Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They’re fine 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 begin with this recipe, we have to 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 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
- Get 5 stalks fresh rosemary
- Prepare 1 tbsp olive oil
- Make ready To taste Salt and black Pepper powder
- Prepare 5 large Maris Piper potatoes
- Get 1 large onion
- Take Tapenade
- Take 12 jarred sun dried tomatoes in oil
- Make ready 1 1/2 tsp lazy garlic
- Prepare 3 tbsp oil
- Take 1/2 tsp dried basil
- Take 1 tsp smoked paprika
- Make ready 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’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 you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
