- 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
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.