Alberta Beef

Alberta Beef

For the second month of The Canadian Food Experience Project our focus is A Regional Canadian Food. Seeing I am a very proud Alberta girl it only seemed a given that I would go with Alberta Beef.

The province has over four and a half  million head of cattle, compared to the population of roughly 3.931 million people we are out numbered by cattle. Agriculture has a significant position in the province’s economy with 44% of all Canadian beef being produced in Alberta! 44%. That is huge. Alberta is the largest cattle producing province in Canada. We export 35% of our beef to the United States and other countries.

I cook a lot of beef. My cousins all had 4H cattle growing up and my dad was a huge foodie with an fantastic backyard BBQ. When we had company over beef was always on the menu.

It is extremely versatile and you can prepare it 1000 different ways.

Below is just a small sampling of some of the beef dishes I love to create.

Ground beef burger using Alberta Beef.      Slow smoked Alberta Beef brisket.

 

Making beef jerky at home with Alberta Beef.     Beef Mushroom stew usiung Alberta Beef.

Grilled Alberta Prime Rib Beef Steak

Beef Dip

1 beef roast

2 cups of water

1/2 cup of soy sauce

2 tablespoons of Italian seasoning

1 tablespoon of dry onion flakes

1 tablespoon of granulated garlic

pepper to taste

2 bay leaves

Beef dip featuring Alberta Beef.

Place roast in a slow cooker. Add the water, soy sauce and seasonings. Cover and cook on high for 5-6 hours or until the beef is fork tender. Remove from the cooker and shred. Strain broth, skim of fat. Pour broth into small cups for dipping.

Using crusty rolls make the Beef dips with topping of your choice. I love a bit of sauteed red peppers and a bit of german butter cheese.

Beef Dip featuring Alberta Beef.

If you ever find yourself in Alberta, try the beef! Not only are you supporting the local economy you will be enjoying some of the best beef in the world!

We are growing everyday! Now 81 participants strong! Please do check out the food scene across Canada by tuning into the Canadian Food Experience Project. A round up of the projects posts will be available here on the 14th of July. We’d love to hear from you. Thanks for stopping by.

The Canadian Food Experience Project began June 7 2013. As we (participants) share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity through the cadence of our concerted Canadian voice. Please join us.

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12 thoughts on “Alberta Beef

  1. Finally,
    Here I am… have been by before, but didn’t take the time to comment. Dad loves his beef dip – as do I…. but it is not easy to get a delectable beef jus… you have to roast the bones or cook one roast into leather to get a great jus… and then, there is never enough. How do you solve this problem? Do you have a favourite butcher, farmer, kind of beef/cow?
    🙂
    V (I do, I do)
    And my garlic stuffed prime rib would have to be my quintessential at home Sunday dinner to-die-for recipe… but, then there are steaks on the grrrrillll!

  2. I had no idea that so much beef was raised in Alberta. (This project has been a great way to learn all sorts of interesting food facts.) Lovely variety of beef recipes features. How to choose?

  3. Hi Valerie, It really is one of those dishes that is found all over. I have been making them at home only in the past few years. Once you have a fantastic recipe it fast becomes a family favorite.

  4. Hi Nicole,

    It is a fantastic recipe that may family loves. Let me know if you try it!

    Enjoy.

  5. My uncle has a farm with organic crops and cattle and I love going out there to see the calves (cause all baby animals are super cute). I also love having fresh (Saskatchewan) beef at my disposal! Your beef dip looks fabulous, too. It’s my mom’s favorite dish, so I’ll have to give this a try 🙂

  6. Hi Charmain,

    Even though the ingredient list for this one is short, it packs some amazing flavors. I am sure he will love it.

  7. So I just did a quick google of tamari and it sounds pretty good. I am going to have to look for it at the store. This flavor of the beef is just fantastic and the leftovers are just as good.

    Thanks for stopping by!

  8. I love cooking beef. We buy half a steer about once a year. Swap out the soy sauce for tamari (gluten free) and I’m all over this recipe!

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