Cana­dian beef an in­ter­na­tional oc­ca­sion

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East re­cently met west dur­ing a spe­cial cel­e­bra­tion of Canada’s 150th birth­day.

In hon­our of this spe­cial oc­ca­sion, Canada Beef and Fair­mont Ho­tels & Re­sorts joined forces to cel­e­brate how the coun­try’s cul­tural di­ver­sity has in­flu­enced the evo­lu­tion of the na­tion’s cui­sine.

Toronto’s Fair­mont Royal York’s ex­ec­u­tive chef, Robert Mills (who leads a bri­gade of more than 110 culi­nary pro­fes­sion­als from within the largest ho­tel kitchen in Canada!), and Chef Clin­ton Zhu from Shang­hai came to­gether for a spe­cial cookoff.

Each sea­soned chef cre­ated a se­ries of dishes show­cas­ing Cana­dian grown and raised beef, and other farm prod­ucts.

The chefs pre­sented dif­fer­ent prepa­ra­tions of beef, re­flect­ing unique cul­tural in­flu­ences, and the re­sults were de­li­cious and out­stand­ing.

“I am thrilled to be part of such a unique se­ries of events con­nect­ing chefs and pay­ing trib­ute to high-qual­ity in­gre­di­ents like Cana­dian beef,” said Zhu, well re­spected and well con­nected with the in­ter­na­tional food com­mu­nity. “Once we take the time to get to know where our food comes from and how it is crafted, we can truly ap­pre­ci­ate its beauty,” he said.

“Cook­ing is all about life ex­pe­ri­ences com­bin­ing flavours, cook­ing tech­niques and shar­ing ideas to pro­duce amaz­ing re­sults,” added Mills.

“In work­ing with our global part­ners, we’re ex­plor­ing how far the Cana­dian pantry has come,” said Joyce Parslow, ex­ec­u­tive di­rec­tor of mar­ket­ing and con­sumer re­la­tions at Canada Beef. “In build­ing th­ese re­la­tion­ships, we aim to in­spire Cana­di­ans to con­tinue ex­pand­ing their pantries and em­brac­ing global flavours in their daily cook­ing.”

For more in­for­ma­tion, visit Canad­

For the fol­low­ing recipes, the chefs worked with the bottom sir­loin tri tip cut of beef, the bone­less cut con­sist­ing of the tri­an­gu­lar por­tion found on the bottom sir­loin butt.

Lean and flavour­ful it’s very easy to work with.

The orig­i­nal recipes were adapted for home kitchens by the Cana­dian Beef Cen­tre of Ex­cel­lence (Canad­ • 11/2 lb. (750g) mini white or red pota­toes • 2 cloves gar­lic, whole, peeled

cup (75mL) plus 1 Tbsp. (15mL) canola oil 3/4 tsp. (4mL) EACH salt and pep­per, di­vided • 1 tsp. (5mL) fresh thyme

leaves • 2 pkgs (100g each) oys­ter or hen of the woods mush­rooms • 4 pieces (about 6 oz./170g each) bottom sir­loin tri-tip grilling steak • 2 cups (500mL)

beef broth • 1 Tbsp. (15mL)

but­ter • • 1 cup (250mL) chopped fresh pars­ley (about 1 bunch, stems re­moved) • 2 Tbsp. (30mL) grated lemon zest (about 2 lemons) • 1/4 cup (60mL) lemon juice • 1 clove gar­lic, minced • 1 an­chovy fil­let, minced (or

1/2 tsp./2mL an­chovy paste) • 3 Tbsp. (45mL) ex­tra-vir­gin olive oil Gre­mo­lata: Stir to­gether pars­ley, lemon zest and juice, gar­lic, an­chovy and oil in a bowl; set aside.

Boil pota­toes and gar­lic in pot of wa­ter for about 8 min­utes or un­til ten­der. Drain and let cool slightly. Quar­ter pota­toes and place in bowl with gar­lic.

Heat oil in skil­let over medium-high heat; cook pota­toes, stir­ring oc­ca­sion­ally for about 10 min­utes or un­til golden and crispy. With a slot­ted spoon, re­move to bowl; toss with thyme and 1/4 tsp. each of salt and pep­per. Set aside.

Re­turn skil­let and oil to medium-high heat; saute mush­rooms with 1/4 tsp. each of salt and pep­per for about 5 min­utes or un­til golden; set aside.

Heat a cast iron skil­let over high heat; add 1 Tbsp. (15mL) of oil. Sprin­kle steaks with re­main­ing salt and pep­per.

Sear both sides of steaks well. Re­duce heat and cook un­til dig­i­tal ther­mome­ter reaches an in­ter­nal tem­per­a­ture of 140F (60C).

Re­move skil­let from heat and let rest for 10 min­utes.

Pour steak juices in small saucepan with beef broth and boil un­til re­duced to 1/2 cup (125mL). Whisk in but­ter to thicken sauce. • • •

• •

• • • •

• • • Smear Gre­mo­lata onto plate and place steak on top. Spoon mush­rooms and pota­toes around steak. Spoon sauce over steak to serve. Serves 4. 3 Tbsp. (45mL) soy sauce 3 cloves gar­lic, minced Bottom sir­loin tri-tip oven roast (about 2-lb./1-kg) 2 Tbsp. (30mL) sesame oil, di­vided 3 green onions, sliced 1 piece fresh gin­ger (about 2-in./5cm), peeled and sliced 10 star anise 2 cin­na­mon sticks 2 Tbsp. (30mL) rice vine­gar 1 strip or­ange peel (about 4 in./10cm long) 1 cup (250mL) wa­ter 1 Tbsp. (15mL) corn­starch Thinly sliced green onion and or­ange zest for gar­nish Com­bine soy sauce and gar­lic in re­seal­able plas­tic bag.

Add roast and mas­sage with mari­nade. Seal bag and re­frig­er­ate for at least 2 hours or up to overnight.

Heat oil in skil­let over medium-high heat. Re­move roast from bag, re­serv­ing mari­nade and sear roast well on both sides; set aside.

Heat re­main­ing oil in large pot and saute green onions, gin­ger, star anise and cin­na­mon for 5 min­utes or un­til fra­grant. Add vine­gar to deglaze pot. Add beef and any juices to pot. Pour in 1 cup (250mL) of wa­ter, re­served mari­nade and add or­ange peel to pot. Bring to a sim­mer.

Place in a pre­heated 275F (140C) oven; cook un­cov­ered un­til ther­mome­ter reads 140F (60C) for medium, about 25-30 min­utes, de­pend­ing on thick­ness of roast

Re­move beef from cook­ing liq­uid and place on cut­ting board.

Bring re­main­ing liq­uid in pot to boil for about 20 min­utes or un­til re­duced to about half. Whisk to­gether corn­starch and 2 tbsp. of wa­ter. Whisk into sauce un­til thick­ened.

Slice beef. La­dle sauce into shal­low bowls and layer meat into sauce. Sprin­kle with green onion and or­ange zest to serve.

Toronto’s Fair­mont Royal York’s ex­ec­u­tive chef, Robert Mills, left, and chef Clin­ton Zhu from Shang­hai.

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