Slow-roasted brisket

Slow-roasted brisket

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  • 8
  • Easy
  • Dairy free Health conscious
  • 20 minutes
  • 3 hours
  • Woolworths Longmarket Pinotage 2014


  • 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

Cooking Instructions

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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