Beer Braised Beef on a Bed of Barley
Show your Alberta pride this Stampede with three Alberta classics all in one dish - barley, beef and beer! Blade steak and beer add big country flavor to this dish. With an added touch of barley it's a solid, healthy meal that will get you through a day on the ranch or the Calgary Stampede.
Ingredients
- 4 tbsp (50 mL) canola oil, divided
- 2 large onions, thinly sliced
- 2 lbs (1 kg) boneless beef blade steak, sliced ¼ inch (6 mm) thick
- 1 tsp (5 mL) salt
- 1/2 tsp (2 mL) pepper
- 1/3 cup (75 mL) whole barley flour
- 1 bay leaf
- 1/4 tsp (1 mL) dried (?) thyme
- 1 (341 mL) bottle or can of beer
- 3/4 cup (175 mL) pot or pearl barley
- 1 (284 mL) can lower salt beef broth
- 1 cup (250 mL) water
- 2 tbsp (25 mL) chopped parsley
In a large skillet, heat 1 tbsp (15 mL) oil. Add onion slices and brown lightly. Remove to a separate dish. Add 2 tbsp (25 mL) oil and half of the meat; sprinkle with half of the salt and pepper and brown. Sprinkle with about half of the flour; stir and remove to a heavy Dutch oven or large saucepan. Repeat with the remaining meat, salt and pepper. Spoon into the Dutch oven and top with browned onions. Add bay leaf, thyme and beer. Bring to a boil and cover. Reduce heat and simmer 1 1/2 hours or until the meat is tender.
Meanwhile, in a medium saucepan, heat remaining oil. Stir in barley. Add beef broth and water and bring to a boil. Cover and reduce heat. Simmer 40 minutes or until barley is tender. Spoon barley onto a serving plate and top with beef and onion mixture. Sprinkle with chopped parsley.
Makes 6 servings.
Brunch Hash Baked Eggs
Celebrate Stampede with this cowboy inspired brunch. Bake an egg on top of these sausage and barley hashbrowns for a breakfast that will have you up and at'em faster than a chuck wagon at Stampede.
Ingredients
- 1 (284 mL) can lower salt chicken broth, undiluted
- 11/3 cups (325 mL) water
- 1 cup (250 mL) pot or pearl barley
- 11/2 tsp (7 mL) canola oil
- 8 ounces (250 g) breakfast sausage, diced
- 1/2 cup (125 mL) chopped onion
- 1 clove garlic, minced
- 1/4 cup (50 mL) chopped parsley
- 4 eggs
- Pinch salt and pepper
In medium saucepan, bring chicken broth and water to a boil. Add barley; return to a boil. Reduce heat; cover and simmer 50 minutes until barley is tender. In a large skillet, heat oil; add sausage, onion and garlic and cook until sausage is brown. Drain off excess fat and add cooked barley. Stir and cook just until barley begins to brown. Stir in parsley. Spoon sausage barley hash into 4 lightly greased ramekins or oven-safe single serving dishes. Break an egg over each dish and sprinkle with salt and pepper. Bake at 375°F (190°C) for 10 to 15 minutes or until yolk is set and white is no longer runny.
Makes 4 servings.
Mushroom Barley Burgers
Vegetarian cowboys and girls don't have to miss out on Alberta's great food and grilling. This mushroom and barley burger says summertime Stampede eating all over it.
- 1 cup (250 mL) pot or pearl barley
- 3 cups (750 mL) water
- 2 tbsp (25 mL) canola oil, divided
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 small carrot, finely chopped
- 1/2 lb (250 g) mushrooms, chopped
- 2 tbsp (25 mL) chopped parsley
- 1 tsp (5 mL) lemon rind
- 1 tsp (5 mL) salt
- 1/2 tsp (7 mL) pepper
- 2 cups (500 mL) fresh bread crumbs, divided
In a medium saucepan, combine barley and water; bring to a boil. Reduce heat and cover; simmer 55 to 60 minutes or until barley is tender. If necessary, drain barley and spread in a shallow dish to cool. In a large skillet, heat 1 tbsp (15 mL) oil. Add onion, garlic and carrots; stir and cook a few minutes until vegetables are tender. Add mushrooms and cook until any liquid evaporates. Add parsley, lemon rind, salt and pepper. Combine mixture with barley. Stir in 1/2 cup (125 mL) bread crumbs. Place mixture in a food processor and process until mixture holds together but you can still see some of the barley. On a plastic wrap lined tray or baking sheet, spoon mixture into 6 portions; shape into patties and dip into remaining bread crumbs. In a large skillet, heat remaining oil and cook burgers 5 minutes per side or until browned and crisp.
Makes 6 servings.
Serve in buns topped with tomato sauce, salsa or wasabi stirred into mayonnaise, lettuce, sliced tomatoes and onions. Barley burgers can also be topped with a slice of cheese while browning the final side.
