Slow-Roasted Brisket & Vegetables and Barley recipe | TASTE

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