130F for medium rare. When the set temperature has been reached, put the bag in the water (ensuring it is completely submerged) and cook the roast sous-vide for 3 hours.
  • At the end of the cooking process, remove the bag from the water bath, take out the roast and pat dry.
  • Preheat the grill on high. Grill both sides and the fat edge until nicely seared. Approximately 90 seconds per side on an extremely hot grill. Rest for 8-10 minutes before slicing.
  • To serve, cut the bone from the meat, then slice into steaks (lengthways) or cut the entire roast into slices (across the grain). Season with Maldon salt and freshly ground pepper.
  • Serve with your favourite roasted vegetables, smashed potatoes, sauteed onions and horseradish.

Video

Notes

Note:
When cooking sous-vide, it is important to ensure that the food is completely submerged under water for the entire cooking time.
Keyword Prime Rib Roast, Sous Vide, Sous Vide Recipes
Tried this recipe?Let us know how it was!

Hope you enjoy my Sous Vide Prime Rib Roast for Two recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Coney Hot Dogs with a Mexican Twist

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A spread of coney hot dogs with with all the toppings.

Coney Hot Dogs with a Mexican Twist!

Looking to shake up your Game Day menu (or even Taco Tuesday)? Then this fusion of Coney Style Hot Dogs and Mexican Flavours, may be just what you need!

The addition of chipotle peppers to a basic Coney sauce is just the trick to get this party for your tastebuds started. Mix it up and serve your dogs on soft tortillas or maintain a bit of tradition and use a hot dog bun. Either way, load on the Mexican-Coney Sauce, guacamole, Pico de Gallo, marinated onions, jalapenos and then take it over-the-top with the flavour packed Mexican Rice.

To be honest, after eating a hot dog, I mixed more of the toppings together on my plate and scooped it all up with the tortilla chips, like deconstructed nachos, so good!

simmering sauce in the pan
Bring to a boil, cover, reduce the heat and simmer until the rice is cooked
A close up image of the Mexican Rice.
cross hatch the hot dogs
A close up of the coney sauce
Place a hot dog in the bun/tortilla, top with Mexican-Coney Sauce and all the additional toppings.
A spread of coney hot dogs with with all the toppings.

Coney Hot Dogs with a Mexican Twist

Looking to shake up your Game Day menu (or even Taco Tuesday)? Then this fusion of Coney Style Hot Dogs and Mexican Flavours, may be just what you need!
The addition of chipotle peppers to a basic Coney sauce is just the trick to get this party for your tastebuds started. Mix it up and serve your dogs on soft tortillas or maintain a bit of tradition and use a hot dog bun. Either way, load on the Mexican-Coney Sauce, guacamole, Pico de Gallo, marinated onions, jalapenos and then take it over-the-top with the flavour packed Mexican Rice.
To be honest, after eating a hot dog, I mixed more of the toppings together on my plate and scooped it all up with the tortilla chips, like deconstructed nachos, so good!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Game Day Snack, Snack
Cuisine American, Mexican
Servings 8 -12 People

Ingredients
  

  • 12 7-inch beef hot dogs or your favourite hot dog
  • 12 brioche hot dog buns or soft tortillas plus more for making tacos/sandwiches with just the toppings

For the Mexican-Coney Sauce

  • 1.25 pounds lean ground beef
  • 1 red onion finely chopped (about 1.5 cups)
  • 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
  • ½ tablespoon chili powder
  • ½ tablespoon brown sugar
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon ground mustard
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon cayenne pepper
  • 2 chipotle peppers in adobo sauce plus ½ tablespoon of sauce, chopped
  • ¼ cup tomato paste
  • 1 cup broth beef, chicken, or beef, plus more as needed

For the Mexican Flavoured Rice

  • 1 tablespoon olive oil
  • 1 red onion diced
  • 1 orange bell pepper or colour of your choice, diced
  • 3 cloves garlic minced
  • 1 cup frozen corn kernels
  • 1 13.5-ounce 398 ml can black beans
  • 1 13.5-ounce 398 ml can diced tomatoes
  • 1 teaspoon dried flowering oregano Greek, Mexican or just dried oregano
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 ½ cups of stock beef, chicken, vegetable
  • 1 ½ cups of 10-minute rice plain or your favourite flavour
  • 1 cup shredded old cheddar
  • ½ cilantro chopped

Additional Toppings

  • guacamole store bought or homemade
  • Pico de Gallo/salsa store bought or homemade
  • marinated onions
  • sliced jalapenos fresh or pickled
  • Mexican Flavoured Rice recipe below – spoon on top of your hot dog or serve as a side dish
  • cilantro chopped

Instructions
 

Mexican-Coney Sauce

  • Heat a non-stick skillet over medium heat, add ground beef. Cook until beginning to brown, breaking up the clumps into little pieces. Add chopped onions and continue to cook until beef is no longer pink, 4-6 minutes. Add all the spices, stir, and cook for 1-2 minutes. Add the chipotle peppers with sauce, mix into the beef mixture. Add tomato paste and broth, stir to combine, then reduce heat to low and simmer for at least 30 minutes. If you simmer longer, add more broth as required to keep the mixture saucy.

