Beef Spare Ribs Ingredients
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2 litres water
100g pearl barley
300g Dandaragan Beef round steak
1 tbsp plain flour
salt and pepper
1 tbsp olive oil
5 cloves garlic, finely chopped
200g brown onion, diced
200g carrot, diced
200g potato, diced
100g parsnip, diced
150g celery, diced
1 handful fresh parsley, finely chopped
2 tsp garlic powder
2 rounded tbsp beef stock powder
1 heaped tbsp tomato paste
4 bread rolls
4 tbsp butter
Beetroot Relish Ingredients
Method
Pour the water into a large soup pot and add the barley. Stir the barley to stop it from sticking to the bottom of the pot and bring it to the boil. In the meantime, pat dry the steak with paper towels then dice it. Mix flour, salt and pepper in a small bowl then coat the diced steak lightly with flour. Heat olive oil in a non-stick frying pan. Once sizzling add the beef and quickly sear both sides before adding it to the pot of water. Put the garlic, vegetables, and parsley into the pot then stir in the garlic powder and beef stock powder. Gently boil the pot of soup for around an hour until the beef and barley is tender and the soup thickens. Stir occasionally to check the barley isn’t sticking to the bottom of the pot and burning. Season with salt and pepper, serve with crusty fresh bread rolls and butter.
Cook on a barbecue grill, turning regularly for 30 minutes or until cooked to your liking. Set beef aside for 10 minutes to rest, then slice into 5cm pieces. Serve with beetroot relish on the side.
