Beef Brisket and Barley with Fine Herbs

  • 1.5kg boneless beef brisket
  • Chicken stock (just enough to submerge half the brisket)
  • 1 cup of pearl barley
  • Zest of 1 lemon
  • Flat leaf parsley
  • 100g Lancewood feta
  • Cape Estate extra virgin olive oil
  • Spice rub

For the Spice Rub:

1. Combine 2 tablespoons each of cayenne pepper, cumin, dried rosemary. Add a generous pinch of coarse salt. Add 2 tablespoons of coffee granules and brown sugar.

2. Grind together with a mortar and pestle to make a spice rub.

For the Beef Brisket:

1. Place the seasoned brisket in an oven tray. Ensure all sides are sealed with the spice rub.

2. Add a generous amount of olive oil. Add chicken stock. Cover with foil and bake at 140/150°C for 4 to 5 hours.

3. Bring 1 cup barley and 2 1/2 cups of the brisket broth to a boil.

4. Reduce the heat to a simmer; cook, covered, until tender and most of the liquid has been absorbed, 20 to 25 minutes.

6. Let stand 5 minutes. Leave brisket to cool down.

7. Crumble the feta over the cooked lentils. Stir.

8. Gently tear the brisket into shards and pan fry for a few minutes to heat through and crisp a few edges.

9. Plate the brisket, pour over remaining juices and add the lentils. Serve immediately.

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