Mexican Flavoured Rice

  • In a 3- or 4-quart saucepan with a lid, heat the olive oil over medium heat.
  • Add the onion and bell pepper, cook, stirring occasionally, until tender, about 4-6 minutes.
  • Add the garlic, corn and black beans, oregano, spices and cook until heated through, about 2-3 minutes.
  • Add the can of diced tomatoes, stock, and rice, stir to combine. Bring to a boil, cover, reduce the heat and simmer until the rice is cooked, about 20 minutes.
  • Stir in the cheese. Let rest 5 minutes before serving.
  • Serve garnished with the chopped cilantro.

Grill and Assemble

  • Grill hot dogs and buns/tortillas. Cross hatch dog if you like crispy bits.
  • Place a hot dog in the bun/tortilla, top with Mexican-Coney Sauce and all the additional toppings.
  • Serve with a fork or tortilla chips to clean up whatever falls off your hot dog… and do not forget the napkins!

Notes

Change it up:
  • Don’t eat red meat? Then replace the beef hot dogs and ground beef with chicken or turkey hot dogs/ground meat.
  •  Vegetarian? Use a plant-based hot dog and plant-based ground meat… and use plant-based cheddar to make it vegan.
  • Have all-corn tortillas available for those needing a gluten free option (or gluten free buns).
Keyword affortable meal, game day food, game day snacks, gluten free option, superbowl food, vegetarian option
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

This recipe was made (and served) in my Hestan ProBond 11″ TITUM™ Nonstick Skillet, the ProBond 3Qt Soup Pot and cooked on my Hestan Dual Fuel Range in beautiful Pacific Blue. Hot dogs were grilled on my 36″ Hestan freestanding Grill.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

Grilled T-Bone with Garlic-Herb Oil

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A top down image of a sliced t-bone steak, skewered potatoes and carrots, broccolini and a bottle of red wine and glasses.

Grilled T-Bone with Garlic-Herb Oil

Having a couple of friends over for dinner and want to make something that is sure to impress? Then have your butcher cut to order a thick 48-ounce, T-Bone Steak and serve it family style, sliced off the bone, drizzled with garlic herb oil.

A beautiful 2 1/2 inch steak sitting on a cutting board about to go on the bbq beside a bottle and glass of wine.

Preparing a large steak, allows you to cook it slowly to the desired temperature and then give a hot sear over open flame to beautifully char the exterior, while leaving the interior, moist, pink, and beautiful.

The simple seasoning and the light smoky flavours of the lump charcoal & cherry wood, paired perfectly with a bottle of Ryder Estate Cabernet Sauvignon! A fruit-driven wine that is rich, supple and bold. The tannins are silky and satisfying, leading to a balanced and elegant finish. This reasonably priced wine would also be fantastic with bacon-wrapped asparagus, or grilled blue cheeseburgers.

A large sliced t-bone steak with a bottle of wine, glasses and a garlic sauce.

Looking to pick up a bottle for yourself? Head on over to Wine Online Canada’s original independent online wine shop. Celebrating 17 years bringing amazing wines directly to the homes of Canadians.

*** Please enjoy responsibly! ***

Disclosure: I have participated in a paid partnership with Wine Online. Opinions in this post are my own.

A top down image of a sliced t-bone steak, skewered potatoes and carrots, broccolini and a bottle of red wine and glasses.

Grilled T-Bone with Garlic-Herb Oil

Having a couple of friends over for dinner and want to make something that is sure to impress? Then have your butcher cut to order a thick 48-ounce, T-Bone Steak and serve it family style, sliced off the bone, drizzled with garlic herb oil. Preparing a large steak, allows you to cook it slowly to the desired temperature and then give a hot sear over open flame to beautifully char the exterior, while leaving the interior, moist, pink, and beautiful.
Print Recipe Pin Recipe
Cook Time 1 hr 15 mins
Resting time 2 hrs 10 mins
Total Time 3 hrs 25 mins
Course Dinner, Main Course
Cuisine American, North American
Servings 4 people

Ingredients
  

  • 1 48-ounce T-Bone Steak have the butcher cut it about 2 ½ inches thick
  • Kosher Salt
  • 5 cloves garlic minced
  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoon chopped fresh thyme leaves
  • ¼ cup extra virgin olive oil
  • Kosher salt and freshly ground black pepper to taste

