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When it comes to holiday cooking, incorporating local ingredients isn’t so difficult. The resident chef with Grain Farmers of Ontario, Jonathan Goodyear, is here with some great recipes.

Recipe:
Slow Braised Canadian Corn Fed Beef with Wilted Garden Chard, Creamy Polenta and Smoked Blue Benedictine

Ingredients:
Beef short ribs – 2kg
Large onions – 2 chopped
Celery stalks – 4 chopped
Carrots – 2 chopped
Shallots – 3 halved
Double smoked bacon – 100g (approx. 5 slices)
Garlic cloves – 10 split
Red wine – 1L (4 ¼ cups)
Beef stock – 3L (13 cups)
Chicken stock – 2L (8 ½ cups)
Thyme – 6 sprigs
Bay leaves – 2
Rosemary – 1 sprig
Black peppercorns – 10 coarsely ground
Vegetable oil – 3 tbsp

Directions:
1. In a large heavy bottom pot add oil and lightly sear the short ribs. Once nicely browned, remove and place on a plate.
2. Decrease the heat by half and begin sautéing the bacon, followed by the onions, celery, carrots and shallots. If the pot is to dry, add a Tbsp of oil at a time until there is enough to coat the vegetables. Sauté for 5 minutes.
3. Return the short ribs to the pot. Deglaze with wine and reduce by 2/3.
4. Once the wine has reduced add the herbs and spices. At this time add both the beef and chicken stock.
5. Bring to the boil, skim and reduce heat to a light simmer. Cook beef until it is extremely tender.
You should be able to pull it apart with you a fork. Remove and reserve.
6. Strain the braising liquid from to remove impurities; use a fine chinois or cheese cloth if possible. Return liquid to the stove and reduce by 1/2.
7. When the liquid has a rich flavor return the ribs to the liquid and cook for 10 minutes over low heat.
8. When ready to eat pile the ribs over some gluten free polenta and enjoy!