Sonora Loves Local - Two Rivers

Two Rivers Meats has been supplying delectable BC-sourced specialty meat products for the Tyee Dining Room for many years. Their natural meat products are locally sourced and they maintain active healthy relationships with their local farmers. You won’t find any hormones, antibiotics or chemical feed additives here—just fresh products with rich, natural flavours. #sonoraloveslocal
Chef Justine Smith loves working with Two Rivers Meats products and is sharing a delicious Cache Creek Beef Duo recipe for you to try at home. Pictured here, this dish features Dryaged ribeye, sous-vide short rib, summer squash and prawn stuffed blossom.

Cache Creek Beef Duo

Cache Creek Beef Duo

Dryaged ribeye, sous-vide short rib, summer squash, prawn stuffed blossom, parsley crumbs, natural jus
Serves 4

Shopping List

1 Piece Short Rib
Black Peppercorn
Fennel Seed
Coriander Seed
Chili Flakes
Star Anise
Kosher Salt
2 Dry Aged Ribeyes
Bay Leaves
1 Bunch Thyme
1 Head Garlic
1 White Onion
1 Small Leek
1 Clove Garlic
1 Large Zuchinni
Small Bag Spinach
4 Squash Blossoms
1lb Spot Prawns
Small Whipping
1 Egg
2 Lemons
Fennel Pollen
Espelette Pepper
½ Bunch Parsley
2.5 L Veal Stock
Maldon Salt
Olive Oil
Canola Oil

Braised Short Rib

1 Short Rib
500ml Veal Stock
Short Rib Cure (Cures 1 short rib)
4 tbsp Black Peppercorns
2 tbsp Fennel Seed
2 tbsp Star Anise
2 tbsp Coriander Seed
1 tsp Chili Flakes
8 tbsp Kosher Salt

Blend all spices together in a blender or small spice grinder. Coat Short Rib generously in the cure and let sit in the fridge overnight up to 24 hours. Place short rib into a vacuum seal bag and seal to take out all air. Using a Ziploc bag is a good alternative if you do not have a vacuum sealer. Set up an immersion circulator bath to 64°. Once circulator bath has reached the correct temperature place sealed short rib into the water bath for 48 hours. After 48 hours, cool down in an ice bath. Now you can remove it from the bag, discard the bag and the cooking liquid. Portion into cubed pieces, sear on grill pan, coat lightly with veal stock (adding more as necessary) and place in a pan with a lid on lowest heat setting until ready to serve.

Dry Aged Ribeye

Source 2 dry aged ribeye steaks from Two Rivers Specialty Meats in North Vancouver. Pull out of the fridge to temper at room temperature for 30 minutes before cooking. Using butchers twine tie one string around the outside of the steak to ensure all stays together while cooking. Cook the steak to your liking; I prefer to cook mine to medium rare. In a pan on high heat sear each side for 3 minutes. Then, add 2 sprigs of thyme, one clove of garlic and 2 tablespoons of butter to the pan and baste the steaks for 1 minute further. Remove from the pan and let rest for 10 minutes before slicing. You can also use a meat thermometer to reach your desired internal temperature if you wish. Season with maldon salt before serving.

Zuchinni Puree

1 White Onion
1 Small Leek
1 Clove Garlic
1 Large Zuchinni
2 Cups Spinach

Slice the onion, leek and garlic clove thinly and sweat on low heat in a small amount of canola oil. Cook until translucent and remove from heat. Bring a pot of salted water to a boil. Cut the zucchini into small pieces and blanch in the water until fully cooked. Shock in ice water, once cooled drain water. Quickly blanch the spinach in the boiling water as well and shock in ice water, drain once cooled and lightly squeeze excess water out. Place all ingredients into a small blender and puree until smooth, adjust seasoning to your taste buds, pass through a fine tamis and reserve in the fridge. When ready to use, heat in a small pot before plating.

Prawn Stuffed Squash Blossom

4 Summer Squash Blossom
4 spot prawns heads and shells removed, tail on

Prawn Mousse
100g peeled prawns for mousse
75g whipping cream
1 whole egg
1 zest of lemon
½ teaspoon fennel pollen
½ teaspoon espelette pepper
1 tsp salt

Making the Mousse
Place prawns in food processor and puree until a paste has formed then add the whole egg and mix until combined. Slowly stream in the whipping cream and continue to puree until smooth. Add the fennel pollen, espelette and salt. To check seasoning cook a small piece of mousse in a frying pan. Once seasoning is correct, place mousse in a piping bag and place in the refrigerator until ready to use.

Stuffing the Blossom
Gently open the blossom and pipe in enough mousse to fill halfway up. Take the peeled spot prawn and insert into the mousse pushing it as close to the bottom as possible. Once achieved use more mousse to fill around the remainder of the prawn. Gently close the blossom, all of the mousse and prawn should be inside the blossom with just the tail sticking out. Lightly wet the counter and lay a sheet of clingfilm onto the counter. Place the stuffed blossom in the center of the film at the edge closest to you, roll the blossom in the film gently but firmly, tie each end of the blossom and trim off excess wrap. It should be secure but not too tight, place in the fridge until ready to cook. Repeat this step for all 4 blossoms. Place a pot of water on the stove with a steamer top and bring the water to just below a simmer. Steam the stuffed blossoms for 6 minutes, if your blossoms are on the larger side you can steam them for 8 minutes. If you do not have a steamer top you can use an immersion circulator at 86° celcius for 6-8 minutes or immerse right into a pot of below-simmer water and weight down. Once cooked the blossom should feel firm and bouncy. Let cool slightly at room temperature, then unwrap and eat whole or slice in half.

Summer Squash

1 Green Summer Squash
1 Yellow Summer Squash
Cut each colored squash in half lengthwise. For one half piece of each cut into oblong shapes, season with salt and sear in a hot pan for a roasted colour. The other half of each shave thinly on a mandolin and toss with olive oil and salt right before serving.

Parsley Crumbs

200g Dried Breadcrumbs
½ Bunch Parsley
1 Zest of Lemon
1 teaspoon Salt
1 teaspoon pepper
Mix all together and coat short ribs with crumbs before serving.

Natural Jus

2 Litre Veal Stock
4 Sprigs Thyme
1 Bay Leaf
300ml Cognac
Simmer the veal stock with the thyme and bay leaf in a small pot and reduce to approximately 500ml, or until your desired viscosity is achieved. In a separate small pot reduce the cognac down to 50ml and slowly add this to you reduced veal stock to achieve desired flavour. Season to your taste buds likeness, strain through a sieve.


When ready to plate, slice your rested ribeye steak into two pieces per steak. Do a swoop of zucchini puree on the plate, place the ribeye piece in the center and arrange the short rib, stuffed blossom and summer squash pieces in the swoop of puree. Finish with the natural jus and any fresh garden garnish you have available!

Two Rivers Butcher Shop is open in North Vancouver 7 days a week from 11am-6pm offering high quality meat and seafood options to stock your kitchen.