Instructions
 

  • Season the steak liberally with salt and return to the fridge uncovered in for 2 hours.
  • In a small bowl mix together the garlic, rosemary, thyme, and olive oil, season with salt & pepper. Set aside until ready to serve.
  • Prepare the charcoal grill to cook the steak indirectly (not directly above the heat source) at approximately 280°F. Stand the steak, bone side down on the grill grates and cook for 50 – 70 minutes until the steak reaches an internal temperature of 105°F. Add more lump charcoal and some pieces of cherry wood (or wood chunks of your choice) to get the grill very hot, then sear both sides over the flames. Cook for about 5 minutes until reaching an internal temperature of 128°F.
  • Remove steak and cover lightly with foil for 10 minutes before slicing.
  • Slice the entire steak and serve it family style drizzled with a little of the garlic-herb oil. Serve with the extra oil.
  • I like serving the steak with parboiled vegetables and potatoes that can be grilled over the wood for just a few minutes to get a good char and soak up some of the live-fire flavour.
  • Pairs perfectly with a bottle of Ryder Estate Cabernet Sauvignon!
Keyword charcoal grilled, family style, grilled, steak, t-bone steak, wine pairing
Tried this recipe?Let us know how it was!

Hope you enjoy my Grilled T-Bone with Garlic-Herb Oil recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Pressure Cooker Veal Shanks with Mushrooms & Gravy

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Pressure Cooker Veal Shanks with Mushrooms & Gravy. An overhead image of an oval platter with veal shanks and gravy over rice. Toppings and vegetables surround this platter.

Pressure Cooker Veal Shanks with Mushrooms & Gravy

The shanks were seared in the pressure cooker, then cooked with onions, celery, carrots, garlic, tomato paste, white wine, mushroom broth, tomatoes, mushrooms, rosemary, thyme, and bay leaves. Served over saffron rice with gravy, finished with pomegranate arils and gremolata.

A platter of veal shanks with gravy over basmati rice. Sprinkled with pomegranates and parsley.

The layers of texture, variety of flavours, combination of warmth and comfort, highlighted by a pop of freshness, comes together like an orchestra of string, woodwind, brass and percussion, performing a symphony of taste in your mouth.

Raising Canadian Beef is a craft spanning a history longer than Confederation. Canada Beef takes on the responsibility for the resources in their care. Stewardship is the mindset, sustainability the practice.

A top down image of ingredients for veal shanks and gravy

It was pleasure to create this recipe in partnership with Canada Beef @loveCDNbeef #MyCanadianBeef Opinions in this post are my own.

An overhead image of an oval platter with veal shanks and gravy over rice. Toppings and vegetables surround this platter.

Pressure Cooker Veal Shanks with Mushrooms & Gravy

The shanks were seared in the pressure cooker, then cooked with onions, celery, carrots, garlic, tomato paste, white wine, mushroom broth, tomatoes, mushrooms, rosemary, thyme, and bay leaves. Served over saffron rice with gravy, finished with pomegranate arils and gremolata.
The layers of texture, variety of flavours, combination of warmth and comfort, highlighted by a pop of freshness, comes together like an orchestra of string, woodwind, brass and percussion, performing a symphony of taste in your mouth.
Raising Canadian Beef is a craft spanning a history longer than Confederation. Canada Beef takes on the responsibility for the resources in their care. Stewardship is the mindset, sustainability the practice.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 30 mins
Course Dinner, Entree, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 4 bone-in cross-cut Canadian beef Veal Shanks 1 to 1 ½ inches thick; 2 ½ – 3 lb/1.3 to 1.5 kg, tied tightly around the middle with kitchen twine.
  • ½ teaspoon fresh ground pepper
  • ½ teaspoon kosher salt
  • 2 tablespoons flour
  • 2 teaspoons olive oil
  • 1 tablespoon butter
  • 1 large onion diced (about 1 cup)
  • 1 stalk celery diced (about 1/3 cup)
  • 1 carrot diced (about 1 cup)
  • 2 cloves garlic minced
  • 3 tablespoon tomato paste
  • 1 cup dry white wine
  • 1 ½ cups mushroom or chicken stock plus more if needed
  • 14 oz can diced tomatoes (398 mL)
  • 8 oz small whole button mushrooms (250 g) cleaned
  • 1 teaspoon fresh thyme leaves finely chopped
  • 1 teaspoon fresh rosemary leaves finely chopped
  • 2 bay leaves
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ½ cup pomegranate seeds for serving

Saffron Rice:

  • ½ teaspoon saffron threads
  • ¼ cup hot water
  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced onion
  • 1 ½ cups basmati rice
  • 3 cups chicken stock no salt added
  • 1 teaspoon salt

Gremolata:

  • 2 clove garlic minced
  • zest of 2 lemon
  • ½ cup parsley leaves finely chopped

