Stampede has wrapped up and we have a big chunk of brisket left over from our midnight beef-on-a-bun stash.
Time for some beef and barley soup.
We are hosting a Stampede wrap party within weeks, and we’re thinking of hors d’oeuvres to conjure summer fun in September.
Stampede sushi. We’re taking a riff off of chef David Adjey’s Texas sushi (he developed the recipe for the now defunct O, but prepared it at Kitchen Theatre one year). The meaty roll consisted of chili-charred striploin steak with tempura scallions, greens, and blue cheese dressing.
We are thinking of paper-thin steak wrapped around crisp lettuces with a squished onion ring in the centre. Maybe tied with a little chive lasso if necessary. And horseradish cream for dipping.
BEEF AND BARLEY SOUP
Recipe courtesy of chef Terry Myhre of the Chuckwagon Cafe
1 tablespoon canola oil
1 tablespoon butter
3 pounds chuck roast or blade sticks, sliced 1-inch thick
2 pounds beef bones (shank, neck or oxtail)
2 medium onions, diced
3 stalks celery, chopped
3 carrots, chopped
4 cloves garlic, diced
1 cup red wine
2 litres low sodium beef stock
1/2 teaspoon dried thyme
2 bay leaves
1/2 cup pearl barley
salt and pepper
Preheat oven to 300 degrees Fahrenheit.
Place Dutch oven on element and heat oil and butter on medium heat.
Add beef and bones and brown (do not crowd). Once browned, remove meat and bones.
Add half of the onion, celery, carrot, and garlic and sauté for approximately 10 minutes.
Add red wine and reduce by 50-percent or until syrupy.
Add beef stock, thyme, and bay leaves then cover and cook in oven for 3.5 hours.
Take out of oven and skim any fat that may have risen to the top.
Remove meat and discard bones.
Shred meat and return to pot.
Add the remaining onion, celery, carrot, garlic and the barley and return to oven for an additional 1.5 hours.
When finished, skim any fat that may have risen to the top and adjust seasoning to taste.