It's that time of year again in Calgary! Stampede is just around the corner and to kick it off, we wanted to share with you one of our favorite Stampede staples, BBQ Beef on a Bun. Tender braised and shredded Gemstone Beef, Bow Valley Bigfoot Bold BBQ Sauce and Good Bread YYC Burger Buns.
BBQ Beef on a Bun
Braised and shredded beef, tangy bbq sauce on a soft brioche bun.
1 Cross Rib Roast (thawed)
1/2 Jar Township 27 Roast Rub
2 Yellow Onions (sliced)
4-6 Cloves of Garlic (smashed and left whole)
1 Can/Bottle of Beer (dark beers work best like a porter but can you can use a lager, no IPAs!)
1 Bottle Bigfoot Bold BBQ Sauce
1-2 L of water
4-6 Brioche Burger Buns
Remove the roast from it's packaging and pat dry.
Rub the roast with canola oil and season heavily with Township 27 Roast Rub. Work the spice blend into the meat and ensure it's coated evenly.
Preheat a large saute pan with canola oil on high. Make sure the pan is large enough to accommodate the roast. Sear the roast on all sides until browned.
Remove the roast and saute the onions and garlic for 2-3 minutes in the same pan.
Deglaze with your beer, alternately you can use beef stock or water.
Place onions and garlic mixture in the bottom of a large roasting pan. Preheat your oven to 325F.
Add BBQ sauce and water to the pan and whisk to incorporate. Place Roast in the pan and spoon over the sauce covering the roast evenly. Make sure the roast is submerged 1/2 way with the water/sauce mix. If not, add a little more water.
Put a lid on the roasting pan or use foil and braise the beef for 3-4 hours, or until fork tender.
Remove the roast from the pan and place it on a cutting board. Reserve the braising liquid! Using two forks, gently shred the beef.
Place the shredded beef in a large bowl and spoon in about a cup of the braising liquid. Add a touch more of the bbq sauce for a more saucy beef. Season with salt and pepper if needed.
Toast your bun and spoon on your beef! Add BBQ sauce as desired.
Reserve your braising liquid to use in our Baked Bean Recipe!
For the authentic Stampede plate, add the baked beans (see recipe) and coleslaw (see recipe) as sides to round out this beefy sandwich.
You can also add the coleslaw to the sandwich for a nice contrast with sweet and tangy.