Instructions
 

  • Pat veal shanks dry with paper towels, then season with the salt & freshly ground pepper.
  • Add flour to a shallow dish. Add each shank to the flour, one at a time and turn to coat. Brush off excess flour.
  • Select brown/sauté (high heat) setting on a 6-quart electric pressure cooker. Add 1/2 teaspoon oil (for each shank that will fit without overcrowding), then brown the shanks for about 4 minutes per side. (1-2 shanks at a time). Remove shanks from the pressure cooker to a platter or plate and set aside.
  • Melt butter, then add the onions, celery and carrots and sauté for 4-5 minutes, stirring occasionally.
  • Add the garlic and tomato paste and cook for 1-2 minutes.
  • Pour in the wine and boil for 2 minutes, scraping the bottom of the pan to loosen any browned bits.
  • Add in 1 ½ cups mushroom/chicken broth, tomatoes, mushrooms, spices, bay leaves, then nestle the veal shanks into the liquid (add up to additional 3/4 cup of broth if needed to just cover the shanks).
  • Lock lid; close pressure-release valve. Set to pressure-cook on HIGH for 45 minutes.
  • While the veal cooks make the Saffron Rice and Gremolata (instructions below).
  • Once the time has elapsed on the veal shanks, let the pressure naturally release for 10 minutes, then quick release any remaining pressure.
  • Remove meat and vegetables from the pressure cooker to a clean platter, discard bay leaves,remove meat, strain sauce, reserving strained sauce and mushrooms only. Cover shanks & mushrooms with foil and keep warm.
  • Skim fat from remaining juices. Select brown/sauté setting and adjust for high heat. Bring to a boil.
  • In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil, cook, and stir occasionally until thickened into a silky gravy. 6 to 10 minutes.
  • Turn off the pressure cooker.
  • To serve, place hot rice on a platter, arrange shanks and mushrooms on the rice. Pour over a little gravy, then finish with a sprinkling of pomegranate seeds and gremolata.
  • Serve with remaining gravy, pomegranate seeds, gremolata, and your favourite vegetables.

Saffron Rice:

  • Pour 1/4 cup of hot water into a small bowl. Slightly crumble the saffron threads into the water set aside..
  • Soak the basmati rice in cold water for 5 minutes. Drain, then set aside.
  • Meanwhile, in a large heavy pot, heat the extra virgin olive oil over medium heat. Add the onion to the pot and sauté for 8-10 minutes, stirring frequently, until the onion is soft and translucent. Add rinsed rice to the pot and sauté for one minute longer, mixing the rice together with the cooked onion.
  • Add mushroom/chicken stock, salt, and soaked saffron and saffron water to the pot. Bring to a boil, stir.
  • Cover the pot and reduce heat to low.
  • Let the rice simmer for 20 minutes. Turn off the heat, but keep the pot covered, and continue to let the rice sit and steam in the covered pot for 10 minutes longer.
  • Fluff the rice with a fork before serving, stirring well to break up the rice and incorporate the cooked onion

Gremolata:

  • While rice and veal shanks are cooking, combine gremolata ingredients in a small bowl. Set aside.

Video

Notes

Chef’s Tip: The gravy is key to this dish. If it takes a little longer to achieve a silky consistency, it is worth the time to get it right
Keyword Osso Buco, pressure cooker recipe, veal, veal shanks
Tried this recipe?Let us know how it was!

Hope you enjoy my Pressure Cooker Veal Shanks with Mushrooms & Gravy recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Stuffed Beef Roast with Mushroom Gravy

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A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Stuffed Beef Roast with Mushroom Gravy

This flavourful roast was flattened, stuffed with a delicious assortment of local Ontario produce & products, rolled tight, reverse seared and served on a silky bed of mushroom gravy.

The onions were braised in a craft beer, bourbon-barrel-aged maple syrup added just a hint of sweetness, and garlic, thyme, rosemary, mushrooms, kale, grainy mustard brought this flavour packed stuffing together. The beef was layered with an artisan cheese which combines characteristics from both Gouda and Appenzeller, a delicious Swiss cheese variety; the stuffing was piled on top, while kitchen twine secured this beautiful beef package, before heading into the oven.

If you have been following us for awhile, you will know that supporting local businesses and knowing where our food comes from is especially important to Elaine and me! Whether shopping on the next block, in the next town, or at the next farm market we come across; food sourcing outings are always an adventure and a wonderful way to spend time doing what we are passionate about!

We were thrilled when Ontario Beef asked us to create a recipe using local ingredients. Not only do we get the opportunity to use wonderful local products, but we get to support some of the creative businesses that produce and/or purvey these amazing local items!

A top down image of a raw beef roast, cheese, mushrooms, onion, thyme, kale, mustard, olive oil, beer and salt and pepper.

Full list of local items is included at the end of this recipe.

A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Disclosure: I have participated in a paid partnership with Ontario Beef. Opinions in this post are my own.

