Beef

Beef is made from the meat of a cow.

Standing Rib Roast

Description

A traditional way to prepare a beef rib roast.

Source

Marg Forwell

Yield
8 Servings
Preparation time
5 minutes
Cooking time
2 hours, 55 minutes
Total time
3 hours
Ingredients
4 pounds beef rib roast
  soy sauce (to taste)
  pepper (to taste)
  garlic (ground; to taste)
1⁄2 cup water
Instructions
  1. Rub roast with soy sauce, garlic and pepper over all surfaces
  2. Put water in the bottom of the roast pan
  3. Place roast, standing on the ribs, into the pan. Cover pan.
  4. Roast at 275˚F (135˚C) for 1+1/2 hours.
  5. Remove meat and wrap in heavy foil. Set aside on counter.
  6. Chill the juices for au-jus gravy later (you will need to remove the solidified fat when it has cooled)
  7. About an hour before serving (for large roasts, 1+1/4 hours for medium-rare or 1+1/2 hours for medium), remove the foil and return the roast to the pan. Cook uncovered at 350˚F (about 176˚C).
  8. Add any new juices to the gravy, reheat, and serve un-thickened
Meat
Beef

Stuffed Filet of Beef

Description

An alternative way to prepare Beef Tenderloin.

Source

The book "Winning Tastes of Beef"; originally submitted by Janet Palmer, co-owner of Calories Bakery & Restaurant in Saskat

Yield
10 Servings
Preparation time
2 hours, 25 minutes
Cooking time
35 minutes
Total time
3 hours
Ingredients
2 sweet red peppers
10 ounces fresh spinach
1⁄2 pound chèvre goat cheese (Chèvre is creamy)
1⁄2 teaspoon rosemary (dried)
1⁄2 teaspoon thyme (dried)
1⁄4 teaspoon black pepper
3 pounds beef tenderloin (roast)
2 tablespoons olive oil
Instructions
  1. Broil or grill red peppers, turning often, for 20 minutes or until blistered and charred all over.
  2. Let cool; peel, seed and cut in half. Set aside.
  3. Trim spinach and rinse under water, shaking off the excess.
  4. In a saucepan, cook the spinach, covered and with just the water clinging to the leaves, over medium-high heat for 5 minutes or just until wilted.
  5. Drain and squeeze-dry the spinach leaves, then chop coarsely.
  6. In a bowl, combine spinach, cheese, rosemary, thyme and half of the black pepper. Place on waxed paper.
  7. Using the paper as a guide, roll into a log about the same length as the tenderloin. Refrigerate for about 2 hours, or until firm.
  8. Make lengthwise cuts almost all the way through the beef to form a pocket, leaving ends and opposite long side intact. Arrange red pepper in the pocket and top with cheese log, pressing to fit.
  9. Press beef over filling and add remaining pepper.
  10. Tie with butcher's string at 1-inch intervals.
  11. In a heavy roasting pan, heat oil over medium heat; brown beef on all sides (about 10 minutes).
  12. Place meat on rack in same pan; roast in 190˚C (375˚F) oven for 35 minutes or until meat thermometer registers 60˚C (140˚F) for rare.
  13. Transfer to cutting board, tent with foil, and let stand for 10 minutes.
  14. Cut into 1/2-inch (1 cm) thick slices, and arrange on platter.
Notes

Suggest serving it with rice, accented with sweet peppers and fresh herbs.

Submitted by Tracy Hare Connell of Waterloo, who suggests that gentlemen ordering the beef pre-cut check with their wife before ordering the beef.

Meat
Beef

Family Beef Soup

Description

This versatile soup can feed the whole family, and freezes well.

Source

Eleanor Fairhead

Yield
12 Servings
Preparation time
30 minutes
Cooking time
2 hours
Total time
2 hours, 30 minutes
Ingredients
2 pounds ground beef
1 corn (chopped)
3 tablespoons butter
28 ounces tomatoes (canned)
2 knorr beef cubes (dissolved in 6 cups of hot water)
1 package lipton onion soup (dissolved in 4 cups of hot water)
6 carrots (chopped)
1 cup celery (chopped)
1⁄4 teaspoon oregano
1⁄4 teaspoon thyme
1⁄4 teaspoon pepper
8 tablespoons pearl barley
Instructions
  1. Brown meat and onion in butter
  2. Drain well
  3. Combine all ingredients in a large pot
  4. Simmer for 2 hours
Meat
Beef

Gyros Roast

Description

A Greek-inspired method of preparing lamb leg.

Source

Sueanne Taylor

Yield
8 Servings
Preparation time
15 minutes
Cooking time
1 hour, 45 minutes
Total time
2 hours
Ingredients
1 lamb leg (about 3+1/2 pounds)
2 1⁄2 pounds beef round (boneless)
1⁄4 cup oregano (leaves, dried)
2 teaspoons dill weed (dried)
2 teaspoons thyme (ground)
1 1⁄2 teaspoons salt
1 teaspoon black pepper
  olive oil (to taste)
Instructions
  1. Pound lamb and beef round steak on both sides with meat mallet until each piece of meat measures about 12 × 14 inches
  2. Combine herbs, salt and pepper, crushing with back of spoon until fine in texture, but not powdered
  3. Place lamb on cutting board; brush top lightly with oil and sprinkle with one third of the herb mixture
  4. Pound herbs into surface of lamb with meat mallet
  5. Lay round steak on top of lamb, brush top lightly with olive oil and sprinkle with one half of the remaining herb mixture
  6. Pound herbs into surface of beef with meat mallet
  7. Roll up meats as tightly as possible, starting at the short end; tie securely in several places with string.
  8. Brush outside of roast lightly with oil; rub remaining herb mixture into surface of meat
  9. Place roast in centre of the cooking grate and cook until internal temperature is about 66'C (150'F), about 1+1/2 hours, turning every 45 minutes. The outside of the meat should become very dark and crusty.
  10. Remove meat from cooking grate and let stand 10—15 minutes before slicing. Slice thinly.
Meat
Beef
Lamb

Bulgogi

Description

Bulgogi (불고기) is a popular Korean dish. The word means "fire-meat".

