8
Easy
20 minutes
3 hours
1 Preheat the oven to 180°C. Place the carrots, leeks, garlic, olives, dried mushrooms, onions, sage, rosemary and bay leaves in a large roasting dish and cover with a lid.
2 In a separate bowl, mix the canned tomatoes, tomato paste, stock and water, then pour into the roasting dish.
3 Add the brisket and season to taste. Cover and roast for 3 hours.
4 Check the brisket every 45 minutes to ensure the dish isn’t dry; top up with water if necessary.
5 Add the barley after 2 hours’ cooking time and cook until the meat is pull- apart tender and the barley is tender.
