2023 Cooks the Books presented by Canadian Beef – Team Durham College

2023 Taste Canada Cooks the Books

presented by Canadian Beef

Brazilian Beef Heart, Farofa, Pickled Beets, Glazed Carrot, Crispy Tripe and Chimichurri

Recipe by: Student Chefs Miguel Alves Dos Santos Fonseca and Jess Dalziel 

Team: Durham College

Inspired by traditional Brazilian BBQ and Hungarian pickled beets, the big beef flavour of heart is complemented with California Prune Red Lentil Farofa, glazed carrots using Durham College honey, Chimichurri and Crispy Tabasco® Chipotle Tripe.

Print Pin

Brazilian Beef Heart, Farofa, Pickled Beets, Glazed Carrot, Crispy Tripe and Chimichurri

Course Main Course

Prep Time 1 hour hour

Cook Time 4 hours hours

Total Time 5 hours hours

Author Student Chefs Miguel Alves Dos Santos Fonseca and Jess Dalziel, Team Durham College

Ingredients

Pickled Beets:

• 1 med (200 ml) red beet peeled and shredded
• 1 cup (250 ml) sugar
• 1 cup (250 ml) cider vinegar
• 1 ½ cups (375 ml) water
• ½ tsp (2 ml) salt

Glazed Carrots:

• 1 lb (450 g) baby carrot peeled
• ¼ cup (60 ml) unsalted butter
• ¼ cup (60 ml) Durham College honey
• 1 tbsp (15 ml) tarragon chopped
• ¼ tsp (1 ml) salt and pepper

Chimichurri:

• 3 tbsp (45 ml) onion minced
• ½ cup (125 ml) parsley chopped
• 2 tbsp (30 ml) red chili minced
• 4 tbsp (60 ml) lemon juice or red wine vinegar
• ½ cup (125 ml) olive oil
• ½ tsp (2 ml) salt
• ¼ tsp (1 ml) freshly ground black pepper

California Prune & Red Lentil Farofa:

• ½ cup (125 ml) red lentil washed
• 6 tbsp (90 ml) olive oil
• 3 tbsp (45 ml) butter
• ½ cup (125 ml) onion small dice
• 1 clove garlic minced
• ½ cup (125 ml) walnut chopped
• 1 cup (250 ml) cassava flour
• 1 cup (250 ml) California Prunes sliced
• TT Salt and black pepper

Crispy Tripe:

• ½ lb (223 g) honey comb beef tripe washed
• 4 cups (1 lt) chicken stock
• 4 tbsp (120 ml) cornstarch
• 2 cups (500 ml) Canola oil
• 3 tbsp (45 ml) Tabasco® Chipotle Pepper Sauce
• 2 tbsp (30 ml) coarse salt
• 1 tsp (5 ml) Club House® Smoked Paprika
• 1 tbsp (15 ml) chives minced
• 1 tsp (5 ml) lemon zest

Brazilian Style Beef Heart:

• 1 x 3-4 lb beef heart trimmed, sliced 1” thick steaks
• ¼ cup (62 ml) Worcestershire sauce
• ¼ cup (62 ml) Club House La Grille® Brazilian Style BBQ
• 1 tsp (5 ml) salt
• 2 tbsp (30 ml) canola oil

Instructions

Pickled Beets:

• Add shredded beets, sugar, vinegar, water and salt to a sauce pan and bring to a simmer. Cook until tender, about 10 min. Strain and set aside.

Glazed Carrots:

• Blanch peeled carrots in salted simmering water for about 4 min or until tender. Remove and place in ice bath, set aside. In a sauté pan, heat butter, DC honey and add carrots. Lightly sauté for 1-2 min until hot and season with tarragon, salt and pepper. Keep warm and set aside.

Chimichurri:

• Combine all ingredients in a small bowl and stir. Set aside.

Red Lentil Farofa:

• Simmer red lentil in salted water until al dente, about 15-20 min. Cool in an Ice bath and strain, reserve. In another sauté pan, add olive oil, butter, onion, garlic and cook until translucent. Turn heat up to med-high, add chopped walnut, cassava flour stirring constantly until flour is toasted. Add lentils, California Prunes, heat through and season with salt and pepper. Keep warm and set aside.

Crispy Tripe:

• Add washed tripe and chicken stock to sauce pan and simmer for 3 hours. Remove from liquid and cool uncovered in refrigerator for 30min. Combine Tabasco® Chipotle Pepper Sauce and coarse salt in a sauté pan, gently heat until salt is dry, reserve. Slice tripe into desired shapes, coat with cornstarch and fry in hot canola oil until crispy. Season with Tabasco® Chipotle salt, chives, lemon zest and Club House® Smoked Paprika. Set aside.

Brazilian Style Beef Heart:

• Trim beef heart and slice into 1” thick steaks. Tenderize beef heart steaks using a meat tenderizer, place in a bowl with Worcestershire, Club House La Grille® Brazilian Style BBQ and salt. Marinade for at least 20 min. In a hot skillet, heat oil and sear each side for 2 min or cook to medium rare. Allow to rest for 3-4 min and slice in half. Serve immediately.

Notes

Chef’s Notes:
Crispy tripe used as a garnish
Durham College grown micro greens used as garnish (beet and radish leaves, if avail. Not shown in photo)

The 2023 student chefs selected a unique cut of beef for their recipe by exploring a new web-based education tool, the Canadian Beef Information Gateway. The Gateway has information on over 70 cuts of beef with cut descriptions, complete nutrition info per cut, how-to-cook recommendations, over 300+ recipe videos and more.

Taste Canada Cooks the Books presented by Canadian Beef is a cooking competition that invites Canadian culinary students from across the nation to compete for the title of Canada’s Best New Student Chefs.

The 2023 student chefs created their own unique dish following the Cooks the Books criteria based on the 2023 theme: New Canadian Flavours Rooted in Tradition. Drawing inspiration from their own cultural cuisines, heritages and traditions, students were challenged to develop a unique recipe using a variety of Canadian ingredients, a unique cut of Canadian Beef, as well California Prunes, a dash or two of Tabasco® sauce and a variety of Club House for Chefs herbs and spices.⁠ Recipes must also consider the seasonality of fresh Canadian ingredients so this year, 60% of all ingredients called for in each recipe must be grown, produced and/or raised in Canada. Students were able to reference the What’s in Season section of the Canadian Food Focus website for a complete list of fresh fruits and vegetables available in October/November in Canada.

Photo Credit: Stephen Chu

Special Thanks to the 2023 Taste Canada Cooks the Books Sponsors:  

Presented by Canadian Beef