Spicy Saskatchewan Braised Beef

Developed by Joan Heath of Radisson, Saskatchewan, to take into the field as part of a hot lunch for her husband, Corey Loessin, this recipe makes incredibly flavourful gravy.  Sliced thinly, any leftovers make tremendous sandwiches. 4 lb (2 kg) cross rib or boneless blade pot roast 4 garlic...

Barbecue Sirloin Stir-Fry

You can substitute a thick-cut marinating steak for the grilling steak. Just increase the marinating time to 12 to 24 hours. Toast up some garlic bread on the grill to serve with the stir-fry. Preparation:  10 minutes Marinating: 30 minutes Cooking: 25 minutes 1/4 cup (60 mL) good steak sauce 1/2...

Prairie-Style Tri-Tip Steak

Bottom Sirloin Tri-Tip is a flavourful, economical beef cut that has long been popular with Canadian restaurants and American consumers. For a taste of the wild west, marinate these boneless grilling steaks in this rye-based marinade. Serve with grilled vegetables and mashed potatoes. Preparation:...