Barley salad with red grapes and marinated bavette

Delicious and light enough to be a summer meal. Modified from this as my roommate isn’t a fan of allspice. Also, bavette might be a favored cut.

This is a two step recipe. The marinade, then the rest of the salad.

Marinade Ingredients :
1/2 cup olive oil
1/4 cup red wine vinegar
2 tea spoon berberé
1/2 tea spoon peppercorn
1 kg of bavette or so

Salad Ingredients:
Marinated bavette
2/3 cup barley
4 cups red grapes


1. Combine the berberé and peppercorns.

2. Roughly grind and break down.

3. Combine the oil, vinegar and ground spices.

4. Shake well.

5. Put the meat in a freezer ziploc bag.

6. Add the marinate and put in the fridge for at least 2 hours up to overnight.

7. When the meat is marinated bring 4 or 5 cups of water to a boil with a pinch of salt. Add the barley.

8. Cook until the barley is softer but still a bit toothsome, about 30 minutes. Drain and allow to cool.

9. Remove the meat from the bag and discard the marinade. Salt on both sides and sear. Depending on how thick the meat is you might need to finish cooking it in a 375 degree oven. You want to meat rare or medium rare.

10. Slice the grapes in half and mix in with the barley.

11. Cut the meat into bite sizes and add to the grapes and barley.

12. Chop a good handful of parsley and add to the rest.

13. Serve while the meat is warm, but any left overs will be delicious cold.


Marinated Bavette

To be fair, this is a template more then a definitive recipe. The vinegar can change (my roommate is partial to red wine vinegar), as can the mustard or source of sweetness (maple syrup comes to mind). Delicious either and all ways.

1-2 large bavette pieces
1/2 cup olive oil
1/4 cup sherry vinegar
2 table spoon moutarde de meaux
2 table spoon honey
black pepper


1. In a mason jar, combine all the ingredients for the marinade.

2. Shake to emulsify.

3. In a large freezer bag, pour some of the marinade, add the meat and pour the rest. Massage into the meat, making sure all sides are coated. Stick in the fridge overnight.

4. When ready to eat, pre-heat the oven to 400F. Heat a griddle. Add salt to the meat.

5. Cut into portions and sear on all sides. Transfer to the oven to finish cooking until desired temperature. But bavette is better rare to medium rare.

6. Allow to rest for a few minutes out of the oven. Serve warm.

Beer Braised Beef Shoulder

A delicious, slowly braised beef shoulder. I use cross rib because I like the additional flavor of the bones. My butcher only had a boneless piece left, so I got the bones on the side. I think these were saddle ribs bones? You could do this with any shoulder/chuck cut. Anything that can get nice and tender while braising.

I forgot to take a picture for the ingredients, my apologies.

1 kg cross rib roast
2 onions
1 head of garlic
2 bottles of black beer
5-6 branches of thyme
2 table spoon black peppercorns
1/3 nutmeg, grated
2 tea spoon juniper berries
1/2 cup balsamic vinegar


1. Pre-heat the oven to 350F
Lay the bones down in a large, high walled oven proof dish. If you have a proper bone-in piece skip this part.

2. Cut the garlic head in half and add to the pot, as well as the peppercorns and juniper berries.

3. Season the roast with a good pinch of salt and pepper on both sides. I tied the roast with some butcher twine to help it keep it’s shape.

4. Warm oil in a steel skillet. Sear the meat on two sides for a good 4-5 minutes per side, you want a crust to form.

5.  De-glaze with the balsamic vinegar. Turn/roll the meat around to coat with the vinegar as it reduces.

6. When the vinegar as almost dried out transfer the meat to the pot with the aromatics.

7. Chop the onions. Add the the pot.Add the fresh thyme.

8.  Pour the beers in.

9.  Hard to see but because of the ribs I didn’t have enough liquid to get the meat covered to 3/4. Added some water.
Cover and put in the oven for 3h.

10. The meat should be falling apart tender when it’s done.

11. Remove the meat from the braising liquid and allow to rest for 10-15 minutes, loosely covered in tinfoil.

12. Strain some of the braising liquid into a sauce pan.

13. Bring to a boil and reduce to your preferred sauce consistency, I like to keep it a bit on the thin side, like a jus more then a gravy.

14. Slice the meat, drizzle with sauce and serve with sides of your choice.

Boeuf à la Bourguignonne

The first complex dish I made on my own as a child. Nice, warm, perfect on cold days. It differs a bit from the traditional recipe, my little twist on it. Make sure you pick a wine you like, if you don’t like the wine in the glass you won’t like it concentrated.

Ingredients :
3 table spoon oil
6 slices bacon
4 table spoon flour
4 table spoon cognac
1 onion, minced
1 1/ cup red wine
1 table spoon sugar
1 bag pearl onions
5 table spoon butter
1 kg braising beef (in 1″ cubes)
2 carrots, sliced
1 bunch green onions
1 garlic clove
1/2 cup beef consommé


1. Pre-heat the oven to 325F.

2. Cut the bacon into 1/2 cm pieces.

3. Heat 2 table spoon of oil and 2 table spoon of butter in a large oven safe container. Cook the bacon for 3-4 minutes to render the fat.

