Golden Beef of Northern Ontario

French  Français
Beef Two Ways by Tyler Lemieux

Number of Portions: 6
Serving Size: 6 to 8 oz
Cooking Time: 3 ½ hours


  • 1kg Beef short ribs
  • 1kg Flank steak
  • 500g Onions
  • 400g Celery
  • 400g Carrot
  • 150g Garlic
  • 1L Redwine
  • ½ bag Demi-glace
  • 20g Cardamom
  • 1 bunch Thyme, rosemary, basil, parsley
  • 1 bulb Fennel
  • 1.2kg Yukon gold potatoes
  • 3 Eggs
  • 500ml Cream, 35%
  • 200g Parmesan
  • 350g Mini and zucchini
  • 1 bag Pearl onions
  • 250g Patty pans
  • 150g Dry rub mixture - Fennel seed, peppercorns, salt, onion powder, cayenne pepper, cumin, all spice, coriander seed, thyme
  1. Sear off all short ribs, remove ribs from pan and begin to caramelize the mire-poix.  Deglaze with wine and add demi-glace.  Place all ingredients into a four inch hotel pan, cover with aluminum foil and place in a 375 degree oven for 3 ½ hours
  2. mix the ingredients for the dry rub, and begin to rub in onto the flank steak. Let flavours mary for about 45 minutes.
  3. Thinly slice potatoes and fennel on a mandolin. Place potatoes and fennel on a mixing bowl and toss with eggs, cream, and cheese.  Place everything in a 2in hotel pan, be sure to pack it all of the way down.  Sprinkle with more cheese over top and bake for 45 minutes in a 375 degree oven.
  4. Roast peepers on the stove top. Once they blister place them in a paper bag and allow to steam for ten minutes. Then peel the skin away from the peppers.  Deseed and slice thinly.
  5. Start to caramelize the red onions in a saute pan, when the onions are half way done add peppers, sugar, vinegar.  Let simmer for 2 minutes then remove and add chives.
  6. Place flank steak in the smoker, and let smoke until it has taken on a smoky flavour(cold smoke). Remove from smoker and proceed to grill to a medium rare doneness.
  7. Roast onions and vegetables until done.
  8. Place a square of the gratin on a bed of sauteed spinach; add roasted vegetables to the side.  Next to that spoon a small amount of jus onto the plate, add short ribs without the bone.  Add slices of the flank steak to that to create height. Garnish the plate with the bell pepper relish.
Forage fed, Hormone free, Antibiotic free