Mafé (Senegalese Beef Stew)

Serves 6 Cook time: 4-5 hours

2 tablespoons beef tallow or butter

2 lbs cubed beef - we used a Sirloin Tip Roast but you can use any braising roast

2 medium onions, diced

4 cloves garlic, minced

5 tablespoons tomato paste

2 teaspoons fine sea salt

1 teaspoon dried thyme

1⁄4 teaspoon pepper

1⁄4 teaspoon cayenne

2 cups water or beef broth

2 bay leaves

1⁄2 cup smooth or crunchy unsweetened peanut butter

4 large carrots, peeled and cut into 1-inch pieces (about 2 cups)

2 – 4 cups mixed peeled root vegetables, diced into 1-inch pieces (such as turnips, rutabagas, celeriac, parsnip, sweet potato, yam)

dried red chili flakes for serving (optional)

Brown the beef cubes on all sides in the fat in a dutch oven or heavy-bottomed large pot over medium-high heat. Set aside.

Add the onions and garlic and cook for 3 to 4 minutes, until the onions are translucent, scraping up the delicious browned bits (the fond) from the bottom of the pot as you stir them occasionally.

Add the tomato paste and ‘toast’ it for a few minutes with the onion mixture.

Add salt, thyme, pepper, cayenne.

Add broth/water and bay leaves and bring it all to a boil. 

Set in a 200 degree oven for 3 hours - covered. Go for a walk :).

After 3 hours, add the veg, peanut butter, and extra water if needed (to cover veg).

Put back in a 350 degree oven - uncovered - until veg are tender (approx. 1 hour) - stirring occasionally.

Serve the Mafe with rice, and red chili flakes on the side for some extra spice!

Wow!

Sirloin Tip Roast

This recipe is modified from Spendwithpennies.com

This sirloin tip roast recipe is delicious and perfect thinly sliced and served with au jus! It is a lot easier than you think. With just seasoning and a little bit of time, this beef sirloin tip roast can come out deliciously juicy!

What is a Sirloin Tip Roast?

Also called a beef sirloin tip roast, or a round tip roast, this is the portion that is cut from the hindquarters of the cow and is often a tougher cut- the larger the muscle, the tougher the cut. This is not the same as a sirloin roast.

A sirloin tip oven roast should be slowly cooked to tenderize the meat, to turn this cut of beef into a masterpiece! Using a thermometer ensures your dish comes out perfectly cooked and meat is juicy and tender, never dry!

How to Cook a Sirloin Tip Roast

A high temp at first creates a crust on this roast and seals in the juices. The lower temperature allows the roast to slow cook to tender perfection. This roast is lean so it is important that it isn’t overcooked (use a thermometer). It is also essential that you let the meat rest at least 15 minutes before carving.

Alternate Pro Tip - start the meat at 300 degrees and once the meat reaches temperature (see below), keep it on the side until the other meal components are ready. Then do a ‘reverse sear’ which essentially means putting it on a hot fry pan to create a crust.

1. Preheat oven to 450°F.

2. Allow a 4 or 5 lb roast to sit at room temperature for a good hour.

3. Rub the olive oil and seasonings (we used Silk Road steak spice) onto the meat and set aside.

4. Slice a whole onion (yellow or white) into thick rings and place on the bottom of a dark pan. A stockpot or cast-iron skillet will do! This will be the foundation for the top sirloin roast to rest on while it roasts AND the onions provide flavour!

5. Roast for 15 minutes to create crust (or do reverse sear).

6. Next, slow roast at 300°F for 50-75 minutes.

7. The roast should reach an internal temperature of 135°F for medium rare. Take your roast out of the oven about 5-7° before it is cooked as it will continue to cook while resting under tented foil.

8. After roasting, the onions can be discarded (as they tend to get quite dark) or blended with the juices and into a sauce or delicious gravy. Yum!

Get your Sirloin Tip Roast as part of our 25 lbs Sample Pack or our other Bulk Order options.

Beef Sausage Bake

Ingredients:

1 pack of Mitchell Bros. Beef Sausage - Mild, Hot, or Dinner will work

1 onion sliced in 1/2” pieces

2 - 6 peppers of your choice (the more the merrier!) sliced in 11/2” strips

Anything in your fridge you want to throw in: turnip, brussels sprouts, potato, sweet potato, carrot, parsnip......Remember to cut these denser veggies in smaller pieces than the peppers and onions that roast much quicker.

Seasoning: use your choice of the following. 1 selection from the first group (1T), all of the 2nd group (1t) and any of the 3 group (small bunch).

1. Za’atar Italian Herbs de Provence

2. Salt pepper garlic salt

3. Fresh rosemary, thyme, sage

4. 1/4 Top quality olive oil (we suggest Zeus Juice) or avocado oil

Directions: Pre-heat over to 375 degrees Prep the veggies and place on a baking sheet with parchment. Top with the sausages. Season everything with your choice of seasonings and olive oil. Bake for 45 minutes or until sausages have browned and veggies are tender. Enjoy!

Dion's Beef Liver Pate Recipe

Ingredients: 

• 300g Mitchell Bros. Beef liver, coarsely chopped

• 3 slices bacon, diced

• 1/4 c red onion, coarsely chopped

• 2 cloves garlic, smashed

• 1 T Fresh Thyme

• 2 T Bourbon

• 2 T Worchestershire Sauce

• 1 T Fish sauce

• 1/4 t allspice

• 1/4 t cloves

• 1/2 t fresh ground pepper

• 1/3 c ricotta cheese

Instructions:

Place a medium fry pan over medium heat.

Fry bacon until fat has rendered and bacon is crisp.

Add onion and fry until glossy.

Add liver and garlic and fry until liver is just cooked through.

Add bourbon and burn off alcohol, or cook until liquid has almost evaporated.

Add allspice, cloves, pepper, fish sauce and Worchestershire sauce and cook for 1 minute.

Remove from the heart and let everything cool for 5 minutes.

Transfer ingredients to a food processor and puree until smooth.

Add ricotta cheese and puree to combine.

Transfer to a serving dish and serve warm.

Enjoy!!