Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
The tomatoes cook so long in the liquid that they soften to the point of falling apart, adding flavor and body to the braise. I used smoked sundried tomatoes that added a slight smokiness which was nice. I will make this again, but I will probably use less brown sugar.
Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook amazing slow roasted beef brisket with a sun dried tomato tapenade using 16 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Take 1 kg beef brisket rolled joint
- Make ready 4 garlic cloves
- Take 5 stalks fresh rosemary
- Make ready 1 tbsp olive oil
- Take To taste Salt and black Pepper powder
- Take 5 large Maris Piper potatoes
- Make ready 1 large onion
- Take Tapenade
- Take 12 jarred sun dried tomatoes in oil
- Make ready 1 1/2 tsp lazy garlic
- Get 3 tbsp oil
- Take 1/2 tsp dried basil
- Prepare 1 tsp smoked paprika
- Make ready 1 tbsp white wine vinegar
- Make ready 1 tsp honey
- Prepare as needed Pine nuts to garnish (optional)
This beef tenderloin is unlike any other you've tasted. Like, slap yourself in the face amazing. While I love beef tenderloin with Yorkshire pudding on Christmas, it goes beautifully with pretty much any side dish. Stir in pine nuts, and cook until golden brown.
Instructions 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!
Remove with a slotted spoon, and drain on kitchen roll. Wash and dry brisket and season. Spoon off the excess fat from the juices, then whisk in the mustard and pour into a jug. Moisten the beef with a little juice and scatter with parsley or thyme. Here's another tomato recipe that our family loves: Sun Dried Tomato Pasta features both fresh cherry tomatoes and sun dried tomatoes.
So that’s going to wrap it up with this exceptional food amazing slow roasted beef brisket with a sun dried tomato tapenade recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
