Hello everybody, hope you’re having an amazing 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 food recipes. For mine, I will make it a little bit tasty. 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 meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade is something which I’ve loved my entire life. They are nice and they look fantastic.
Leave with a nice smooth but chunky consistency. This beef brisket is so tender when slow cooked, with fabulous flavors from marinating overnight making for a great dinner and equally delicious leftovers. The tomatoes cook so long in the liquid that they soften to the point of falling apart, adding flavor and body to the braise.
To begin with this particular recipe, we have to first 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 it.
The ingredients needed to make Amazing Slow Roasted Beef Brisket with a Sun Dried Tomato Tapenade:
- Prepare 1 kg beef brisket rolled joint
- Get 4 garlic cloves
- Get 5 stalks fresh rosemary
- Make ready 1 tbsp olive oil
- Prepare To taste Salt and black Pepper powder
- Take 5 large Maris Piper potatoes
- Make ready 1 large onion
- Prepare Tapenade
- Make ready 12 jarred sun dried tomatoes in oil
- Make ready 1 1/2 tsp lazy garlic
- Prepare 3 tbsp oil
- Make ready 1/2 tsp dried basil
- Get 1 tsp smoked paprika
- Prepare 1 tbsp white wine vinegar
- Get 1 tsp honey
- Take 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. This Sun-Dried Tomato Tapenade with Garlic and Herbs is the perfect appetizer served with your favorite pita bread or veggie.
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!
Serve this Roasted Tomato Tapenade with a baguette for an easy appetizer! I love the idea of the roasted tomato, olive tapenade. I am wondering if I can can it and how long would you suggest and would it be WB And by the way, is there anything more delicious than roasted tomatoes? 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.
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