4. During that time, combine the flour with a generous amount of salt and pepper.

5. Roll each cube of beef in the flour, shaking the excess off.

6. Remove the bacon from the pot and set aside. Working in batches brown the beef, being careful not to overcrowd the bottom of the pot. When all the meat is brown add all of it back in the pot, with the bacon. Flambée with the cognac.

7. Remove all the meat and set aside. Pour in the onion, carrots, garlic and green onions and the remaining oil. Sweat for 15 minutes. Drain the excess fat.

8. Pour the wine and consommé. Mix well and bring to a boil.

9. Add the meat and bacon. Cover and cook in the oven for 1h30.

10. About 30 minutes before the end of the cooking time, melt the remaining butter in a sauce pan. Peel the pear onions, add to the pan and sprinkle the sugar on top. Cook on low heat until the onions soften and become glazed with the sugar.

11. Serve warm with the onions. Also tasty with mashed potatoes as a side.

Roast Beef

My father’s recipe. Easy to put together, awesome when having people over.

When coming out of the oven the meat will be rare to medium rare, depending on the size of the roast. If you (or your guests) like your meat more cooked simply have a pan aside to sear the meat once sliced. You can also use the dripping from the cooking pan to make a sauce (scrape out the dripping, add water and a  bit of bisto, heat until simmering) and finish cooking the slices in this “jus”. I didn’t do this in the pictures below. Adjust to your own taste.

It’s one of the few recipes where I use margarine. For some reason butter will just not work as a substitute.

6 table spoons margarine
2 table spoon brown sugar
2 table spoon dried mustard
2 tea spoon Bisto
salt, pepper, onion powder, Montreal Steak Spice
1 roast beef


1. Pre heat the oven to 500F

2. In a bowl, mix the margarine, dry mustard, brown sugar and Bisto.

3. Put the beef on an oven safe, open dish. Coat the beef with the margarine mix.

4. To taste, season the top of the beef with the salt, pepper, onion powder and Montréal Steak Spice.

5. Put in the oven for 10 minutes. Then drop the temperature to 350F and cook for 15 minutes. Take out of the oven and allow to rest for a minimum of 2 minutes.

6. Slice and serve with the side dishes of your choice. (see notes above for the cooking of the meat)

Beef with Broccoli

A fast weeknight meal. Tasty, easy and satisfying. And making it at home saves on the tip and delivery. Not to mention the ton of salt.

1 cup jasmine rice
2 cups water
1 bunch of broccoli
2  packs of beef strips
1 package of sauce
1 onion
1 table spoon of sesame oil



1. In a pot, bring the water to a boil. Then drop the heat to low and add the rice. Cover and leave alone for 20-30 minutes,

2. Cut the onion into chunky strips. Heat the oil in a large skillet and add the onion.

3. Once you have some color on the onions add the beef.

4. Once the meat has some color add the broccoli the sauce. Bring the sauce to boil then cover and allow the broccoli to steam for a few minutes.

5. Serve with the rice. Add a bit of black pepper.

Berbere spiced steak

Berbere is an Ethopian spice mix with chili peppers, cardamom, ginger, fenugreek, allspice, and pepper (might have other spices, depending on where you buy it). It is incredibly fragrant, a bit spicy and delicious on meats. Rubbed unto a steak is one of my favorite use for it.

I served it with oven roasted vegetables and mashed potatoes.

1 steak per person
4 red tomatoes
2 bell peppers
4 garlic cloves (or 1 purple garlic clove)
1 red onion
4 red potatoes
2 tea spoon Berbere spices
Powdered onions
Olive oil



1. Pre-heat the oven to 375C

2. Cut the onion, bell peppers, tomatoes and garlic in chunks. Drizzle with olive oil and season with salt and pepper. Mix well to ensure all the vegetables are mixed and covered in oil then put in the oven for 60-90 minutes.

3. Peel the potatoes, cut up in even sized chunks and boil until fork tender.

4. Drain the water and add butter, milk, salt (I use seasoned salt), pepper and onion powder. Adjust seasoning to taste and mash. Then set aside.

5. make sure the steaks are about room temperature. Use a paper towel to dry the surface. Then grind about 2 tsp of the berbere spices. Rub a bit of olive oil on the steak’s surface, then rub in the spices. For more meat you might need more spices.

6. Put the steak in a very hot pan and sear on each side for 2 minutes. The spices may blacken, this is normal.

7. Once both sides are seared put in the oven for 5 minutes

8. Allow to meat to rest in the pan once you take it out of the oven. At this point your vegetables should be done, to take those out as well.

9. Serve and enjoy!