A sliced stuffed roast beef surrounded with a bowl of gravy, a dish of green beans, potatoes, horseradish, salt, napkins and cutlery

Stuffed Beef Roast with Mushroom Gravy

This flavourful roast was flattened, stuffed with a delicious assortment of local Ontario produce & products, rolled tight, reverse seared and served on a silky bed of mushroom gravy.
The onions were braised in a craft beer, bourbon-barrel-aged maple syrup added just a hint of sweetness, and garlic, thyme, rosemary, mushrooms, kale, grainy mustard brought this flavour packed stuffing together. The beef was layered with an artisan cheese which combines characteristics from both Gouda and Appenzeller, a delicious Swiss cheese variety; the stuffing was piled on top, while kitchen twine secured this beautiful beef package, before heading into the oven.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Course Dinner, Entree, Main Course
Cuisine North American
Servings 5 – 6 People

Ingredients
  

Mushroom Gravy

  • 4 tablespoons unsalted butter
  • 12 oz mixed sliced mushrooms, such as shiitake, cremini, oyster or white (340 g)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 3 tablespoons Canadian Apera or Marsala wine
  • 1 ½ cups low-sodium beef broth (355 ml)
  • 1 cup concentrated beef broth (240 ml)
  • 2 teaspoons fresh thyme leaves

Instructions
 

  • Remove roast from the fridge, discard any packaging, place on tray, to bring to room temperature.

Prepare the stuffing:

  • Heat oil in a large sauté pan (with a lid) over medium-high heat. Add the onions, salt & pepper and cook covered, stirring occasionally, until onions are soft and slightly browned in spots, 6-8 minutes. Add garlic, thyme & rosemary and cook for 2 minutes. Add maple syrup and stir to combine. Add beer, bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 10 minutes. Add the mushrooms and kale, cover, and cook for 5 minutes.
  • Uncover and stir the onion mixture. Increase the heat to medium-high and cook at a gentle boil, stirring frequently, until the liquid has evaporated, 4 to 5 minutes. Add the mustard and stir to combine.
  • Remove from heat and let cool while you prepare the roast.
  • Preheat the oven to 300°F (150°C) Convection Roast setting.

Prepare the roast:

  • Using a large chef’s knife or carving knife, slice roast lengthwise, stopping when you are about ½ inch (1 cm) from bottom of the roast. Open the roast up like a book and cut one side to “unroll” the roast to be about ¾ inch (2 cm) thick piece of meat. Do the same with the other side so that you end up with a rectangular piece of meat that is about 3/4 inch (2 cm) thick. Using a flat meat mallet, pound the roast to about ½ inch (1 cm) thickness; set aside.
  • Sprinkle the cheese evenly over the flattened roast.
  • Next spread the cooled stuffing on top of the cheese.
  • Roll it up like a roulade (or jelly roll) and tie with kitchen string at 2-inch (5 cm) intervals. Slide a spring of rosemary under the strings to create a wonderful aroma while cooking. Place on a rack on a shallow roasting pan or sheet pan. Brush entire roast lightly with olive oil and season with salt & pepper.
  • Cook for 1 hour until internal meat temperature reaches 125°F. Remove from oven.
  • Heat a tablespoon of olive oil in a large cast iron or heavy bottom pan until beginning to shimmer. Add the roast and sear all sides for 60 – 90 seconds (each side) until nicely browned.
  • Return the roast to the roasting rack and lightly tent with foil, leave to rest for 10 minutes before carving.
  • Serve 2.5 cm (1/2 inch) slices of beef with mushroom gravy, garnished with thyme & rosemary sprigs.

Mushroom Gravy

  • Melt the butter in a large saucepan over medium-high heat. Add the mushrooms and cook, stirring occasionally, until dry and tender, about 10 minutes. Season with salt and pepper.
  • Sprinkle the flour over the mushrooms and cook, stirring until lightly browned, about 1 minute. Add the Apera (or Marsala) and deglaze the pan, scraping the bottom clean. Add the beef broth and concentrated beef broth and continue to cook until it comes to a boil and thickens, about 5 minutes. Stir in the thyme and adjust the seasoning with salt and pepper.

Video

Keyword Beef, Ontario Beef, roast beef, stuffed beef
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Local ingredients used in this recipe:

Beer Braised Onion & Steak Galette

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Steak & Onion Galette sliced in quarters with beer, side salad, cheese and steak slices.

Beer Braised Onion & Steak Galette

The beer braised onion and smoked gorgonzola filling in this galette is so darn delicious, that I think the recipe title should be “Beer Braised Onion Galette – Steak Optional!”

Using a combination of four different fresh local onions, cooking them slowly with garlic & thyme, then bathing them in a local craft beer with a lovely citrus note brought out all things good about onions.

