Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Leave with a nice smooth but chunky consistency. I was trying to find a recipe to match the sun dried tomato tapenade we had at our favorite French restaurant. Slow-roasting beef tenderloin is the secret to juicy, tender, perfect beef tenderloin.
Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook amazing slow roasted beef brisket with a sun dried tomato tapenade using 16 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Make ready 1 kg beef brisket rolled joint
- Get 4 garlic cloves
- Take 5 stalks fresh rosemary
- Get 1 tbsp olive oil
- Prepare To taste Salt and black Pepper powder
- Get 5 large Maris Piper potatoes
- Prepare 1 large onion
- Take Tapenade
- Prepare 12 jarred sun dried tomatoes in oil
- Take 1 1/2 tsp lazy garlic
- Prepare 3 tbsp oil
- Get 1/2 tsp dried basil
- Take 1 tsp smoked paprika
- Take 1 tbsp white wine vinegar
- Make ready 1 tsp honey
- Prepare as needed Pine nuts to garnish (optional)
Stir in pine nuts, and cook until golden brown. Remove with a slotted spoon, and drain on kitchen roll. This Olive Tapenade with sun-dried tomato and basil looks delicious. Good to know Trader Joe's has sun-dried that aren't packed in so much oil.
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!
Get this beef brisket in the slow cooker first thing in the morning, so that come evening-time your Sunday dinner is an absolute breeze. Here's another tomato recipe that our family loves: Sun Dried Tomato Pasta features both fresh cherry tomatoes and sun dried tomatoes. Serve this Roasted Tomato Tapenade with a baguette for an easy appetizer! Makes me wish we had planted tomatoes after all this year. Saganaki Bites with Sun-Dried Tomato Tapenade.
So that’s going to wrap it up with this special food amazing slow roasted beef brisket with a sun dried tomato tapenade recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
