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Slow-roasted brisket

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Slow-roasted brisket

3 hours

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Slow-roasted brisket

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 3 hours

Ingredients

400 g baby carrots
300 g baby leeks, sliced lengthways
4 cloves garlic, crushed
200 g pitted Kalamata olives
40 g Woolworths dried exotic mushrooms
500 g pickling onions, peeled
4 sprigs sage
4 sprigs rosemary
4 bay leaves
1 x 400 g can Italian chopped tomatoes
2 T tomato paste
4 cups good-quality beef stock
2 cups water
± 3.5 kg beef brisket
sea salt and freshly ground black pepper, to taste
250 g barley

Method

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.

Discover more roast recipes here.