Ingredients

Method

• 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

Ingredients

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.