• Place steak in freezer until firm, about 20 minutes. Thinly slice across the grain. Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, pinch each salt and pepper and 1/3 cup water. Set aside.
• In bowl, toss together beef, garlic, egg yolk, cornstarch; and pinch each salt and pepper. (Make-ahead: Cover and refrigerate for 1 hour.)
• In large nonstick skillet or wok, heat 1 tsp vegetable oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with oil and remaining beef mixture. In same pan, heat 1 tsp vegetable oil over medium-high heat; stir-fry onion and shiitake mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli florets, red pepper and 2 tbsp water. Stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster sauce mixture; cook, stirring, until slightly thickened, about 1 minute.

• In a large pot, heat oil over medium heat. Sauté garlic, onion and ginger for 5 minutes. Add five-spice powder, broth, hoisin sauce and fish sauce; bring to a boil. Boil for 5 minutes. Add noodles and boil for 5 minutes. Stir in beef and boil until noodles are tender and beef is hot. (Be careful not to overcook noodles or they will become mushy).
• Ladle soup into large bowls and sprinkle with green onions, bean sprouts, cilantro and mint. Serve with lime quarters and Sriracha.
• Tip: Place beef in freezer for 15 minutes before slicing; this makes it easier to slice the meat very thinly.

• Place potatoes in a pot, cover with cold salted water and bring to a boil. Boil for 8 to 10 minutes or until tender but firm. Drain well and place in a large bowl. Add onion and orange pepper.
• Meanwhile, preheat barbecue grill to medium-high. Place steaks in a shallow dish and drizzle with 1 tbsp (15 mL) oil. Sprinkle with garlic, thyme and half of each of the salt and pepper. Turn to coat both sides. Grill steak, turning once, for about 5 minutes for medium-rare or to desired doneness. Transfer to a cutting board and let stand for 2 minutes, then thinly slice. Add to potato mixture.
• In a small bowl, whisk together vinegar, horseradish and remaining oil, salt and pepper. Drizzle over potato mixture. Add basil and toss gently to combine. Spread arugula on a serving platter and spoon salad over top.

  Tip: This salad can be served warm or at room temperature. The bed of arugula absorbs the flavor of the salad as it sits.

• Slice off top of garlic heads; wrap in foil and bake in 350°F (180°C) oven until softened, about 50 minutes. Squeeze garlic cloves into large sealable freezer bag; stir in onion, Worcestershire sauce, vinegar, sugar, honey, mustard, pepper and salt.
• Pierce roast all over with fork; add to freezer bag; seal, squeezing out as much air as possible. Refrigerate for 24 hours, turning occasionally.
• Transfer marinade into saucepan; add 1 cup water and boil for 3 minutes. Set aside. For 3-burner barbecue, place drip pan under grill in centre of barbecue; add 1/2 inch (1 cm) water to pan. Light remaining 2 burners and heat barbecue to low (225°F/110°C). Seal soaked hardwood chips in foil packet and poke with holes to let smoke escape; place under grill over a lit burner.
• Place roast, fat-side up, on grill over drip pan. Maintaining constant temperature, close lid and cook, turning every 2 hours and basting with marinade, for 5 hours.
• Remove roast to cutting board; let stand. Meanwhile, boil remaining marinade until thickened and onions are softened, about 20 minutes. Serve with thin slices of warm brisket.

• Slice buns in half; set aside.
• Mix mayonnaise with pesto sauce; spread on inside of each bun.
• Top each with 1/2 cup (125 mL) roasted vegetables and 2 oz (60 g) sliced roast beef

• Combine barbecue sauce, 2 tbsp of the dressing and garlic in sealable freezer bag
• Pierce steak all over with fork; add to bag. Refrigerate for 8 to 12 hours.
• Pat steak dry with paper towel; season with pepper and kosher salt. Discard marinade. Grill over medium-high heat for 6 to 8 minutes,turning at least twice, for medium-rare doneness 145°F(63°C). Let rest for 10 minutes.
• Meanwhile, pan-fry onion in remaining dressing over medium heat, stirring often until soft and golden, about 10 minutes. Serve with thinly sliced steak on baguette. Top with arugula.

• Heat oil in Dutch oven or stockpot over medium-high heat until sizzling hot. Brown meat in 4 batches. Set beef aside; sprinkle with flour.
• Add garlic and onion to pot; cook 3 to 4 minutes until just softened, adding more oil if necessary. Stir in broth, scraping up browned bits from the bottom. Add reserved beef, tomatoes, Worcestershire sauce, vinegar, thyme, salt, pepper and bay leaf. Bring to a simmer.
• Simmer covered, on stove-top or in 325°F (160°C) oven for 1 hour until beef is fork tender. Add vegetables; cook 30 to 40 minutes or until vegetables are tender. Remove and discard bay leaf. Garnish each serving with some chopped parsley.
• Slow-cooker Version: After Step 2, transfer mixture with carrots and potatoes to 24-cup (6 L) slow-cooker. Cook, covered, on LOW for 8 hours.