An image of local Ontario onion varieties that will be used in a steak & onion galette.

Amazing taste, incredible aroma, richness, sweetness, tenderness… then baked with this soft, flakey, buttery pastry, with the smoked gorgonzola and bam! The magic happens!

A close up image of a steak & onion galette

Steak and onions are a classic combination, and do not get me wrong, they work in perfect harmony here, but if you wanted the onions to perform solo, they are up to the task!

In Ontario, large, sweet Spanish and red onions are harvested from early September until the latter part of December. Popular varieties of cooking onions (yellow skins) are available all year round, thanks to modern storage methods and small bunching onions (green onions or scallions) run through to mid-November.

So, it is a perfect time to support local and add Ontario onions to your next meal!

Steak & Onion Galette - braised onions ingredients
A sauté pan with braised onions.
Steak & Onion Galette - pastry ingredients
Steak & Onion Galette - pastry dough rolled into a 12-13" circle
Steak & Onion Galette filled with onions and cheese, with brushed egg yolk edges.
A finished bubbling galette coming out of the oven.
Two striploin steaks with fat removed.
Two steaks in a pan, with one flipped.

Disclosure: I have participated in a paid partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

A close up image of a steak & onion galette

Beer Braised Onion & Steak Galette

The beer braised onion and smoked gorgonzola filling in this galette is so darn delicious, that I think the recipe title should be “Beer Braised Onion Galette – Steak Optional!
Using a combination of four different fresh local onions, cooking them slowly with garlic & thyme, then bathing them in a local craft beer with a lovely citrus note brought out all things good about onions. Amazing taste, incredible aroma, richness, sweetness, tenderness… then baked with this soft, flakey, buttery pastry, with the smoked gorgonzola and bam! The magic happens!
Steak and onions are a classic combination, and do not get me wrong, they work in perfect harmony here, but if you wanted the onions to perform solo, they are up to the task!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 48 mins
Total Time 1 hr 8 mins
Course Dinner, Main Course
Cuisine French
Servings 4 people

Ingredients
  

Beer Braised Onion Filling

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 2 pounds 907 g – 4 medium onions (2-4 different varieties), thinly sliced * I used Spanish, Red, Dutch cooking & Yellow cooking – once peeled & sliced, yields about 5.5 cups
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 5 sprigs thyme leaves removed
  • 2 garlic cloves minced
  • 1 tablespoon brown sugar
  • 1 cup beer
  • 80 g smoked gorgonzola cheese crumbled

Galette Pastry Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ½ tablespoon fresh thyme leaves finely chopped
  • ½ cup cold unsalted butter cubed (cube and place in freezer for 5-10 minutes before using)
  • 4 teaspoon ice water
  • 1 egg beaten

Steak

  • 2 8 oz striploin steaks fat removed (about ¾” to 1 inch thick)
  • Salt
  • 1 tablespoon olive oil

Instructions
 

Braised Onions

  • Heat oil and butter in a large sauté pan (with a lid) over medium-high heat until the butter melts. Add the onions, salt & pepper and cook covered, stirring occasionally, until onions are soft and slightly browned in spots, 6-8 minutes. Add thyme and garlic and cook for 2 minutes. Sprinkle with brown sugar and stir to combine. Add in beer; bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 15 minutes.
  • Uncover and gently stir the onions. Increase the heat to medium-high and cook at a gentle boil, stirring frequently, until the sauce has thickened to a light syrup, 8 to10 minutes.
  • Remove from heat and let cool slightly while you prepare the pastry.

Galette Pastry

  • Position rack in bottom of oven. Preheat to 375F.
  • Add flour, sugar, 1/4 tsp salt and thyme into a food processor and blend to combine. Add butter. Pulse until crumbs form. With motor running, add ice water through spout. Continue blending just until dough comes together. It should not be too sticky.
  • Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pour pastry dough from food processor onto the parchment and form into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 to 13 inches wide. Pastry will be quite thin, and edges will be uneven, but this is a rustic pie, so do not fret. Transfer parchment and pastry onto a baking sheet.
  • Spread cooled onion mixture onto centre of pastry, forming a 10-to-11-inch circle. Fold pastry over, just to cover edge of the onions (about 1.5 to 2 inches). Centre of pie will not be covered with pastry, and edge will be uneven. Lightly brush pastry with egg mixture. Then dot the onions with the crumbled gorgonzola.
  • Bake until pastry is golden brown, and mixture is bubbly, 35 to 40 min.

Seared Steak

  • While the galette bakes, let the steaks rest at room temperature for 20 minutes.
  • Heat oil in a 12-inch skillet over medium-high heat (let the pan heat for about 2 minutes).
  • Pat both sides of steak dry with paper towels then season both sides with salt.
  • Place steaks in skillet and press down to ensure the entire bottom surface is making direct contact with skillet. Let cook until browned on bottom, about 1.5 minutes.
  • Flip and press down on the steak to ensure good contact, then cook 1.5 minutes more.
  • (Note – 3 minutes total was a nice medium rare for my steaks that were ¾ inch thick – adjust cooking time based on thickness and preferred doneness)
  • Let steak rest for 5 minutes then thinly slice across the grain.

