Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is one of the most well liked of recent trending meals on earth. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have amazing slow roasted beef brisket with a sun dried tomato tapenade using 16 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Take 1 kg beef brisket rolled joint
- Prepare 4 garlic cloves
- Take 5 stalks fresh rosemary
- Get 1 tbsp olive oil
- Take To taste Salt and black Pepper powder
- Prepare 5 large Maris Piper potatoes
- Get 1 large onion
- Make ready Tapenade
- Prepare 12 jarred sun dried tomatoes in oil
- Make ready 1 1/2 tsp lazy garlic
- Get 3 tbsp oil
- Make ready 1/2 tsp dried basil
- Take 1 tsp smoked paprika
- Get 1 tbsp white wine vinegar
- Make ready 1 tsp honey
- Take as needed Pine nuts to garnish (optional)
Steps to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Heat the oven to 200 C. Prepare the beef by placing the rosemary and flattened garlic cloves in the middle of your baking tray. Place the beef on top. Run with the olive oil then season with salt and pepper.
- Roast for 30 minutes. Then turn the oven down to 140 C. Cover the whole baking tin and beef with foil. Roast for 3 hours.
- Uncover the beef and spoon the juices over the joint. Then add your potatoes and onions to the tray and turn them over in the juices to coat. Now cover just the top of the beef joint with a little foil, turn the oven up to 190 C and roast for 1 hour, turning the potatoes half way through.
- Ten minutes before serving making your tapenade by blitzing the ingredients in a blender.
- Remove the beef and keep the potatoes warm. Use a knife to shred the beef and add it back to your baking tray for serving. Serve the beef topped with the tapenade and enjoy!
So that is going to wrap it up for this special food amazing slow roasted beef brisket with a sun dried tomato tapenade recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