• Combine oil, mustard, thyme, garlic and pepper; rub all over roast. Finely chop mushrooms; rub all over roast. Insert oven-safe meat thermometer into meat so that thermometer tip reaches centre of roast. Place on rack in ovenproof skillet or shallow pan.
• Oven-sear in preheated 450°F (230°C) oven for 10 minutes. Reduce heat to 275°F (140°C) and roast for 2 to 2 1/2 hours, until thermometer reads 145°F(63°C) for medium-rare doneness. Remove from oven and let stand for 15 to 20 minutes before carving.

• Preheat the oven to 200⁰F (95⁰C). To keep chops warm
• Season the veal chops with salt and pepper on both sides.
• Place the flour in a shallow bowl. In a second shallow bowl beat the eggs. In the third shallow bowl combine the breadcrumbs (or panko crumbs), parmesan cheese, parsley, oregano, basil, onion powder and garlic powder. 
• Dredge the veal on both sides in the flour mixture then the egg mixture. Gently press the veal chop into the breadcrumb mixture so that it is lightly coated on both sides.
• Heat a large skillet or sauté pan over medium heat. Add enough olive oil to cover the bottom of the pan.
• Add veal chops, one at a time, to the hot oil and pan-fry until golden brown, 3 to 4 minutes. Turn the veal chop and continue to cook until golden brown about an additional 3 to 4 minutes. Transfer the veal chop to a baking sheet and keep warm in the oven. Repeat with the remaining veal chops.

For Salad Topping:

• In a medium mixing bowl toss the arugula with the balsamic vinegar, olive oil, red onion and tomatoes.

  Place a veal chop on each plate, and top with a handful of the arugula salad. Serve with a lemon wedge on the side.

  You can also serve the chops with fresh pasta.

• In a shallow dish, mix flour, thyme and oregano.
• Gently pat veal shanks dry with a paper towel. Dredge shanks in seasoned flour mixture and shake off any excess flour.
• In a large saucepan, heat oil over high heat. Brown veal shanks for 5 minutes or until golden on all sides. Add onion and carrots. Cook while stirring for 2 minutes. Add wine, beef bouillon or veal stock, tomato sauce and fennel seeds. Mix well. Bring to a boil and reduce heat to low. Let simmer uncovered for 5 minutes. Cover and let simmer for 2.5 to 3 hours or until meat is tender.
• Add tomatoes, parsley, and garlic, lemon and orange zest. Salt and pepper to taste. Stir gently.
• Serve with linguini and broccoli florets.

• Preheat the oven to 350 ⁰F (180 °C).

  Trim the majority of the fat off the lamb and clean the bones if needed. Season both sides of the rack with salt and pepper.

  Heat vegetable oil and butter in a large skillet over high heat, then sear the lamb until browned on all sides. Remove the lamb from the pan and set aside in a baking dish.

  Combine breadcrumbs, lemon zest, garlic, mint, parsley, rosemary, salt, and pepper in a bowl. Drizzle olive oil over the breadcrumb mixture, and mix until breadcrumbs are thoroughly coated.

  Spread the Dijon mustard over the browned rack of lamb that was set aside, take the breadcrumb mixture and press it onto the rack of lamb until it sticks and forms a crust.

  Roast the rack of lamb on the top rack of the oven. For medium-rare, bake for about 10 minutes or until meat thermometer reads about 60 °C (140 °F). Remove from the oven. Cover with aluminum foil and let rest a few minutes before slicing.

  Carefully cut into double chops, or single chops. Serve with herb roasted baby potatoes, asparagus, or other appropriate sides.

• Cut rack of lamb into chops (8), or use sliced lamb chops. Pre-heat a large skillet or sauté pan to high heat.

  In a small bowl, combine the soy sauce, olive oil, brown sugar, ginger, green onion and garlic. Mix well. Then remove two tablespoons (30 ml) of the marinade to a clean bowl and set it aside for use later.

  Lightly oil your skillet.

  Place the lamb chops on the grill and cook for 2 minutes. Then flip the lamb chops and baste them generously with the marinade. Cook the lamb chops for 2 minutes on the second side. Then flip again and baste them generously a second time with the marinade.

  Continue cooking until they are done, just about 1 minute more. Remove from the grill and transfer to serving platter. Garnish with the chopped parsley and with the reserved marinade.