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Brisket ragu with tomato, barley and olives

4 hours

Brisket ragu with tomato, barley and olives

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 35 minutes

Cooking Time 4 hours

Ingredients

4 T olive oil
2 kg beef brisket or shin, sliced
2 onions, quartered
150 g leeks, washed and roughly chopped
3 celery stalks, washed and roughly chopped
4 carrots, peeled and cut lengthways
3 rosemary sprigs
200 g black olives
2 T tomato paste
1 x 340 ml milk stout can
1x400 g tomatoes can
2 cups beef stock
Sea salt and freshly ground black pepper, to taste
250 g pearl barley

Method

Preheat the oven to 150°C.

Heat 1 T olive oil in a large ovenproof saucepan over a medium heat. Brown the brisket in batches. Remove from the pan.

Heat the remaining oil in the pan, then add the onions, leeks, celery and carrots. Cook until slightly soft and brown. Add a little water and loosen any food stuck to the bottom of the pot.

Add the rosemary, olives, tomato paste and milk stout. Bring to the boil and cook until the liquid has reduced by half. Add the brisket, tomatoes and stock. Season lightly, then cover with a heavy lid or tinfoil and place in the oven to cook for 4 hours.

Remove from the oven and stir in the barley, adding extra water or stock if necessary to cover the meat and vegetables. Return to the oven and cook for a further 30 minutes. Season with extra salt and freshly ground black pepper before serving, if required.

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Klein karoo springbok wellington with parsnip puree, baby root vegetables and red wine jus

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Asian-style pork ribs with butternut crisps

Skinny nachos

Sweet leek-and-chive savoury tarts with crispy bacon

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Fresh corn soup with sausage, samp and beans

Zaatar-Spiced Ostrich Steaks with Tahini Sauce

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Spinach-and-roast-butternut fried rice

Brisket ragu with tomato, barley and olives

Brisket ragu with tomato, barley and olives

Ingredients

Method