Ontario’s beef producers pay tribute to the province’s cultural diversity with ethnic-inspired, family-friendly recipes

TORONTO, September 8, 2010 – Toronto is heralded as one of the most multicultural cities in the world with more than 140 languages and dialects spoken.1 It has become a gastronomic destination thanks to an array of authentic ethnic restaurants. In celebration of Toronto’s culinary culture, the Ontario Cattlemen’s Association (OCA) teamed up with chef Nicole Young to develop practical, Ontario beef recipes, inspired by ethnic cuisines and that will appeal to the everyday family.

“Beef’s versatility lends itself to an array of cooking methods, spices and flavourings, which explains why it’s a popular ingredient in all cuisines,” says chef Young. “From French boeuf bourguignon to Italian beef-based sauces and savoury Asian dishes, some of the best ethnic food can be made in the comfort of your own home. My favourite ethnic dishes and popular cuts of Ontario beef were the inspiration behind these easy, go-to recipes.”

When traversing Toronto’s streets and suburbs, it is hard not to notice restaurant signs that read Pho. Pho is a Vietnamese noodle soup, garnished with fresh vibrant vegetables, rice noodles and meat or seafood. “If you want to incorporate Pho into your weeknight repertoire, the Simple Beef Pho recipe is your answer,” says chef Young. “I simplified this dish by using store bought beef broth, leftover slices of steak, rice noodles, a few condiments and your favourite vegetables – 30 minutes and you’re done.”

Another great use of leftover sliced Ontario beef or steak is in chef Young’s Mexican-inspired Grilled Steak Taco recipe. Bold herbs and spices, crunchy vegetables and tender beef offer fresh flavours and palate pleasing textures. Kids will also love the independence of assembling their own taco.

Like Mexican food, South American cuisine utilizes citrus flavours and savoury spices. Although the South American population accounts for only one per cent of Ontario’s ethnic population2, the culture is vibrant and undeniably contagious; this explains why the cuisine is so popular.

Pulled beef is a staple dish in the Latin culture. Referred to as Barbacoa in Mexico or Pabellón Criollo in Venezuela, the result is the same – slowly cooked, flavourful, tender pieces of beef. To achieve the best pulled beef, the meat should be cooked at a low temperature, in a liquid and for several hours. A slow cooker is ideal for this dish, making it an easy weeknight meal.

In honour of the upcoming football (hockey, baseball, and basketball) season, chef Young adapted a South American pulled beef recipe to create a perfect pre-game snack aptly named Tailgate Tasters. Ontarians can sample these succulent pulled beef sandwiches on Sunday, September 19th, 2010 at the Rogers Centre at a Toronto Argonaut tailgate event sponsored by the OCA. Fans, ticket holders and passersby of all ages are encouraged to visit Gate 11 between 11 a.m. and 1 p.m. to sample one of 3,000 Tailgate Tasters, made with Ontario beef, and enjoy family-friendly games.

“When I think of family meals, the first thing that comes to mind is a Sunday roast,” says chef Young. “The Roast Beef Tenderloin with Creamy Horseradish Sauce recipe was inspired by European cuisine and is sure to bring back the tradition of Sunday family dinners. Tender slices of Ontario beef are complemented with a rich horseradish sauce composed with butter and heavy cream, staple ingredients in European cooking.” Chef Young recommends searing and slow roasting lean cuts of beef, like tenderloin, at 350 F (180 C) for best results and to avoid drying out the meat.

To encourage consumers to cook with Ontario beef, the OCA has created an online contest that invites people to enter for a chance to win “The Ultimate Beef Lovers” prize pack at makeitontariobeef.ca. Valued at approximately $3,400, the price pack includes: a 30-inch Crown Verity barbeque, barbeque tools, a lifetime membership to Rouxbe Online Cooking School, a Toronto Argonauts jersey and additional barbeque and cooking accessories.

ABOUT THE ONTARIO CATTLEMEN’S ASSOCIATION

The Ontario Cattlemen’s Association (OCA) is a grassroots organization that provides leadership to cattlemen from all sectors of the industry. A unified voice for 19,000 beef farmers in Ontario, OCA advocates on behalf of its members in the areas of government lobbying, policy planning, industry development programs, promoting beef and developing domestic and export markets.

OCA is governed by its producer members and an elected board of 12 directors selected annually by members representing cow/calf, feedlot and back-grounding sectors from all regions of the province.

For more information, please contact:
Sonya Franceschini / Nicole Meitsch
E: sfranceschini@fayeclack.com / nmeitsch@fayeclack.com
Tel: 905.206.0577 ext. 249 / 226
www.makeitontariobeef.ca