Slow-Roasted Brisket & Vegetables and Barley recipe | TASTE
Enjoy a tender slow-roasted beef brisket cooked with baby carrots, leeks, garlic, Kalamata olives, dried exotic mushrooms, pickling onions, and aromatic herbs.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at taste.co.za.
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
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