Serving

  • Once the galette is done, let it rest for 3 to 4 minutes, then top with the all the slices of just one steak. Sprinkle with thyme, cut the galette into quarters and serve with the second steak on the side, more cheese (optional), finishing salt and thinly sliced green onions (also optional).
Keyword beer braised, onion galette, onion recipes, steak
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Grimm’s Original Bavarian Smokie Tacos

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A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!

I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!

Ingredients laid out to make Grimm’s Original Bavarian Smokie Tacos
Flaming Sausages on the grill
Sliced sausages on the grill
Sliced sausages and tortillas on the grill

Disclosure: I have participated in a paid partnership with Grimm’s Fine Foods. Opinions in this post are always my own.

A top down image of a very colourful tray of Bavarian Smokie tacos. Along with the four made up tacos there is a bowl of shredded cheese, a bowl of corn & black bean salsa, a bowl of guacamole, tortillas, sliced grilled sausages, limes, chopped tomatoes and shredded lettuce.

Grimm’s Original Bavarian Smokie Tacos

What’s better than grilled Grimm’s Original Bavarian Smokies? How about tacos made with Grimm’s Original Bavarian Smokies, wrapped inside Grimm’s Wheat & Corn Tortillas, then smothered in spicy guacamole and layered with a fresh corn & black bean salsa!
I love tacos, and these have easily become one of my all-time favourites, thanks to the flavour-packed sausages! Hope you get the chance to try them!
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dinner, Entree, Game Day Snack, Main Course
Cuisine Mexican
Servings 4 -6 People

Ingredients
  

Suggested toppings

  • 10-12 cherry tomatoes quartered
  • ¼ iceberg lettuce shredded
  • ¼ purple cabbage shredded
  • Handful of cilantro chopped or picked leaves
  • Sour cream
  • Thinly sliced jalapeños
  • Hot sauce
  • Tortilla chips for eating with the guacamole & salsa

Instructions
 

  • Preheat grill to medium-high heat.
  • Grill the smokies over direct heat for 10-12 minutes, until nicely charred. Remove to cutting board until cooled enough to handle.
  • Turn the heat under the griddle (or large high-heat resistant skillet) onto medium. As the griddle/skillet begins to warm, add the olive oil and warm for 1-2 minutes. Next add the onions and the pinch of salt, stir to combine, cook slowly (adjusting heat as required) until the onions are soft, golden, and slightly browned in spots, about 8-10 minutes.
  • While the onions cook, slice the cooled smokies into thin slices on the diagonal. When the onions are just about done, add the sliced smokies in with the onions, then add the chilli powder, the lime zest & juice, stir to combine. Raise the heat to medium-high and cook, stirring occasionally until the lime juice has evaporated and the smokies look moist, but crispy for 5-8 minutes.
  • Serve hot smokies immediately with warm tortillas, the corn & black bean salsa, guacamole, and all the toppings. Have fun building your own tacos with any or all, of the delicious ingredients.

Notes

Servings: 12 tacos, 4-6 people
Keyword Bavarian Smokies, grilled, sausages, tacos
Tried this recipe?Let us know how it was!

Hope you enjoy these Grimm’s Original Bavarian Smokie Tacos! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Korean-Style Barbecue Beef Short Rib Lettuce Wraps

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A top down image of barbequed Korean-style barbecue beef short ribs on lettuce and two dressed lettuce wraps on a large wooden board. Additional lettuce, radishes, sauce, pistachios, chopped green onion, a salad and a cast-iron dish with mushroom skewers and kimchi surrounding the beef.

Korean-Style Barbecue Beef Short Rib Lettuce Wraps

Fire up the grill! It is time to give your taste buds a treat with Canadian Beef, Korean-Style Short Ribs!

I am thrilled to be partnering with Canada Beef to develop this one grill meal recipe.

Grilled short ribs are one of the most popular dishes and Korean barbecue and they will soon become one of the most popular dishes on your grill too! The marinade of garlic, ginger, soy, sugar, and sesame infuses the meat with such incredible flavour! The longer you marinade the ribs the tastier they will be, so plan for 24 hours. While that grill is hot why not grill up two incredible accompaniments to take this meal over the top with flavour… caramelized Kimchi (you will want this on everything, so good!) and marinated mushroom skewers (because beef & mushrooms are best friends!)