Yield
2 Servings
Preparation time
2 hours
Cooking time
30 minutes
Total time
2 hours, 30 minutes
Ingredients
1 pound top sirloin (thinly sliced)
5 tablespoons brown sugar
1⁄2 cup light soy sauce
2 cloves garlic (finely chopped or crushed)
1⁄4 teaspoon salt
2 tablespoons sesame oil
1 cup green onions (split)
2 cups carrots (julienned)
1 pinch black pepper
2 tablespoons sesame seeds (toasted; optional)
5 tablespoons mirin (or Sake; optional)
Instructions
  1. Mix all ingredients except carrots. Marinate in refrigerator for at least 2 hours.
  2. Grill or pan-cook over medium high heat until meat is just short of desired completion.
  3. Add carrots and cook for an additional 3 minutes.
Notes

Serve with rice.

This recipe was submitted by Matt.

Meat
Beef

Beef

At Brady's we take pride in all the products we sell, especially our beef. Every primal cut we sell is aged for at least 28 days for optimal flavour and tenderness.

Popular cuts include:

  • Baseball steaks,
  • Brisket roasts,
  • Canadian prime 50-day-dry-aged ribeye steaks,
  • Chuck roasts,
  • Natural ground beef,
  • Ribeye steaks or roasts,
  • Stewing beef,
  • Striploin steaks,
  • T-bones steaks,
  • Tenderloin steaks, and,
  • Top Sirloin steaks or roasts (marinated, or plain).

Our best-selling steak is our Marinated Top Sirloin steak, drizzled with our own special blend of spices and a hint of pepper.

Other popular items include:

  • All-beef franks (sausages),
  • Biltong,
  • Boerewors, and,
  • Natural burgers

Looking for hard-to-find beef products like oxtails or beef liver? We can order it for you on short notice!

Brands we sell

We are proud to be an authorized retailer of Certified Angus Beef! Certified Angus Beef is the best of the best AAA-grade beef, specifically chosen for it's marbling, texture, size, appearance, and tenderness.

Florence Meats in Oakville, Ontario specializes in South African cuts which are hard to find elsewhere.

Norpac beef, processed in Norwich, Ontario (a small town about 15 minutes south of Woodstock), is free from antibiotics, growth hormones and the animals have a 100% vegetarian diet and low-stress living conditions, so the meat is tender, lean and high-quality. All of the cattle come from and are raised on small, family-owned Ontario farms.

Prince Edward Island Certified Beef comes to us fresh each week from family farms in Canada's smallest province, Prince Edward Island. The cattle at the P.E.I. Certified Beef farms are raised in a traditional way, eating a natural diet of grass, clover silage, hay, and potatoes (P.E.I. is famous for it's potatoes). As a result, the beef is very rich in flavour and is well-marbled. Brady's is proud to be one of the first butcher shops in Canada to take part in the Certified Island Beef program!

By popular demand, Brady's now sells natural Wagyū beef from Oakleigh Ranch / Green Pasture Meat Co. in Australia. The breeds of cattle that produce Wagyū beef are specially chosen for the marbling of the meat, which produces a unique taste discovered in Japan long ago (Wagyū, or 和牛, literally means "Japanese cow"). The most well-known of the Wagyū breeds is Kobe, which has become synonymous with Wagyū in the West. We don't bring in Wagyū beef all the time, but we would be happy to give you a call when we bring some in! Just leave your name and phone number with us, and we'll let you know when we have some on order.

Natural Beef

Natural beef is completely free from growth hormones and anti-biotics. We are proud to carry the product line from Atlantic Signature Beef from P.E.I. and Norpac Beef from Norwich, Ontario. We have all the cuts available fresh weekly.

Our Specialty Products

We sell many different cuts, but there are some products that our community knows us for...

Baseball Steak

Try our now-famous steak! Baseball steaks are made from the centre cut of the Certified Angus top sirloin steak; aged for over 28 days for maximum tenderness. They're available in 6oz, 8oz, and 12oz sizes.

Biltong

Biltong is a South African variety of seasoned, air-dried beef; similar to beef jerky. We carry both whole and shredded biltong from Florence Meats of Oakville.

Boerewors

Boerewors is a South African beef sausage with special spices. We occasionally make our own fresh boerewors, but always carry frozen boerewors from Florence Meats of Oakville.

Burgers

At Brady's, we believe the bread should be around the burger, not in it. Our Beef Burgers come in 8oz patties of pure Natural beef. They are seasoned, and contain no fillers or binders; just fresh Ontario beef from Norpac.

Dry-Aged Beef

Call about our very own dry-aged beef. It's not always available, but when it is, it sure is worth the wait!

Most beef that you get in the supermarket has not been aged at all. But, chefs and foodies know that aged beef tastes much better — it has more flavour and melts in your mouth. A newer technique for aging beef, called wet-aging, involves vacuum-sealing the meat. The traditional way of aging beef, however, is to hang it until it is cut (dry-aging).

Rob's Famous Marinated Top Sirloin

The original Brady's steak — tender Certified Angus top sirloin, lightly coated in our black-pepper marinade. You can cook it in the oven, but it's best on the barbecue!

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