LYNTON'S BEEF BRISKET WITH BARLEY
2 kg beef brisket
1 packet barley, washed
2 cups of chicken stock
1 tbsp fresh marjoram
1 lemon, cut into rounds
1 brown onion, cut into chunks
3 cloves garlic, bruised
Extra virgin olive oil, to taste
Salt and pepper, to taste
In a large oven-proof dish, seal off the brisket until deeply caramelised, remove and set aside.
Without draining the fat, brown off onion and garlic, add barley and sauté like a risotto.
Deglaze with stock, add marjoram, lemon, salt and pepper.
Place brisket on top and cover with foil and bake in 160C oven for 4 hours.
Remove the foil and finish in hot oven (180-200C) until browned off 30-40 minutes.
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