A Taste of the Kawarthas December 2019/January 2020 Issue

What’s Your Beef? by Chef Brian Henry ATOTK Food Editor

Beef tastes so damn good because it contains glutamic acid, glutamates and nucleotides, which are amino acids and these define the taste of protein known as Umami. Beef’s flavour can be strengthened by matching the proper cooking method for the cut of beef while giving consideration to the marbling, quality, degree of doneness, breed, feeding practices and knowing that well exercised muscles have more umami. Dry-aged beef has the most umami because of the enzymatic action that takes place during postmortem aging that naturally tenderize the meat and concentrate the flavors as the water evaporates.

Let me start by saying all the beef supplied was locally raised. The beef came from from Sweet Beast Butcher Shop, Traynor Farms, One Fine Food and Artisan Farms (butcherbox.ca). We were pleasantly surprised to find that the Artisan beef actually comes from Merrylynd Farms here in the Kawarthas! It is purchased online and delivered to your door. We put all of these dynamics into practice at the Taste of the Kawarthas writers “Meat, Greet & Eat”. We kicked it off with Ontario pasture raised Wagyu Beef Sliders infused with smoked bacon from Sweet Beast Butcher Shop that were grilled over high-heat with apple wood smoke resulting in a juicy flavour packed punch to the palate. Next up we hunkered down on an Ontario Tri-tip Roast from One Fine Food that was given a generous rubbing with Angle Iron Steak Spice from The Spice Co. and slow roasted at 250 °F for an hour in a cherry wood fired smoker. The combination of the fine texture flesh laden with its high fat content absorbed the chocolate and coffee flavours of the rub while allowing the smoke to adhere to the meat. Pow another one to the kisser that paired perfectly with both the Shiro Plum and Black & Dry wines that we were quaffing from Kawartha Country Wines. We ventured off into meatier tastes with NY Strip Steaks from Artisan Farms (Butcherbox.ca). I cooked these leaner cuts of beef by pan frying them over

Beef Sliders

high heat in a substantial amount of clarified butter 2-3 minutes per side yielding the true essence of this great cut of cow seasoned only with Kosher salt and cracked black pepper. The added fat from the butter ramped up the taste profile and mouth feel to new levels oral pleasure. We went back to the grill with a couple of 45 day, dry aged, bone-in Prime Rib Steaks from Sweet Beast Butcher Shop that were given a bit of rubbing and loving with Plate O’s Greek Seasoning from The Spice Co. and grilled medium-rare over high heat. These meat mallets got a quick squeeze of lemon juice before serving allowing their beefed up flavour to ravage our palates while being quickly dismissed with the acid from the lemon. Next up, a Grass Fed Flank Steak from Traynor Farms that was marinated in a Caribbean-style barbecue sauce made with our own Reggae Rub Jerk Seasoning, Kyoto Coffee and lime juice for 12 hours before grilling it over high-heat for 5 minutes. We served it sliced thin against the grain with sautéed peppers and onions with a bit of The Spice Co. Curry in a Hurry Seasoning over soba yielding a meaty bite in comparison to the delicate noodles. We closed off the evening with Pan fried Liver from Artisan Farms (Butcherbox.ca) that was paired off with creamy mashed potatoes, candied red onions and truffle oil giving a delicate blend of contrasting flavours and textures to compliment the lean and meaty characteristics of the liver. Spices courtesy of The Spice Co. Accoutrements & Delicious Cuisine courtesy of Chef Brian Henry & Angle Iron Kitchen in Lakefield

Prime Rib Steaks

Ontario Tri Tip Roast

Grass Fed Flank Steak

New York Strip Steak

Front Row (l-r) Kristine Hannah (ATOTK Photographer), Delia Senra (Cork & Bean), Carolyn Richards, Bonnie Moore, Dr. Kelly Wasylciw, JayLough Hayes, Diane Rogers (Doo Doo’s Bakery) Back Row (l-r) Chef BrianHenry and his wife Geri-Lynn Cajindos

Gob smacked and satiated, the writing team of Taste of the Kawarthas magazine learned that all cuts of locally raised beef, regardless of how they were raised, fed and their breed, are just as important as how you handle and prepare them if you want to truly enjoy a feast of the beast. To see more of the fun, go to www.atasteofthekawarthas.com magazine bonus page.