Beef Brisket with Mushroom and Barley en Croute

This recipe uses leftovers from Slow Roast Brisket of Beef, Glazed Root Vegetables, Colcannon, Tarragon and Tomato Jus.

Ingredients


  • leftover beef (diced)
  • leftover vegetables
  • leftover sauce
  • 200 ml stock from beef brisket
  • 250 g button mushrooms (sliced)
  • 2 potatoes (peeled and diced)
  • 150 g tin of tomatoes
  • 1 tsp tomato paste
  • 1 onion (peeled and diced)
  • 1 sheet puff pastry
  • 200 g pearl barley (soaked)

Method

  1. Heat a sauce pot over low heat, cook the onions in a little vegetable oil.
  2. Add the mushrooms and cook for 2 minutes.
  3. Add the tomato paste and tomatoes. Season.
  4. Add the barley, stock and sauce. Simmer for 10 minutes.
  5. Add the beef, vegetables and potatoes. Place in an ovenproof dish.
  6. Cover with the puff pastry and brush with hot milk.
  7. Place in oven at 160°C for 20-30 minutes until pastry is golden and crisp.

Notes:

This recipe uses leftovers from Slow Roast Brisket of Beef, Glazed Root Vegetables, Colcannon, Tarragon and Tomato Jus.





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