Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, amazing slow roasted beef brisket with a sun dried tomato tapenade. It is one of my favorites. This time, I’m gonna make it a 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 recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is something which I’ve loved my entire life. They are fine and they look fantastic.
I bought my beef brisket with the intention of making a corned beef, but as does happen, time got away from me and after a super uber busy. Slow Roasted Beef Brisket made with beef stock, red wine, and vegetables. Tender and moist brisket that is full of flavor.
To get started with this particular recipe, we have to first prepare a few components. 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 that.
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
- Prepare 5 stalks fresh rosemary
- Take 1 tbsp olive oil
- Get To taste Salt and black Pepper powder
- Prepare 5 large Maris Piper potatoes
- Take 1 large onion
- Take Tapenade
- Take 12 jarred sun dried tomatoes in oil
- Make ready 1 1/2 tsp lazy garlic
- Make ready 3 tbsp oil
- Prepare 1/2 tsp dried basil
- Prepare 1 tsp smoked paprika
- Prepare 1 tbsp white wine vinegar
- Get 1 tsp honey
- Make ready as needed Pine nuts to garnish (optional)
Slow-roasting beef tenderloin is the secret to juicy, tender, perfect beef tenderloin. 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.
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!
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. Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with oil and garlic. Stir in pine nuts, and cook until golden brown.
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