Pot roasted brisket with barley.

A small piece of brisket winked at me in Waitrose and I confess I brought it home. The fact it was reduced was even better. Now what to do with it? I often slow roast it and then serve it with coleslaw and a soft white baps. This morning was freezing however so a pot roast seemed like a sensible idea. I have had a pack of pearl barley in the cupboard for a while and this was my chance. Pearl barley reminds me of eating at my Nan’s house. She was adept at making a very little go a hell of a long way and making you want seconds too.

The barley gives the braising liquor body and an unctuousness reminiscent of risotto. I served this with steamed swiss chard.

Pot roasted brisket with barley.

500g piece of rolled brisket – minimum. If you have a larger piece fine.

2 carrots cut into matchsticks

1 leek sliced into rounds

3 shallots sliced

100g pearl barley – washed

2 cloves of garlic finely chopped

1 small glass or red wine

900 ml beef stock

olive oil

salt and pepper

• Preheat the oven to 180c.
• In a heavy bottomed casserole heat a little olive oil. Season the brisket and brown on all sides.
• Remove the brisket, add in the vegetables and soften a little.
• Return the brisket, add the wine and stock and a tightly fitting lid. If your lid is not too good, a layer of foil under the lid often does the trick.
• Put into the oven for 1 and 1/2 hours stirring occasionally.
• Add in the rinsed barley, combine with the stock and replace in the oven for a further hour.
• Serve with a leafy green vegetable.

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