Hello everybody, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a special dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is something which I’ve loved my entire life.
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.
To get started 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:
- Make ready 1 kg beef brisket rolled joint
- Prepare 4 garlic cloves
- Take 5 stalks fresh rosemary
- Prepare 1 tbsp olive oil
- Prepare To taste Salt and black Pepper powder
- Prepare 5 large Maris Piper potatoes
- Make ready 1 large onion
- Get Tapenade
- Take 12 jarred sun dried tomatoes in oil
- Prepare 1 1/2 tsp lazy garlic
- Make ready 3 tbsp oil
- Get 1/2 tsp dried basil
- Make ready 1 tsp smoked paprika
- Prepare 1 tbsp white wine vinegar
- Make ready 1 tsp honey
- Get 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 is going to wrap this up for 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’s 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
