SIMMERING STEAK – COOKING DIRECTIONS: Season steak/strips, in lightly oiled skillet, brown all over. Add sliced onion, green pepper, garlic, etc., if desired. Add enough liquid (such as canned soup or tomatoes, broth or red wine) to just cover beef.
ROTISSERIE ROAST – COOKING DIRECTIONS: Pierce roast numerous times with long fork. Place in large re-sealable freezer bag with 2 cups (500 ml) teriyaki sauce or Italian salad dressing; refrigerate 12-24 hours. Place drip pan under grill. add 1/2 inch (1 cm) water to pan.
QUICK SERVE ROAST – COOKING DIRECTIONS: Season beef steak/strips. In preheated lightly oiled non-stick skillet, cook over medium heat, 2-4 minutes per side for steak, 1 minute per side for strips or until browned, but pink inside. Beef is best cooked only to medium.
QUICK ROAST – COOKING DIRECTIONS Season roast. Insert meat thermometer lengthwise into centre of roast so that shaft is not visible. Place on rack in oven-proof skillet or shallow pan.
PREMIUM OVEN ROAST – COOKING DIRECTIONS: Place roast, fat side up, on rack in roasting pan Season roast; insert meat thermometer into centre of roast avoiding fat or bone. Cook, uncovered, in 325ºF (160ºC) oven to desired doneness.
POT ROAST – COOKING DIRECTIONS: Season roast. Brown in lightly oiled Dutch Oven or stockpot over med-high heat. Add 1 – 2 cups (250-500 ml) liquid such as red wine, broth, canned tomatoes or soup).
OVEN ROAST – COOKING DIRECTIONS: Place 2-5 lb (1-2.5 kg) roast, fat side up, on rack in roasting pan Season roast; insert meat thermometer into centre of roast avoiding fat. Add 1/2 inch (1 cm) water to roasting pan. Cook roast, uncovered, in preheated 500ºF (260ºC) oven for 30 min.
COOKING DIRECTIONS: Preparation Time: 13 minutes Cooking Time: 20 minutes, Serves 4 12 oz (375 g) Ontario Corn Fed Marinating Steak 3 tbsp (45 mL) cornstarch 2 tbsp (25 mL) naturally brewed soy sauce