Korean-style short ribs (also known as flanken short ribs) refers to a strip of beef cut across the bone from the end of the short ribs. The result is a thin strip of meat, about 8” to 10” in length. The thin slices make for fast cooking on a hot grill. You can find Korean style ribs at most Asian markets or ask your local butcher to cut you some, using quality Canadian Beef! #MyCanadianBeef

Delicious served in lettuce wraps (our favourite) or straight off the grill onto a plate with your favourite sides.

INGREDIENTS
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons rice vinegar
  • 1/4 cup grated yellow onion
  • 4 teaspoons finely grated ginger
  • 1/2 cup peeled and grated Asian pear (or substitute apple)
  • 4 cloves minced garlic
  • 2 tablespoons sesame oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup brown sugar, packed
  • 8-12 Canadian Beef – Korean style Bone-in Grilling Short Ribs (approximately 1.5 – 2.2 lbs) (see Note)
To garnish
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
An image of raw ingredients for Korean-style beef short ribs
PREPARATION

Make marinade by placing the first 10 ingredients in a food processor and blend to combine. Reserve ¾ cup of the marinade for brushing the ribs while grilling.

Place ribs in a sealable container or use a resealable plastic bag (great for camping too!). Pour the marinade over the ribs.

Korean-style beef short ribs in marinade.

Cover, refrigerate and marinate the ribs for at least 6 hours, or up to 24 hours. Shake the container once or twice during the marinating process.

To cook the ribs, preheat a charcoal or gas grill to medium-high heat (400°F/200°C). Remove the meat from the marinade. Discard marinade that has been in contact with the meat.

Place the reserved marinade in a high-heat tolerant saucepan, then place it on a side burner or cooler spot on the grill to warm through. Be careful not to let it boil or reduce as the sugars will burn and the salt in the soy will overwhelm the taste.

Prepped ingredients for Korean-style beef short ribs are placed in front of a bbq ready to be barbecued.

Place the ribs over direct heat and grill for approximately 4 to 5 minutes per side, brushing additional warm marinade on each side. If your grill begins to flame too much, move the ribs to a new spot.

Korean-style beef short ribs placed on the bbq.

We like to serve the ribs in lettuce wraps for a main course so, we cut out the bones and slice the meat into strips for the wraps. For the wraps serve with white rice, whole lettuce leaves (we used Boston Lettuce & Perilla leaves), Ssamjang dipping sauce, Spicy Korean Coleslaw (recipe here), green onions, pickled radishes, pistachios, sesame seeds, Grilled Mushrooms (recipe below) and Caramelized Kimchi (recipe below).

On the side we served a light and refreshing Korean Green Salad (recipe here).

A top down image of barbequed Korean-style barbecue beef short ribs on lettuce and two dressed lettuce wraps on a large wooden board. Additional lettuce, radishes, sauce, pistachios, chopped green onion, a salad, rice and a cast-iron dish with mushroom skewers and kimchi surrounding the beef.

Note: If using ribs for lettuce wraps, I plan 2 ribs/person and use half in each wrap (4 wraps/person). If enjoying the ribs as is, I suggest 3 ribs/person.

  • Prep Time: 20 mins
  • Inactive Time: 6 to 24 hours (marinating time)
  • Cook Time: 10 mins
  • Servings: 4

Grilled Mushrooms

Korean style barbecue short ribs, mushroom skewers and Kimchi on a roaring hot bbq.
INGREDIENTS
  • 8 medium Cremini mushrooms, cut into quarters (or 30 button mushrooms, uncut)
  • 2 tablespoon Ssamjang hot sauce
  • 2 tablespoon soy sauce
  • 5 six-inch wooden skewers (soak in water for at least ½ hour)
PREPARATIONS

Combine hot sauce and soy sauce, then add the cut mushrooms to this marinade. Skewer mushrooms onto skewers.

Grill for 6-8 mins, turning throughout to grill all sides.

  • Prep Time: 5 mins
  • Inactive Time: 15 minutes (marinating time)
  • Cook Time: 6-8 mins
  • Servings: 4

CARAMELIZED KIMCHI

Carnalized kimchi in a cast iron pan over a hot BBQ
INGREDIENTS
  • ¼ cup brown sugar
  • ¼ cup distilled white vinegar
  • 2 tablespoons chilli paste (gochujang, ssamjang or any chilli paste you have on hand)
  • 2 tablespoons soy sauce
  • 1 ½ cup kimchi
PREPARATION

In a medium bowl, combine the sugar, vinegar, chilli paste and soy sauce. Add the kimchi and toss to coat. Heat the skillet until hot. Add the kimchi and cook over medium-high heat until the liquid is thickened and glossy and the kimchi is browned in spots, about 5-8 minutes.

  • Prep Time: 5 mins
  • Cook Time: 5-8 mins
  • Servings: 4

Disclosure: I have participated in a paid partnership with Canada Beef. Opinions in this post are my own.

Hope you enjoy these recipes! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine