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  • 3 lb (1.5 kg) stewing beef or simmering short ribs (chunky – about 5 pieces)
  • 2 tbsp (30 mL) sesame oil
  • 10 cloves garlic peeled, left whole
  • ½ cup (125 mL) soy sauce
  • ¼ cup (75 mL) brown sugar
  • 3 tbsp (45 mL) fresh ginger, minced
  • ½ cup (125 mL) green onions, cut into 3-inch chunks
  • 2 tbsp (30 mL) rice vinegar
  • 2 cups (500 mL) water
  • 1 tbsp (15 mL) cornstarch mixed with 1 tbsp (15 mL) water
  • Salt and pepper


  1. Preheat oven to 325°F (160°C).
  2. Trim fat from meat, if any. Season with salt and pepper. Heat heavy bottomed or cast-iron pot that is oven-proof over medium-high heat. Add 2 tbsp sesame oil. Add beef and brown all over. If using short ribs, turn to brown each side. If using stewing beef, turn so each side is evenly browned.
  3. Combine garlic, soy sauce, sugar, ginger, onions, vinegar, and water in large bowl. Stir well.
  4. Once beef is browned, add all the other ingredients and bring to a boil.
  5. Cover and place it in the oven. Cook for about 2 hours, until meat is tender when pierced with a fork.
  6. Once beef is done, remove from cooking liquid. Add the cornstarch-water mixture and let simmer until thickened, about 5 minutes. Spoon over the beef before serving.

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